VANILLA LATTE is a blog dedicated to food & travel with occasional random stuff thrown in. It is managed and written by me, Maggie Ha.

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Thanksgiving Leftover Pot Pie 29Nov09

Thanksgiving Leftover Pot Pie

I love Thanksgiving. It might be my favorite holiday due to the fact that I get to cook for a couple days straight. Last year I was planning 2 months in advance! This year, I only had 2 days but I managed to pull it off. We had the usual fixings turkey, stuffing, green bean casserole, mac n cheese, cornbread and pumpkin pie.

Our fridge is packed to the brim with leftovers. Last year I made a Turkey Fritatta with our Thanksgiving dinner leftovers. Vini has been looking forward to that fritatta the whole year! This time, not only did I make that fritatta but I also came up with a Thanksgiving leftover pot pie…kind of a Shepard’s Pie as well. It’s got turkey, gravy, stuffing, and mashed potatoes all baked under a flaky puff pastry. If you still have some leftovers, you’ve gotta try this!

1 cup cubed roasted turkey meat
1 cup of turkey broth (chicken or vegetable will work too)
3 tablespoons of turkey gravy
1/4 cup of stuffing
1/4 cup of mashed potatoes
2 tablespoons of grated Parmesan cheese
1 sheet of puff pastry, cut out to the size of your baking dish
1 egg
1 tablespoon of water

Preheat oven to 350°F or 180°C

Step 1: The soup!
If you have a small stove top and oven proof cooking dish then use that. If not, use a small pot and simmer 1 cup of broth with 1 cup of cubed turkey meat over medium heat for about 5 minutes. Now add in the gravy and let that simmer on low for 10-15 minutes until it reduces and thickens. Now turn off the heat, then add in the cold stuffing and mix until combined. The bread will soak up some of the soup.

Step 2: Assemble!
If you are using the same dish in the oven, scoop on your cold mashed potatoes right on top of the soup. If not, transfer your soup into a baking dish and then scoop on your mashed potatoes. You can use a spoon or if you want to get fancy, you can pipe it on. Now sprinkle with Parmesan cheese. You can place this into the oven as is if you want a Shepard’s Pie or you can add on the puff pastry dough on top for a pot pie. Make sure you slot the top of your dough with a knife so the pie can breath when it bakes. Quickly whisk together 1 egg and 1 tablespoon of water and brush on top of the pastry.

Step 3: Bake!
Place the baking dish with the pastry on a baking tray. And then place that baking tray in the oven and bake for 30-35 minutes at 350°F or 180°C. The pie will be nice and bubbly with a golden brown flaky crust. Your leftovers are now a brand new delicious dish!

The good news is that I’m making a tiny dent in my leftovers with all the crazy dishes I’m coming up with. Hopefully this dish will come in handy! Enjoy!

Thanksgiving Leftover Pot Pie



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My local favorite is currently Ground Support in SOHO. I go there almost every day for a smooth creamy soy cappuccino or if it’s hot out an iced soy latte. When I’m not in a hurry to run out, I try to take a few extra minutes to enjoy the coffee in the shop… you know, chat with the staff, catch up on some calls and best of all… people watch. Always some interesting characters in NYC!

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