Even more, I love being able to repurpose leftovers. While we don’t eat turkey on Christmas, I know a lot of people do. This turkey potpie recipe is perfect for the turkey leftovers.
I have more ideas for turkey leftovers on a post I put up around Thanksgiving 😉
This is a recipe that freezes really well. I make up potpies, cover with foil and freeze. Don’t cook it before freezing. It does take about two days to thaw in the fridge because it’s so dense. But cooking time is still the same.
- 1 cup sliced carrots
- 1 cup finely chopped onions
- ½ cup chopped celery
- ½ teaspoon dried thyme
- ⅛ teaspoon pepper
- 3 tablespoons butter or margarine
- 2 cups cooked turkey, cubed
- 1 tablespoon all-purpose flour
- 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
- 1 cup frozen cut green beans, cooked and drained
- Pastry for double-crust pie (9 inches)
- 1 tablespoon milk
- In a large pan, sauté the carrots, onion, celery, thyme and pepper in butter until the vegetables are crisp-tender.
- Place the turkey and flower in a large resealable plastic bag. Shake to coat the turkey evenly.
- Add the turkey, soup and green beans to the sautéed vegetable mixture.
- Stir well to ensure the mixture is combined.
- Line a 9-in. pie plate with the bottom crust.
- Add the turkey mixture and set it aside.
- Roll out the remaining pastry to fit top of pie; seal and flute edges of the pie crusts.
- Cut several small slits in the pastry for steam to escape.
- Brush the top crust and edges with milk.
- Cover the edges loosely with foil.
- Bake at 350°F for 55-65 minutes or until it is golden brown.
- Take out of oven and let sit for 5 minutes. Slice and serve hot.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.