Turkey Pot Tetrazzini

When you are craving a pot pie, there’s nothing better than the Turkey Pot Tetrazzini!

Ingredients

1/3 cup onion, chopped

4 tablespoons butter  

1 leek, sliced 

1/2 cup shredded carrots 

1/2 cup celery, diced  

1 tablespoon garlic 

1 teaspoon thyme  

1 teaspoon sage 

1 1/4 cup gravy 

1 1/4 cup whole cream 

1 tablespoon Worcestershire sauce 

Salt and pepper 

1/2 cup grated Parmigiano cheese 

1/2 cup peas 

1-2 cups diced cooked turkey 

8 ounces egg noodles, cooked  

1 ready to bake refrigerated pie crust 

Instructions

1. Preheat oven to 425F. Melt 2 tablespoons of butter over medium heat and add leek, carrots, celery, and garlic. Season with salt, pepper, and thyme, and sauté for 5 minutes. Transfer vegetable mixture to a large bowl and set aside. 

2. In a small pot, add the remaining 2 tablespoons of butter, cream, gravy, sage, Worcestershire, some pepper, and Parmesan over medium for 3-5 minutes. Add this to the large bowl with the vegetable mixture, along with the peas, turkey, and cooked pasta, and combine.   

3. Transfer mixture to an 8x8 baking dish and place pie crust on top. Tuck excess crust inside the dish to make the crust into a square (or close!).   

4. Pierce the crust with a fork a few times (to vent) and brush the top of the crust with a light layer of milk. Bake until the top is golden brown - about 25 minutes - and serve. 

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Turkey Pot Tetrazzini

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Bringing all the elements over from a traditional pot pie, the Turkey Pot Tetrazzini just can't be missed!

Ingredients

• 4 tablespoons butter
• 1 leek, sliced
• 1/2 cup shredded carrots
• 1/2 cup celery, diced
• 1 tablespoon garlic
• 1 teaspoon thyme
• 1 teaspoon sage
• 1 1/4 cup gravy
• 1 1/4 cup whole cream
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• 1/2 cup grated Parmigiano cheese
• 1/2 cup peas
• 2 cups diced cooked turkey
• 8 ounces egg noodles, cooked
• 1 ready to bake refrigerated pie crust

Instructions

1. Preheat oven to 425F. Melt 2 tablespoons of butter over medium heat and add leek, carrots, celery, and garlic. Season with salt, pepper, and thyme, and sauté for 5 minutes. Transfer vegetable mixture to a large bowl and set aside.
2. In a small pot, add the remaining 2 tablespoons of butter, cream, gravy, sage, Worcestershire, some pepper, and Parmesan over medium for 3-5 minutes. Add this to the large bowl with the vegetable mixture, along with the peas, turkey, and cooked pasta, and combine.
3. Transfer mixture to an 8x8 baking dish and place pie crust on top. Tuck excess crust inside the dish to make the crust into a square (or close!).
4. Pierce the crust with a fork a few times (to vent) and brush the top of the crust with a light layer of milk. Bake until the top is golden brown - about 25 minutes - and serve.

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Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

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