Recipe video by Vic Chin
Make sure you have plenty of leftover turkey for these deliciously creamy turkey and veggie pot pies—a great way to stuff yourself!
Whether stuffed with veggies, tender chicken or turkey, or rich braised beef, pot pie is about as warm and comforting as it gets, and this recipe delivers. This version is pretty classic, using shredded (or chopped) turkey leftover from your big Thanksgiving feast, carrot, mushrooms, peas, and herbs, all bathed in a savory, creamy sauce and topped with buttery pastry. The great thing about pot pie, though, is that you can pretty much put whatever you like, or have on hand, into it. Use this recipe as a starting point to create your favorite version.
Here are some easy variations depending on what you like, and what you have in the fridge that needs using up:
Vegetarian: Use vegetable stock or mushroom stock in place of the turkey stock. Omit the turkey meat and add 3 cups mixed chopped or cubed vegetables such as broccoli, cauliflower, and butternut squash. Be sure to cook the vegetables—blanched, roasted, or sautéed—just until crisp-tender before adding to the mix.