OH MY GOD BECKY, LOOK AT HER CRUST…

I like pot pies and I cannot lie…

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But seriously, I needed something that WASN’T a turkey sandwich. Don’t get me wrong, there isn’t anything wrong with a turkey sandwich. It is a leftover staple. But it is extra cold this week and I want to continue with the post-holiday cozy meals.

This recipe uses ALL of the leftovers! I mean, I guess you could put stuffing and mashed potatoes on your turkey sandwich if you want, but what about the roasted carrots? The gravy?

To be completely transparent, you don’t NEED a deep-dish pie pan for this recipe. I didn’t have one and chose to order mine and I am SO GLAD that I did! Game changer! It is Pyrex, so you know it is good quality. The handles are pretty deep, so that is nice. I got this one off Amazon. It came with a regular pie pan, but it is prettier than the other ones I have. Also, here is the LINK for my rolling mat!

Hi, My name is Katie and I have a pie pan addiction. I can’t pass them up in thrift stores. I have plan ones, shallow ones, cobalt blue ones, pans with fancy edges, pans with handles, pans without handles… A nice little stack and they are all Pyrex. I use them for all kinds of things, not just pies! I make cinnamon rolls in them, focaccia breads, shallow casseroles… So many uses for a pie pan. And now I can add a deep dish to my collection!

I feel like there is a big divide when it comes to pot pies. Some people hate them and that blows my mind. Pot pies have been a cozy comfort food staple for centuries! It really is one of the best ways to use up leftovers.

This pie crust is very different from the ones we have been making this year during this challenge. I know I am usually harping on you to make sure your butter is cold, but this one called for melted butter and water. And just flour and salt. A four ingredient crust that is sooooo easy to put together? I’ll take it!

When it comes to the filling, there are no rules. It doesn’t have to be turkey. Any roasted meat dinner will do! Chicken, ham, lamb, it’s all good! And the rest of it is whatever you want!

Now, I did put a lot of thought into HOW I wanted to layer this thing. There were no directions on that, so I put my thinking cap on. I started with putting my leftover stiffing on the bottom with sweet potatoes and carrots on that. I did this because I knew the carrots had a high liquid content and I didn’t want my stuffing to dry out. Next I added my cubed turkey. On top of that I added the leftover gravy. I did this for the same reason, I had hoped that the gravy would keep the turkey from drying out.
Then I added the mashed potatoes. I used those to make a kind of seal over the gravy and turkey. A ring of cranberry sauce (yes, I am addicted to Oceanspray canned cranberries. None of that lumpy from scratch stuff here!) to top it off and then the top crust was added.

All – in – all, this recipe went rather quickly. It did take almost an hour to bake, but it was worth it!

The tart sweetness of the cranberry sauce was a nice compliment to the rest of the savory flavors. Nothing dried out either! Everything went so well together.
It really was a great way to re-imagine these leftovers. I had some for breakfast this morning. 🙂

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Ingredients

• Pastry

• 4 cups (480g) all purpose flour

• 1 teaspoon table salt

• 1 cup (227g) water

• 8 tablespoons (113g) unsalted butter

• Leftovers for filling

• 1 1/4 cups (313g) stuffing

• 1 cup (227g) squash or vegetables

• 4 cups (475g) turkey, cut in 1” pieces

• 1 cup (245g) turkey gravy

• 1 cup (230g) mashed potatoes

• 1 1/4 cups (325g) whole-berry cranberry sauce

• Egg Wash

• 1 large egg yolk beaten with 1 tablespoon water

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Directions

• To make the pastry: In a large bowl, whisk together the flour and salt. Scoop out a well in the center.
• In a medium saucepan bring the water and fat to a boil, stirring to melt the fat.
• Pour the liquid into the well in the flour mixture, stirring until everything is evenly moistened and cool enough to handle comfortably (it will feel as comforting as warm towels out of the dryer).
• Turn the dough out onto a lightly floured surface and knead it a few times. Cut off one-third (about 267g) for the top and place it aside to keep warm; under the mixing bowl is a good spot.
• To make a deep-dish pie: Roll the larger piece of dough into a 13” circle. Transfer it to a 9” or 10” deep dish pie pan and press it down into the bottom, letting 1/2” hang over the edge.
• To make a loaf-shaped pie: Roll the dough into an oval 16” long and 12” wide. Press it into a 9” x 5” loaf pan with the edges just hanging over the sides. You should have some overlap at the corners; press these together to create a seam.
• Preheat the oven to 375°F.
• To assemble: Spread all the filling ingredients (except the cranberry sauce) on top of one another in even layers in the order listed. Portion the cranberry sauce into a 1” border around the edges.
• Roll the remaining smaller piece of dough into a circle or rectangle, depending on the shape of your pie. Place on top and fold the overhang over it.
• Crimp the dough to seal it, then cut several slits in the top to allow steam to vent.
• To bake the pie right away: Brush the top of the pie with the egg wash. Place on a parchment-lined baking sheet and bake for 45 to 55 minutes, until you see liquid bubbling through the vents.
• Remove the pie from the oven and let it rest for 15 minutes before slicing. The pie is delicious hot, at room temperature, or even cold from the fridge (after baking, of course).
• To bake the pie later: Refrigerate the pie for several hours before baking, if desired; bake as directed above. To freeze, wrap the pie airtight and store in the freezer for up to three months. See “tips,” below, for thawing and baking instructions. 
• Storage information: Store any leftovers, well wrapped, in the refrigerator for up to five days; freeze for longer storage.