I hope you all had a wonderful Thanksgiving with the ones you love. And if you’re anything like me, you probably had the same thought I did: “What am I going to do with all of this leftover turkey?”
Save some for a couple sandwiches and use the rest to make a pot pie. Pot pie is an amazing thing to make with leftover turkey, or even chicken when you find yourself with a surplus of that bird in your fridge. Plus, it’s super-simple to make.
Just chop up your leftover turkey, then mix it with your leftover gravy. Thin it out with a little water, and then toss in your favorite veggies. You can use whatever you have on hand, like string beans, corn, carrots, or peas. Use leftover veggies from the big turkey feast or whip out a bag of the frozen medleys to use.
To make mine stand out, I decided to make a double cornbread crust. I used a cornbread mix and then added a little to the bottom of my ramekins and baked it. Then I added my pot pie filling and topped each ramekin off with the remaining cornbread mix. I baked it up until it was a lovely golden brown.
It’s cold outside so why not warm up your insides with something cozy and use up those Thanksgiving leftovers while you’re at it? Enjoy these, and the rest of your holiday weekend!
Turkey Pot Pie
Corn Bread
Ingredients
1/2 stick melted butter
1 cup buttermilk
1 egg
1 1/4 cup self rising corn meal mix
1 cup flour
1/2 cup sugar
Directions
1. Preheat oven to 400 degrees
2. Spray 6 8 oz ramekins with cooking spray
3. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. 4. Add the cornmeal mix, flour, and sugar all at once
5. pour two tbsp cornbread mix into each ramekin and bake for 15 mins
Turkey Pot Pie
Ingredients
3 cups cooked Turkey or Chicken – diced
3 cups gravy
2 tbsp lemon juice
1 1/2 cup frozen mixed vegetables
1 tsp granulated garlic
1 tsp granulated onion
1/4 tsp cayenne pepper
Mix all of the ingredients in a saucepan.
You may need to thin out the gravy with some water.
Ladle the soup mixture between the ramekins.
Top soup mixture with remaining cornbread mixture.
Bake 20 minutes or until golden brown.
