Turkey Pot Pie
If you have a bunch of turkey leftovers, this is what you should make with them. Gather up the scraps and make a golden delicious pot pie! It is the ultimate comfort food and a great way to follow up Thanksgiving dinner.
I used chicken in these pictures because I had to make this recipe just before Thanksgiving to bring this to you today, and I didn’t want to spoil my Thanksgiving experience! So just sub Turkey for the chicken, or save this away for another day and use chicken!
Turkey Pot Pie, serves 8
¼ cup butter + 1 Tbs
3 cups turkey chunks, (or two large boneless, skinless chicken breasts)
1 cup chopped carrots
1 cup chopped celery
1 cup frozen peas
1 cup frozen pearl onions
2 medium potatoes, (Yukon gold) diced
1 cup wine
¼ cup flour
4 cups stock
1 Tbs fresh thyme leaves
1 box puff pastry (2 sheets)
Remove the puff pastry from the freezer, and set it out to thaw while you make the pot pie filling.
Preheat the oven to 425 degrees, and using the 1 Tbs of butter, grease a 9×13” baking dish.
In a large heavy pot, melt the ¼ cup butter over medium heat.
Add the turkey and simmer till warmed through, or raw poultry is cooked through. Remove turkey and chop into bite sized pieces. Set aside.
To the butter, add the carrots, celery, potatoes, peas and onions. Sweat for a few minutes.
Add the turkey chunks and let the vegetables and turkey sweat for about 5 minutes, until everything is hot and tender.
Add the wine to help soften the vegetables.
Add the ¼ cup of flour and stir it into the vegetables. It should absorb the extra wine and butter and will help to thicken the sauce. Cook for about 3-5 minutes to get rid of the raw flour taste.
Add the 4 cups of chicken stock and the fresh thyme leaves. Stir the filling and let simmer until slightly thickened, about 15 minutes.
Pour the filling into the prepared baking dish.
Take the first of the puff pastry sheets out, and place it on a cutting board. When it is laid flat, it will have three sections.
With a sharp knife, slice each of the thirds into three slices, so that you have 9 from each sheet, and 18 slices once both sheets have been cut.
Using the puff pastry sheets, make a basket weave over the filling, simply pinching the puff pastry to the edges of the dish to hold it in place.
Take the egg, and beat it with 1 tsp of water.
Lightly brush the egg wash over the puff pastry so that it will have a nice sheen to it when it is baked.
Carefully put the pot pie in the oven and bake at 425 for about 20 minutes, or until the insides are bubbling and the puff pastry is golden brown.
Serve hot and Enjoy!
Leave a Comment
Heather, Bonjour from Paris and Le Cordon Bleu! This looks almost too beautiful to eat! But I know it will be just as delicious. Yum! I love lattice crust. Thanks for the great recipe and have a wonderful holiday weekend.
I’m hoping you are having a relaxing weekend. The recipe is perfect. The market has cut up fresh turkey parts that I will buy and freeze for the rest of the year. This is also the time I stock up on fresh cranberries as they are impossible to find later in the year.
I don’t like leftover turkey, so would use fresh for this beautiful pot pie. (Don’t hate me, but I just hate left-overs of any kind.)
Give a hug to the tiny little chef that I adore.
Yummy! Added some fennel salt. Classic goodness. Hope you had a good thanksgiving Heather!
Vicki- my husband won’t go near a leftover to save his life! So I understand you “no leftover” people!
Pia says “hi” to you that nice lady!
Laura- I am SOOOOO impressed with you! You are doing this the old fashioned way! (French!) I can’t wait to hear all of your Paris and cooking school stories!
Looks so yummy! I love the lattice top!
This looks amazing and beautiful. I’ll never get it to look that good, but maybe it will taste delicious. I think I’ll try this weekend.
This looks wonderful, Heather! Chicken pot pie is a comfort food for me so this would be great. I was going to make soup but I might have to make pot pie instead.