I love turkey leftovers, reheated the next day and even after that we still had quite a lot of turkey and gravy left. So turkey pot pie it was. As I was making this dish, it occurred to me that I had never made a leftover chicken or turkey pot pie, I always used uncooked fresh meat. At first, I wondered, how would I go about this and would this taste as good? I used about 3-4 cups of leftover chopped turkey, as well as about 1 to 1 1/2 cups leftover turkey gravy. This was surprisingly delicious. Dare I say, the best leftover turkey I have ever had? Well, next to a turkey sandwich that is.
1 gluten free pie crust, I used this one, Bette Hagman's Dream Pastry from the Gluten Free Gourmet, Cooks, Fast and Healthy cook book
3-4 cups cooked, chopped leftover turkey
1 to 1 1/2 cups turkey gravy
5 small to medium sized potatoes
6-8 crimini mushrooms, chopped fairly small
1/2 of a large onion, diced
1 large, thinly sliced, cleaned leek
3 minced garlic cloves
3-4 small to medium sized diced carrots
1 large diced parsnip
1 cup of frozen peas
2 tsp. freshly chopped Rosemary
1 Tblsp. freshly minced Flat Leaf Italian Parsley
2 tsp. dry rubbed Sage
1 Bay Leaf
3-4 sprigs of Fresh Thyme
1 1/4 cups dry red wine
about 1 cup of chicken stock
salt and pepper to taste
Peal and slice the potatoes, putting on the stove to cook until tender, then drain and remove. Once cooled cut into 1 1/2 inch cubes, then set aside.
Heat up a dutch oven on medium heat, with a good drizzle of olive oil. Add in the mushrooms, sauteing until golden. Then add in the onions, garlic, and season with salt and pepper. Saute until the onions are translucent. Then add in the sliced leeks, carrots, and parsnips, continuing to saute about 8 minutes. Add in the herbs and seasonings, and red wine, bringing to a simmer for 2-3 minutes, scraping up any brown bits. Pour in the chicken stock, bring to a simmer, season with salt and pepper, then lower the heat to a simmer, lid on for about 20 minutes or until the vegetables are tender. If it looks like there is too much liquid, simmer with the lid off to reduce. Remove the thyme stems, bay leaf, and add in the peas, and leftover gravy, stirring well to incorporate. Keep on a low low simmer, and add in the chopped turkey, and sliced potatoes, seasoning with salt and pepper once again. At this point check for the amount of gravy. Mine was perfect, and it did not need any more stock or thickening. (I always use a cornstarch slurry to thicken gravy)
Remove from heat and add in the minced Flat Leaf Italian Parsley. Pour into a large, deep dish casserole or pie plate. Roll out the pastry, cover the turkey stew, crimping the top edges, and slice the middle to allow steam to escape.
Bake in a pre-heated 375 degree oven, for 45-50 minutes, or until the crust is crispy, and filling is bubbly.