Leftover Thanksgiving Turkey Pot Pie

POTPIE.PNG
POTPIE.PNG

Ingredients

1 1/2 pounds leftover cooked turkey cut into 1/2 inch dice

1/2 teaspoon sweet paprika

1/2 teaspoon dried sage

1/4 teaspoon dried oregano

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil

1 cup frozen pearl onions or 1/2 cup diced onion

1 cup frozen peas and diced carrots (or other diced veggies such as green beans, etc.)

2 cloves garlic, minced

2 tablespoons all-purpose flour

2 cups low-sodium chicken stock

1 cup heavy cream (or substitute whole or low-fat milk)

1 9-inch homemade or store-bought pie crust, unbaked and thawed if frozen

1 egg, lightly beaten

Optional: Dashes of Tabasco to taste

Directions

Special equipment: 10-inch cast-iron or other 10-inch pie pan

Preheat the oven to 400 degrees F.

Heat a 10-inch pan over medium-high heat and add the olive oil. When the oil begins to swirl, add the onions, peas and carrots. Sprinkle with salt and pepper, 1/2 tsp. sweet paprika, 1/2 tsp. dried sage, 1/4 tsp. dried oregano, pinch of salt and freshly ground black pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the chicken stock and raise heat to a simmer, stirring until thickened (covers the back of a spoon). Once the liquid has thickened, stir in the heavy cream or milk. Season with salt and pepper (and Tabasco?) if needed.

If not baking in a cast iron pan, pour mixture into a deep pie pan or baking dish. For either cooking pan, unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Brush the crust evenly with the egg wash. Using a sharp knife, gently cut 3 vents or cut-out shapes in the top of the crust. Bake pie on rack placed over a pan in the case the mixture bubbles over. Carefully place pan into the oven and bake until the crust is golden brown, about 20 minutes. If rim of crust darkens too quickly cover edges with foil or a pie crust protector.

Let rest and cool 5-10 minutes. Spoon to enjoy.