A delicious way to prepare leftover Thanksgiving turkey, you can also make this recipe using chicken. We've adding a little bit of cheddar cheese to the homemade pastry crust, but you can also use storebought pie crust if you're short on time.
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Combine the flour and salt in a bowl. With a pastry fork cut the shortening into the flour mixture until it forms crumbs, about the size of peas. Add cheddar cheese and lightly mix. Mix in water, 1 tablespoon at a time, until pastry starts to hold together. Form pastry into a ball, then flatten, cover and chill for 1/2 hour.
To make pie filling:
Preheat a Calphalon 3-qt. Sauté Pan or 10-in. Everyday Pan on medium heat. When the rim of the pan is hot-to-the-touch, add oil. Sauté onion, leeks and garlic for 2-3 minutes. Add remaining vegetables and continue to sauté for 4-5 minutes. Add turkey to the vegetable mixture. Add stock, skim milk, parsley and poultry seasoning, cover and simmer 25 minutes. Combine melted butter and 2 tablespoons flour. Stir in mixture and cook until sauce begins to thicken, then remove pan from heat.
Preheat oven to 400 degrees. Roll pastry into a 12-in. circle. Remove cover from pan and set aside. Place rolled pastry on top of the ingredients in the pan, tucking in the edges. Bake the pot pie for 15-20 minutes or until the pastry is lightly browned.