If you're like us, you've probably spent the week after Thanksgiving eating nothing but leftover turkey and side dishes. In an effort to not just recreate our Thanksgiving dinner plates, we got creative and turned our leftovers into turkey pot pies!
We started by quartering a few potatoes and peeling a few leftover carrots, and popping them into the oven to roast them for about 15 minutes. Since they typically have a longer cook time, roasting them first helps minimize the time your pot pies need to be in the oven. Plus, it gives them a nice roasty flavor.
green bean casserole.
turkey meat, and added those to each bowl. At this point, the potatoes and carrots were also done, so we chopped those into smaller pieces and tossed them in the bowls as well.
turkey stock, as well as a splash of milk. Then give everything a little toss and turn in the bowl so it's all mixed up and coated in the stock and milk.
Then, just role out your dough, cut it into circles wide enough to top your bowls. Make sure you cut slits in the top to so the steam can escape (clearly the 2 on the right were our first crusts). You also want to beat an egg and brush each crust with the egg wash. This will give you a nice, golden brown crust.