We are nigh on to Thanksgiving and the countdown begins. This year our tables will see fewer gathered around them. Those of you who have read Home Cooking with Kate McDermott will recall the story “The Tree House” and the Thanksgiving celebration that has been going on for well over 35 years with dearest friends and family. This year, for safety’s sake, it will be postponed until we we can all safely gather again, and oh what a happy day that will be.
So this year, you may be looking for clever and delicious ways to use up your leftover turkey and this Bacon, Cheese and Turkey Pot Pie may fit the bill. I originally created this recipe with chicken but you can easily adapt it for those delicious Tom Turkey leftovers. I’ve put in some links for recipes using pumpkin for you at the end of the post, too.
I love making pot pies, both full size and individual size in small 4-5″ pie pans. Those smaller ones I freeze so I can bake them off at a later time.
Bacon, Cheese, and Chicken (or Turkey) Pot Pie
- 9" Deep Dish Pie Pan
- 1 double crust pie dough
- 4 hard-boiled eggs
- 6 slices bacon
- 2 pounds 900 grams chicken thighs, boned, skin on or off or 2-4 cups of turkey leftovers
- 2 cups 475 ml chicken stock or hard apple or pear cider
- 2 tablespoons cornstarch
- 1 teaspoon thyme
- 2 teaspoons salt
- ¼ teaspoon freshly ground black pepper
- 2 cups 230 grams grated sharp cheddar or other cheese of your choice
- 1 egg yolk mixed with 1 tablespoon water
- Make and chill dough.
- Hard boil the eggs. When cool enough to handle, peel, and chop roughly. Set aside.
- In a large cast iron skillet or fry pan, cook bacon over medium low heat until brown but not too crispy. Remove from pan, let drain on paper towels, and set aside.
- Place the chicken thighs in the skillet with the bacon grease, and cook for 20 minutes over medium heat, turning every five minutes. Remove from pan. When cool enough to handle, chop into bite size pieces, and set aside. You won't need to cook leftover turkey. Just chop it up into bite size pieces and set aside.
- Pour off all but 1 tablespoon of the bacon and chicken drippings.
- In a small bowl, combine ¼ cup (50 ml) chicken stock or cider, with 2 tablespoons cornstarch, and mix with a fork until well blended and smooth.
- Add the remaining 1¾ cups (425 ml) chicken stock or cider to the fat in the skillet. Turn the heat to medium high, and bring to a boil. Add the cornstarch mixture, and whisk until well blended. Add thyme, salt and pepper, and cook for 5-7 minutes while continuing to whisk. Taste and add more salt and pepper to your own taste, and set aside.
- Mix the bacon and egg together.
- Roll out bottom dough and place in a 9" deep dish pie pan, 8 x 11” (20 x 28 cm) ovenproof casserole, or another vessel of the approximate size. Or you can use small individual pie pans.
- Layer the filing in the pie shell evenly in this order; half of the chopped chicken or turkey, half of the bacon and egg mixture, half of the grated cheese. Repeat one time with the same layering. Evenly pour the sauce over everything.
- Roll out the remaining dough and place on top of the filling. Cut vents. Crimp or flute edges.
- Brush with egg yolk mixed with 1 tablespoon water.
- Bake at 400°F (200°C) for 40-45 minutes. After ten minutes of baking, remove from the oven and brush again with the egg yolk wash, and once again at 20 minutes for a nice golden crust.
Be Happy, STAY HOME, Make Pie!