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)
1 egg

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!