Turkey POT Pie

Leftovers You’ll Love with Turkey POT Pie

Everyone has experienced the post-Thanksgiving food hangover, where you’ve eaten enough turkey and potatoes to feed a small army and you basically never want to see it again. Trust us, we get it.

The thing is, Thanksgiving leftovers don’t have to incite meat sweats and potato panic. In fact, they can induce feelings of love, enjoyment, and maybe even a little excitement. How, you may ask? Through the power of turkey POT pie. Yes, we took everyone’s favourite savoury pastry dish and turned it into a clever way to use up leftovers and an infused meal.

The turkey POT pie serves six people, which means you could have a Friends-giving meal later in the week, or you could serve this at a fancier cannabis dinner party. Once you have the savoury crust mastered, you can experiment with different fillings in the pie. But for now, let’s get to the leftover-saving turkey pot pie.

Ingredients for the crust:

• 1 1/4 cup all-purpose flour
• 1 tsp sugar
• 1/2 tsp sea salt
• 1/4 cup cold, unsalted butter, cut into 1/2-inch pieces
• 1/4 cup cold, canna-butter cut into 1/2-inch pieces
• 4 Tbsp ice water

Ingredients for the filling:

• 1 lb leftover Thanksgiving turkey, shredded
• 2 cups frozen peas and carrots
• 1 cup frozen corn
• 2/3 cups chopped onions
• 1 Tbsp chopped rosemary, fresh
• 1 1/2 cups milk
• 1/2 cup chicken broth
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp ground black pepper
• 3 Tbsp butter
• 1 egg, beaten with a splash of water

Directions:

1. Make the crust: In a food processor, pulse together flour, sugar, and salt. Add both regular and canna-butter pieces and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 4 tablespoons of ice water. Pulse until dough is crumbly but holds together when squeezed.
2. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
3. Preheat an oven to 425ºF.
4. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes.
5. Toss in shredded turkey and cook for another minute.
6. Place the frozen peas and carrots and corn in and cover with milk, bring to a boil, and simmer over medium-low heat for about 8 minutes.
7. Stir in 1/4 cup of flour, salt, black pepper and chopped rosemary. Slowly stir in the chicken broth until the mixture comes to a simmer and thickens.
8. Remove from heat and pour into baking pan.
9. Roll out the chilled pie crust and drape over the top. Cut some slits on top with a sharp knife to help release the steam.
10. Brush with egg mixture and bake for 30 minutes until the filling is bubbly.
11. Cool for 10 minutes before serving.

Makes: 6 servings

This pie is going to smell delicious, and likely taste even better, but remember to keep it out of the reach of children—this includes leftovers! Always ensure cannabis-infused food is clearly marked, especially if you live in a shared household.