Stunning Turkey Pot Pie from quarantineland

So Rob and I decided to have Thanksgiving dinner for Easter. Wish we could have shared that deliciousness with family and friends, but we managed to suffer through it.

Today, Rob suggested we use leftovers to make turkey pot pie, which would be super simple since we also had pre-made pie crusts in the fridge.

In a saucepan, I sauteed some onion and garlic. After they had softened, I added frozen mixed veggies, two fresh potatoes (both microwaved first), about 1.5 cups of white meat, a cup of leftover gravy, 1/2 cup water, and 1/4 cup half and half. I seasoned with tarragon, cilantro, ground thyme, celery salt, and pepper. After it was seasoned to my liking, I covered the pan and set it outside to cool a bit.

I spooned the cooled filling into an unbaked bottom pie crust, which I had brought to room temperature. I added the top crust, fluted the edges, then brushed the top with an egg yolk wash. Finally, I cut about 6 vents, put the pie plate on a cookie sheet and then popped it in a 425° oven. After 15 minutes, I loosely covered the pie with foil, reduced the temp to 325° and baked 20 more minutes.

This really didn’t amount to a particularly interesting dinner until I saw what had become of the truly humble pie I had put in the oven.

OMFG, I actually said, this is a seriously gorgeous thing! It was only then that I had to take photos in homage to its wondrous beauty.

BONUS: The pie also turned out to be completely delicious.

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