Thanksgiving Pot Pie

It’s a few days after Thanksgiving, your family is tired of turkey sandwiches and there’s still plenty of leftovers. What do you do? Turn them into a pot pie of course.

  • 1 medium onion, chopped
  • 1 cup carrots, sliced
  • 1 cup celery, diced
  • 1 tablespoon vegetable oil
  • 1 package (9 oz.) frozen chopped spinach
  • 3 cups cooked turkey
  • 1/2 cups country or baked ham
  • 1 can (10 3/4 oz.) canned cream of chicken soup
  • 2 1/2 cup milk, divided
  • 1/4 teaspoon black pepper
  • 1 1/2 cup self-rising flour
  • 1/4 cup Parmesan cheese
  • 1/2 cup butter or margarine

Cook onion, sliced carrots and celery with a little bit of vegetable oil in the skillet under just tender. Stir in the spinach and pour it all into a shallow baking dish (at least 3 quarts or bigger). Spread the chopped turkey and ham cubes evenly over top of everything in the dish. Next, in a medium mixing bowl blend together undiluted soup, 1 cup of milk and ground pepper. Pour this evenly over top of everything in the dish. Now mix together the flour, grated cheese, butter (or margarine) and remaining milk until nice and smooth. Pour this over top of everything in the dish. Bake 45 minutes to one hour at 400 degrees F. The top will be golden brown when done.

I love this recipe because it is so versatile and these pot pies freeze well. Most of the ingredients listed above can easily be substituted with whatever you have in your cabinet. You can leave out the spinach, stick in a few chopped up cooked potatoes instead, use cream of celery soup instead of cream of chicken etc. Pot pie tastes great with just about anything in the filling.

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