A stellar pot pie from Thanksgiving leftovers
My family keeps inquiring about our 2020Thanksgiving plans. My response? Be prepared but stay tuned.
My daughter and I have both ordered small turkeys and ingredients for all the sides. We hope to cook together in her newhome. It’ll be a game day decision. If health and safety concerns prove too risky, we’ll each cook the holiday meal in our own kitchens. After dinner, we’ll enjoy warmpumpkin pie via Facetime.
Eitherway, therewill be leftovers. I suspect that’s the case for most families in this year of the pandemic. Especiallywhen cooking awhole turkey and a sheet pan full of vegetables.
So, let’s take a proactive approach andmake a leftover plan. I’m strategizing for a turkey and roasted vegetable pot pie. After the big meal, I’ll stash away portions of the savory cooked items. Refrigerated promptly in covered containers, turkey and vegetable leftovers will keep several days.
Whenbaking for the holiday, I’llmake a couple of extra pie crusts and stash them in the refrigerator or freezer. Then, I’ll create a rich, slightly smoky sauce to hold it all together.
Pot pie— heck, any kind of homemade pie— intimidates. It helps to break the preparations down into parts: crust, filling, sauce. With these parts ready, all you’ll need to do is assemble and bake the pies about 1 hour before serving.
My favorite timesaver is tomake the pie dough several days inadvanceor simply use frozen or refrigerated pie crust.
I ama fan of theTrader Joe’s frozen pie crusts for their natural ingredients and crisp texture. The crusts are also generously sized, whichmakesworking with themnearly carefree. If your crust cracks or tears while rolling it out, no worries; just patch things together with your fingers. Rolling between sheets of flouredwax paper makes transferring to the pie dish less traumatic.
Since I can’t stand soggy crusts, Iprefer tomake top-only pot pies (which
just bafflesmy husband). This approach proves a boon for the cook— no-fail crispiness and easier crust work. And fewer calories— always appreciated.
For the filling, reserve roast turkey and vegetables fromThanksgiving dinner. Alternatively, roast turkey breast tenders or chicken and some vegetables, or purchase roasted chicken and roasted vegetables fromthe grocery store or fromthe local takeout shop. You’ll need 3 generous cups of cooked turkey or chicken.
To accompany the turkey or chicken in the filling, I add large chunks of roasted vegetables— not the bland celery, carrots and peas found in freezer-case pot pies.
Nearly any vegetable that tastes good roasted will taste great in the pie— from carrots and sweet potatoes to Brussels sprouts and parsnips.
Knowthat 8 cups of diced rawvegetables yields 6 generous cups of roasted vegetables. Use frozen assorted vegetables for a speedier option.
The creamsauce is easy — butter and flour-thickened chicken broth and cream flavoredwith smoked paprika and plenty of fresh garlic. No judgment here if you chose to use bottled or canned cream sauce— refrigerated alfredo sauceworkswell, too. Just remember that thicker saucesmake for less runny pies.
The pot pie recipe here is meant for sharing— one for a family dinner and one to give to a neighbor or friend. Ialso like tomake individual pies— this recipemakes 8beautieswhenbaked in 10-ounce ramekins.
These diminutive pies freezewell— either fully baked, or crust on, but not baked.
Stay safe, eatwell and take comfort inside and out thisNovember. That way, we’ll havemany more futureThanksgivings to gather in person.