What’s better than Thanksgiving dinner? The leftovers! Two things I look forward to the most post-Thanksgiving are turkey jook (rice porridge) and turkey pot pie. I have yet to attempt making my Grandma’s turkey jook, so maybe I’ll save that recipe for next year.
For the past few years we’ve been getting our turkey from Popeye’s. Yes, Popeye’s. I comes preseasoned and frozen; pop it in the oven for a couple of hours and there you have it. It’s a Cajun turkey and surprisingly flavorful and juicy. The turkey leftovers from the Popeye’s turkey gives this pot pie a little bit of a kick, but feel free to use any leftover turkey that you have on hand.
Mini Turkey Pot Pie
3 cups chicken broth
1 cup carrots, cubed
1 ½ cup potatoes, cubed
2 cups shredded or cubed cooked turkey
1 cup frozen peas
½ cup milk
1 tablespoon flour
2 teaspoons thyme
1 teaspoon parsley
½ teaspoon salt
½ teaspoon pepper
- Preheat oven to 450°.
- Bring 2 cups of the chicken stock to a boil and then add the carrots. Lower the heat to medium and cook the carrots for 5 minutes.
- Add the potatoes to the carrots and cook for another 10 minutes until the vegetables are soften.
- Turn the flame off and add the turkey, peas, milk, flour and spices. Stir until it is fully incorporated.
- Roll out the pie crust and cut into circles to cover the tops of the ramekins.
- Fill the ramekin with the turkey mixture and top with the pie crust.
- Beat an egg and brush the tops of the pie crust.
- Place ramekins on a baking sheet to prevent spillage and bake for 20 minutes or until the tops are golden brown.