Leftover Smoked Turkey Pot Pie
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Left-over Turkey is one of my favorite meals and I can’t get enough it during the holiday season. I’ll cook extra turkey’s each year, just to make sure I have plenty of leftover meat. This year is no different, the weekend after Thanksgiving, I smoked two more birds in my backyard smoker. So far, I’ve made Smoked Turkey Gumbo, Turkey Enchiladas Casserole, Turkey Quesadillas and Turkey BQQ Sandwich, plus this Turkey Pot Pie. I might try to post all these recipes, but I didn’t take a lot of pictures. These were all pretty quick meals to prepare and don’t take a ton of ingredients.
Left-over Turkey wasn’t always one of my favorite meals, I fact, I didn’t much care for it. That is until My brother-in-law introduced me to his leftover butter fried turkey one Thanksgiving. He just put a tablespoon of butter in a frying pan, added some shredded turkey meat and seasoned with Cajun seasoning, then cooked it until it was almost crispy. I don’t think I’ve had a Thanksgiving since where I don’t fry up some leftover turkey in a frying pan.
These pot pies were just meant to be a quick meal I could make after work. I just cooked the filling then ladled it into some ramekins and covered with a hot, flakey biscuit. It turned out to be really, really good. You can make this more traditional by adding the filling to a pie tin. It just so happens that I had also purchased a package of frozen pie crust and ended up making this both ways. Each pie crust package came with two tins and two frozen pie crust, basically two pies or one top crust and one bottom crust. If you’ll set the pie crust out of the freezer when you start cooking the filling, they should be thawed enough to work with by the time the filling is done. Fill one of the pie crusts with your filling, spreading out to make an even layer. Take the other pie crust and carefully peel it always from the pie tin, be careful not to break or tear it, once free, place over top of the other pie crust with the filling. Use your fingers or spoon to pinch/seal the edges of the crust. Use a sharp knife to cut a few small slits in the top of the pie crust, so steam and escape while it cooks. Brush the top with egg wash and sprinkle the top with a little salt. Place in a hot oven, 400 degrees, for about 15 minutes. Allow to cool then enjoy.
Ingredients
Instructions
Step #1 If you’re using biscuits, preheat the oven to 350
if you’re using pie crust preheat to 400, leaving pie crust out to thaw out
Step #2 Shred leftover turkey and sit aside
Step #3 Diced onions
Step #4 In large Dutch oven add 2 tbsp of butter, setting heat on medium high
Step #5 Add diced onions to Dutch and season with salt.
Step #6 Cook for 5 minutes or until they start to become translucent.
Step #7 Add Frozen Corn
Step #8 Add frozen Peas and Carrots
Step #9 Stir to combine. Allow to cook another 3 minutes
Step #10 Add minced Garlic Cloves or garlic paste.
Step #11 Season with more Salt and Pepper. Allow to cook another minute
Step #12 Add shredded leftover Turkey
Step #13 Add Cream of Chicken Soup
Step #14 Add Cream of Mushroom
Step #15 Using a spatula combine all the ingredients
Step #16 Add Chicken Stock, stirring some more to combine.
Step #17 Season with more Salt and Pepper. Reduce heat and allow to warm thru.
Step #18 If you're using biscuits, place them on a baking sheet and place in a 350 degree oven.
Step #19 Cook for 12-15 minutes, until golden brown.
Step #20 Ladle warm filling into ramekins.
Step #21 Then top with hot flaky biscuit
Step #22 If you’re doing a pie crust. Ladle filing into one pie crust.
Step #23 Carefully remove the crust from the other tin and place it over top of the filled tin. Using your finger or a spoon, seal off the edges of the crust.
Step #24 Cut a few small holes in the top to vent.
Step #25 Brush the top with Egg wash
Step #26 Place in oven and bake for 15 minutes.
Recipe Card
Leftover Smoked Turkey Pot Pie
Ingredients
Instructions
About the Author
Jeff Davis
Visit authors websiteYou may think cooking and recipes don’t have much to do with a website dedicated to hunting dogs ... but really, why do we hunt? Sure, we enjoy watching our dogs work in the field and being outdoors, but ultimately, hunting is about survival and feeding our families. We might as well try to do it well. I'm not a chef and definitely no food authority ... but I do like to eat and enjoy cooking. After searching for people willing to share their recipes on Gundog Central, without much success, I decided to try to do a few on my own, with my wife Tami's help. The recipes I share here are things I like to eat and have made here at home. I've tried to include step-by-step instructions with each meal describing exactly how I did it, but my method may not be best, if you decide to try a recipe posted here, please use whatever technique you think works best, I'm simply sharing how I did it. You'll see a lot of recipes where I've tried to make things from starch, when I could have just used store bought ingredients, simply because I wanted to learn how something was done. My goal is to continually update these recipes as I learn new things and techniques. These are my attempts at creating good, home cooked food, that I would like to eat! If I'm sharing it here, my family and I enjoyed it and I believe you will too.
