Day After Thanksgiving Turkey Pot Pie

Filling:

2 Tbsp butter

1/2 onion, chopped

1/4 cup sliced mushrooms

2 Tbsp flour

1 tsp salt

1 cup milk

1 cup leftover gravy

1 cup leftover turkey, shredded

1 stalk celery, chopped

2 large carrots (or about 10 baby carrots), chopped

1 medium potato

1/4 cup frozen peas

1/4 cup frozen corn

1/2 cup snap peas or green beans

In a large microwavable bowl, cover celery, carrots, potato, peas, and corn with water. Microwave on high at 5-minute intervals for 15-20 minutes, or until carrots and potatoes are soft. In a large skillet, melt butter. Sautee onion and mushrooms. Stir in the flour and salt. Quickly whisk in the milk and gravy. When thick and bubbly, turn off heat. Stir in the turkey. Drain vegetables and stir into the filling.


Crust:

2 cups flour

1/2 tsp salt

1/4 cup olive oil

1/4 cup ice water

Mix flour and salt with a fork. (I use one cup white, one cup wheat flour.) Whisk oil and water with an ice cube until thick. Pour oil mixture into flour and mix with a fork. Divide into 2 balls. Roll the first on a floured surface. Using a rolling pin to lift it, lay the dough in the pie plate. Spoon in the filling. Roll the second ball of dough and lay it on top of the pie. Fold and crimp the edge. Use a fork or knife to make several holes in the top of the pie. Bake at 400° F for 30 minutes, or until crust is golden brown.

This recipe makes one deep dish pie. Multiply as necessary. Or, if you have two regular pie plates, just double the crust.


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