Mick Telkamp

Thanksgiving dinner was spectacular. Family squabbles were at an all time low this year, nothing caught on fire and Christmas panic has yet to set in.

And perhaps best of all, plenty of leftovers.

It’s shocking how quickly that excitement fades. No matter how good the meal was, as you dig into your 4th straight meal of turkey, cranberry sauce, stuffing and sweet potatoes, it’s possible the thrill is gone.

This year, dazzle your guests by making use of that leftover turkey in ways beyond the usual soup and sandwiches. Adding to the joy of a meal that doesn’t involve trying to guess how many seconds it should spend in the microwave, this recipe for an elegant turkey pot pie even makes spectacular use of those root vegetables in your garden, finally ready for harvest.

One more thing to be thankful for this holiday season.

Turkey and Root Vegetable Pot Pie

  • 1 ¼ cups flour
  • 1 stick butter, frozen and cubed
  • Pinch salt
  • 2-3 ounces ice water
  • 1 cup chopped carrots
  • 4 cups assorted root vegetables (turnips, parsnips, potatoes, rutabaga, etc), chopped
  • Olive oil
  • 3 tablespoons butter
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • salt and pepper
  • ¼ cup flour
  • 1 cup milk
  • 2 cups chicken or turkey stock
  • ¼ cup parsley, chopped
  • 2 cups turkey, diced*
  • 1 egg
  • 2 tablespoons water

Combine flour, butter and salt in food processor and pulse until coarse crumbs form.

Pulsing, add water slowly until flour just holds together.

Remove from processor, form into a flat disk, wrap in plastic wrap and refrigerate until ready to use.

Toss carrots and root vegetables in enough oil oil to coat, season with salt and pepper and roast on a baking sheet for 30 minutes at 350 degrees.

In a large saucepan, season onion and celery with salt and pepper and saute in butter at medium-high heat until soft.

Sprinkle onions and celery with ¼ cup flour and continue to cook, stirring constantly, until flour browns (about 3 minutes).

Slowly stir in milk and cook until filling thickens (approximately 3 minutes).

Stir in stock and bring to a boil.

Remove from heat and stir in parsley, turkey and roasted root vegetables.

Let cool 10 minutes and divide between 4 oven-safe bowls.

Remove dough from refrigerator, roll flat and cut 4 discs large enough to cover bowls.

Top each bowl with crust, crimp edges and cut a few slits into the top of each to vent.

Whisk egg and water together and brush onto the crust of each pie with a pastry brush.

Bake 40 minutes at 350 degrees until top is golden brown.

*If your leftovers didn’t hold out, don’t sweat it. This also makes a heck of a chicken pot pie.

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