Is it weird to say that one of the things I most look forward to for Thanksgiving is the leftovers?
Leftovers are pretty much a guarantee when it comes to Thanksgiving. Nay, it’s a prerequisite, the ultimate symbol of overwhelming abundance for which we’re giving thanks, proof of the host’s generosity and hospitality from sparing no appetizers and desserts in their efforts to make their guests’ tummies happy (and pop a few belt buckles while they’re at it). But let’s all admit it, as much as we love leftovers, there’s only so much turkey sandwiches we can eat within the course of a week.
And so The Queen has come to your rescue! Or at least Adriana, our baker master extraordinaire has, with her Rustic Turkey Pot Pie recipe! Now, instead of yet another turkey sandwich, you have another delicious way of putting your leftover turkey to good use (and their rightful resting place: your belly)! Enjoy!
You Will Need:
1 Immaculate Baking Co.™ refrigerated ready-to-bake pie crust, softened as directed on box
1/4 cup butter
1/3 cup chopped onion
1/3 cup Immaculate Baking Co.™ organic all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup low-sodium chicken broth
1/2 cup milk
2 1/2 cups diced cooked turkey breast
1 box (7 oz) vegetable blend with broccoli, thawed
2 tablespoons butter, melted
1/2 cup herb-seasoned stuffing cubes
2 tablespoons shredded Parmesan cheese
Here’s How to Get the Dough Rolling:
- Heat oven to 400°F. Make pie crust as directed on box for Filled Pie in 9-inch pie plate.
- In 2-quart saucepan, melt 1/4 cup butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened, 3 to 4 minutes. Stir in turkey and thawed vegetables. Remove from heat. Spoon into crust-lined pie plate. Fold crust over edge to form border, pleating crust as necessary. Cover pie with foil to prevent excessive browning; remove foil last 15 minutes of bake time.
- In small bowl, mix melted butter and stuffing mix; spoon over filling. Sprinkle with Parmesan cheese.
- Bake 30 to 35 minutes or until crust is golden brown. Let stand 20 minutes before serving.