Turkey leftovers recipe

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By Chloe Nordquist By Chloe Nordquist

When you get tired of turkey sandwiches, Chef Kiko Sanchez of 5th and Wine has a recipe for creating a pot pie using common Thanksgiving leftovers.

"Leftovers" Turkey Pot Pie
6 oz butter
3/4 lb onions
10 oz chopped carrots
1 tbs minced garlic
2 cups of chicken broth
4 oz flour
4 cups mushroom and green bean casserole
2 tbs chicken base
1 tbs salt 1 tbs pepper
2 1/4 lbs of turkey
2 cups sweet potato
12 pieces of Pillsbury pot pie dough
6 pot pie foils

Sauté together sweet potato with garlic, butter, carrots, onion and regular potatoes for about 5-7 minutes until tender.

Add flour, stir for 30 seconds, add chicken broth, and add the casserole. Slowly add chopped turkey. Stir until incorporated season with chicken base salt and pepper, chill for about 30 minutes.

Prepare pot pies foils with pan spray or any non-stick spray. Place dough inside the container and give the dough the shape of container.

Fill with pot pie filling with 8-10oz. Place the top crust, crimp the edges and cut slits in the top of the crust.

To cook pot pie, place in oven at 425 degrees rotating every 10 minutes. It should be ready in about 20-25 minutes.

5th and Wine is hosting a variety of events through December in honor of five years of business in Scottsdale.

Dec. 2: Anniversary Wine Dinner
Dec. 3: Live Music from Ivan Harshman
Dec. 4: Live Music from Alan Dequina
Dec. 5: Two-Dollar Wine Night plus live music by Korbe Canida
Dec. 6 and 7: Special Holiday Weekend Brunch plus live music Saturday night by Smoot Mahooty and Sunday night by Los Thieves
December 13: #SaturdaySantaSelfie Event

The restaurant is also featuring a "Favorites at 5th" menu throughout the month:
Week of Nov. 30: Chicken Pot Pie
Week of Dec. 7: 5th and Wine Burger
Week of Dec. 14: Beef Bourguignon
Week of Dec. 21: Pick Four Bruschetta + House Fries

For more information visit www.5thandWine.com.