Thanksgiving Leftovers: Curried Turkey Pot Pie

I think the best Thanksgiving meal I ever had was on a small boat heading from St John over to Willie T’s in the Brittish Virgin Islands.  Wee opened up our bagged lunch, at 8 AM,  which consisted of a turkey wrap, chips and a small bottle of wine.  The wine did not matter much because Captain Al had a fully stocked bar and even though it was very early, we were heading to our first bar on Jost Van Dyke where we would wait while we were cleared by customs.  No hassle, no travel just a tasty bite of turkey, brie and cranberry and a glass of cabernet.  But, Thanksgiving is always a great time to get together with friends and family and eat like there is no tomorrow.  But there is a tomorrow and if you have extras and the clan is still sticking around, then you might want to try this dish that has a big kick to it.

If you can pluck 4-6 cups of turkey meat form your bird I highly recommend making this turkey pot pie:

Ingredients

  • 5 cups of chicken stock
  • 3 chicken bouillon cubes
  • 4 cups of chopped yellow onions
  • 1/4 cup freshly chopped thyme leaves
  • 1/2 pound of button mushrooms, sautéed in olive oil and seasoned with kosher sals over medium high heat for 4-5 minutes6-8 cups of light and dark turkey meat, torn or cubed
  • 12 tablespoons of butter
  • 2 tablespoons of curry powder
  • 1 teaspoon of red pepper flakes
  • 1 cup of all purpose flour
  • 1/2 cup of heavy cream
  • 2 cups frozen carrots
  • 1 10 oz package of frozen peas
  • 3 cups of frozen pearl onions
  • 1/4 cup chopped chives
  • Leftover mashed potatoes
  • Parmesan cheese for garnish
  • 1/2 cup of chives, freshly chopped

Making It

  • Turn oven to 375 degrees
  • Heat the chicken stock in a saucepan until hot and add the bouillons until dissolved
  • Take the dutch oven and over a medium flame, melt the butter and quickly add the onions and mushrooms after the butter is melted and is bubbling. Add red pepper flakes, curry powder and half of the thyme and sauté the onions for 15 minutes or until they are translucent
  • Turn the flame down to medium-low heat and add flour.  Stir with a wooden spoon and do so constantly for two minutes
  • Add the heated chicken stock and stir for another minute.  It should become a thick consistency
  • Add 2 teaspoons of salt, 1/2 teaspoon of freshly cracked pepper, half of the chopped chives and heavy cream
  • Add the turkey, carrots, peas, onions and mix well and place in a baking dish that will leave a half an inch (it will bubble over otherwise)
  • Use your cookie scoops to dollop the mashed potatoes on top and sprinkle time, parmesan and chives on top, bake for 45 minutes and let rest for 15 before serving

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