Turkey and Butternut Squash Pot Pie #Thanksgiving @LucyBurdette

 

LUCY BURDETTE: This isn’t exactly a Thanksgiving Day recipe, it’s a way to use up some of your leftovers. But it feels and looks festive—more so than say, a turkey sandwich. Though I love a good Thanksgiving leftover sandwich too! The more gravy, the better…(check out Libby's post from yesterday--she had the same good idea I did!)

Ingredients

3 tablespoons unsalted butter

1 medium onion, chopped 

2 small leeks, cleaned and chopped

1-2 celery stalks, chopped

2 peeled and chopped carrots 

About 1 cup frozen corn (I had frozen some this summer)

Kosher salt and freshly ground pepper

3-4 fresh sage leaves, chopped

2-3 cups butternut squash, peeled and diced 

2 1/2 cups chicken broth 

3/4 cup milk 

1/4 cup all-purpose flour

2 teaspoons Worcestershire sauce

2 cups shredded cooked roast turkey breast 

1 cup frozen lima beans

1 store bought puff pastry, such as Dufour 

Note: I first preheated the oven to 350 and roasted the chopped squash with olive oil, sprinkled with Penzey’s 4S, containing smoked paprika, salt, etc. You can season as you like. Roast the squash until tender, about half an hour. Remove from the oven and set aside. Mine was a big squash, so I saved half of the roasted cubes to use in salads. Then I turned the heat up to 425.

Preheat the oven to 425°F. Add the butter to a large pot or Dutch Oven set over medium heat, then add the onion, leeks, celery, carrots, sage leaves, pepper, and cook, stirring occasionally until onions have browned slightly, about 5 minutes. Stir in the flour and cook it for a few minutes, then gradually add the broth. Continue to stir as it thickens so you don’t get lumps.

Add the milk and Worcestershire sauce to the pot, and simmer until bubbly and thick. Add the turkey, lima beans, and corn. Add the squash.

Grease a 13-by-9-inch baking dish. Pour in the turkey mixture. Unfold the puff pastry onto a floured surface and roll it out until it’s big enough to cover the baking dish. Cut slits into the top as steam vents.

Bake the pie for 20 minutes until the crust is golden and the filling is bubbling. Serve with leftover cranberry sauce and a salad.

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A POISONOUS PALATE and A CLUE IN THE CRUMBS. 

You can order that wherever books are sold. If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

Also follow Lucy on Facebook, and sign up for her mailing list right here.