Oh, Thanksgiving leftovers. I’m not really sure if I shared with y’all the story of our Thanksgiving turkey. It’s kind of a long story that starts with me telling Chad that if he wanted a turkey he needed to get it from a local, humane farm and ends with him bringing home a 20 lb turkey for the two of us. Needless to say, we have a ton of cooked turkey hanging out in our freezer.
Obviously I need to use those leftovers, so expect a few turkey recipes in the coming weeks. Here is the first one adapted from this source:
Turkey Pot Pie
2 cups cooked turkey or chicken
1/3 cup butter or margarine
1/2 cup flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/3 cup onion
1 1/2 cups veggie broth
3/4 cup milk
1 bag frozen veggies
1 tube croissant rolls
1) Preheat oven to 400 degrees.
2) Melt butter (or margarine) in a skillet over medium heat. Add onions and cook until translucent.
3) In a medium bowl stir together the flour, salt, pepper and thyme. Add milk and veggie broth. Whisk mixture until smooth, then add mixture to onion and butter.
4) Bring to a boil and cook two minutes while stirring constantly. Once the gravy mixture has thickened add the chicken and vegetables and remove from heat.
5) Fill pie plate with turkey mixture. Unroll croissant dough and place over mixture. Cut slits in top of dough and bake for 30 minutes or until top is golden brown. Let cool 10 minutes before serving.
The original recipe called for a double pie crust. but I decided to use croissant dough because I hate pie crust.
This was pretty good. I’m really not a big fan of turkey, and I certainly don’t intend to start cooking with it all the time, but this was definitely a good use of leftovers. It was also husband approved. which is always a bonus. And I can promise that it’s better than the frozen pot pies you can buy at the store.