Turkey Pot Pie

It’s Foodie Friday! If you’re like us maybe you have just a few Thanksgiving leftovers? No fear, we have a great pot pie recipe you can whip up to use some of them up! If you’re over turkey right now, you can assemble the pot pie and freeze it for later. Future you will be grateful.

Turkey Pot Pie
1 Tbsp butter
1 Tbsp olive oil
1 medium onion, diced
3 large carrots, diced
2 cups leftover gravy OR 1/4 cup flour and 2 cups chicken broth
1 cup frozen peas
3 cups cooked shredded turkey (or chicken)
1 sheet frozen puff pastry, defrosted
Preheat oven to 350. In a large skillet, melt the butter with olive oil over medium heat. Add onion and carrots and saute until onion is mostly translucent, about 4-5 minutes.
If using gravy, add it, the turkey, and the peas. Heat until warmed through.
If not using gravy, add flour to skillet and cook, stirring constantly, for 1-2 minutes. Slowly add chicken broth, stirring constantly. Cook until slightly thickened, 3-5 minutes. Add peas and turkey and heat until warmed through.
Pour turkey mixture into an 8×8″ baking dish or several smaller ramekins. Top baking dish with puff pastry cut to fit. No problem if you need to use several scrap pieces to cover the top. Cut several slits in puff pastry with a knife to allow steam to escape. Place baking dish on a baking sheet and bake for 25-35 minutes, until filling is hot and bubbling and puff pastry is brown and puffed. Let cool for 5-10 minutes before serving.
Pot pie can be assembled and frozen before baking to enjoy later. Allow to defrost and then bake, allowing slightly longer cooking time.

You might also like: No Cook Gingered Cranberry Sauce

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