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I stare at Thanksgiving leftovers every time I open the freezer. So, I wanted to make turkey pot pie. My hubby however doesn’t acknowledge poultry as actual meat. We compromised as many married folks do. I added pork sausage to the pot pie.
It was yummy! Better have been since I had two!
So obviously, I started with leftovers from the freezer.
Turkey, corn, green beans. Add a frozen hunk of ground pork sausage.
Brown it and then remove the sausage. Don’t get rid of the fat or grease. You need that good, animal fat in a little bit.
And what is a pot pie without onions and celery? Toss the veggies in the same pan you browned the sausage in.
And maybe a little bit of butter. I saute the veggies for about 5 minutes.
Now, if you are like me and have frozen everything else, get it cooking in a stock pot. I had plenty of juice from the corn and green beans.
If you are using non-leftover veggies, you need 1 can of corn and 1 can of green beans. If you like frozen, then 1 small package of each. I also used about 3-4 cups of cubed turkey. I am sure chicken would be just as tasty. Just make sure it is heated completely.
Then mix the sausage mixture into the turkey mixture. Add 1 1/2 cup of chicken stock and 1 cup of milk. Add more liquid if you want it more soupy. I also sprinkled in some time and rosemary.
Then I tossed in two cubed baked potatoes.
Mix completely and pour into two 9-inch deep dish pie plates.
Look at that yumminess.
Make sure you cut some vents and put the pie on a cookie sheet. Trust me, my smoke detector went off thanks to some overflow.
Doesn’t it make you hungry?
Both the boys liked it.