With this post I am joining the rest of the food blogging world with post Thanksgiving leftover turkey recipes. And while turkey pot pie is not terribly fancy, it is one of my favorite ways to use up leftover turkey and vegetables.
This recipe is not complicated, but it does not result in a plain dish. The buttery crust is remarkable with the addition of fresh rosemary, while the filling is hearty and satisfying. The ultimate comfort food on a cold blustery November day.
And if you are totally burned out after the holiday, feel free to use a store bought pie crust. I won’t judge. But if you don’t mind whipping up the simple rosemary crust, it will make all the difference!
- 12 Tbsp unsalted butter, diced (very cold)
- 3 cups flour
- ⅓ cup shortening
- 2 tsp fresh rosemary, finely chopped
- 1 tsp kosher salt
- fresh ground black pepper to taste
- 6 Tbsp ice water
- 2 Tbsp butter
- 4 Tbsp flour
- 2 cups chicken broth
- ½ cup milk
- salt and pepper to taste
- 4 cups cooked turkey, diced
- 1½ cups assorted cooked veggies ( I used green beans, carrots and pearl onions)
- 1 egg yolk, lightly beaten
- 1 Tbsp heavy cream or milk
- In a food processor, combine flour, rosemary, salt and black pepper. Pulse a few times until incorporated. Add butter and shortening. Pulse again a few times until the mixture resembles little white peas. Add water by the tablespoonful. Pulse each time you add a tablespoon. Stop adding water once a ball has formed. Wrap dough ball in plastic wrap and chill for one hour.
- Heat butter over medium heat with flour. Cook for several minutes. Add broth. Cook for 4-5 minutes. Pour milk into a small bowl. Scoop out a little bit of broth from the pan and add to milk. Stir it and add to the pot. This will ensure that the milk doesn't curdle. Salt and pepper to taste. Take off heat.
- In a separate bowl, gently mix turkey, veggies and broth/flour mixture. Take a small taste and add salt and pepper if needed.
- Roll dough out into a circle. Place on a baking stone or baking sheet. Pile turkey filling in the center of the dough. Pull dough up and around filling to resemble a drawstring purse.
- Combine egg yolk with cream or milk and brush all over the dough. Bake at 375º for about 30 minutes or until crust is golden.