Have a fridge full of leftovers after a great Thanksgiving? Paula shows how to transform that leftover turkey into a pot pie that will make those leftovers standout!
Ingredients:
1 sheet frozen puff pastry
1/2 cup milk
1 beaten egg
2 (11 oz) cans condensed cheddar cheese soup
2 (10.75 oz) cans cream of celery soup
1 large skinned, cooked, boned and cubed turkey
2 medium diced onions
2 cups cooked diced butternut squash
2 cups cranberry sauce
to taste salt and pepper
Preparation:
1.) Preheat oven to 350 °F.
2.) To make the crust, dust surface with flour.
3.) Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long.
4.) On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie.
5.) Mix egg and milk together and brush onto each lattice square.
6.) Bake for 5 minutes.
7.) Dough will rise and turn light golden brown.
8.) Set aside until ready to assemble pies.
9.) In a large saucepan heat the milk and soups.
10.) Stir in turkey, onion, squash, cranberries and salt and pepper.
11.) Bring mixture to a boil.
12.) In an oven-proof pot, fill with mixture and top with the pre-cooked lattice square.
13.) Bake at 350 °F for 5 minutes until bubbly and puff pastry is deep golden brown.
Cook’s Note:
Cutting the puff pastry with a fluted-wheel creates elegant edges.
Good substitutions for cheddar cheese soup are cream of chicken soup and cream of mushroom soup.
Enjoy! Recipe courtesy of pauladeen.com
Original of the video here
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Video Transcription
[Music]I want to find some ways to incorporatemy leftovers into a brand-new dish thatthe family’s not going to realize thatthey’re really having leftovers and youknow I make chicken pot pies I makeseafood pot pies well why not a turkeypot pie so that’s what I’m gonna do withthis leftover turkey now I’m gonna beginwith a store-bought puff pastry this isone sheet of frozen puff pastry that’sbeen thawed and I’ve dusted it with alittle flour so that I can work with itand it not stick to my hands and I’mgonna start by cutting strips of ourpuff pastry with a fluted wheel now ifyou don’t have a wheel you can use justa regular plain knife and it’ll justgive you a straight edge but this iswhat your puff pastry is gonna start outlooking like and this is what it’s goingto look like after we cut it I’ve gotsome cut and ready de lattice over hereI’ve already started the lattice worknow I’ve gotten two pieces down now I’mgonna raise the two pieces of pastrythat are underneath the last strip ofpastry that went down I’m gonna lay themback and then Nestle that other stripright there and then now the oppositestrips are on the bottom and I’m justgonna lift those up and lay the laststrip right there and you can see we’vegot a pretty lattice topping now if youfeel like this is too big for thecontainer that you’re gonna put it inall you have to do is trim your edges tofit your pan it’s just that simple youcan make it work with just just a spinon the wheelall right now we’re going to put this inthe oven and we’re going to bake ituntil it’s a light brown and it’s puffedup now you don’t want to overcook thisor over brown it because after we getthe center of our potpie done we’regonna put this on top of that and it’sgoing back in the oven so you’ll want tomake sure that you don’t get it too darkthat first go-around and I’ve got an eggand a little milk and I’m just going togive it a brush and this is gonna makeour puff pastry real shiny and and brownit’s gonna be just beautiful and we cookour crust the same way at therestaurants but we have air drivenconvection ovens that air from thoseconvection ovens kinda blows these edgesup every whichaway so they’ll come outall funky and pretty well this one’smore than likely because I’m cookingthis in a regular oven just kind of kindof lay down so let’s get this in theoven okay now for the filling for ourpotpie I’m gonna start with a onion onewhole diced onion I’m gonna use two cupsa butternut squash that’s been cookedand dicedso those onions are smelling deliciousalright now to this pot I’m going to addtwo cans of cream of celery soup twocans of cream of cheddar soup you couldchange this to cream of chicken or creamof mushroom alright I’m just mixing thatup and I’m gonna add one cup of wholemilk and then I’m gonna fold in thatsurprise ingredient we can’t have turkeywithout cranberries can we so I’m gonnafold in one can of whole jelliedcranberry sauce and you can see thewhole berries so we’re just gonna haveeverything in this one pot now we’regonna throw in our leftover turkey andI’m using white and dark meat and we’rejust gonna let this simmer okay now forthe filling for our potpie and you cansee it’s nice and hot and bubbly andwhen we put it in the oven that’s theway we want it we want it reallybubbling so we’re safe to go ahead andladle this up into a casserole dish nowyou’ll want to make sure that when youfill your dish up that you fill it uphigh enough for the bottom of your puffpastry to touch it otherwise you knowyou could swing off the crust cause it’sgot nothing to stick to it just kind ofrun around on top of the dish and youdon’t want that I don’t want to overfillit because when I put it in the oven Idon’t want it baking over okay so let’scheck on our puff pastry now and see ifit’s done and then we’re ready to putthis in the oven oh and look how prettythat turned out gonna need to get aspatulahow’s this fuss bachelor that should dothe trick shipments all right now I’mjust gonna lay this crust right on topof our filling and you see how I’mpressing that down for that crust tokind of sit down in that hot juice allright so in the oven this is gonna goI think our potpie is probably ready tocome out of the oven so let’s see ifthat’s oh yeah that’s ready look howgood that looks isn’t that pretty[Music]