Ham and Turkey Pot Pie
If you are looking for something interesting to do with holiday leftovers this recipe is for you. Mixed with turkey, ham and sweet potatoes, this wonderful turkey pot pie recipe has it all. Savor every bite of your holiday leftovers.
- 5 cups chicken stock
- 3 cups smoked ham, cubed
- 2 tablespoons vermouth; (optional)
- 3 carrots, sliced
- 3 stalks celery, sliced
- 2 sweet potatoes, peeled and cubed
- 1 bay leaf
- 1/2 teaspoon dried savory
- 1 cup frozen peas
- 1/2 cup sweet red pepper, diced
- 1/3 cup butter
- 1 onion, chopped
- 3/4 cup all-purpose flour
- 3/4 teaspoon dry mustard
- 3 cups cooked turkey, cubed
- pastry for 9-inch single-crust pie
- 1 tablespoon milk
- Preheat oven at 400 degreees F.
- In Dutch oven, combine chicken stock, ham, vermouth (if using), carrots, celery, sweet potatoes, bay leaf and savory; bring to boil. Reduce heat and simmer, covered, for 15 to 20 minutes or until carrots are tender-crisp.
- Add peas and red pepper; simmer for 2 minutes. Drain, reserving liquid; discard bay leaf. Set vegetable mixture aside.
- In Dutch oven, melt butter over medium heat; cook onion for 3 minutes or until softened. Sprinkle with flour; cook, stirring, for 3 to 4 minutes or until lightly golden. Stir in mustard. Gradually whisk in reserved liquid until smooth. Increase heat to medium-high; cook, whisking constantly, until boiling and thickened. Add reserved vegetable mixture and turkey; season with pepper to taste. Pour into 12-cup casserole dish.
- On lightly floured surface, roll out pastry to 1/4-inch thickness. With floured cutters, cut out desired shapes. Overlap cutouts over entire casserole; brush with milk.
- Bake on baking sheet in 400 F oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly.
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