Turkey Pot Pie

 Use up leftover turkey and gravy to make my easy and comforting recipe for Turkey Pot Pie. 

Turkey Pot Pie

I hope everyone had a wonderful Thanksgiving! If you have lots of leftover turkey you are in luck! I have tons of easy recipes on ways to use up that leftover turkey and transform it into a completely different meal! We love a good pot pie in my home. So it was a no brainer for me that I should share my turkey pot pie recipe with my readers. I make chicken pot pie at least once a month in my home. It’s one of those comfort foods that I crave. When I have a family member or friend who gives birth–it’s what I typically bring them after they are home from the hospital. Same goes with when a loved one comes home from surgery. It’s comfort food to the tenth degree! Last year, I made my family a turkey pot pie out of our leftovers. At first everyone hemmed and hawed. Some wanted pizza, others just wanted to go out for dinner. I insisted on cooking dinner. We had tons of leftovers and I didn’t want it all to go to waste! After a few bites I no longer heard the complaining and people were getting up for seconds and thirds! I paired it with a salad and it worked perfectly for a day-after Thanksgiving dinner for a party of 10.

Turkey Pot Pie 3

I always love to place the slice of chicken pot pie on a bed of fresh spinach. The spinach wilts as you begin to cut up the pot pie. And it’s my way of getting more veggies into a meal. This turkey pot pie is chocked full of fresh veggies. The usual like carrots, celery, and onion and the not-so usual (to me) like parsnips and mushrooms. No pot pie is complete without green peas. We love green peas in our house so I always tend to put extra! Let’s go back to the parsnips. If your not familiar with them they look like carrots, but are white like potatoes. And have a more pungent taste than potato (very starchy). Love using this root vegetable in the fall months in soups and stews… and turkey pot pie.

Turkey Pot Pie

You’ll notice that there are no canned soups in this recipe. It’s 100% from scratch minus the store-bought pie crust. You have to pick and choose your battles, and in my opinion I would much rather spend my time making a filling from scratch than a pie crust from scratch with filling from a can. If you have a good go-to pie crust recipe–feel free to use it. If I’m making multiple pot pies I’ll buy a package of frozen deep dish pie crust and a package of the refrigerated. I’ll pre-bake and fill the frozen crust and then roll on the pie crust tops. Makes life so much easier. But when I’m just making one I tend to go the refrigerated route so that I don’t have leftover pie crust laying around. I used my beautiful deep dish Le Creuset pie dish for this recipe.  I also like to do an egg wash on top before popping the turkey pot pie into the oven. I love using this OXO silicone brush. Easy to use and ensures no stray bristles end up on the pot pie. I will even sprinkle a little salt and pepper on the crust too! And don’t forget to cut a few slits in the top of the pie so that it can breathe while baking.

Turkey Pot Pie 2

If your entertaining for a large crowd this Thanksgiving or maybe just want to switch up the mundane leftover rotation I highly suggest you give my recipe for Turkey Pot Pie a try!

Katie Original Recipe

Turkey Pot Pie

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes

Yield: 6

Turkey Pot Pie

Ingredients

  • 2 tbsp unsalted butter
  • 4 large carrots, peeled and diced
  • 4 large parsnips, peeled and diced
  • 4 celery stalks, chopped
  • 1 onion, diced
  • 1 cup turkey broth
  • 1 cup of white mushrooms, diced
  • 1 cup frozen green peas
  • 1 tbsp fresh flat leaf parsley, chopped
  • 1 tbsp poultry seasoning
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt
  • 1-1/2 cups turkey gravy
  • 1 cup 2% milk (whole milk would also work)
  • 1 tbsp corn starch
  • 3 cups chopped leftover cooked turkey
  • 2 ready to bake rolled pie crust
  • *Spinach for serving

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large skillet melt two tablespoons of butter on high heat. Add in the carrots, parsnips, celery, and onion. Mix well and add in the turkey broth. Cook on medium-high heat with lid on for 10 minutes, Stirring occasionally.
  3. Once the veggies are cooked add in the diced mushrooms, green peas, parsley, poultry seasoning, black pepper and salt. Mix well and add in the leftover turkey gravy.
  4. In a small bowl, combine the milk and cornstarch until well blended. Pour the mix into the pot and mix until well incorporated. Cook on medium heat for 5 minutes until the mixture thickens. *If it's still not thick cook a few more minutes. Add in the turkey and mix well. Remove from heat and set to the side.
  5. Roll out one of the pie crust (make sure you let your pie crust sit at room temperature for at least 15 minutes). Place in a pie dish and crimp edges. Poke the bottom of the pie crust with the tines of a fork (a few times). Pre-bake crust for 10 minutes.
  6. Remove crust from oven, pour the chicken pot pie filling into the pre-baked crust. Roll out the second pie crust. Place on top of the pot pie. Carefully crimp edges to secure pie crust. Cut a few slits in the top of the pie crust. Brush the top of the pie crust with a beaten egg. Bake for 30 minutes until pot pie is golden brown. Slice and serve immediately upon being cooked and place on a bed of spinach if you'd like!

Notes

If you don't have turkey gravy--don't fret. You can sub the turkey gravy for another 1 cup milk + 1 tbsp cornstarch.

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Use up the leftover turkey and cranberry sauce and wow your guest with delicious cranberry turkey salad on croissants!

Cranberry Turkey Salad on Croissants

Happy Thanksgiving. I have so many great turkey leftover recipes that I decided to post on Thanksgiving. I’ve got another delicious turkey leftover recipe for you today.  If you have a few cups of turkey leftover and at least a half cup of cranberry sauce you are in luck! Just over the past few years I’ve started to enjoy chicken salad. So it occurred to me that I should use up my leftover turkey and cranberry sauce to make this cranberry turkey salad on croissants. I had thought about making the turkey salad sans the cranberry sauce and slathering the cranberry sauce directly on the croissant. But I really wanted to taste the cranberry sauce through out. I used my cranberry mango sauce for this recipe. but you can use any cranberry sauce. I don’t think that the cranberry jelly would work for this recipe. In that case you would want to just add a slice of the cranberry sauce to the croissant and then pile on the turkey salad. I used half of a honey crisp apple to give it extra sweetness and crunch plus a stalk of minced celery.

Cranberry Turkey Salad on Croissants

With just a few ingredients you can transform your leftovers into a magical new meal. These luxurious croissant sandwiches make for an ideal lunch or even a perfect dinner paired with a soup or salad (or both). Your family and friends will not even realize they are eating leftovers.

Cranberry Turkey Salad on Croissants

Looking for other leftover turkey recipes? Try a few of my favorites:

Katie Original Recipe

Turkey Salad on Croissants

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6

Turkey Salad on Croissants

Ingredients

  • 1/2 cup cranberry mango sauce
  • 1/4 cup mayonnaise
  • 1/2 honey crisp apple, diced
  • 1 stalk celery, minced
  • 2 cups turkey
  • 1 tbsp fresh parsley
  • 6 croissants
  • Lettuce

Directions

  1. In a large container mix together the cranberry mango sauce and mayonnaise until well incorporated. Add in the apple, celery, turkey and fresh parsley. Mix until combined.
  2. Slice in half and toast croissants. Place lettuce on croissant and 2 scoops of turkey salad. Repeat until all sandwiches are made. Enjoy!

Notes

Store leftover cranberry turkey salad in a sealed container in refrigerator for up to 3 days.

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Change up the way you use up leftover turkey and make my easy recipe for Potato Corn Chowder with Turkey! 

Potato Corn Chowder with Turkey

Every year I typically make the same things over and over again with my leftover turkey; traditional turkey soup, Turkey Tetrazzini, Chipotle Turkey & Black Bean Soup, and Turkey & Stuffing Dumpling Soup. I wanted to “spice” up this year’s turkey soup and make more of a “chowder”.  I used the turkey stock I made as the base in a large stock pot. I also used a package of instant mashed potatoes to thicken up and make this “chowder” cook a bit quicker. I didn’t have any more leftover mashed potatoes on hand–however, you can easily substitute leftover mashed potatoes instead of the packaged potatoes. I haven’t tested it but if I had to make an educated guess I would say to add about 2 cups of leftover mashed potatoes. That should do the trick and give you the same creamy potato consistency. And if you want to get really crazy add in a few unsealed diced potatoes on top of the packet potatoes. I didn’t do this but plan to do this the next time I make the soup to make an even heartier soup!

Potato Corn Chowder with Turkey

The secret ingredient in this soup… smoked paprika! A little goes a long way. Of course if you like a spicy soup you could always add in some red pepper flakes. Sadly, spicy food and I know longer mix. It all started last summer when I found out I was pregnant. I instantly wasn’t able to handle any spice. I worked years to build up my spicy food tolerance and just like that down the toilet… literally. I digress… if your looking for a change in the normal leftover turkey soups… this potato corn chowder with turkey is the magic recipe for you and your family!

Potato Corn Chowder with Turkey

Katie Original Recipe

Potato Corn Chowder with Turkey

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6

Potato Corn Chowder with Turkey

Ingredients

  • 2 tbsp unsalted butter
  • 1/2 red bell pepper, diced (about 1/2 cup)
  • 1 cup carrots, diced
  • 3 stalks celery, diced
  • 1 onion, diced
  • 1/2 cup mushrooms, diced
  • 2 cups frozen corn
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp diced parsley
  • 2 oz. package of potato flakes (original mashed potatoes)
  • 8 cups turkey stock
  • 2 cups turkey, diced

Directions

  1. In a large stock pot, melt the unsalted butter, add the red bell pepper, carrots, celery, onions, mushrooms, and frozen corn. Cook on high for 5 minutes until vegetables are soft (stirring often). Then reduce to medium and cook for an additional 10 minutes (stir as often as needed--if vegetables start to stick add a little stock to the pot). Season vegetables with salt, pepper, and parsley.
  2. Add the potato flakes and mix for 30 seconds coating the vegetables with the powder flakes. Then add in the turkey stock. Stir well and add turkey. Simmer for 20 minutes--soup will begin to thicken. Ladle soup into bowls and enjoy.

Notes

Use up the leftover turkey and create a delicious tasting soup--that's not like your mama's leftover turkey soup!

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Love cheesecake but don’t want to turn on the oven? Try making my easy recipe for No-Bake Pumpkin Cheesecake Pie!

No-Bake Pumpkin Cheesecake Pie

For the past two weeks, I’ve been focusing on all the delicious main and side dishes for Thanksgiving dinner.  Thanksgiving is this week and in case you don’t have dessert figure rout yet I have the recipe for you. Today, I wanted to share an easy-to-make No-Bake Pumpkin Cheesecake Pie recipe. I love cheesecake and I love all things pumpkin, so I figured this would be the perfect time to share my recipe. And even better you can have two desserts in one so that gives you more time to focus on other things (not having to bake up 2 recipes)!

No-Bake Pumpkin Cheesecake Pie

Every year we have more pies than we know what to do with. We typically eat Thanksgiving dinner at 1pm and then my husband and I venture off to my in-laws for another dinner around 4. And then head back to our home around 8pm where our family is eagerly awaiting our return so they can dig into pie. Typically by then everyone has already had another helping or two of turkey leftovers and indulged in a turkey-induced nap. And then its time for pie. We have pumpkin pie, and my mom makes her famous coconut custard pie, and we have my homemade apple pie, blueberry pie, pecan pie, and a cheesecake. This year–we are doing less desserts. Just about everyone is watching what they are eating so no need to go pie crazy!

No-Bake Pumpkin Cheesecake Pie

We are keeping it simple this year. TWO pies. That’s it. I know we might be a bit crazy. I’m making my apple pie and this delicious (and easy-to-make) No-Bake Pumpkin Cheesecake Pie. Since I’m hosting Thanksgiving dinner and have a new baby my plate is full… so there is no need to spend lots of time baking pies in the kitchen.

Katie Original Recipe

No-Bake Pumpkin Cheesecake Pie

Prep Time: 4 hours, 10 minutes

Total Time: 4 hours, 10 minutes

Yield: 8

No-Bake Pumpkin Cheesecake Pie

Ingredients

  • 8 oz. Cream Cheese, room temperature
  • 1 cup Pumpkin Puree
  • 3/4 cup Powdered Sugar
  • 1 tsp Pumpkin Pie Spice
  • 8 oz. Cool Whip
  • 10-inches Graham Cracker Crumb Crust
  • Caramel Sauce & Whipped Cream

Directions

  1. In a stand mixer (or using a handheld mixer) whip cream cheese on high for 1 minute. Then add in the powdered sugar and pumpkin pie spice. Beat for an additional 30 seconds until well incorporated. Add in the pumpkin puree and beat an additional 30 seconds.
  2. Scrape the sides of the bowl and gently fold in the cool whip. Fold until incorporated. Pour the cream cheese mixture into the pie crust and smooth. Refrigerate for at least 4 hours until firm. Slice, top with whipped cream and caramel sauce, and enjoy!
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 Don’t waste the turkey carcass instead boil it down and learn how to make the most delicious and flavorful turkey stock! 

How to Make Turkey Stock

I have a public service announcement to make today. DO NOT throw away your turkey carcass. You can make the most decadent turkey stock your mouth has ever consumed, and even better it’s so easy. It is a set-it and forget it kind of endeavor. Just like I showed you how to make chicken stock from a store-bought rotisserie chicken. You can do the same thing with that prized bird you and your family just consumed.

How to Make Turkey Stock

If you don’t stuff the bird this will be a gluten free stock. Perfect for guest with allergies. I plan to make a big pot of soup the day after thanksgiving for lunch for my family and I! By making my own turkey stock I’m not only saving money but capitalizing on all those delicious flavors from the turkey carcass. After carving all the meat off the carcass (or at least as much as humanly possible) I wrap up the carcass and place it in my refrigerator for the next day. And after it’s boiled down I was able to pull any additional meat that might have been left on the carcass to put back in my soup. Later this week I’ll be sharing the most delicious turkey chowder recipe I’ve ever tasted. I can’t wait to make it for all my family. But until then… make this stock and save it to make the most delicious pot of turkey soup you’ve ever consumed!

Katie Original Recipe

How to Make Turkey Stock

Prep Time: 10 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 20 minutes

Yield: 12 cups

How to Make Turkey Stock

Ingredients

  • 1 turkey carcass (for the purpose of this recipe I used a 6.5lb turkey breast)
  • 1 cup baby carrots
  • 3 stalks celery, sliced in 1-inch pieces
  • 1 onion, quartered
  • 1/2 cup of sliced white mushrooms
  • 1 bunch Italian Flat Leaf Parsley
  • 8 Sage leaves on stem
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 16 cups water

Directions

  1. Place the turkey carcass, veggies, herbs, and salt and pepper in a large stock pot. Pour 16 cups of water into the stock pot. Bring to a boil on high for about 10 minutes then reduce to low and let simmer for 2 hours (or longer).
  2. Strain the stock over a mesh strainer into a large bowl. Use stock immediately or freeze for another day.

Notes

*This recipe typically reduces down by 4 cups after simmering. If you prefer to you can strain out the vegetables and save them for your soup as well!

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