Thanksgiving Turkey Pot Pie
Everyone loves pot pie- it's got tons of great flavor and the warmth of comfort food. This season, instead of throwing out your leftover turkey, use it to make Thanksgiving turkey pot pie. The whole family will enjoy this dish.
- 1 1/2 cup celery, sliced
- 1 1/2 cup carrot chopped, trimmed and peeled
- 5 cups cooked turkey, cubed
- 10 ounces fresh peas
- 6 ounces fresh mushroom, sliced
- 4 cups homemade low sodium turkey stock or canned turkey broth
- 1 cup low-fat milk
- 1/2 teaspoon celery salt
- pepper to taste
- 1/4 teaspoon ground nutmeg
- 2/3 cup flour
- 3/4 cup water
- 2 flat sheets ready-made pie dough
- Preheat oven to 425 degrees F.
- Fill a saucepan with 1 inch of water and bring to a boil over medium heat. Add carrot and celery and cook for 10 minutes. Remove from heat. Transfer to a colander, rinse under cold running water, and drain.
- Put all veggies and turkey into a large bowl. Toss together to mix thoroughly. Distribute evenly among six 5-inch round casserole dishes.
- Combine stock, low-fat milk, celery salt, pepper, and nutmeg in a heavy saucepan and bring to a boil over medium heat. Remove from heat.
- In a small bowl, mix flour and water to a smooth paste. Stir into the saucepan. Return pan to medium heat and bring back to a boil while continuting to stir. Lower heat and simmer, stirring constantly, for about 2 minutes more, until mixture is thick and smooth. Pour sauce in equal amounts over the turkey-vegetable mixture in the six casseroles. Set aside to cool.
- Lay a sheet of pie dough on a floured surface. Using a clean, 5-inch round casserole dish, cut three dough circles from the sheet. Repeat process with second sheet of dough. Lay a dough circle atop each of the individual casseroles, crimping the outer edge of dough down over each dish rim. With a sharp-pointed knife, make 3 small incisions near the center of each crust to allow steam to escape. Put casseroles on a cookie sheet and bake until crust is golden and filling is bubbly (around 30 minutes).