Turkey Pot Pie

Oct 12th, 2007 | By | Category: Leftovers, Poultry, Thanksgiving

I finally got to the pot O’ gold at the end of my rainbow of leftover turkey. We ate turkey for Thanksgiving, had the same dinner as leftovers on Tuesday, made turkey sandwiches, made hot turkey and stuffing sandwiches, made turkey club-houses and boiled the carcass for some tasty turkey stock.

With the turkey stock also comes some flaky turkey meat. I had two options…make turkey salad and push my limits of eating turkey or try something different. I’m glad I chose the latter and tried my hand at a turkey pot pie.

Growing up in ’70′s Toronto was as Wonderbread, Anglo-Saxon, WASP as one could get. Back then the Greeks, Italians had begun to encroach upon the English neighborhoods and their sanctuaries of boiled beef, beer and fish & chip joints.

Back then as a Greek boy, I felt out of sorts with what were considered my “weird lunches” or pleading to my mom to make something “normal” for when friends came over. One of those foods was beef or chicken pot pies from the supermarket.

My how times have changed! I’m kinda glad that our family tried foods other than Greek, We would try lasagna, roast beef, trifle, beef stroganoff and intersperse all these new foods with our Greek food.

I remember my mom chastizing me for wanting “English” food. She would yell, “waat, arr YOu Crraay-zee, YOU waant thaat Garr-beeje? Greeek food eez the best you VLAKA…we eat THA food of the GODS!

Fast forward to 2007. Toronto is a very cosmopolitan city. I’d say Toronto has as many ethnicities (if not more than New York) with a multitude of international produce and foods available to us. It’s evident in the grocery stores. Where strawberry ice cream used to be found, I now see green tea ice cream. Where waffles were found, I now see Udon noodles. Where chicken pot pies were found, I now see frozen Durian fruit!

This recipe (turkey pot pie) took me back to 1970′ s Toronto. It was remarkably simple, the taste factor was 10 out of 10 and my only complaint was with the biscuit crust. Although edible, it appears that I forgot to add the cream…DOH!!!!

Turkey Pot Pie
(recipe made 4 portion-sized servings)

1/2 stick of unsalted butter
1 large onion, diced

2 stalks of celery, chopped into 1/2 inch pieces (reserve the leaves for later)

2 carrots, peeled and cut into 1/2 inch circles

1/2 red bell pepper, diced

2 cloves of garlic, minced

1 Tbsp fresh thyme

1 tsp dried sage

2 bay leaves

1/2 cup of flour

2 cups of turkey (or chicken/vegetable) stock

1/2 cup of half/half cream

1- 1 1/2 lbs of torn cooked turkey meat

1 1/2 cups frozen mixed vegetables

1 Tbsp of chopped fresh parsley

3 scallions, diced
reserved celery leaves
salt & pepper to taste

  1. Place your butter into a large saucepan to melt on medium-high heat. Add your onions, garlic, celery, carrots, red pepper, thyme, sage and bay leaves. Turn down the heat to medium-low and let them cook & soften for about 15 minutes.
  2. Add your flour, turn up the heat to medium and stir constantly to mix the flour. Allow the flour to cook off for about 5 minutes. Add your stock and cream and bring the heat back up to high. Once it starts boiling, turn the heat back down to medium, stir constantly and allow the sauce to simmer until it thickens to a consistency of a creamed soup.
  3. Remove the bay leaves. Now add your frozen mixed veggies and stir in to incorporate and heat through. Add your turkey meat, stir to mix in and then add your parsley, scallions and mix them in as well. Adjust seasoning with salt ( I didn’t need any) and some black pepper. Reserve.

Sour Cream Biscuit Dough

2 cups all-purpose flour
1 Tbsp baking powder

1/2 tsp salt

1/2 cup frozen butter

1/2 cup half/half cream
1/2 cup sour cream

  1. Into a bowl, sift the flour, baking powder and salt into a food processor. Using a box grater, grate the cold butter into the flour. Add your sour cream and half/half cream. Pulse a few times until the mixture looks dry with some buttery lumps.
  2. Take the dough out onto a lightly floured surface and knead the dough several times. Roll the dough out and cut it into the shape & size of the vessels you’ll use to bake your turkey pot pies.

Assembly

  1. Preheat your oven to 350F, rack in the middle.
  2. Spoon your pie filling into your baking vessels of choice.
  3. Set the biscuit dough over the pie filling and brush the tops with an egg wash (1 lightly beaten egg with 3 Tbsp. water).
  4. Place the baking vessels on a baking sheet and place in the oven for about 20-30 minutes or until the tops are golden-brown.

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© 2007 – 2010, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.

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12 Comments to “Turkey Pot Pie”

  1. DerzaFanistori says:

    This looks absolutely wonderful! :-)

  2. Anonymous says:

    I used to love the store bought meat pies as a kid growing up in the 70s too. Not any more though. I’d rather have this! Aaahhhh, Fall comfort food. Looks deliciously rich, creamy and colourful. The crust looks nice as well.

    K

  3. JennDZ - The Leftover Queen says:

    This is a great post Peter! I love the little bit of family history along with all the things you did with the leftover turkey! My favorite is turkey sanwiches with stuffing and cranberry sauce! There is nothing better! This year my mom and I are doing T’giving dinner and I cannot wait as it my absolute favorite meal of the year!

  4. Peter M says:

    Jenn, I ran out of the cranberry sauce and I look forward to seeing what my American friends will eat for Thanksgiving and try some new things for Xmas and next year’s Thanksgiving.

  5. FindingLaDolceVita says:

    Funny post. I like the impression of your mom, but she was right, wasn’t she? We called all food that was non italian, american style..which basically meant it had no taste haha

  6. Sara says:

    If I had not already eaten turkey 2 million times this week, I would make this. Sigh….I’ll save it for after Christmas. You Mom is right – Greek food is the food of the Gods!

  7. winedeb says:

    Hi Peter! I have seen your name on alot of comment pages so I thought I would pay you a visit! Since our Thanksgiving is just around the corner, all of your goodies are looking great! This turkey pot pie sounds the BEST! I know where some of my leftovers are going!
    Cheers!

  8. Ferdzy says:

    I’m sure glad that we have so much more to choose from than back when I was a kid (same time as you, pretty much), but a good homemade pot-pie is a beautiful thing.

  9. Valli says:

    Turkey pot pie would be the ultimate Peter!!!I should have grown up in your household as a kid. I knew what day of the week it was by what was served at the dinner table. Always cooked the same way…. Thank goodness for “the love of cooking” gene that skipped a generation!!!Love you mom!!!

  10. Kevin says:

    Chicken pot pie is one of my favorite meals. Using the leftover turkey from thanksgiving in a pie sounds like a really good meal.

  11. Katerina says:

    This is a good idea! I am actually having another thanksgiving dinner tomorrow maybe I will try and get some leftovers…

  12. Diane says:

    I’ve made this pot pie many times. I would never touch a pot pie until I started making this one. We love it! I do add a few variations that we like. (1) I use more carrots and also add red potatoes to the vegetable mixture at the beginning of the recipe. I started doing this when I happened to have some extra potatoes around and didn’t want to throw them out. As far as more carrots go, we like carrots and more often than not, I forget to buy the frozen mixed vegetables. So even when I have them, I continue to use more carrots (eye-balling to whatever amount i feel like on that particular day!) (2) For the spices, I substitute a healthy dose of an herbe de provence spice mixture, which we love (the first time I made this, I used what I had on hand and that happened to be one of them. We like it so much, I’ve just stuck to that.) (3) I add some red pepper flakes with the vegetable / spice mixture at the beginning. This is pretty much due to the first time I read the recipe, I misread the “pepper” as being red pepper flakes, and we love it, so I keep doing it! (4) I have used the biscuit crust / topping and also a pastry (pie) crust topping. We like both but prefer the pastry. I know it must seem like what I make is nothing like the original recipe and perhaps that’s true to an extent. But I think it is representative of this recipe and that with personal preferences, this can be made with variations very successfully!

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