Dinner Tonight: Leftover Turkey Pot Pie

Name: Dinner Tonight: Leftover Turkey Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 3 carrots, chopped; 3 celery stalks, chopped; 591 milliliters turkey or chicken stock; 1 egg; 118 milliliters flour; 1 handful Small parsley, roughly chopped; 355 milliliters milk; 1 large onion, diced; 3 discs store-bought pie crust; 6 servings Salt and pepper to taste; 473 milliliters leftover turkey, shredded (or simmer uncooked meat in a little stock until cooked); 1 stick unsalted butter

Dinner Tonight: Leftover Turkey Pot Pie might be just the main course you are searching for. One serving contains 715 calories, 20g of protein, and 43g of fat. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of discs pie crust, butter, chicken stock, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a large heavy skillet or saucepan, melt the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Frying Pan

Add the onion, carrot, and celery, and cook until soft and golden.

Ingredients you will need

Carrot

Celery

Onion

Sprinkle in the flour and cook for an additional minute, then whisk in the stock vigorously to avoid any lumps.

Ingredients you will need

All Purpose Flour

Stock

Equipment you will use

Whisk

Whisk in the milk and bring to a simmer, then turn the heat to low and allow to thicken, stirring often, for 10 minutes or so. Stir in the turkey and parsley, then season to taste with salt and pepper, keeping in mind that the stock might have been salty already.

Ingredients you will need

Salt And Pepper

Parsley

Whole Turkey

Stock

Milk

Equipment you will use

Whisk

Preheat the oven to 400°F. Arrange six 10-ounce ramekins (or use a smaller number of larger ones) on a baking sheet.

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Baking Sheet

Ramekin

Oven

Roll out the pie crusts on a floured surface until large enough to make rounds to cover the ramekins with a little extra around the edges. Extra dough around the edges can be balled up and rolled out again, as necessary. It should be about 1/4-inch thick.

Ingredients you will need

Pie Crust

Dough

Roll

Equipment you will use

Ramekin

Spoon the filling into the ramekins and cover with the crust rounds. Tuck the edges back under, and slash the top to vent it. Beat the egg in a small bowl with a tablespoon of water, then brush it into the crust surfaces.

Ingredients you will need

Crust