Thursday, November 29, 2007

Tasty Thursday: Leftover Turkey

I had to do this one. We had so much turkey left over because I can never quite judge how much turkey to get. So, this recipe was a great way to use up the remainder of the bird. I even managed to make this in the toaster oven, in a little 8 1/2 inch cake pan, and it turned out great. You can even do this with leftover chicken.

Turkey potpie


  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded cheddar cheese
  • 2/3 cup shortening
  • 1 tablespoon cold butter, cubed
  • 3 to 4 tablespoons cold water


  • 1 cup diced peeled potatoes*
  • 1/2 cup thinly sliced carrots
  • 1/3 cup chopped celery
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 1/2 cups cooked turkey
  • 1/2 cup frozen peas, thawed
  • 1/2 cup frozen corn, thawed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon pepper

In a food processor, combine flour and salt; cover and pulse to blend. Add cheese; pulse until fine crumbs form. Add shortening and butter; pulse until coarse crumbs form. While processing, gradually add water until dough forms a ball.

Divide dough in half with one ball slightly larger than the other; wrap in plastic wrap. Refrigerate for 30 minutes.

For filling, in a large saucepan, sauté the potatoes, carrots, celery, onion and garlic in butter for 5-6 minutes. Add broth; cover and cook for 10 minutes or until vegetables are tender.

In a small bowl, combine flour and milk until smooth. Gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the remaining ingredients; simmer 5 minutes longer.

Roll out larger pastry ball to fit a 9-inch pie plate; transfer to pie plate. Trim pastry even with edge. Pour hot turkey filling into a crust. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.

Bake at 350° F. for 35-45 minutes or until crust is light golden brown. Serve immediately.

*I have used the little new red potatoes, and just cut them without peeling them. That worked out fine, and tasted really good.

Don't forget to visit the Pumkin Patch for more Tasty Thursday recipes!


Stephanie said...

We still have tons of mom came here and brought a huge bird for 3 adults and 2 toddlers. This recipe will be perfect. Thanks!