An Italian Thanksgiving feast never starts with just the Turkey. Although the Turkey is the center of attention, there are other dishes that start the dinner. At our house we usually begin with some antipasto. Cheeses, salami, olives. A platter of shrimp. Just a little something to tease the taste buds. For the first course we usually have soup (that’s a lighter Thanksgiving dish) or lasagna or homemade macaroni or gnocchi. If there was some meat made in the sauce that was also served up. And then came the turkey and baked ham. Not everyone liked turkey so we had to make everyone happy at the dinner table. I will not even get into all the side dishes. (eggplant Parmigiano was always classified a vegetable side dish)  My point here is we always had plenty of Turkey left over for other meals.

Once the turkey was all carved up, we never threw away the carcass. We used that to make delicious Cream of Turkey Soup. In addition to another full turkey dinner after Thanksgiving, I used to make Turkey Pot Pie with the leftovers. I’m sure you all have left over turkey the week after Thanksgiving. Turkey Pot Pie is a great way to use that meat up. This recipe is real simple, except I make my own pastry crust. You can use store-bought pie crust, but I just can’t bring myself to do that. While I still have two hands and can stand I’ll make my own crust, thank you.

I like to add my own touches to this classic American comfort food. (To all you purist, please forgive me for putting pot pie on an Italian cooking blog. It’s all part of who I am). I like to add some chopped fresh parsley to this pie crust. It adds a nice touch to this savory crust. I also mix shortening and butter into the flour. Shortening makes the most flaky crust and butter adds more flavor. The Turkey filling is pretty classic but I like the added flavors of the poultry seasoning thyme and sage. So after your second leftover Thanksgiving dinner and your first turkey and cranberry and stuffing sandwich, give this pot pie a try. It’s sure to please.

Turkey Pot Pie – My Way

TWO CRUST PASTRY

• 2 cups all-purpose flour
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon salt
• 1/2 cup Crisco shortening
• 1/4 cup unsalted butter cut into small cubes
• 8 tablespoons iced water

Place 2 cups of flour in a large mixing bowl. Add the chopped parsley and salt. Cut into the flour the shortening and butter. You can mix it with your hand, incorporating the flour into the shortening.  Pour the water a tablespoon at a time and mix with your hands just until the flour comes together. Shape into a ball and cut in half. Wrap each half in plastic wrap and place in the refrigerator until ready to use.

POT PIE FILLING

• 1/3 cup butter
• 1 small onion, chopped
• 1/3 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon rubbed sage
• 1 can (14 ounce) chicken broth, such as Swanson Natural Goodness Chicken Broth, 14 oz
• 1/2 cup whole milk or half and half
•  2 1/2 cups (or as much as you want to add) cooked turkey, cubed
• 2 cups peas and carrots, thawed.

Pre-heat oven to 425 degrees

Melt the butter in a large sauce pan over medium heat. Add the onion and cook for two minuets. Stir in the flour and cook, stirring  for about a minuet. Slowly stir in the broth and milk or half and half and continue stirring until the mixture thickens and comes to a slight boil. Stir in the salt and pepper, thyme and sage. Remove from the heat and add the turkey and vegetables. Mix well.

Roll out one piece of dough onto a floured surface to the size of the deep dish pie pan you are using. Line the pan with the dough, leaving about a half-inch overlap. Spoon the turkey mixture into the prepared pan. Roll out the second piece of dough to fit over the top of the pie. Brush the edges of the bottom crust with a little water to help seal the pie. Add the top crust to the pie and fold the top edge under the bottom edge of the pie crust. Crimp all around the pie to seal and cut 3 or 4 slits on top of the pie to vent.

Bake for 30 to 40 minuets or until golden brown. Let the pie rest for 15 minuets before cutting.

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