Leftover Thanksgiving Turkey Pot Pie
Hate wasting food? This easy home cooked recipe for turkey pot pie is the yummiest way to use up all of those Thanksgiving leftovers.
Ingredients
- 4 cups turkey bone broth
- 4 cups shredded turkey
- 2 diced potatoes
- 1 diced onion
- 1 bag frozen veggies (carrots, peas, corn)
- 3 minced cloves of garlic
- 3 tbsp avocado oil
- ½ c coconut milk
- 2 tbsp arrowroot starch
- 1 pie crust
- ½ c cold water
- salt and pepper to taste
Instructions
- Pre-heat oven to 350°.
- Ina Dutch oven, heat the avocado oil and add in the potatoes, onion and garlic.
- Sauté for about 5 minutes – until the onion is translucent and add in the frozen veggies. Once the frozen veggies have started to heat through, pour in turkey bone broth and coconut milk.
- Stir to combine and cook on medium heat until potatoes are soft. This should take about 15 minutes.
- Taste as you go and add in salt and pepper to taste. Next, mix the arrowroot starch with the cold water. Arrowroot starch acts as a thickener, you can sub corn starch here if you prefer.
- Now, slowly pour in the arrowroot starch + water combo into the Dutch oven, stirring as you add it in. Cook for a few more minutes as the pot pie mixture starts to thicken.
- Pour the pot pie mixture into a deep glass casserole dish, similar to this one.
- Rollout the pie crust so it is about ½ inch thick and cover the casserole dish. Pinch the edges so that it forms a thicker crust to prevent any of the mixture from bubbling out.
- Feel free to brush a beaten egg over the crust to help the crust brown in the oven. Before baking, cut 3-5 slits in the crust to allow steam to escape. Bake for 45minutes, or until the crust is golden brown.
- After removing the potpie from the oven, allow it to rest for 10 minutes. ENJOY MY FRIENDS!!