Thanksgiving Leftover Pot Pie Recipe
Welcome to Love With Recipes, where we turn your holiday leftovers into culinary masterpieces! This Thanksgiving Leftover Pot Pie is the perfect way to transform your post-feast ingredients into a comforting, hearty dish that everyone will adore. Packed with tender turkey, savory vegetables, and a creamy sauce, this pot pie is topped with a luscious sweet potato crust that brings a delightful balance of sweetness and spice. Whether you’re hosting a day-after-Thanksgiving brunch or simply looking for a satisfying meal, this recipe is sure to impress.
Ingredients
Here’s everything you’ll need to make this delectable pot pie. Each component is divided into its respective categories for easy preparation.
| For the Sweet Potato Topping | Quantity |
|---|---|
| Sweet potatoes, baked and softened | 2 large (2 1/2 cups mashed) |
| Butter, melted | 1/2 cup |
| Nutmeg | 1/8 tsp |
| Salt | 1/4 tsp |
| Pepper | 1/4 tsp |
| For the Filling | Quantity |
|---|---|
| Ground turkey | 2 1/2 cups |
| Butter | 1/4 cup |
| Onion, finely chopped | 1 large |
| Garlic, minced | 2 cloves |
| All-purpose flour | 1/4 cup |
| Chicken broth | 1 cup |
| Eggs, beaten | 2 large |
| Fresh sage, chopped | 1 tbsp |
| Salt | 1/4 tsp |
| Pepper | 1/8 tsp |
| For the Crust | Quantity |
|---|---|
| Buckwheat flour | 1/4 cup |
| Unbleached all-purpose flour | 2 cups |
| Shortening | 1 cup |
| Salt | 1/4 tsp |
| Egg, beaten | 1 large |
| Apple cider vinegar | 1 tsp |
| Iced water | 2-4 tbsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 951.1 |
| Fat | 57.5g |
| Saturated Fat | 19.1g |
| Cholesterol | 198.4mg |
| Sodium | 929mg |
| Carbohydrates | 69.9g |
| Fiber | 8.1g |
| Sugar | 8.8g |
| Protein | 40.7g |
Recipe serves 8.
Step-by-Step Instructions
Let’s get started! Follow these steps carefully for a pot pie that’s nothing short of extraordinary.
1. Prepare the Sweet Potato Topping
- Preheat your oven to 350°F (175°C).
- Wash and prick the sweet potatoes with a fork. Bake them on a baking sheet for about 45-60 minutes or until soft.
- Once cooled, scoop out the flesh from the skins and place it in a large bowl or food processor.
- Add the melted butter, nutmeg, salt, and pepper. Mash or blend until smooth and creamy. Set aside.
2. Make the Crust
- In a large mixing bowl, combine the buckwheat flour, unbleached all-purpose flour, and salt.
- Using a pastry cutter or fork, cut the shortening into the flour mixture until it resembles coarse crumbs.
- Form a well in the center of the mixture and add the beaten egg and apple cider vinegar.
- Gradually add iced water, 1 tablespoon at a time, mixing until the dough forms a ball.
- Roll out the dough on a lightly floured surface into a circle large enough to fit a greased 8-inch springform pan.
- Gently press the dough into the pan and trim any excess from the edges. Chill in the refrigerator while preparing the filling.
3. Cook the Filling
- Heat a large skillet over medium heat and brown the ground turkey until cooked through. Drain any excess fat and set aside.
- In the same skillet, melt the butter. Add the chopped onion and minced garlic, sautéing for about 3 minutes until softened and fragrant.
- Sprinkle the flour over the onion mixture and stir well.
- Gradually add the chicken broth, stirring constantly to create a smooth sauce. Bring the mixture to a boil, then reduce heat and simmer until thickened.
- Remove the skillet from heat and allow the mixture to cool slightly.
- Stir in the beaten eggs, fresh sage, salt, and pepper. Mix well.
- In a large bowl, combine the cooked turkey with the prepared sauce, ensuring everything is evenly coated.
4. Assemble the Pot Pie
- Preheat your oven to 375°F (190°C).
- Spoon the turkey filling into the prepared crust, spreading it evenly.
- Top with the sweet potato mixture, using a spatula to smooth it over the filling.
- If desired, use a fork to create decorative ridges on the sweet potato topping.
5. Bake and Serve
- Place the pot pie on the center rack of your preheated oven. Bake for 35 minutes or until the filling is heated through and the sweet potato topping begins to brown slightly at the edges.
- Remove from the oven and let it cool for 5-10 minutes before slicing and serving.
Tips for Success
- Substitutions: If you don’t have buckwheat flour, replace it with whole wheat or all-purpose flour.
- Add Veggies: Feel free to mix in leftover roasted vegetables like carrots, green beans, or peas for added texture and flavor.
- Crispy Crust: For a golden, crispy crust, brush the edges of the dough with an egg wash before baking.
This Thanksgiving Leftover Pot Pie is not only a great way to reduce food waste, but it also allows you to relive the flavors of the holiday in a whole new way. Perfect for chilly days, this dish brings warmth, nostalgia, and satisfaction to the table. Happy cooking, and remember to visit Love With Recipes for more inspiring ideas!
