Turkey Pot Pie
This one pot recipe is the perfect solution for your Thanksgiving leftovers. Utilize your turkey scraps, unused veggie tray, and herbs all in one delicious recipe.
Equipment
- Oven Safe Ramekins or Soufflé Bowls
- Rolling pin for pie crust
Ingredients
- 2-3 Cups Pulled Turkey
- 4-5 Cups Turkey Stock
- 1 Cup Carrots chopped
- 1 Cup Fingerling or Red potatoes Cubed
- 1 Cup Yellow Onion Chopped Cubed
- 1 Cup Peas
- 1 Cup Bella Mushrooms chopped
- 1 Cup Heavy Cream
- 4 tbsp Poultry Herbs (Rosemary, Thyme, Sage)
- 2 tbsp Garlic crushed
- Salt and Pepper to taste
- 1 Pie Crust frozen
Instructions
- Begin to thaw your pie crust and preheat the oven to 375°
- Time to put the scraps on your Thanksgiving Turkey to good use. Pick all the bits of meat off your bird and set aside. You should aim for 2-3 cups but more is ok too. You can do this the night before.
- In a large stock pot add your turkey stock, herbs, garlic, and salt and pepper. Bring to a simmer.
- Add the potatoes, carrots, and onions. Simmer for 15-20 minutes or until potatoes are starting to get soft. The liquid level should be just slightly lower than your solids. Add water or more stock if needed.
- Add the pulled turkey, peas, and mushrooms. Simmer for 5 more minutes. Remove from heat and add heavy cream, stir. Ladle the soup into your oven safe bowls.
- Cut your pie crust into rounds that will exceed the mouth of the bowls by 1-2 inches. Place the crusts on top of the filled bowls and place immediately in the oven. Cook for 15 minutes at 375°
- Remove from oven and let cool for 10 minutes. Garnish with some fresh poultry herbs or pie crust cutouts. Enjoy!