As much as I love being a foodie and eating new and exciting things all the time, I always have room in my stomach for good ol’ comfort food.

You know what I’m talking about — the dishes that instantly make you think of your mom or even your grandma. The dishes that you ask for whenever you’re feeling sad, or sick or just plain nostalgic. Pot pie is definitely one of those dishes for me. It was one of my grandpa’s favorite meals and it didn’t even have to be homemade. He loved the chicken pot pies from KFC just as much, if not better, than the homemade stuff. It’s been years since I’ve had a pot pie so I was pretty excited when Cotey suggested we make some.

We had leftover Thanksgiving turkey and some pie crusts in our freezer so we opted for a turkey pot pie instead of a chicken or beef. However, you can use whatever meat you like best. You can also throw in your leftover veggies from Thanksgiving dinner instead of using canned or frozen ones. This recipe is pretty simple and pretty budget friendly as well. Expect everyone to have seconds!

Ingredients:

2 pre-made pie crusts
1 box of 2 rolled pie crusts
2 15-ounce cans of mixed vegetables
1 pound turkey, cooked and cubed
1/2 diced onion
2 tbs diced garlic
1/3 cup vegetable oil
1/3 cup flour
1/2 cup milk
1 and 1/3 cup chicken broth
salt and pepper to taste

Steps:

Preheat your oven to 425 degrees Fahrenheit. In a large pot add vegetable oil, diced onion and garlic- cook until onions are translucent. Next, you’ll stir in your flour until it’s well blended. Slowly add chicken broth and milk, stirring constantly until it thickens up.

Now you’ll want to add your vegetables and turkey to the pot. Add salt and pepper to taste too.

Stir together and remove from heat. You basically want this to look like a really nice, thick soup at this point. If it’s looking too thin, try thickening it up with cornstarch.

Pour half of the mixture into one of the pre-made crusts. The rest will go into the other crust. Top each with one of the rolled out crusts and seal around the edges. Bake for 30 or 40 minutes, or until the crusts are nice and brown. Let sit for a few minutes before digging in (I know, I know you just want to eat but trust me on this.)

Enjoy! What are some other fun ways to reuse Thanksgiving dinner leftovers?

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