The best way to use those leftovers!
I feel like Thanksgiving is the one holiday where the leftovers are just as important as the meal. Maybe it is because there is such a variety of dishes on Thanksgiving, and therefore so many possibilities for the leftovers. I don't know, but I wake up just as excited the day after Thanksgiving as I do on the day of.
Most of the time I make a Thanksgiving sandwich that is mind blowing and so delicious. Turkey, ham, mashed potatoes, mac & cheese, cranberry sauce, greens - literally everything on a dinner roll - it is soooo good. A couple of times I've made turkey tetrazzini which also is delicious. But this year, I wanted do something even better; and something I'd never tried before.
It's almost like thanksgiving in one dish - who could be mad about that?
The addition of the egg and the vinegar to the pie dough, create a great crust that stands up to all of the wonderful gravy and is the perfect vessel.
🏷 Time: 4 hours (1 hour active)
🏷 Serves 12 pieces (1 pie)
3c AP Flour
1.5c Butter, cubed
1TBSP Distilled White Vinegar
2TBSP Cold Water
Pot Pie Filling
2tsp Avocado Oil
1 Carrot, diced
1c Leeks, sliced
1c Mushrooms, sliced
1/4c Leftover Gravy
1c Chicken or Turkey Stock
2/3c Whole Milk
2c Turkey, diced
1/2tsp Red Pepper Flakes
1/2tsp Fresh Ground Black Pepper
1/2tsp Salt, Thyme, and Garlic & Herb Seasoning
1tsp Lemon Juice
Cut butter into 1/4 inch cubes and place in refrigerator
Add egg to a small bowl and lightly beat it
Add flour, salt, and sugar to a food processor and pulse 2 to 3 times to combine all ingredients
Add butter to food processor and pulse until mixture looks like sand. There shouldn't be an large chunks of butter or flour
Add lightly beaten egg, vinegar, and cold water. Process until a dough ball begins to form and pulls away from the side of the processor
Wrap dough in plastic wrap and refrigerate for 30 minutes to 2 hours
In a sauté pan over medium heat, add avocado oil, mushrooms, leeks, carrots, red pepper flakes, and remaining seasonings. Sauté until leeks are translucent and mushrooms are soft
Reduce heat to medium-low, add butter to the pan
Once melted, add flour and stir until everything is coated. Cook for at least 2 minutes to get rid of the flour taste
Add leftover gravy, and stir until incorporated. Then add lemon juice, Worcestershire, and stock, bring to a boil, and reduce to a simmer
Add whole milk, and diced turkey
Let simmer until heated throughout about 5 more minutes while you get the pie dough together
Preheat oven to 450°F
Pull pie dough out of refrigerator about 10 minutes before you are going to work with it so it becomes pliable and easier to work with. Cut it in half. This is a double crust pie so we will be using the entire amount of dough
Roll out the first half to 1/6in thickness, and large enough to hang over your pie dish. Roll out the second half of dough, cover with plastic wrap and set aside
Press the pie dough into the pie dish - You will want to make sure the pie dough fully gets into the corners of the pie dish. Leave the overhang, we will cut it after we fill it
Pour the pot pie filling into the pie dish.
Lay the second half of rolled out dough over the top
Trim the excess pie dough using a knife. At this point you can either crimp the edges or leave as is
Cut four slits in the top of the pie to allow for steam to escape
Bake at 450°F for 35 minutes
Allow to cool a little bit before cutting and serving
Serve with remaining leftovers, cranberry sauce, or on its own