Leftover Turkey Pot Pie
FOR THE POT PIE
- 1 package ready-made pie crust
- 2 tablespoons butter
- 1 cup carrots, sliced
- 1 cup peas
- 2 cups chicken or turkey broth
- 1/3 cup celery, sliced
- 1/2 cup milk
- 2 cups leftover turkey, shredded
- 1/4 teaspoon thyme
- salt to taste
- pepper to taste
Preheat The Big Easy® Oil-less Turkey Fryer to 400°F.
While The Big Easy fryer preheats, melt butter over medium heat in a pan. Add onion and celery. Cook both down until translucent. This should take 3 to 5 minutes.
Add broth, milk, peas, carrots, and thyme. Simmer for roughly 5 minutes. Then, add turkey. Season with salt and pepper to taste.
Pour filling into two 5-inch pie pans. Cover each pan with softened pie dough, crimping down the edges and cutting in a few slits into the top for steam.
Place one pie pan in the bottom of The Big Easy basket. Then, place two leg racks onto the basket creating a shelf. Place your second pie onto the shelf.
Place the basket into The Big Easy fryer and cook for 20 minutes or until your pie crust is golden brown.
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