This Turkey Pot Pie is also delicious topped with mashed sweet potatoes!
Turkey Pot Pie
Ingredients
- 2 tablespoons olive oil
- 1 (16-ounce) package frozen vegetable seasoning blend, thawed and drained
- ¼ cup all-purpose flour
- 1¼ cups Homemade Turkey Stock (recipe follows)
- ¾ cup half-and-half
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 cups chopped cooked turkey
- 3 cups leftover mashed potatoes
Instructions
- Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. Set aside.
- In a large skillet, heat oil over medium-high heat. Add seasoning blend; cook, stirring occasionally, until tender, 4 to 5 minutes. Whisk in flour; cook, stirring frequently, until slightly browned, approximately 1 minute. Gradually add Homemade Turkey Stock, half-and-half, and rosemary, whisking until smooth. Cook until slightly thickened, 2 to 3 minutes. Season with salt and pepper; stir in turkey. Spoon into prepared dish. Top with mashed potatoes. 3. Bake until lightly browned and bubbly, approximately 30 minutes.
Homemade Turkey Stock
Yield: approximately 3 quarts
Ingredients
- 1 leftover turkey carcass
- 4 carrots, chopped
- 3 stalks celery, chopped
- 2 yellow onions, quartered
- 1 head garlic, halved
- 3 bay leaves
- 3 sprigs fresh thyme
- 2 tablespoons kosher salt
- 1 tablespoon peppercorns
- 4 quarts water
Instructions
- In a large stock pot, combine all ingredients. (Add additional water to cover by 2 inches, if necessary.) Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 2 hours. (Skim surface as needed.) Remove from heat; strain through a fine-mesh sieve. Discard solids. Cover and refrigerate up to 1 week, or freeze up to 1 month.
