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Jessica Tomes is a wife and mommy to three precious (but rambunctious) little girls. She has a degree in broadcast journalism from Texas Christian University, and a nerd-like love for political science. She is passionate about writing, marketing, social media management, and this wonderfully beautiful mess we call parenthood. She happily lives in beautiful Houston, Texas, and also sells real estate!
Like Martha Stewart on a triple espresso cappuccino fueled high, you cooked and you baked as if the fate of all Thanksgiving depended upon it. And you were a smashing success! But now that the Big Family Dinner has come and gone, what are you going to do with all of those leftovers? Reuse them, of course!
I don’t know about you, but I am a huge fan of pot pies. All of those yummy flavors— the marriage of the light, flaky pastry to the creamy, oven baked veggies and meat; it’s like a little slice of heaven in your mouth with every bite. So when I found this recipe for Leftover Turkey Pot Pie, it was basically a no-brainer. And don’t worry, it’s way easier than you would think!
Here’s how you make it:
- Preheat your oven to 375 degrees.
- then lightly coat a small baking dish with nonstick cooking spray. (You can also use individual baking ramekins if you’d like. This recipe makes enough for approximately four servings.)
- Next, melt two heaping tablespoons of butter in a large skillet over medium heat.
- Add two cloves of minced garlic, one small diced onion, a half cup frozen diced carrots, and two-thirds frozen corn kernels.
- Stir occasionally until onions become translucent, approximately two minutes.
- Next, mix in a third a cup of flour until lightly browned, about a minute.
- And then gradually whisk in a cup of chicken broth, three-fourths cup milk, and one teaspoon of fresh thyme leaves. Whisk constantly until slightly thickened.
- Then, add two cups chopped, leftover Thanksgiving turkey to the pan and stir.
- Season with salt and pepper as desired.
- Pour the filling into the greased baking dish.
- Top with pastry puff (can be store-bought), and cut vents into the top of the crust.
- Using a pastry brush, brush the crust with one beaten egg. Bake in the oven until crust is golden brown, approximately 20 to 30 minutes. Allow to cool briefly before serving.
And just in case pot pie isn’t you thing, click here to check out 25 additional Thanksgiving Turkey Leftover recipes.