Pot pies might be the classiest way to encase leftovers; including the leftover pie dough scraps tucked away in the freezer. You’re welcome to follow this recipe in its entirety or make the veloute sauce and fold in the roasted vegetables and leftover turkey in the tupperware. Either way, you’ll want to use the Master Pie Crust recipe here for the crust (if you have lard, duck fat, shmaltz or turkey fat left over from the big day, feel free to sub out up to 1/3 of the butter with it). This recipe will yield you one 9 or 10″ Pot Pie or 13×9″ casserole OR 4-5 little 4″ pies. Here are a few our favorite combos: Butternut squash and turkey Celery root and swiss chard Brisket and caramelized onions
Ingredients
Pot Pies- the vegetables
3TbspButter
2smallCarrots
2largePotatoesor 4 small
1stalkCelery
1cupFresh peasor frozen
1Shallot
2-3sprigsThyme
1Lemon
1bunchParsley
1cupVegetable or chicken broth
Instructions
Pot Pies- the vegetables
Dice your carrots, celery and potatoes into small dice. Melt the butter in a pot and add in your vegetables, follow by salt and pepper, to taste and the sprig of thyme. Keep the heat on medium and sweat these ingredients for about 10 minutes, stirring often.
Once the vegetables soften just a tad bit, add in the shallot, stirring for a couple of minutes, followed by the broth. Cover the pot and cook about 7-10 more minutes, or until the vegetables are just starting to get tender when poked with a fork. Remove from heat.
Squeeze half of the lemon over the vegetables and mince and add the parsley over them. Toss and pour onto a cookie sheet or platter to cool quickly while preparing your veloute.