Thanksgiving = lots of food and lots of leftovers. At our Thanksgiving table we fight to the death for the last bite of stuffing (only kind of kidding), but we always seem to have plenty of leftover turkey and vegetables. I like to use those leftovers to make post-Thanksgiving soups, sandwiches (like this Turkey Club), OR my personal favorite – pot pie.
I make one 9 inch pot pie and add turkey to only half of the pie, but I am not a very strict vegetarian and don’t mind if my food touches meat (I just push it aside and won’t eat it). If you are cooking for someone who might mind you could always make two smaller 6 inch pies, or simply double the recipe.
When splitting your pie in half (like I did), remember to mark the side of the pie that contains the meat. You’ll notice in my picture I used leftover dough scraps to form three dots on the turkey side.
*TIP – This pie could easily be made vegan if you use vegan butter in place of regular butter for the pie crust. Also be sure to use only vegetable broth and vegetable bouillon cubes.
**TIP 2 – If looking to cut back on calories, only use a top pie crust!
- 2 1/4 cups of flour (I used white whole wheat)
- 2 sticks of very cold salted butter, cut into tiny cubes
- 3-5 tablespoons of ice cold water
- olive oil
- 1 small yellow onion, diced
- 4 cups of vegetables cut into bite sized pieces (I used 2 potatoes, 2 carrots, 2 celery stalks, 1/2 cup broccoli/cauliflower mix, and 1/2 cup of peas/green beans mix)
- 1-2 cups cooked turkey, diced
- 3-4 cups vegetable broth (if not cooking for a vegetarian, feel free to use chicken broth)
- 4 tablespoons flour
- 1 vegetable bouillon cube (or a chicken bouillon cube if not cooking for vegetarians)
- 1 tablespoon garlic powder, plus any other seasonings you might like (sometimes I use big pinches of thyme or tarragon)
- 1/2 cup milk
- 1 egg white
- Start by preparing your pie dough. Add the flour and butter to a food processor and pulse until the mixture resembles coarse sand.
- Add your ice cold water 1 tablespoon at a time pulsing between each spoonful. Stop once your mixture combines and begins to form a ball. The dough should NOT be too sticky.
- Split the dough in half and quickly form into 2 round flat discs. Cover each disc with plastic wrap and refrigerate for at least an hour.
- About 30 minutes into chilling your dough, begin working on your pie filling.
- Heat some olive oil in the bottom of a large skillet. Add your diced onions and veggies and let cook until onions are translucent and the veggies start to get soft.
- Pour the cooked veggies into a large bowl and set aside.
- Add 3-4 cups of your broth to the same pan and heat until simmering, occasionally stirring to scrape up the leftover bits of veggies stuck to the bottom of the pan. I usually start with 3 cups and add more later if I think I need to.
- Once your broth is simmering, add your flour one tablespoon at a time. Be sure to whisk continuously to break up the flour. Repeat with all 4 tablespoons until the broth starts to thicken a bit.
- Add your bouillon cube, spices, and milk. Let simmer and thicken for 5-7 minutes, whisking occasionally. The goal is a sauce that is thinner than gravy, but thicker than broth.
- Add your veggies back to the pan and stir to coat.
- On a floured surface, roll the first disc out as best you can into a circle that will fit your pie pan. Press the rolled out crust into a prepared (I lightly spray with cooking spray) 9 inch pie dish.
- Spoon your veggie filling into your pie dish. If cooking for vegetarians, add the turkey to only HALF of the pie (I just place it on top of the vegetables).
- Roll the second disc out into a circle big enough to cover your pie. Place it over the pie and use kitchen scissors to trim away any excess. Pinch the sides closed.
- Brush your pie with egg white, cut three slits into the top, and bake at 400*F for 40-45 minutes. REMINDER: If the pie is half vegetarian and half turkey, be sure to label the meat side. I use leftover dough scraps to mark the turkey side.