Daily Archives: November 25, 2011
If you roasted a turkey for Thanksgiving, chances are, you have a ton of leftovers. We always do and as much as we try to eat through it all, there’s always more turkey left after all the side dishes have been eaten up. There’s lots of recipes out there for using up leftover turkey, but some of them require more ingredients or work than I want to invest. One day a few weeks ago, we roasted a couple of chickens. About a week later, I came up with this really easy recipe for leftover chicken pot pie.
What makes it so easy?
It’s your leftover gravy! That gravy is like liquid gold–especially if you made it in the pan that your chicken/turkey was roasted in. If you don’t have any leftover gravy, then you’ll have to make a gravy to make your pie. It’s pretty easy to do, but it does add an extra step.
I used a pie crust that I had on hand from the freezer, but you could also use leftover biscuits–just add them about halfway through the baking time. If I have a lot of leftover turkey, I freeze the meat already cut up or shredded in quart-sized freezer bags. Then, I can make this anytime! I have also had success in making the filling for the pie and freezing it. Then, later, all you have to do is thaw and assemble. Easy!
Leftover Chicken or Turkey Pot Pie
You could use frozen veggies for this pie to make it even easier. I would still suggest sauteeing an onion first, then continuing with the recipe using 2-3 cups of frozen veggies in place of the fresh ones.
1 onion, chopped
4 carrots, peeled and sliced
4 celery sticks, sliced
3-4 cups chopped or shredded cooked chicken or turkey
2 cups chicken or turkey gravy
1 cup frozen peas
½ tsp dried thyme
6 slices of bacon, cooked and chopped, optional, but really yummy!
Sautee vegetables in a dutch oven with 1 tablespoon of oil or chicken/turkey fat or bacon.
Add chicken and thyme and heat until just hot.
Add gravy and heat until hot. If it is too thick, add a little water. If you think that there is not enough sauce, add more gravy or broth, but be careful. You do not want it to be too watery. It should still be the consistency of gravy. Be sure to taste this. Sometimes, gravy is salty. If this is the case, you may want to start by making a half recipe of the roux (see below) and adding gravy to it to taste.
Stir in the frozen peas and transfer the mixture to a baking dish-a 13 by 9 inch is fine. I used an oval dish that’s just a little smaller than that. You just want something that will hold about 3 quarts.
Roll out your pie dough and put on top. Cut a few vent holes in the top. Or, halfway through the baking time, place some extra biscuits on top of the sauce.
Bake 400 degrees until bubbly and crust is brown, 30-40 minutes. Serves 4-6.
If you like your pot pies creamy, substitute half of the broth for milk. If making this for the pot pie, you can saute your veggies first, transfer them to a bowl, and then make the roux in the same pot. See? I’m all about saving time and dishes!
4 Tablespoons unsalted butter
1/3 cup all purpose flour
1.5-2 cups broth, chicken, turkey, or whatever you like
In a small, heavy saucepan, melt the butter over medium heat.
Add the flour and whisk until there are no lumps. Continue to whisk until it is golden brown.
Slowly add the broth a little at a time while you are whisking. Stop adding broth when your mixture is as thick as you want it to be. If you have gravy to add, add it after you have finished adding your broth.
At this point, you can add all your veggies and meat and make your pot pie.