Leftover Turkey Pot Pie

When we were given the opportunity to create a recipe with I Can’t Believe It’s Not Butter, Amanda and Candice were a little nervous. They weren’t all about the ICBNB, but I convinced them that they needed to get rid of their preconceived notions and embrace the vegetable oil spread! The new recipes are made from non-GMO sourced ingredients and have been pared down to only include real, simple ingredients (like plant based oils, water and salt!). Every recipe I have from my grandmother specifically calls for a butter substitute. I think it’s because she grew up in the depression, and butter was always more expensive. The thing that I love about using I Can’t Believe It’s Not Butter, is that it works perfectly for people with dairy allergies.

For Friendsgiving we had a 25 lb turkey to feed 20 adults. The chef at Central Market told me to plan on about 1lb of turkey per person. I don’t know if the turkey was a little bigger than they told me, or if the guests were saving room for dessert, but we had a lot of turkey left over! This is one of the instances where having three blog writers comes in really handy! Turkey pot pie for everyone!

This recipe couldn’t be more simple, and if you’re overloaded on turkey, you can cook it up to the point just before you add the puff pastry, and freeze it. When you’re ready to eat it, just add the puff pastry and bake. We used all the vegetables that were roasted with the turkey, but if you don’t have any left over veggies, just add your favorite chopped veggies to the pan.

We used I Can’t Believe It’s Not Butter to make a roux, which added an amazing amount of depth to the dish. I didn’t add any extra seasoning since everything had been seasoned when the turkey was roasted. When I made this for my family and for Candice and Amanda, I served it in a rectangular casserole (easier to serve for kids!), but for the images (and if we were serving this to guests or for just adults), we used individual bowls. If you want to make individual pies, just cut the pastry to fit over the top of the dishes. Be sure to try the new I Can’t Believe It’s Not Butter and leave your review!

Leftover Turkey Pot Pie

Ingredients:

• 1/2 c. I Can’t Believe It’s Not Butter
• 1/2 c. flour
• 3 c. cooked turkey, chopped
• 1 c. turkey gravy
• 2 c. chicken stock (or turkey stock if you made some!)
• 3 c. chopped roasted veggies
• 1 sheet puff pastry, thawed

Instructions:

1. Melt the ICBINB in a large saucepan over medium heat. Blend in flour and stir continually until the mixture is the color of chocolate (about 10 minutes).
2. Add turkey gravy and broth and mix until smooth.
3. Add turkey and combine.
4. When the turkey and gravy mixture is heated through add in the roasted veggies.
5. Add the pot pie filling to a large casserole dish and cover with the sheet of pastry.
6. Use a sharp knife and place a few slits in the pastry for ventilation.
7. Bake in a 375º for 45-60 mins. Check the pie at 45 minutes to make sure the pastry isn’t too dark. You want it to be golden.

 

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.