After Thanksgiving Turkey Potpie

After Thanksgiving Turkey Potpie

After Thanksgiving Turkey Potpie

Thanksgiving is over and I made it through the cooking marathon. Actually, this wasn’t much of a feat for me because I like to cook. My “helpers” tasted my ingredients for a round or two before wandering off to watch the parade. I made pies, sides and the grand bird. It was a large bird, 14 lbs in fact. And now I have a lot of turkey. I’ll make turkey soup and stock of course from the carcass, but the recipe below is actually my current favorite way to use up leftover turkey because it also uses up all of the sides dishes as well and having those dishes pre-made actually makes everything turn out better. Definitely a win. This recipe basically takes everything you love about Thanksgiving (okay well except for the pies) and puts it all into one cozy dish. You layer turkey chunks, veggies sides, mashed potatoes, add béchamel sauce and a butter crust and there you go, one pot Thanksgiving dinner. I serve mine with the rest of the cranberry sauce.

Serves 3-4

Time 1 hour

Reheats: Well

Kid-Friendly Tasks: Adding the veggie layers

Note: These are approximate based on what I had leftover. You can use more/less or different veggies based on what you have

Ingredients

  • 1 c Turkey chunks
  •  1 c corn
  •  1 c “destroyed” Green beans
  •  1 c Mashed potatoes
  •  1 c cooked carrots

Ingredients for Béchamel sauce

  • 3 tbs butter
  •  3 tbs flour
  •  1 c whole milk
  •  ½ c skim milk
  •  1 tsp thyme
  • 1/2 tsp sage, ground
  •  ½ tsp black pepper
  •  1 tsp salt
  •  1 pie crust (your own or Pillsbury’s)

 

Directions

  1. Preheat oven to 375F.
  2. Prepare béchamel sauce. Heat flour with butter over medium heat and cook together for two minutes. While the flour butter mixture is cooking microwave the milk for two minutes to warm it. Very slowly while whisking constantly, pour the hot milk into the butter/flour mixture until it is all incorporated. Season with thyme, sage, salt and pepper. Cook 5 minutes.
  3. Using a 9×9 glass baking dish layer all of the veggie and turkey one after another. Pour the warm béchamel sauce over the top. Cover with pie crust.
  4. Bake one hour or until crust is brown and the sauce is hot and melty.

 

Serve with cranberry sauce and stuffing on the side.

After Thanksgiving Turkey Potpie

After Thanksgiving Turkey Potpie

 

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