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Turkey pot pie stroganoff is two amazing comfort foods combined into one mouthwatering recipe using holiday leftovers and some common pantry ingredients.
I was combing through all of my delicious holiday leftovers trying to figure out the best way to use everything up. Normally turkey pot pie is a great way to use up leftovers but sadly I didn't have any frozen pie crusts or the motivation to make them from scratch. what I did have was a bag of egg noodles, frozen veggies and a plan. Taking the creamy sauce and egg noodles from the stroganoff and combining it with the traditional ingredients of a turkey pot pie. Not only os this a relatively easy dish but it comes together in less than 45 minutes start to finish.
While white meat gets all the fan fair as the king of the sandwich world dark meat is far superior in soups and casseroles. the dark meat contains more flavor and has a higher fat content. Dark meat also stays moist over longer cooks making it ideal for this recipe. Using a blend of white and dark meat gives you the best of both worlds, big chunks of white meat as well as flavorful chunks of dark meat. Everyone wins!! If you don't have any turkey and still want to make this recipe a rotisserie chicken is a perfect substitute.
When preparing any types of soup or stews its important to have all of your ingredients prepped and ready to go. I always start by boiling my egg noodles for about 8 minutes so they are slightly under cooked. Then I shock them in cold water so they don't get mushy. I keep the egg noodles separate because if they are cooked with the pot pie the noodles over cook and lose all their texture. when adding cornstarch to any recipe always be sure to mix the cornstarch with water before adding it to the soup. Slowly bring the cornstarch to a simmer stirring constantly until the soup thickens then reduce heat to low. If the soup gets too thick simply add a small amount of stock until you are happy with the consistency. Tasting your soups is very important because the amount of salt will vary in the stock and the turkey. I tend to add the salt and pepper last so you can adjust the flavor and not over season.
This is all about how much time and energy you want to invest in this recipe. Feel free to chop and dice fresh green beans, corn, carrots, onions and peas and sauce them in a pan with a tablespoon of butter. It will definitely be tasty and add a depth of flavor to the recipe but since I used homemade turkey stock that I cooked for 12 hours I felt that I could cheat a little and use frozen soup veggies. Speaking of the stock that will also play a big role in the final flavor of the pot pie. If you are using store bought turkey stock you can feel free to doctor it up by simmering carrot onion and celery in the stock with a few bay leaves for a few hours then strain before starting the recipe.
