This year I went home with much more turkey than usual, but it worked out perfectly for trying out some new leftover recipes! I saw Giada DeLaurentis on the Today Show this morning doing some mini turkey pot pies, and I decided to try my own version. I spent a good half an hour or so getting all the meat off of the turkey carcass…which is kind of disgusting by the way, however well worth it for the meat and the bones for making stock!
- 2 tablespoon unsalted butter, at room temperature
- 2 large small shallots, chopped
- 1 tablespoon chopped fresh thyme leaves
- 1/4 cup flour
- 2 cups low-sodium chicken broth
- 1/4 cup heavy cream
- 2 cups roasted turkey breast meat, cut into 1/2-inch pieces
- 1 1/2 cups frozen mixed vegetables
- 1/2 teaspoon koshersalt
- 1/4 teaspoon freshly ground black pepper
- I used store bought pie crust, Pillsbury brand.
- Special equipment: 6 (10-ounce) ramekins, each 2 1/2 -inches tall and 3/12-inches in diameter. A 3-inch round cookie cutter
Using a 3-inch round cookie cutter, cut the dough into 6 circles and place on top of the filling.
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
For the filling: In a large saucepan, melt the butter. Then add shallots and thyme to the saucepan. Cook for about 2 minutes until the shallots are tender. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chickenbroth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until the mixture thickens, about 3 minutes. Add the heavy cream, turkey, mixed vegetables, salt, and pepper. Simmer for 3 minutes until heated through. Using a ladle, fill the ramekins with the filling mixture.
Bake for 20 to 25 minutes until the crust is golden and the filling is bubbling. Cool for 5 minutes before serving.
You can use any leftover vegetables you may have laying around from Thanksgiving dinner, or anything you have on hand in the refrigerator or freezer, really. These little pot pies turned out really good, and are perfect for a cold winter night. I usually use a cream of mushroom or cream of chicken soup for my pot pies, but I think I may make the filling from scratch from now on so I can control the flavor a bit more.
Also, below are pictures using my new digital camera – it makes the food look so much better!