Monday, November 25, 2019

Leftover Pie



This recipe comes from A Bountiful Kitchen
aboutifulkitchen.com

What to do with all of your leftovers from holiday meals?
Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!

The key to Best Thanksgiving Leftover Pie is to layer correctly and make sure to have enough moisture (gravy) to keep the pie from being dry. I start with putting the dressing on the bottom, potatoes next and then the gravy and meat together. If you want to throw in some corn or peas or green beans, they will only add to the goodness! Just remember to not fill the pie too full or overload with stuffing and potatoes or you’ll end up with a dry pie. You can also double the gravy and serve it along side the pie after it’s baked which I highly recommend!

Add a green salad and you’re set. It’s a main dish loaded with everything savory we love. Pair it with Fresh Cranberry Sauce for the perfect accompaniment to this dinner!

Ingredients

  • 2 cups mashed potatoes
  • 3 cups stuffing
  • 2 1/2 cups turkey or chicken, boneless, skinless
  • 4 tablespoons butter
  • 1/3 cup all purpose flour
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 2 cups chicken broth (no MSG)

for crust:

  • 2 cups all purpose flour, plus another 1/2 cup for rolling out and adding to pastry
  • 1 teaspoon sea salt
  • 1/2 cup + 2-3 tablespoons cold water
  • 1/2 cup shortening I use half butter flavor and half regular Crisco

Instructions

  1. Remove leftover stuffing and mashed potatoes from refrigerator. 
  2. Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven. 

Make gravy:

  1. Melt butter, add flour, whisk until smooth over medium heat. Slowly add chicken broth half cup at  a time, whisk until gravy is smooth and thickened, about 4-5 minutes. Season with salt and pepper. Turn off heat and set aside. 
  2. Place 2 1/2-3 cups chopped chicken or turkey in gravy. Love sitting on stove top with heat off. 

Make pie crust:  

  1. Place 2 cups flour in a medium size bowl. Add salt. Cut shortening into flour mixture until the shortening is pea sized, using a pastry cutter. 
  2. Add 1/2 cup of the water and fold the water into the flour/shortening mixture with a fork. This should take a few seconds. When the dough begins to come together, if it is still a little dry to form a ball, add a couple more tablespoons of water. You should be able to press the dough together into a ball. 
  3. Split the dough in half. Roll out half of the dough a floured surface,  into a circle about 3 inches larger than the pie plate. Place the rolled out dough into a 9 inch by 2 inch deep pie plate. 
  4. Place 3 cups of leftover stuffing on top of the bottom crust. Top with 2 cups of mashed potatoes (it's okay if the mashed potatoes are crumbly!).
  5. Add gravy and meat mixture on top of the mashed potatoes. 
  6. Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie. 
  7. Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting. 
Recipe Notes
  • If you don't have enough leftover turkey, you may cook chicken or use chicken previously cooked.
  • Don't increase the amount of stuffing or mashed potatoes by too much or your filling will be dry. The gravy to filling ratio in this recipe is just right!
  • You may use a store bought crust if you don't want to make your own. 
  • If you want to make this in a 9x13, roll out the pie dough to a rectangle and just fit the crust on top, no need to make a bottom crust! 

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