Turkey Potpie
Submitted by leone8
Cubed turkey and mixed vegetables in a creamy mushroom sauce, topped with a unique potato flake and Parmesan crust that bakes up flaky and golden. The best way to turn leftover turkey into a showstopper.
YIELD
1 piePREP
25 minCOOK
30 minREADY
1 hrsPotpie is comfort food royalty, and this one has a secret weapon: a potato flake crust.
Cubed cooked turkey and mixed vegetables get folded into a rich filling of cream of mushroom soup, evaporated milk, thyme, and fresh parsley. The whole thing goes into a baking dish and gets blanketed with a homemade crust made from instant potato flakes, flour, Parmesan, and butter.
That crust bakes up flaky with a subtle savory bite from the cheese. Brush it with cream before it hits the oven for a gorgeous golden finish.
Chef Tips
- Use ice-cold water when making the crust so the butter stays in flaky pieces
- Cut decorative vents in the top so steam escapes and the crust stays crisp
- Cover the edges with foil if they start browning too fast
- This is a fantastic way to use up Thanksgiving turkey leftovers
Ingredients
Directions
In a bowl, combine the first four ingredients.
Stir in turkey, vegetables, salt and pepper.
Spoon into a greased 11 x 7 x 2 inch baking dish .
For crust, combine potato flakes, flour and parmesan in a bowl; cut in butter until crumbly.
Add water, 1 tablespoon at a time, tossing lightly with a fork until the dough forms a ball.
On a lightly floured surface, roll the dough to fit baking dish.
Cut vents in crust, using a small tree or star cutter if desired.
Place over filling; flute edges.
Brush pastry with cream.
Bake at 400℉ (200℃) for 25 to 30 minutes or until golden brown.
If necessary, cover edges of crust with foil to prevent overbrowning.
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