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Day-After-Thanksgiving Pot Pie

Day-After-Thanksgiving Pot Pie
Serves: 8
Prep time: Can be made up to 1 day ahead, if refrigerated  |  


41/2 cups white pastry or all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup vegetable shortening
11/2 cups cold unsalted butter, cut into small chunks
3 to 4 tablespoons cold water
4 cups leftover stuffing
4 cups shredded or cup-up cooked turkey (any combination of light and dark meat)
4 cups turkey gravy, warmed


To prepare the crust, place the flour, sugar, and salt in a food processor and pulse to combine. Add the shortening and 1/2 cup of the butter and pulse until the size of peas. Add the remaining 1 cup butter, pulse, and then gradually add water until the dough forms a ball. Divide the dough into 2 balls.

Preheat the oven to 350ºF if using Pyrex (or 375ºF if using a ceramic baking dish). Lightly flour a work surface and then roll out 1 of the dough balls to fit on the bottom and almost up the sides of the baking digh. Line the baking dish with the dough and prick it with a fork all over. Bake in the center of the oven until it just starts to get golden, about 12 minutes. Remove the crust from the oven and let it cool while you assemble the rest of the componenets. Leave the oven on, if you will be baking the pot pie immediately.

Evenly spread half of the stuffing over the crust. Then make an even layer with half of the turkey and cover with half of the vegetables. Repeat the layers, ending with the vegetables. Pour the warm gravy over the top. Roll out the second ball of dough to just the size of the baking dish for the top crust, and then place it on top, without crimping the edges. (If you are making ahead, the pot pie can be covered with foil and refrigerated at this point for up to 1 day. Allow the casserole to return to room temperature before baking, about 1 hour.)

Bake, uncovered, for 40 to 45 minutes, until the filling is bubbly and the top crust is brown. (The pot pie can also be partially baked for only 30 minutes and finished on site.)  Cover and transport warm or leave at room temperature up to 1 hour before transporting.

Transpertation Notes: Tightly cover and place in the car in a position to prevent tipping

On Site/Preparation: Serve warm or finish baking the partially baked pot pie on site at 350ºF for about 20 minutes, until hot and a bit crusty.  Serve immediately.

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