Cooking & Baking

justaprogressive

(6,019 posts) Thu Nov 27, 2025, 11:50 AM Yesterday

Dinner Pies II: Turkey Leftover Shepherds, Taco, Meatball, Italian Sausage + Chicken! 🌞

Thanksgiving Leftovers Shepherd’s Pie

I love to turn Thanksgiving leftovers into shepherd’s pie, partly because it’s so
easy with all those ingredients just sitting there in the fridge, and partly
because it tastes so darn good. It’s so easy, in fact, that you scarcely need a
recipe, and thus the somewhat free-form feel to this recipe. In a nutshell,
we’re just chopping up leftover turkey, moistening it with gravy, adding some
veggies, spreading it in a pastry shell (you don’t even need to prebake it), and
slathering mashed potatoes on top. Bake, and that’s it. Since your leftovers
will stay fresh through the weekend, you can make this on Saturday or even
Sunday for a special finale meal for the holiday.

MAKES 8 SERVINGS

1 recipe **Go-To Pie Dough , refrigerated

FILLING

3½ to 4 cups chopped cooked turkey
½ cup gravy, warmed
1 to 1½ cups cooked corn, peas, green beans, green bean casserole (see Recipe for Success), or
chopped Brussels sprouts, slightly warmed
3½ cups mashed potatoes
Chopped fresh flat-leaf parsley, dried sage, rosemary, and/or thyme (optional)
1 tablespoon cold unsalted butter
Paprika, for dusting the top

1. If you haven’t already, prepare the pastry and refrigerate it for at least 1½
hours.

2. On a lightly floured sheet of wax paper, roll the dough into a circle 13 to
13½ inches in diameter. Invert the pastry over a 9½-inch deep-dish pie
pan, center it, then peel off the paper. Gently tuck the pastry into the pan
without stretching it, and sculpt the edge into an upstanding ridge.
Refrigerate the shell for at least 1 hour. Preheat the oven to 375°F.

3. Combine the turkey and gravy in a large mixing bowl. Mix in your
choice of leftover vegetables, then add salt and pepper to taste. Stir in ½
cup of the mashed potatoes. Taste. If the filling needs a little flavor
boost, add a few big pinches of some of the traditional holiday herbs—
parsley, sage, rosemary, and/or thyme. Spread the filling in the
refrigerated shell.

4. Warm the remaining 3 cups mashed potatoes just a bit—the microwave
is the easiest way—then stir briskly to smooth them out. If they’ve
become quite firm overnight, stir in a few tablespoons hot milk or broth.
Smooth evenly over the filling. Dot the potatoes with bits of the butter,
then sprinkle a little paprika on top.

5. Bake on the center oven rack until the edge of the pastry is golden brown
and the top is well crusted over, about 50 minutes. Transfer to a rack and
cool for 20 to 30 minutes before slicing and serving.

RECIPE FOR SUCCESS

Yes, I’ll even use leftover green bean casserole—the classic one with the
cream of mushroom soup—in the filling, too. If it’s very saucy, I might
use a little less gravy in the filling. And I don’t mind cutting up the green
beans just a little, so they’re not out of scale with the rest of the filling
ingredients. Oh, the lengths I’ll go to for a well-made dinner pie.

Here’s a really neat idea if you’re feeling adventurous: Crumble a little
leftover stuffing into the filling. (Stuffing is my favorite part of the feast.)
You don’t want to overdo it, but if you cut back a little on the turkey—by
no more than a cup—and add that much stuffing instead, it makes for a
beautiful pie. Just be sure to break up the stuffing so it gets evenly
distributed.

**Go-To Pie Dough

It’s no mystery why I call this my “go-to” dough: It’s so versatile that I use it
for perhaps four out of every five of the savory (and sweet) pies that I make.
You can’t beat it for reliability, and it bakes up to a beautiful texture, perfectly
balanced between flaky and short. This is the single crust recipe; the double
crust version follows. The recipe calls for a food processor; to make the
dough by hand, see the Note.

MAKES ENOUGH FOR 1 (9½-INCH) PIE OR TART SHELL

8 tablespoons (1 stick) cold unsalted butter plus 2 tablespoons cold vegetable shortening (or 10
tablespoons cold unsalted butter), cut into ½-inch cubes
1½ cups all-purpose flour
1½ teaspoons cornstarch
½ teaspoon salt
2 teaspoons white vinegar
Scant ⅓ cup cold water

1. Put the butter and shortening cubes in a single layer on a flour-dusted
plate, with the shortening off to one side of the plate by itself.
Refrigerate for at least 30 minutes. Combine the flour, cornstarch, and
salt in a bowl and refrigerate that mixture also. Pour the vinegar into a 1-
cup glass measure. Add enough cold water to equal ⅓ cup liquid.
Refrigerate.

2. When you’re ready to mix the pastry, transfer the flour mixture to a food
processor. Pulse several times to mix. Remove the lid and scatter about 6
tablespoons of the butter—a little more than half of the total fat—over
the dry mixture. Pulse the machine five times—that’s five 1-second
pulses—followed by an uninterrupted 5-second run. Remove the lid and
add the remaining fat. Give the machine six or seven 1-second pulses.

3. Remove the lid and loosen the mixture with a big fork; you’ll have a
range of fat clods, most quite small but a few larger ones as well. With
the lid off, drizzle about half of the liquid over the mixture. Replace the
lid and give the machine three very quick, half-second pulses. Remove
the lid, loosen the mixture with your fork, and add the rest of the liquid.
Pulse briefly three or four times, just like before. The mixture will still
look crumbly, but the crumbs will be starting to get a little clumpier.

4. Transfer the contents of your processor to a large bowl, one large
enough to get your hands in. Start rubbing the crumbs together, as if you
were making a streusel topping—what you’re doing is redistributing the
butter and moisture without overworking the dough. (Note: If your
dough mixture came out of the food processor more clumpy than crumblike,
don’t worry. Just pack it together like a snowball, knead it very
gently two or three times, and proceed to step 5.) You can accomplish
the same thing by “smearing” the crumbs down the sides of the bowl
with your fingers. When the dough starts to gather in large clumps, pack
it like a snowball and knead gently, three or four times, on a lightly
floured surface.

5. Put the dough on a long piece of plastic wrap and flatten it into a 1-inch
thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1½ to
2 hours; overnight is fine. (You can also slip the wrapped dough into a
gallon-size plastic freezer bag and freeze it for up to 2 months. Thaw
overnight in the refrigerator before using.)

NOTE: To make the dough by hand, chill all of your ingredients as
specified in step 1, but increase the flour to 1½ cups plus 1½
tablespoons.

Remove the butter and shortening from the refrigerator 5 to
8 minutes before mixing; it should have a little “give” to it when
squeezed between your fingers. Add about 6 tablespoons of the butter to
your dry mixture; toss to coat with flour Using your pastry blender, cut
in the butter until the largest pieces of fat are pea-size. Add the
remaining fat, toss to coat, and cut that in.

The entire mixture should look like it has been “touched” by the fat,
and nothing should be larger than pea-size. Pour half of your liquid
down around the sides of the bowl, but not in any one spot. Mix well
with a large fork, moving the mixture in from the sides and up from
the bottom. Repeat with the remaining liquid, but add the last few
teaspoons only if needed. Rub and smear the crumbs as specified in
step 4 until a dough starts to form. Pack the dough and knead gently
a couple of times. Flatten into a disk, then wrap and refrigerate.

RECIPE FOR SUCCESS

In case you’re wondering why there’s vinegar here and in some of the
other pastry recipes, it’s because vinegar is an acid, and acids tenderize
things made with wheat flour. That’s why sour cream pancakes and
buttermilk biscuits have that melt-in-your-mouth softness. Don’t worry:
You won’t taste the vinegar in the finished crust

**************************************************************************

Taco Pot Pie

This is one of my favorite Super Bowl dishes, but I never rule it out on any
game day, whether we’re tailgating or just sitting in front of the big screen.
What we have here is a crunchy cornmeal crust filled with a quick-to-prepare
spicy chili and covered with a cheesy ranch blend that turns golden brown and
tops off the package beautifully. I love baking these pies in 5-inch-diameter
aluminum foil pans. Maybe it’s a guy thing, but the disposable pans really jive
with the casual nature of this pie.

MAKES 4 MAIN-DISH OR 8 APPETIZER SERVINGS

1 recipe **Cornmeal Pie Dough , divided as instructed in step 1 and refrigerated

FILLING

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 medium green bell pepper, seeded and finely chopped
1 pound ground beef
8 ounces ground pork
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
1¼ cups favorite salsa
1 tablespoon packed brown sugar
1 cup rinsed and drained canned pinto beans

TOPPING

4 ounces cream cheese, at room temperature
½ cup favorite ranch dressing
¼ to ⅓ cup whole milk
1 cup grated extra-sharp cheddar cheese

1. Prepare the cornmeal pastry as instructed, dividing it into four equal
balls. Flatten each ball into a ½-inch-thick disk, then wrap the disks
individually and refrigerate for 1 to 1½ hours. While the dough chills,
get out four individual pie pans, each with a capacity of 1 to 1¼ cups,
and set them aside. (This is for main-dish servings; to make appetizer
servings, see Recipe for Success.)

2. Working with one piece of dough at a time (and leaving the others in the
refrigerator), roll the dough into a 7½- to 8-inch circle on a sheet of
lightly floured wax paper. The exact size will depend on your pie pans.
Transfer the dough to the pan and press it in gently, taking care not to
tear the dough. Roll and pinch the overhang of the dough into an
upstanding ridge. Flute or crimp as desired. Refrigerate. Repeat for the
other pans, refrigerating those as well.

3. To make the filling, heat the oil in a large skillet over medium heat. Add
the onion and pepper and sauté for 5 minutes. Add the beef and pork and
brown thoroughly, breaking up the meat with a wooden spoon. Remove
the pan from the heat, tilt it, and spoon off and discard all but about 3
tablespoons of the fat.

4. Add the garlic, flour, and spices to the meat. Put the skillet back on the
heat and cook, stirring, for 1 minute. Stir in the salsa, brown sugar, pinto
beans, and a scant ½ teaspoon salt, along with 1 cup water. Bring the
mixture to a gentle simmer and cook, partially covered, for about 10
minutes, stirring often. Remove the lid and continue to simmer gently for
several minutes more. The mixture should be good and saucy. Remove
from the heat, transfer to a bowl, and cool to room temperature. Cover
and refrigerate if you’re not using it within 30 minutes.

5. When you’re ready to bake, adjust your oven rack so it is one position
above the bottom shelf. Place a heavy-duty baking sheet on the rack.
Preheat the oven to 350°F.

6. While the oven heats up, make the topping. Using an electric mixer,
blend the cream cheese in a mixing bowl until smooth. Blend in the
ranch dressing. Blend in ¼ cup of the milk; the mixture should have a
consistency like thick heavy cream. Use more milk, if needed. Stir in the
cheddar cheese by hand. Set aside.

7. Divide the cooled filling among your pie pans, leaving about ½ inch of
space between the top of the filling and the top of your pie shell. Smooth
with a spoon. Divide the ranch topping among the pies, spreading it
evenly over the filling.

8. Place the pot pies on the baking sheet in the oven. Bake for 25 minutes,
then carefully move the oven rack and baking sheet to the center of the
oven and continue to bake until the topping and the exposed crust are
nicely browned, 10 to 15 minutes more. Transfer to a rack and cool for at
least 20 minutes before serving.

RECIPE FOR SUCCESS

To make appetizer-size pies, you’re going to press the dough into muffin
cups instead of rolling it. (Pressing is easier when you’re using smaller
cups.) Divide the dough into eight pieces and place each piece in a
buttered standard-size muffin pan cup. Press the dough evenly into the
bottom and up the sides of the cup, shaping the dough so it comes ⅛ to ¼
inch above the top of the pan. When they’re all pressed in, refrigerate the
pan while you make the filling. Proceed as usual, dividing the filling and
topping evenly among the shells. These appetizer pies will take about the
same amount of time to bake as the larger pies, perhaps a few minutes
less. Cool on a rack for about 20 minutes before trying to remove them.
If you do bake these pies in muffin cups, you might want to line your
cups with ½-inch-wide strips of wax paper. Make the strips long enough
to come about an inch above the pan on each side. You’ll be able to lift
on these tabs later to loosen and remove the little pies.

**Cornmeal Pie Dough

I have always been fond of grainy pie crusts, and why not? They have their
own unique flavor and texture, depending on the flour that you use. And
they’re a nice change of pace from the usual white flour crusts we make. This
cornmeal dough is one of my old favorites, and the thing I love most about it
is the slight bit of crunch: It’s there, just barely, but enough so that people
notice and say things like This is good! How did you make the crust so tender
and crumbly? This works beautifully with all sorts of savory pies, but
especially so with the Taco Pot Pie on [>]. The recipe calls for a food
processor; to make the dough by hand, see the Note.

MAKES ENOUGH FOR 1 (9½-INCH) DEEP-DISH PIE SHELL OR 4 POT PIE SHELLS

7 tablespoons cold unsalted butter, cut into ½-inch cubes
3 tablespoons cold vegetable shortening, cut into ½-inch cubes
1⅓ cups all-purpose flour
¼ cup fine yellow cornmeal (such as Quaker)
½ teaspoon salt
¼ cup cold water
1½ teaspoons white vinegar

1. Put the butter and shortening cubes in a single layer on a flour-dusted
plate, with the shortening off to one side of the plate by itself.
Refrigerate for at least 30 minutes. Put the flour, cornmeal, and salt in a
bowl and refrigerate that as well. Combine the water and vinegar in a 1-
cup glass measure and refrigerate that also.

2. When you’re ready to mix the pastry, transfer the flour mixture to a food
processor. Pulse several times to mix. Remove the lid and add the butter
cubes, dropping them here and there over the flour. Replace the lid and
give the machine six to eight 1-second pulses, cutting the butter into
small pieces (baby pea-size and smaller). Remove the lid and scatter the
vegetable shortening over the mixture. Pulse three or four times, to mix.

3. Remove the lid and pour about half of the water mixture over the dry
ingredients, but not all in one place. Give the machine two or three half
second pulses. Remove the lid, add the rest of the liquid, and pulse the
machine again until the dough just barely starts to form large crumbs that
hold together when you press them between your fingertips. Transfer the
mixture to a large mixing bowl and gather it together, kneading it gently
several times.

4. Turn the dough out onto a floured surface; knead two or three times.
Place the dough on a large piece of plastic wrap, then dust it with flour
and flatten into a disk about ¾ inch thick. Wrap in the plastic and
refrigerate for 1½ to 2 hours before rolling. (You can also slip the
wrapped dough into a gallon-size plastic freezer bag and freeze it for up
to 2 months. Thaw overnight in the refrigerator before using.)

NOTE:

To make the dough by hand, measure and refrigerate all of the
ingredients as specified in step 1. When you’re ready to mix the dough,
transfer the dry mixture to a large mixing bowl. Add the butter; toss by
hanc to coat with the flour. Using a pastry blender, cut in the butter until
it is broken into small pieces (baby pea-size and smaller). Add the
vegetable shortening and cut that in also. (It will go quickly, since the
shortening is so soft.) Push the mixture toward the center of the bowl.
Add about half of the liquid, pouring it all around the sides of the bowl
rather than in one spot. Stir briskly with a fork to dampen everything.
Add the remaining liquid and mix again until the dough pulls together.
Shape, wrap, and refrigerate as in step 4.

RECIPE FOR SUCCESS

It’s important to use a fine cornmeal in this recipe, not a coarsely ground
meal. With fine cornmeal you won’t have any trouble rolling the dough;
use a coarse grind, however, and you may find that the dough becomes
somewhat unmanageable and tear-prone when you roll it and lift it into
the pan. With the brand I mention—Quaker—you get a consistent and
uniform texture. In any case, make sure your dough is good and chilled
when you go to roll it. That’s another good hedge against misbehaving
dough.

****************************************************************************

Meatball Pot Pie with Polenta Topping

This simple, satisfying pot pie was designed with convenience items in mind
—namely, frozen packaged meatballs, pre-made polenta in a tube, and jarred
tomato sauce. All you have to do is make the pastry and get it into the pan.
(But by all means, if you’re dying to make this from scratch, see the Recipe
for Success.) I don’t even bother to prebake the shells: Just spoon in the
meatballs, top with the polenta and cheese, and away you go. Delish? You bet
it is—a tasty hybrid between a childhood fantasy dish and sophisticated
Italian cuisine.

MAKES 4 SERVINGS

1 recipe Go-To Pie Dough ([>]), divided as instructed in Step 1 and refrigerated

FILLING

4 cups frozen fully cooked bite-size meatballs (no need to thaw)
1½ to 2 cups favorite tomato sauce
2 cups grated mozzarella cheese
1 (18-ounce) tube polenta
⅓ cup grated Parmesan cheese
Olive oil, for drizzling

1. Prepare the dough as instructed, dividing it into four equal balls. Flatten
each ball into a disk, then wrap the disks individually in plastic wrap and
refrigerate for at least 1½ hours. While the dough chills, get out four
individual pie pans, each with a capacity of 1 to 1¼ cups.

2. Working with one piece of dough at a time (and leaving the others in the
refrigerator), roll the dough into a 7½- to 8-inch circle on a lightly
floured sheet of wax paper. The exact size will depend on your pie pans.
Transfer the dough to the pan and press it in gently, taking care not to
tear the dough. Roll and pinch the overhang of the dough into an
upstanding ridge. Flute or crimp as desired. Refrigerate. Repeat for the
other pans, refrigerating those as well.

3. Put the meatballs in a large skillet with about ⅛ inch of water. Cover and
steam-thaw over medium heat for several minutes, just until the
meatballs are warm inside. Drain the liquid from the pan or remove the
lid and let what little bit of liquid there is simply evaporate. Remove
from the heat. Using a butter knife (so you don’t damage the pan), cut
most of the meatballs in half and a few into quarters. This will help make
the tops of the pot pies a little more level. Stir in the tomato sauce. Set
aside.

4. Sprinkle 2 to 3 tablespoons mozzarella cheese in each pie shell. Divide
the meatballs equally among all four pie shells. Using a fork, turn the
upper layer of meatballs so their flat surfaces face up.

5. Using a serrated knife, cut thick slices of polenta—nearly ½ inch thick—
and cover the top of the meatballs with them. (You won’t need the entire
tube.) You want a nice full, even layer; I find that you can get better
coverage if you cut the polenta rounds into large triangles and then fit
them close together on top. Sprinkle a generous tablespoon of Parmesan
cheese over each one, then drizzle them with a little olive oil.

6. Place the pie pans on a large baking sheet and bake on the center rack for
35 minutes. Slide them out, cover each with an equal portion of the
remaining mozzarella cheese, and continue to bake just until the cheese
is good and melty, about 10 minutes more. Transfer to a rack and cool
for 10 minutes before serving.

RECIPE FOR SUCCESS

Of course, feel free to substitute your own small meatballs for the frozen
ones. The ones I (occasionally) buy are about 1 inch in diameter. Same
for the polenta: If you have some firm, homemade polenta in the fridge,
by all means use it.

You don’t need to be too compulsive about arranging the polenta on top
and making a perfect surface, but if you’re like me you’ll probably find
yourself cutting little shapes to fill in gaps and trying to make it look
jigsaw-puzzle perfect, in spite of what I say.

****************************************************************************

Italian Sausage & Chicken Skillet Pie

Sometimes I’ll have a pastry all made up and waiting in the fridge with no
particular use for it in mind. When that happens, I’ve been known to start
tossing things in a skillet—meats, veggies, maybe some leftover beans, and
perhaps some broth, gravy, or sauce—hoping that the concoction turns out
well enough to warrant a top crust. I call these creations “skillet pies” and, on
occasion, they’re so good that I retrace my steps and get it down on paper.
This is one such pie, a sort of heady Italian stew that practically begged to be
crusted. Skillet pies aren’t fancy; you leave the filling right in the skillet, top
with the pastry, and bake. But they sure are good.

MAKES 6 SERVINGS

1 recipe Go-To Pie Dough , refrigerated

FILLING

3 hot or mild Italian sausages (about 12 ounces total)
3 tablespoons olive oil
1 large onion, chopped
1 medium green or red bell pepper, seeded and chopped
1 pound boneless, skinless chicken breast or thighs, cut into bite-size chunks
3 garlic cloves, minced
2½ tablespoons all-purpose flour
2 cups diced canned tomatoes, with their juice
1¼ cups chicken broth
1 cup rinsed and drained canned chickpeas
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup crumbled feta cheese, for garnish (optional)

1. If you haven’t already, prepare the pastry and refrigerate it for at least 1½
hours.

2. Pour several inches of water into a medium-size saucepan. Bring to a
boil over medium-high heat. Poke the sausages several times with a
paring knife or fork and add to the water. Boil for 5 minutes, then
remove from the heat. (They won’t be fully cooked at this point, so don’t
sample them.) Transfer to a plate and set aside.

3. Heat the oil in a deep, 10- to 11-inch ovensafe skillet over medium heat.
Add the onion and bell pepper. Sauté the vegetables for 3 to 4 minutes,
then stir in the chicken. Cut the sausages into ½-inch pieces and add
them as well. Sauté for 3 to 4 minutes more, then stir in the garlic and
flour. Cook, stirring, for 1 minute, then stir in the tomatoes with their
juice, chicken broth, chickpeas, basil, and oregano. Bring to a simmer,
then cover and simmer gently for 10 minutes, stirring occasionally.
Taste, adding salt and pepper as necessary. Remove from the heat and set
aside to cool. Preheat the oven to 375°F.

4. On a floured work surface, roll the pastry into a circle a little larger than
the diameter of the skillet. Drape it over the filling, tucking the excess
down into the filling. Poke one or two steam vents in the middle of the
pastry with a paring knife.

5. Bake the pie on the center oven rack until the pastry is golden brown and
the filling is bubbly, about 40 minutes. Transfer to a rack and cool for 10
to 15 minutes before serving. Pass the feta cheese at the table, if you like.

RECIPE FOR SUCCESS

In case you don’t have an oven-safe skillet, you’ll need to transfer the
filling to an oiled baking dish before it goes in the oven. Something
medium-ish will work best. If you like more crust, choose something a
little bigger. If you like a thicker filling, go smaller.
For a nice touch, mix the feta cheese with a few tablespoons chopped
fresh flat-leaf parsley. This makes for a good-looking garnish, and the
parsley really brightens up the flavor.

All the above from "Dinner Pies"
https://www.goodreads.com/en/book/show/24611149-dinner-pies

So savory! So delicious!

Happy Thanksgiving Everyone!!