If you cooked a turkey this Thanksgiving, chances are you’ve got leftovers. There are lots and lots of options for using leftover turkey, but I’m here to tell ya–try turkey pot pie!!! Now, I’m not talking bland and boring Swanson-style (no offense, Swanson fans), I’m talking super flavor-y, spicy, warm, gooey little pots of turkey yumminess that you’ll plan an extra pound of turkey to have leftover for next year!
Gather up some turkey and a few other items:
- 1 premade, rolled pie crust
- 1-1 1/2 cups pepper jack cheese, shredded
- 1 can diced green chiles
- 2 small potatoes, cubed
- 1/2 small onion, chopped
- 2 cloves garlic, minced
- 1/2 bag frozen corn
- 1 can cream of chicken soup
- 1/2 lb or so turkey, shredded into bite-size pieces (I used dark meat; I like the heavier flavor in soups, etc.)
Preheat oven to 350F and assemble eight 4-oz ramekins on a cookie sheet. (Really, any oven-safe container will work. I just got these little ramekins, and am still enamored by them!)
In a medium sauce pan, combine soup along with enough milk or half and half to get a thick but workable consistancy. (Keep the milk handy in case you need to thin it a bit later.) Add the green chiles.
Add corn and turkey, stir to combine.
Meanwhile, cube and boil the potatoes until fork tender.
And saute the onion and garlic until translucent and aromatic.
Add potatoes, onion and garlic to the pan.
Add shredded cheese, stir to combine.
Divide filling evenly between your containers.
Divide pie crust into eight sections (or how many you need for the containers you’re using) and roll into circles 1/2 inch larger than your containers.
Mix 1 egg and 1 TBSP water to make an egg wash.
Brush egg wash onto the rim and top part of the sides of each container. Place pastry on top, press to adhere and cut 3 slits to let steam escape.
Brush the tops and sides of all the pastry with egg wash, sprinkle with a bit of sea salt and freshly ground pepper.
Bake 25-30 minutes (or possibly a bit longer if using a larger container), until tops are golden brown and inside is bubbly. You’ll be able to hear the filling bubble, even if it is not escaping through the slits.
Use a spatula and an oven mit to transfer warm pies to plates.
Doesn’t that look yummy?
Break the top, let it cool a bit and have a bite….mmmmmm!
The salt and pepper on top of the pastry seasoned the filling perfectly–no need to add salt and pepper to the filling before you put it into containers. I love how cute these little pies are and love, love, love how they taste. Ooey-gooey comfort food-o-rama! Yummy!