Leftover Turkey Pot Pie
This easy turkey pot pie recipe transforms Thanksgiving leftovers into a cozy meal with tender turkey, veggies, and creamy gravy baked under a flaky pastry crust.
Servings: 8 servings
Ingredients
- 1 large egg
- 1 tablespoon water
- 1 frozen puff pastry sheet thawed
- 4 tablespoons butter
- 1 small yellow onion finely diced
- 2 celery ribs finely diced
- 1 large carrot finely diced
- 2 cups diced leftover turkey
- ¼ cup all purpose flour
- 2 to 3 cups turkey broth or you can also use chicken broth
- ¼ cup cream or you can also use Half & Half
- 1 cup frozen peas do not need to thaw
- 2 teaspoons fresh chopped thyme
- salt and freshly ground black pepper to taste
- sea salt optional, for topping
Instructions
- Prep. Preheat the oven to 400˚F.
- Make the egg wash. In a small mixing bowl, whisk together the egg and water; set aside.
- Roll out the pastry sheet. On a lightly floured working surface, roll out the pastry sheet into a 12-inch square. Then, cut the square into 16 small squares and set aside.
- Make the turkey filling. Melt butter in a 10-inch oven-safe skillet set over medium heat. To the melted butter, add the onions, carrots, and celery; cook for 4 minutes. Stir in the diced turkey. Sprinkle flour over the mixture and stir it around; continue to cook for 2 more minutes while constantly stirring.
- Add the remaining ingredients. Pour in the broth and continue to stir. Stir in the cream and peas and bring the mixture to a boil. Continue to cook for 3 to 4 minutes, or until the mixture thickens. Season with thyme, salt, and pepper; taste for salt and adjust accordingly. Remove from heat.
- Assemble. Arrange previously cut puff pastry squares on top of the turkey mixture, each square slightly overlapping so that the entire surface of the creamy mixture is covered. Using a pastry brush, brush the squares with the egg wash. Optionally, sprinkle the top with sea salt.
- Bake. Transfer the skillet to the oven and bake for 20 to 25 minutes, or until the mixture is bubbly and the top is browned.
- Cool and serve. Remove the turkey pot pie from the oven and let it rest for 10 minutes. Sprinkle with fresh thyme leaves and serve.
Notes
Inspired by Food & Wine.
Nutrition
Calories: 338kcal | Carbohydrates: 21g | Protein: 16g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 420mg | Potassium: 318mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1812IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 2mg
