Turkey Pot PIe © 2013 theCrackerBoxKitchen. All rights reserved.

Thanksgiving Leftovers Solution: Turkey Potpie

Turkey Pot PIeHave you been staring into your refrigerator thinking that you Can. Not. Eat. one more plate of reheated leftovers? Then this is the recipe for you. Not only is this a delicious, easy meal, you’ll hopefully be able to take a chunk out of the Tupperware mountain that is currently residing in your fridge.


-approximately 1.5 cups cooked turkey (white and dark meat), rough chopped
-1 cup turkey gravy*
-2 cans Veg-All No Salt Added vegetables OR leftover green beans, carrots, boiled potatoes, lima beans, corn, etc, cut into bite-sized pieces
-1 onion, finely chopped
-1/2 tsp salt
-1 deep dish and one regular dish pie crust, or 2 roll-out pie crusts, or if you’re a real go-getter– homemade pie crust!

*If you were particularly industrious with your gravy this year *raises hand*– homemade giblet stock cooked for hours– then your gravy probably has more than enough flavour. If you took the uncomplicated route and just whipped together a little corn starch and water with some pan scrapings, or better yet, popped open a jar– then you may want to add a little garlic powder, Mrs. Dash and/or herbs to punch up the flavour.

Mix together all ingredients in a large bowl. If you’re using frozen pie crusts, pour filling into deep dish pie shell, then pop regular dish shell out of pan and place upside-down on top of pie. Don’t press down! If you’re using roll-out crusts or homemade, place crust in dish of your choice, pour in filling, then top with other crust and pinch edges to seal. Cut slits for steam.

Bake at 350° for 30-4 minutes. Remove from oven and allow to rest for 5-10 minutes. Serve and eat!

History of the Pot Pie
That old American standby, the meat pot pie, has a long history. Back in the days of the Roman Empire, these pastries were served at banquets, sometimes with live birds under the crust, which must have startled unwary guests.

In the 16th Century, the English gentry revived the ancient custom of meat pies. The fad soon swept the country, moving a British food writer to comment that his countrymen were especially fond of deer meat, “which they bake in pasties, and this venison pasty is a dainty rarely found in any other kingdom.”

In fact, Britons during that era consumed meat pies of all sorts, including pork, lamb and game. They were especially fond of birds, and during the reign of Elizabeth I, English cooks made pot pies using “chicken peepers,” which consisted of tiny chicks stuffed with gooseberries.

Around the middle of the 16th Century, one cookbook included a sort of telescopic pie in which five birds were stuffed one inside the other, then wrapped in dough.

This trend toward the grotesque reached its peak when an English food writer took a page from the ancient Romans and featured a recipe that began “to make pies that the birds may be alive and fly out when it is cut up. . . .”

This fondness for meat pies soon spread to the New World. In the 19th Century, Americans became enamored of a pie that featured robins.

The settlers who came to America took their pot pie recipes with them when they moved westward. By the present century, chicken pot pies and meat variations have become as American as corn on the cob.”

Article Source: LA Times, July 5, 1985

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