I have had so much fun with turkey leftovers this week, because I typically go the route of panini’s and small sandwiches on rolls… original right? Well this year I decided to venture out and make full on dinner meals with my turkey leftovers. This pot pie recipe was to die for! I’m wondering if it was the homemade turkey bone broth (recipe coming soon!) or just down right home goodness that was this turkey pot pie. I know this Thanksgiving wasn’t the last time most of you would eat turkey this season – so do yourself a favor and save this recipe for your next set of leftovers!!!
Now I love me a good pot pie – but to bake them and cut them to heck, is not my idea of fun. SO – I love making individual pot pies so each dinner guest can have their own serving, less the mess! I got my inspiration for the base from The Pioneer Woman as she makes a mean pot pie for chicken or turkey, but I put on my own spin with individual bowls and crescent rolls to top them off!
The wonderful this about this recipe, is I had everything on hand from Thanksgiving already, extra celery & carrots.. I always have wine and I had just made fresh turkey bone broth from the turkey carcass the day after! Bone broth is so nourishing and rich in nutrients – but if you don’t have any, regular broth (chicken or turkey) will work.
Individual Turkey Pot Pies
- 4 tbsp grassfed butter
- 1 onion, diced
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 3 cups shredded turkey
- 1/4 cup flour
- 3 cups turkey broth
- 1/4 cup white wine
- 1/4 tsp turmeric
- salt & pepper to taste
- 5 fresh thyme sprigs, take of leaves and chop (to release oils)
- 1/4 cup half and half
- 1 pack crescent rolls (or biscuits work too!)
*Prep your ingredients, you’ll be thankful*
Melt butter over medium heat
Saute onions, celery and carrots until soft (approx. 5 mins)
Add in turkey and heat through
Toss in flour and coat the ingredients well
Add turkey bone broth (can add more if necessary)
And the white wine of course (go ahead, pour yourself a glass)
Let the mixture cook and thicken up for a few minutes (perfect time to sip that wine you just poured yourself)
Season with fresh thyme, turmeric, salt and pepper
Pour in the half and half (lactose intolerant? There amazing lactose free products made by organic valley that will let you enjoy these dairy ridden recipes once again without the belly ache!)
Simmer until the mixture is thick. I personally get this pot going in the afternoon so I can keep it over low heat and let the flavors really develop. In a time crunch, just let it thicken up for about 10 minutes.
Ladel the mixture into individual (oven safe) bowls. Mine are 12oz size like these here. They are perfect for soups, individual crumble deserts. Any pie, dessert or savory, can be served in oven safe ramekins like these. Once dished out, top with one crescent roll across the top and bake at 350 degrees for 8-12 minutes until the roll is golden brown. The idea is that the base is already cooked through, you’re just putting them into the oven to cook the crust.
Now these like dishes were so delicious I didn’t even get a picture once they were done – they were just devoured. Not a drop was left behind! Next time I’ll be doubling up on the veggies and meat with added broth to serve (or save) more.
Happy Holidays.. and Eating!
Essentially a Mom 