Thanksgving Leftovers Pie

I decided to make a Thanksgivings Leftover Pie.

Ingredients:

Pie Crust:

• 1 cup all purpose flour (125 grams) 
• 1 cup whole wheat flour (125 grams)
• 1 cup (120g) almond flour (or use more all purpose flour)
  
• 1 tsp salt
• 4 ounces (113g) water
• 8 tablespoons (113g) unsalted butter
• 8 ounces sourdough starter
  
  

Filling:

• 1 cup leftover stuffing
• 2 cups leftover Thanksgiving veggies -- or  --
  
• 1 cup diced carrots (1/2" pieces)
  
• 1/2 cup diced onions (1/2" pieces)
• 1 cup diced potatoes (1/2" pieces)
• 1 cup cooked green beans, diced (I used canned, and did not dice)
• 10 - 16 ounces leftover turkey, cut into bite size cubes
  
• 1.5 cups leftover gravy (use a thick gravy inside of pie)
  

Instructions:

1.  If you are starting with uncooked veggies, pre-cook potatoes, carrots, and onions in Instant Pot in steamer basket over 1.5 cups of water for 3 minutes on high, then instant release. (Or microwave them to soften.)
   
2. In a food processor, whisk together the flour, salt, and sugar with the metal blade.
3. In a medium saucepan bring the water and butter to a boil, stirring to melt.
4. Add sourdough starter to the water, stir to warm for a minute or so.
   
5. Pour the sourdough mix into the food processor, pulse until it comes together.
   
6. Cut off about one-third (about 280g) for the top and place it aside to keep warm
   
7. Preheat the oven to 375 degrees at least 15 minutes before baking the pie.
   (I had a rack with a a sheet of baking steel in the lower 1/3 of the oven.)
8. Using the larger dough piece, roll it out into about 14" round circle.
9. Fit the crust into a pie pan.
10. Roll the second disk of dough into a smaller circle that will cover your pie pan.


11. Spread stuffing on the bottom of the pan.
12. Put in a layer of veggies.
    
    
    


13. Mix turkey and gravy together, place into pan.
    
    
    Note - the layers may work better if you have squishy vegetables like mashed potatoes or sweet potato casserole to collect the gravy.)
    
14. Cover with the top crust. Seal the edges of the crust.
15. Make 4 or more slits in the top crust for the steam to escape
16. Put the pan in the pre-heated oven.
17. Bake for 20 minutes, check the pie.
18. Bake for an additional 15 to 30 minutes until the crust looks done the filling is bubbling through the slits on the top crust. (Watch the crust does not get too done.)
19. Cool pie on a cooling rack for at least 10 minutes.
20. Serve with extra gravy and cranberry sauce on the side.
    

Carole's Notes:

We liked this! I will try again with a thicker gravy next time so the layers are more distinct.

I mixed ideas from https://www.kingarthurbaking.com/recipes/turkey-dinner-pie-recipe with https://carolelikesroundfood.blogspot.com/2020/03/cheesy-chicken-pot-pi.html for this recipe.