Turkey Pot Pie from Leftover Crock Pot Roast Turkey
Here is how to make terrific Turkey Pot Pie from a Leftover Crock Pot Roast Turkey. I also use leftover turkey from holidays. But you can do a lot of dinners with that. With 3 pounds of turkey breast, you can have three complete dinners: tender sliced turkey breast with gravy, cornbread-sage dressing, and Blakemore peas; bubbling turkey pot pie in crust, and turkey-vegetable stew (or soup)!
Here is how to make terrific Turkey Pot Pie from a Leftover Crock Pot Roast Turkey. I also use leftover turkey from holidays. But you can do a lot of dinners with that. With 3 pounds of turkey breast, you can have three complete dinners: tender sliced turkey breast with gravy, cornbread-sage dressing, and Blakemore peas; bubbling turkey pot pie in crust, and turkey-vegetable stew (or soup)!
- Carbohydrate 37.52771 g
- Cholesterol 32.9 mg
- Fat 12.8775891666667 g
- Fiber 2.98308332536618 g
- Protein 20.8855666666667 g
- Saturated Fat 3.19755666666667 g
- Serving Size 1 1 Serving (890g)
- Sodium 3927.43191666667 mg
- Sugar 34.5446266746338 g
- Trans Fat 2.51000916666667 g
- Calories 349 calories
Step-by-step
- In a medium pot, combine 14.5 oz. chicken broth with 2 tablespoons cornstarch.
- Turn on the heat and cook, stirring constantly until translucent.
- Add in 1 pound leftover cubed turkey and 1 cup leftover turkey gravy.
- Stir until combined, and then add 15 oz. canned mixed vegetables.
- Cook this mixture until the turkey, gravy, and vegetables are bubbly and heated through.
- If the mixture is thicker than you like, add more chicken broth.
- If it seems too thin, mix a small amount of cornstarch with chicken broth and quickly stir it into the cooking turkey pot pie mixture.
- When cooking is complete, spoon the turkey pot pie mixture into an uncooked deep dish pie crust.
- Fill until near the top, but not so full that it might boil over in the oven.
- Now place a round of pie crust over the top of the filled crust.
- Trim the edges of the pie crust circle to match the size of the deep-dish pie crust.
- Then flute the edges, bringing the deep-dish pie crust and the top circle together.
- Cut a few slits in the top pie crust circle to let steam escape.
- Put the completed turkey pot pie in an oven that has been preheated to 350 degrees for about 20 minutes, or until the turkey pot pie is bubbly, and the crust is nicely browned and crisp.
- Remove from the oven, and place on a protected counter top.
- let stand for 5 minutes before serving.
- Serve with freshly ground pepper, to taste.
- This is one of the best comfort foods around--and a great way to use up leftovers
Starch Activation and Viscosity Control
Whisking cornstarch directly into cold chicken broth before applying heat prevents clumping by allowing the starch granules to hydrate evenly. When heated, these granules swell and absorb surrounding liquid, gelatinizing the mixture into a glossy matrix that suspends the cubed turkey and canned vegetables. If the resulting consistency proves too dense, incorporate additional chicken broth by the tablespoon until the sauce pours smoothly without losing its body.Baking Dynamics and Crust Integrity
Transferring the bubbling mixture into an uncooked deep-dish pie crust requires cutting strategic slits in the top pastry circle to vent steam generated during baking. Operating an oven preheated to 350 degrees Fahrenheit ensures the thermal energy penetrates the interior while crisping the exterior fats of the crust. Allowing the finished pie to rest for exactly five minutes lets the internal starches cool and set, yielding clean slices rather than a collapsed filling.
