Good Cook Leftover Recipe: Orange Turkey Pot Pie

I’ve got a couple of quick and easy leftover turkey recipes to share with you over the next few days. And as one of the Good Cook Kitchen experts I have quite a few great ideas to share with you too. Not only do I have my recipes but I have recipes from the other Good Cook Kitchen Experts to share with you. Growing  up with my mom we had simple recipes, like Turkey burritos, with is just a burrito with cheese and turkey and a tortilla. Turkey is much more versatile than more people think. Here is an orange turkey pot pie recipe and it’s one of the 101 Thanksgiving Leftover Recipes on The Good Cook blog.

Orange Turkey Pot Pie Recipe:

Ingredients:

3 cups chopped turkey|
8 tablespoons butter, divided                          
1 tablespoon garlic, chopped                          
8 tablespoons flour                                  
1 cup Florida orange juice                          
1 cup cream                                  
2 cups whole kernel corn, frozen                      
1 cup peas, frozen                              
1 cup carrot, chopped                          
1 bay leaf
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon orange zest, chopped                      
¼ teaspoon ground nutmeg                     
⅛ teaspoon ground cloves                           
1 sheet puff pastry                          
2 large eggs, beaten                          
2 tablespoons milk
Florida orange slice, for garnish
Fresh thyme, for garnish

Directions:

For Florida-Orange Turkey:  Place Turkey in large stock pot; add orange juice, onions, carrots, celery, garlic and cumin.

Add enough water to just cover chicken; bring to a simmer, then lower heat to a light simmer. Cook until reheated. Remove stockpot from heat; cover and let stand for 45 minutes.

Remove Turkey from stock; cool slightly. Shred meat into 1-inch pieces.

For Corn Pot Pie:  Place leeks, 2 tablespoons butter and garlic in large saucepan over medium heat. Cook for 4 to 5 minutes, until leeks are tender and garlic is fragrant. Add remaining 6 tablespoons butter; stir until melted.

Add flour; stir to form a paste. Add reserved stock one-third at a time, stirring well after each addition. Cook for 15 minutes over low heat, stirring often. Add orange juice, cream, reserved chicken, corn, peas, carrots,   cranberries, thyme, rosemary, orange zest, nutmeg and cloves; cook for additional 15 minutes. Remove from heat; remove bay leaf.

Place 8-inch round casserole dish on top of puff pasty. Cut puff pastry in circle 1 inch wider than casserole dish on all sides. Spoon pot pie filling into baking dish; cover with puff pastry circle. Fold pastry dough down over outside rim of dish; press to seal. Whisk eggs and milk together; brush puff pastry with egg mixture.

Bake at 375° F for 20 to 25 minutes, until crust is golden brown. Remove from oven; cool slightly. Garnish with orange slice and fresh thyme. Using large spoon, place filling and some crust into serving dishes.

Find more recipes for your Thanksgiving leftovers.

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