Leftover Roasted Turkey and Mushrooms Pot Pie
Even though, I freeze a lot of batches of turkey to devour for months after-thanksgiving, but turkey pot pies are most awaited on following Sundays. I bring sauteed mushrooms to the party for some earthy flavors. Smoky roasted turkey with mushrooms and cream gravy goes excellent together, all-in-all great leftover makeover.
Enjoy comforting one-pot winter meal and happy thanksgiving once again.
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Leftover Roasted Turkey and Mushrooms Pot Pie
Ingredients
- 1 Pie Crust (I used Pillsbury Refrigerated Pie Crust, softened as directed on box)
- 1 Cup Mushrooms (thin sliced Crimini/Cremini or White Button Mushrooms)
- 1 Cup Turkey (Leftover Roasted Turkey, cubed)
- 1 and 1/2 tbsp Olive Oil
- 1/2 Cup Green Peas (Frozen Sweet Green Peas)
- 1/8 Cup Heavy Cream
- Egg(s) (1 egg mixed with 1 tbsp water for egg wash)
- 1 Cup Mix Vegetables (2 Carrot, 1 small yellow onion, 3-4 Scallions all small diced)
- Salt and Black Pepper (as per taste)
- 1 tbsp All-Purpose Flour
- 1 Cup Chicken Stock
Directions
Hide Step Photos-
1. Preheat oven to 350 F. Heat 1 tbsp oil in pan, add sliced mushrooms and saute till mushrooms are soft, slightly caramelized and water from mushrooms has evaporated. Remove from pan and leave aside.
2. In the same pan, add 1 tbsp butter and add chopped onion and saute till onion are soft and translucent. Add chopped carrots, celery and scallions and cook for 2-3 minutes. Add 1 tbsp flour and continue stirring till flour is cooked but not brown. (max 2 minutes) -
3. Add chicken stock and season with salt and black pepper and continue stirring till gravy thickens.
4. It takes 3-4 minutes for gravy to thicken. Mix in heavy cream and sautéed mushroom and peas. -
5. Add in diced leftover roasted turkey, mix well and remove from heat.
6. Transfer the mixture to 2 ovenproof bowls. On lightly floured surface, unroll pie crust. With rolling pin, roll out two rounds, each 2-3 inches larger then the pie bowls. Cut 2-3 slits in crust; cover bowls with pie crust sheet, cut and seal the ends. -
7. Brush egg wash on the top. Bake for 50-55 minutes, till pie top is golden brown. Let stand 10 minutes before serving.
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4 comment(s)
Starla
Ah, okay got it! Read it too fast and missed that. I just made this but used a large muffin for mini pies. They smell amazing! Thanks!Savita
:) Mini pies sounds fun! I'm glad you trying this recipe. Enjoy! ~SavitaStarla Creasey
Two things- so, add the cream the stock, right? I didn't see that in the instructions but it is in the ingredients. Second, any idea what the internal temp should reach?Savita
Hi Starla, I add cream in step 4 when mixing in peas and mushrooms to filling. For temp, since everything is cooked, I only judge the doneness by golden brown crust. I have never measured internal temp for this one. I hope it helps.