Leftover Turkey Pot Pie
Yield: 8 servings
Calories: 420kcal
Transform leftover turkey into a delicious gourmet meal by making a homemade turkey pot pie. A luscious gravy topped with a golden brown puff pastry crust.
Ingredients
- 1 (247 g) puff pastry sheet
- ⅓ cup (970 g) unsalted butter
- 1 cup (137 g) diced red onions, ¼" dice
- ½ cup (73 g) diced carrots, ¼" dice
- ½ cup (73 g) diced celery, ¼" dice
- 1 tablespoon (10 g) minced garlic
- 1 ½ teaspoon chopped thyme
- 1 teaspoon (2 g) chopped rosemary
- 1 ½ cup (114 g) sliced brown mushrooms, ¼" thick
- 1 pound (454 g) russet potatoes, peeled, ¼" dice
- 1 ½ teaspoon (8 g) kosher salt
- ½ teaspoon black pepper
- ⅓ cup (51 g) flour
- 1 ½ cups (360 ml) unsalted chicken stock
- 1 cup (240 ml) whole milk, plus 1 tablespoon ( for egg wash)
- 3 cups (454 g) turkey, cooked, ½" dice
- 1 cup (138 g) peas, fresh, frozen, or canned
- 1 large egg, whisked
Instructions
- Preheat the Oven - Set the oven rack to the center position. Preheat to 400°F (204ºC).
- Defrost the Pastry - Remove the frozen puff pastry from its packaging and defrost it on a sheet tray until cool but pliable, no longer than 40 minutes. Refrigerate and cover with plastic wrap if defrosting beyond that time.
- Saute the Vegetables - Set a large skillet or Dutch oven over medium heat and melt the butter. Add the onions, carrots, celery, garlic, thyme, and rosemary. Sauté until onions are tender and translucent, about 3 minutes. Add the mushrooms, and stir and cook for 1 minute. Add the potatoes, salt, and black pepper. Stir and cook for 6 to 7 minutes.
- Thicken the Filling - Sprinkle flour over the vegetables, and stir and cook to reduce the raw flour taste, about 2 minutes. Slowly pour the chicken stock and milk, stirring constantly until the sauce is smooth. Allow to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes. Add the turkey and peas, and stir to combine. Turn off the heat and taste the filling. Season with more salt and pepper as desired.
- Divide into Bowls - Evenly divide the filling among 2 large heatproof bowls that can hold about 3 cups (720ml), or desired size.Roll the puff pastry out into a 10 inch square. Cut into two 5 inch squares. There will be extra. Place one square pastry sheet over each bowl, allowing the edges to hang over the sides.
- Brush with Egg Wash - In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.
- Bake - Make 4 small slits in the top, about ½-inch long. Place the bowls on a baking sheet. Bake until the pastry is puffed up on the edges and golden brown, about 20 to 25 minutes. Cool for about 10 minutes before serving.
Notes
- Overnight Thawing: The puff pastry can be thawed in the refrigerator overnight. Just keep it covered or wrapped in plastic so it does not get dried out.
- Smaller Individual Portions: Defrost two pastry sheets. Use smaller bowls or ramekins. Up to 8 servings in 8-ounce sized ramekins. Cut the puff pastry so the corners hang over the edge, about 4-inch squares. Bake until golden brown on top, about 15 to 20 minutes.
- Larger One-Pan Turkey Pot Pies: Use a pie dish, 9-inch cast iron pan, or 9x9-inch casserole dish. Cut the puff pastry so it’s large enough to fit in the pan or slightly overhang the edges. Bake until golden brown, about 45 to 55 minutes. Loosely cover with foil to prevent the pastry from getting too dark as it puffs up around the edges.
- Reheating: Reheat in the oven at 325ºF (163ºC) until the crust is crispy and the filling reaches 155 to 165ºF (68 to 74ºC). Refrigerated pies reheat in about 20 to 30 minutes, depending on size. Frozen pies reheat in about 1 to 2 hours, depending on size.
Nutrition
Calories: 420kcal | Carbohydrates: 37g | Protein: 17g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 77mg | Sodium: 608mg | Potassium: 608mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1848IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 2mg
Recipe Link