Leftover Thanksgiving Turkey Pot Pie

1. Heat the oven to 400 degrees.
2. In a large skillet saute shallots and mushrooms until tender. Add leftover gravy and turkey. Cook over low heat while preparing the crust. Taste the mixture and add salt and/or pepper, if necessary.
3. On a lightly floured surface, roll out each ball into rounds approximately 13 inches in diameter. Line a ten-inch deep-dish pie plate with 1 round, and cover the bottom with risotto. Pat the risotto down evenly over the crust. Add the turkey mixture.
4. Cover with second round of dough, trim the edges and crimp to seal. (This is easiest to do by pressing the back of the tines of a fork around the edge of the crust.) If you’re so inclined, use a dough cutter to cut your favorite shape from the leftover pie dough after you’ve trimmed the edges. I used hearts to decorate my pie.
5. Brush the top of the pie gently with the lightly beaten egg and cut a few small steam vents in the top. Place the pie on a cookie sheet and bake until golden brown, about 50 minutes. Cool for at least five minutes before serving.

The only ingredients in this dish that weren’t leftover from our Thanksgiving feast was the pie dough and mushrooms. You could do something similar with your Thanksgiving leftovers. Mashed potatoes would work well as a base for this dish instead of the Corn Risotto that I used.

My pot pie is devoid of any real kind of vegetable because … well … I don’t really like traditional pot pie vegetables that much and I didn’t think leftover Roasted Sweet Potato and Arugula Salad would taste good with turkey and gravy.

I think the best part about this pie was the flaky croissant-like crust. Though I could probably say that for any pie I eat because I love almost any kind of homemade pie crust you can make.

The Corn Risotto seemed to disappear in the depths of the turkey and gravy, which was fine because I was worried the flavors would be conflicting. I couldn’t even tell there was risotto in the dish!

Recipe rating: 