This Turkey Pot Pie is a great way to use your Thanksgiving Day leftovers; from the turkey (don’t forget to save your turkey bones to make broth), to the mashed potatoes, to the left over carrots from the veggie tray. And the great news – it is crust less! Simple and Easy.
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TURKEY POT PIE
3 tablespoons butter
1 medium onion, finely chopped
3 medium carrots, finely sliced
3 garlic cloves, minced
3 tablespoons quinoa flour
1-3/4 cup chicken broth
3 cups turkey meat, chopped
1 cup peas, frozen
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried sage
4 cups prepared mashed potatoes, room temperature (page 183) 1/2 cup milk, warmed
1/2 teaspoon seasoned salt(page 125)
Preheat oven to 425°F. Melt butter in a large skillet and add onion, carrots and garlic. Cook over low heat until softened, about 7 minutes. Sprinkle quinoa flour over vegetables and stir. Add broth and cook, stirring constantly, until thick. Stir in turkey, peas, salt, parsley and sage. Remove from heat.
Transfer turkey mixture to a 2-1/2 quart glass pan.
Mix potatoes with milk to soften. Spread potatoes over turkey mixture. Sprinkle with seasoned salt.
Bake uncovered 15 minutes. Reduce oven temperature to 350°F and continue baking 20 to 30 minutes or until filling is bubbling and potatoes are golden brown.
VARIATION:
For a fun kid-friendly twist of this pot pie, place turkey mixture in eight, 8-ounce ramekins and set on a rimmed baking sheet. Spread potatoes over turkey mixture and bake approximately 20 minutes until filling is bubbling and potatoes are golden brown.
