Turkey Pot Pie With Shepherds Crust |
|
 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Thanksgiving leftovers can be re-used in easy turkey recipes, such as this pot pie Ingredients:
4 tbsp butter, divided |
1 medium onion, diced |
2 cups leftover mixed vegetables, strained or fresh vegetables, diced |
2 cups leftover turkey, chopped |
2 tbsp all-purpose flour |
3/4 cup milk |
1 tsp poultry seasoning |
3/4 tsp salt |
1/4 tsp ground white pepper |
2-3 cups leftover mashed potatoes |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt 2 tbsp butter in saute pan on medium heat. Add onion and fresh vegetables, if using, and saute until soft.
3. In small sauce pan, melt remaining butter on medium heat. Stir in flour until smooth. Slowly whisk in the milk and heat through until sauce begins to thicken. Add poultry seasoning, salt and white pepper.
4. Combine white sauce, vegetables and turkey in large bowl. Transfer to pie pan and use a spatula to level.
5. Using a pastry bag, pipe mashed potatoes on top until fully covered. If pastry bag is not available, cover with an even layer of mashed potatoes and use the back of a spoon to create peaks.
6. Bake for 30-35 minutes, or until potatoes have turned golden brown and the edges are bubbling.
|
|