Thanksgiving Leftovers: Turkey Pot Pies
Maybe I’m weird, or maybe it’s a vestige of my Jewish background, but meats in creamy sauces induce nausea for me. So aside from a small pot pie phase when I was very young, I’ve never been a fan.
However, I am a huge fan of repurposing leftovers, especially after a gluttonous feast like Thanksgiving. Even if it’s the one time of year where everyone’s stomachs are actually as big as their eyes, we always have a ton of leftovers. Happy though I am to scarf down cold, leftover roasted root vegetables right out of the tupperware, this gets old after a few days. Something must be done with all the food. Preferably something all at once, that dirties very few dishes, and that I can, ideally, even freeze and save for much later.
The answer: pot pies.
All of my leftovers went into these pot pies (with the exception of my boyfriend’s from-the-can jellied cranberry sauce). I imagine you could do about the same. Be inventive. Do you have leftover sweet potatoes, the kind with the burnished marshmallow crust? Remove the marshmallows and stir your sweet potatoes into your base. Leftover green bean casserole? Great! Chop the beans up a bit and toss it in. Leftover creamed spinach? Perfect.
If you’ve got too many pot pies or just can’t take another bite of turkey, you can wrap these pot pies tightly in tinfoil and then store them in a tupperware in the freezer for a couple of months, then reheat, covered, at 350ºF for 20 minutes.
Chicken pot pie was the first dish Scott learned to cook for himself. Granted, it came frozen in an individual serving size, and the only culinary skill really required was heating it through in the oven, but it was still immensely satisfying to tuck into that little tin he’d “made” himself. It didn’t hurt that the pie is just plain brilliant: a bit of meat and vegetables suspended in a fork-licking sauce and framed by a buttery pie crust. Really, is it any wonder that Owen takes after his dads and is happy to chow down on this simple but hearty fare?