Thanksgiving was wonderful, but you're left with half of a gigantic bird that's now taking up valuable real estate in your fridge. There are hundreds of recipes you could use, but this is probably one of the easiest and it's absolutely delicious!
I love making chicken pot pies, so I got the idea of using leftover turkey, it's so simple yet an ultimate comfort food. The ingredients that you'll need for this recipe are all inexpensive and the prep takes about 5 to 10 minutes tops.
Feel free to customize the seasoning depending on your preferences and how the turkey was originally seasoned. I normally buy the pie crusts that come rolled up in a two pack in the refrigerated section. If there's one you prefer, you can certainly use that instead.
Here is my ultimate turkey leftover recipe!
Turkey Pot Pie
2 Pie Crusts
2 Cups of Turkey (cubed)
1 bag of Frozen Vegetable Mix (Peas, Corn, Green Beans, Carrots)
1 can Cream of Mushroom Soup
1/2 tsp. Oregano
1/2 tsp. Basil
1 tsp. Garlic Powder
1. Thaw frozen vegetables.
2. Preheat oven to 400 degrees F.
3.Firmly press 1 pie crust into the bottom and along the sides of your pan. Set the other pie crust aside for now.
4. In a large mixing bowl, add the soup can and 1/2 can of water and whisk until smooth.
5. Add 1/2 tsp each of basil and oregano to mixing bowl of soup. Add 1 tsp garlic powder. Add salt and pepper to taste.
6. Fold turkey and vegetables into soup and gently pour into pie crust.
7. Place second pie crust over the filling, pressing top crust firmly into bottom to seal pie. Fold extra dough over onto itself to create a ridge. Using a butter knife, cut a vent into the middle of the top.
8. Bake 30 minutes or until pie is golden brown.
I hope you enjoy this recipe. You can freeze the pie after its cooled if you don't want to enjoy it right away. If you make this pie, feel free to post a picture on Twitter using #alacuisinellc.
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