Thanksgiving Pot Pie

Name: Thanksgiving Pot Pie
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Stuffing; 3 cloves garlic; Green beans; 500ml chicken broth; Cranberry sauce; 240ml heavy cream; 1tbsp butter; 1/2 onion; 1tbsp garlic powder; 40g flour; 1tbsp salt; 1tbsp Italian seasoning; Pie crust; 1tbsp chicken bouillon; 1 egg; Thanksgiving turkey; 1tbsp pepper

35m

Time

Price

Easy

Difficulty

“Perfect way to re use your thanksgiving leftovers. It came out to be the best pot pie yet!”

— Hannah and Jabari

Method

Step 1

Dice the onion and garlic. Over medium heat add butter to a pan along with the onions and cook for two minutes. Add garlic. Season with salt, pepper, garlic powder, Italian seasoning and chicken bullion. Cook for two minutes

Step 2

Stir in flour. Slowly incorporate chicken stock and mix well. Then add heavy cream and set to medium low heat

Step 3

Dice up leftover turkey and green beans and add to the pan. Mix well. Then add leftover stuffing to the pan. Mix well. Add salt and pepper to taste. Turn off heat and move pan to the side to cool down

Step 4

Preheat the oven according to pie crust packaging. Spray your pie pan and press down the bottom pie crust. Spread the turkey filling on top and add the top pie crust. Press it down around the edges and cut off the extra pie crust. Pinch in the edges around the crust

Step 5

Whisk one egg and use that for egg wash for the top of the piecrust. Cut an x at the centre. Bake according to piecrust instructions for 15 to 20 minutes. Once the pie is golden brown, you can take it out of the oven and let it rest for 15 minutes. Add cranberry sauce if you wish and enjoy!