Saturday, November 26, 2011

Leftover potpie—what to do with extra turkey

For elevensies today Alex and I enjoyed a Thanksgiving reincarnation: leftover turkey potpie. We used literally every edible item in our home to pull this one off. Two wayward carrots, the only garlic clove I could find, and some of the pie dough leftover from the braided crust project. To flavor the pies, and make sure they didn’t taste like what we’ve been eating for the last three days, I added two generous tablespoons of mustard to the filling and a sprinkling of sharp cheddar to the pie dough. Yum.
Now we’re on the second leg of a LOTR journey. It’s going to be a good day.
"Fly, you fools!"

Leftover turkey and mustard potpie 

Two carrots
1 garlic clove
Two cups cubed cooked turkey
Three heaping spoons of gravy
Two spoons of mustard
½ cup water
1 pinch thyme
¼ cup frozen peas
A tennis ball of leftover pie dough
Cheddar cheese
Salt and pepper

Chop two carrots. Heat a tablespoon of oil in a pan. Add carrots, season with salt and pepper, and let soften 5 minutes. Mince a garlic clove. Add to pan. After a minute, add two cups of cubed turkey, a few spoons of gravy, and a couple spoons of mustard. Stir in about ½ cup water to form a sauce. Add a pinch of thyme and season with salt and pepper. At the last minute add ¼ cup of frozen peas.

Meanwhile, roll out a tennis ball-sized portion of leftover pie dough. Whisk an egg in a small bowl. Transfer the filling between two ramekins. Wipe the edge of the ramekins with egg. Cut the dough in half, forming two rectangles. Lay them on top of the ramekins, sticking to the egg. Brush the tops of the crusts with more egg, and top with grated sharp cheddar. Bake the potpies for 25 minutes at 400 degrees until golden and hot.


  1. How come your leftovers are better than my food?

  2. Love it! I had a kitchen sink pasta creation last night, but this wins. Mom's comment also wins. As do flying fools.