Recipe: Slow Cooker Turkey Pot Pie

This week I’m featuring recipes to make with all that leftover Thanksgiving food!  Leftover turkey? You’ve got to make this delicious Turkey Pot Pie!

Ingredients:

• 2-3 c. Leftover Turkey, shredded
• 1 Onion
• 2 Cups of Vegetables (Carrots, Peas, Corn, Celery, Green Beans)
• 2 Potatoes, peeled and cubed
• 2.5 c. Chicken Broth
• 1/2 c. Half & Half
• 2 T. Sherry Vinegar (optional)
• 3 T. Flour
• 1 T. Poultry Seasoning
• Salt & Pepper, to taste
• 2 tsp. Dried Parsley
• 3 T. Butter
• 2 tsp. Minced Garlic
• Puff Pastry OR Filo

Directions:

1. Grease a Crock-Pot Casserole Crock.
2. Scatter chopped vegetables across the bottom of the slow cooker.
3. Season with salt & pepper, and parsley.
4. Scatter turkey over vegetables. Set aside.
5. Make a Roux: Melt butter and garlic in a pan over medium heat.
6. Once butter starts to bubble, add in flour and whisk constantly, until the flour mixture turns brown.(2 minutes0
7. Continue whisking, and stir in broth, half & half and sherry.
8. Add poultry seasoning and continue whisking until sauce starts to thicken.
9. Pour sauce over ingredients in the slow cooker.
10. Cover and cook on LOW for 6 hours.
11. Once slow cooker is done, pre-heat oven to 400 degrees.
12. Roll out puff pastry to desired size and carefully place over pot pot ingredients in slow cooker.  Slice three lines in to allow steam to vent.
13. Bake in prepared oven for 30 minutes or until pot pie is bubbling at the sides and puff is browned.
14. Serve immediately.

I hope you enjoy this delicious dish! Remember, you can use whatever ingredients you have left on-hand.  Throw them all in there if you want! 🙂

PS: For more slow cooker recipes, visit my website, GetCrocked.com!

Happy Crocking!

xoxo –

Jenn