Pot pie is perfect fall comfort food. I first made pot pie a couple years ago. I made it in a big 9x13 inch glass pan, which was a lot of food for two people, at least half of it was leftover. The next day I went to the fridge to have some of the leftovers for lunch. But I could not find the pot pie anywhere. My fiancé liked it so much that he had eaten all the leftovers without saving any for me! He even cleaned up all the evidence by washing the pan and putting it away. I still give him a hard time about this incident.
My friends cooked 50 pounds of turkey for Friendsgiving last night. Forty people attended which means there was lots of leftover turkey. Dre told me to take as much turkey and gravy as I wanted, and I instantly decided that making a Turkey Pot Pie would be the perfect way to use these leftovers. One issue we have with Friendsgiving is that we always have a substantial amount of leftovers, and since most people are traveling to their parents house for Thanksgiving, no one wants to bring leftovers home. Pot pie is a great use for these leftovers since I can freeze the pie and eat it after I return home from the holiday.
Store bought Pie Crusts
2 cups cubed Turkey (or Chicken)
2 cups Chicken Stock
3/4 cup Gravy
3/4 cup Cream of Mushroom Soup
2/3 cup Mushrooms
2/3 cup White Onion
2/3 cup Green Beans
2/3 cup Corn
2/3 cup Carrots
1 tablespoon Corn Starch
2 teaspoons Butter
2 tablespoons White Wine or Marsala Wine
Saute the onion in 1 teaspoon butter and 1 tablespoon wine until slightly browned. Then remove from pan, and use the same pan to saute the mushrooms. Saute the mushrooms in 1 teaspoon butter and 1 tablespoon wine.
Combine the Stock, Gravy, and Cream of Mushroom Soup in a large pot. Then add all the vegetables and the Turkey. Add 1 tablespoon Corn Starch and bring to a boil. Let boil for a minute or two until the sauce thickens.
Let the sauce cool for at least 20 minutes before pouring it into the pie crust. You can save yourself a lot of fat and calories by making a single crust pot pie. You can make a pot pie with only the top or only the bottom. If you choose to use a top crust, cut a couple slits in it before putting it in the oven.
If you decide to cook your Turkey Pot Pie right away it will take about 40 minutes to cook at 350 degrees. Or you can freeze the pot pie and save it for later. If you freeze the pot pie let it defrost for 30 minutes before putting it in the oven. A pie that came out of the freeze will take 45-60 minutes to cook at 350 degrees. In order to get a golden brown crust brush the top of the pie with egg white before baking it.