Thanksgiving turkey is a bit of a mystery. Nobody knows exactly how this particular bird earned a place of honor at the table each November.
Many historians believe that the bird was not served at the original 1621 Thanksgiving feast between the Pilgrims and the Wampanoag Indians. According to historical accounts of the meal, some sort of foul was served, but, whether it was a Turkey is still a mystery.
But it's no mystery when it comes to our version of the classic Turkey Pot Pie. A perfect solution for leftover turkey and mashed potatoes.
Turkey Pot Pie - Serves 4
- 1 Tbsp. extra virgin olive oil
½ cup diced onion
½ cup diced celery
- 1 cup baby carrots, halved diagonally (cooked)
- 3 cups water
- 3 tsp. Redi-Base GF Gluten Free Turkey Base or RC No Added MSG Turkey Base
- 4 Tbsp. flour
- 2½ cups of cubed Turkey
- ½ cup frozen peas
- ¼ tsp. oregano
- ⅛ tsp. thyme
- Salt and pepper to taste
- Choice of topping: Leftover mashed potatoes, Bisquick package topping or Ready-made pie crust
Directions: Preheat oven to 425°. Heat oil in a stockpot on medium-high until hot. Add onions, celery, carrots; cook, stirring 3-5 minutes. Add flour and stir. Cook 1 minute. Add turkey broth; bring to a boil; lower to a simmer. Add peas, oregano, and thyme. Adjust for salt and pepper. Add turkey cubes. Stir. Pour into 9" pie pan - glass recommended, but not necessary. Add topping. Place pie on a baking sheet. Bake on center rack 20-25 minutes until top is golden brown. Rest pie 10 minutes before serving.
Tip: This pot pie is meant to be served family-style and scooped out of the pan. It maybe soupier than other pot pies.