No matter how good the food is on Thanksgiving Day and other special dinners, leftovers get old fairly quickly. What if you could clean up those leftovers in one shot and create delicious, healthy, ready-to-heat meals for later? This turkey pot pie recipe is the answer!
Every year my cousin cooks a spectacular Thanksgiving Day dinner. The table is laden with platters of delectable food and even though a dozen of us dine (with second helpings), there are always leftovers.
This year she jumped on the chance to send me home with extra portions when I mentioned interest in trying to make personal-sized turkey pot pies!
Although it was spur-of-the-moment and my first time making meat pies, they turned out incredible! The crust is superbly crisp, flakey and buttery, and was easy to make. I just had to share the recipe with you all!
Warning: the filling was thrown together as I headed out the door so we haven’t exact measurements.
Steph's Turkey Pot PiePrint This
- Total amount: 7 cups
- Turkey meat chunks/pieces, cooked
- Veggies (corn, peas, carrots, green beans, etc.) - use cooked veggies from dinner or frozen
- 2 tsp sea salt (depending on how salty your gravy is)
- Potatoes, chunked, cooked (optional) - we had mashed but if you have roasted for dinner, throw some potato in, too!
- Pie Crust
- Makes enough dough to cut twelve (12) 5-inch round cutouts, 6 to line plates and 6 pie tops.
- 1 cup Brown Rice Flour (or whole wheat)
- 1/2 cup white flour
- 2 tsp brown sugar
- 1/2 tsp sea salt
- 1/2 cup cold butter, sliced (I used a veggie peeler, which worked perfectly)
- 4-5 tbsp cold milk
- In a large bowl, stir flours, sugar and salt.
- Cut in slices of butter using a pastry cutter or fork until the largest pieces resemble peas.
- Pour milk over mixture, 1 tbsp at a time, just until moistened to hold dough together.
- Use fork to stir dough after you’ve added each tbsp of milk.
- Quickly form the dough into a ball and chill for 2 hours or refrigerate until ready to use.
If you’ve never made pie crust before…
- Roll the dough out on a large, floured surface until approximately 3-4 mm thick.
- Use the pie plate as a stencil for the tops (6).
- For the bottom crusts (6), cut extra around the pie plate stencil to ensure enough pastry to line the sides of the pie plate.
Building the pie
- Line pie plate with bigger crust piece.
- Scoop filling into crusted pie plate, don’t be shy, fill it so it’s a nice mound.
- Fit top crust over filling and with the handle of a butter knife, pinch the top and bottom crust together where they meet on the sides.
- Slice top of pie several times (see pic).
- Place in freezer over night to harden. Transfer to zip lock bags in the morning.
- Heat oven to 400º F.
- Place pie on cookie sheet and bake for 40 minutes or until crust is golden brown.
- Heat oven to 350º F.
- Place pie on cookie sheet and bake for 25-30 minutes or until crust is golden brown.
Tip: Make the pastry the night before you want to build the pies. The crust must have a chance to chill.