Oh, let me tell you about my absolute favorite Thanksgiving pot pie! It’s like a warm hug on a chilly day, filled with all those comforting flavors we cherish during the holidays. Whenever I make this dish, it instantly takes me back to family gatherings where the aroma of turkey, herbs, and baked crust fills the air. I remember one year, I made this pot pie using leftover turkey, and it was such a hit that everyone kept asking for seconds! Trust me, this is the kind of dish that brings everyone together around the table, sharing stories and laughter.
Ingredients
- 2 cups cooked turkey, shredded – This is the star of the show! Make sure it’s tender and flavorful for that perfect bite.
- 1 cup mixed vegetables (carrots, peas, corn) – A colorful mix that adds sweetness and texture; feel free to use frozen veggies for convenience!
- 1 cup turkey gravy – This is what brings it all together, adding that rich, savory goodness. You can use homemade or store-bought, whichever you prefer.
- 1 teaspoon dried thyme – This herb adds a lovely earthiness; it’s like a little sprinkle of Thanksgiving magic!
- 1 teaspoon salt – Essential for enhancing all those wonderful flavors in your filling.
- 1/2 teaspoon black pepper – A hint of spice to balance out the richness of the gravy and turkey.
- 1 package pie crusts (2 crusts) – You can use store-bought for ease, but if you’re feeling adventurous, homemade crusts are always a delightful touch!
How to Prepare Thanksgiving Pot Pie
Preheat the Oven
First things first, you’re going to want to preheat your oven to a cozy 425°F (220°C). This step is crucial! Preheating ensures that your pie crust gets that beautiful golden brown color and that the filling heats up just right. It’s like giving your pie a warm welcome into the oven!
Prepare the Filling
Now, in a large mixing bowl, combine the shredded turkey, mixed vegetables, turkey gravy, dried thyme, salt, and black pepper. I like to give it a good mix so that every little piece of turkey is coated in that delicious gravy and all the flavors come together. It’s super simple and smells heavenly!
Assemble the Pie
Next up, grab that first pie crust and place it into your pie dish. Feel free to gently press it down to fit snugly. Pour the turkey mixture right into the crust, spreading it out evenly. Then, take the second crust and cover everything up. Don’t forget to seal those edges by crimping them with your fingers or a fork—this helps keep all that goodness inside. Oh, and make sure to cut a few slits in the top crust; it’s essential for letting the steam escape while baking. Plus, it looks charming!
Baking Instructions
Now, it’s time to pop your masterpiece into the preheated oven! Bake it for about 30-35 minutes, or until the crust is a lovely golden brown and you can see the filling bubbling up. Keep an eye on it, as ovens can vary. You want that perfect, inviting look that says, “Dinner is served!”
Why You’ll Love This Recipe
- Quick to prepare – With just a bit of chopping and mixing, you’ll have this pie in the oven in no time!
- Full of holiday flavors – Each bite is bursting with that festive taste of Thanksgiving, making it perfect for any gathering.
- A great way to use leftovers – Got turkey and veggies sitting in your fridge? This is the perfect solution to avoid waste!
- Satisfying comfort food – There’s something incredibly cozy about digging into a warm pot pie; it’s like a warm blanket for your belly!
- Easy to customize – Feel free to throw in any leftover sides or tweak the veggies to suit your family’s preferences.
Tips for Success
Alright, let me share some of my favorite tips to ensure your Thanksgiving pot pie turns out absolutely perfect every time! Trust me, these little tricks can make a big difference.
- Handle the Crust with Care: When working with pie crust, be gentle! Overworking the dough can make it tough instead of flaky. If you’re using store-bought crusts, let them sit at room temperature for a few minutes before unrolling to avoid cracks.
- Ensure a Flaky Texture: For that delightful flakiness, keep your ingredients cold—especially the butter! If you’re making homemade crust, try chilling the butter and water before mixing. And don’t skip the resting period for the dough; it allows the gluten to relax.
- Fresh Herbs Matter: While dried thyme is great, consider using fresh herbs if you have them on hand. They pack a punch of flavor that really elevates the dish. Just chop up a tablespoon or so and mix it right into your filling for an aromatic boost!
- Don’t Rush the Baking: It can be tempting to pull your pot pie out early, but patience is key! Let it bake until that crust is golden brown and the filling is bubbling. If the edges start browning too quickly, just cover them with foil to prevent burning.
- Let It Cool: After baking, let your pot pie cool for about 10-15 minutes before slicing. This helps the filling set a bit more, making it easier to serve without a delicious mess!
These tips will help you shine in the kitchen and create a pot pie that your family will rave about! Happy cooking!
Nutritional Information
Let’s talk about the nutritional goodness packed into each slice of this Thanksgiving pot pie! Here’s an estimated breakdown per serving:
- Calories: 350
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 60mg
- Sodium: 600mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 2g
- Protein: 15g
Keep in mind, these values are estimates and can vary based on the specific ingredients you use. But hey, it’s comforting to know you’re indulging in a meal that’s not only delicious but also packed with protein and flavor. Enjoy every bite guilt-free, my friend!
FAQ Section
Got questions? Don’t worry, I’ve got you covered! Here are some common queries I hear about making this delightful Thanksgiving pot pie:
Can I use store-bought gravy?
Absolutely! Store-bought gravy is a fantastic time-saver and works perfectly in this recipe. Just make sure it’s a flavor you enjoy, and you’ll still get that delicious, savory filling!
What if I have leftover sides?
Oh, I love this question! Feel free to incorporate any leftover sides like mashed potatoes or green bean casserole into your filling. It’s a great way to use up leftovers and make your pot pie even heartier!
Can I freeze the pot pie?
Yes, you can! Just make sure to wrap it tightly in plastic wrap and then in aluminum foil. It’ll keep well in the freezer for about 2-3 months. When you’re ready to enjoy it, let it thaw in the fridge overnight and then bake it straight from frozen, adding a little extra time if needed.
How do I know when the pot pie is done?
You’ll want to look for a golden-brown crust and see the filling bubbling through those slits in the top crust. If you’re unsure, a quick poke with a knife should reveal a hot filling inside!
Can I make this pot pie ahead of time?
Definitely! You can prepare the filling and assemble the pie in advance, then just cover it and store it in the fridge. When you’re ready to bake, just pop it in the oven. It’s a great way to save time on busy days!
What if I don’t have pie crusts?
No problem! You can use puff pastry or even a biscuit topping instead. Just adjust the baking time as needed, and you’ll still have a delicious dish to enjoy!
If you have any more questions or need further clarification, just let me know! I’m here to help you create the perfect Thanksgiving pot pie that your family will adore!
Storage & Reheating Instructions
Now that you’ve enjoyed every delicious bite of your Thanksgiving pot pie, let’s talk about storing those lovely leftovers! First off, make sure to let the pot pie cool completely before covering it up. This helps prevent moisture from building up and keeps that crust nice and flaky.
To store, wrap the pie tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. It should last in the refrigerator for about 3-4 days. If you want to keep it longer, you can freeze it! Just make sure to wrap it well in plastic wrap and then in foil to keep out any pesky freezer burn. It’ll be good for about 2-3 months in the freezer.
When you’re ready to enjoy those leftovers, here’s how to reheat them for the best flavor and texture. If you’ve stored it in the fridge, you can reheat slices in the microwave for quick access—just pop them in for about 1-2 minutes, depending on your microwave’s power. But if you want that crispy crust back, I recommend reheating in the oven. Preheat your oven to 350°F (175°C), place the pie on a baking sheet (to catch any drips!), and bake for 20-25 minutes or until heated through and the crust is crispy again. Trust me, it’s worth the little extra effort to bring back that delicious crunch!
Enjoy your pot pie leftovers, and don’t hesitate to get creative—maybe add a side salad or some cranberry sauce to make it feel like a whole new meal!
Imprimer
Thanksgiving Pot Pie: 5 Reasons It’s Comforting Bliss
- Temps Total: 50 minutes
- Rendement: 6 servings 1x
- Alimentation: None
Description
A savory pot pie filled with Thanksgiving flavors.
Ingrédients
- 2 cups cooked turkey, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup turkey gravy
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package pie crusts (2 crusts)
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, combine turkey, mixed vegetables, gravy, thyme, salt, and pepper.
- Place one pie crust in a pie dish.
- Pour the turkey mixture into the crust.
- Cover with the second crust and seal the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 30-35 minutes until golden brown.
Notes
- Let it cool slightly before serving.
- Serve with cranberry sauce on the side.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 350
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 20g
- Graisses Saturées: 7g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 15g
- Le taux de cholestérol: 60mg
Mots-clés: thanksgiving pot pie
