13 minutes ago
Sunday, November 30, 2008
I always give away leftovers. In fact, I run out of containers by the end of the night. A good hostess gift for me is always bring your OWN containers when you come for dinner. Makes it easier.
This Thanksgiving I was stingy with the doggy bags because I've had pot pie on the brain since the weather has turned cool.
I have never been a fan of those gross frozen chicken pot pies that have very little meat and a glue like consistency. I don't think I have ever really had GOOD homemade pot pie.
I have seen a lot of good looking ones on blogs lately, with short pastry crust, puff pastry, bottom, top, both, lattice or none.
I decided to do my own thing and it came out so great, I hope I can recreate it!
Every ingredient was leftover from Thanksgiving dinner, except some frozen peas and an onion. You can basically throw in any combination you like.
Here is how I made it. The next time, I think I will do individual little pot pies.
I had about 2 cups of white meat turkey leftover, so I diced it up.
I sauteed one chopped onion in 3 tbsp butter on medium heat in a large skillet.
To the onion and butter mixture I added all of my leftover Thanksgiving roasted vegetables. This consisted of carrots, Brussels sprouts and 3 kinds of potatoes (purple, Yukon gold and red potatoes).
I threw in about 1/2 cup of frozen peas.
Next, I threw in the cut up turkey and 1 cup of the leftover gravy that I had.
To the gravy, I added about 1/3 cup of half & half and 2 tbsp of flour to thicken.
A little salt & pepper and simmered until the sauce was nice and thick, about 5 minutes or so.
Now, I decided on no bottom crust, don't need the extra calories, believe me.
I poured the turkey vegetable cream mixture into a buttered ceramic pie dish.
I rolled out one sheet of puff pastry and laid it over the pie pan.
Pricked it with a fork and brushed with one beaten egg (egg wash).
Baked at 375 for 30 minutes till the puff pastry was nice and puffy.
Come on over for leftovers, there are plenty!