Turkey Pot Pie
How to prepare delicious pot pies from leftover Thanksgiving turkey.
Servings: 6 servings
Ingredients
Filling
- 3 cups cooked turkey chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- 3 tablespoons flour
- 1½ cups turkey or chicken stock
- ½ cup heavy cream or half and half
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 teaspoon fresh rosemary finely chopped , optional
- salt & pepper to taste
Crust
- 1 sheet puff pastry thawed
- 1 egg + 1 teaspoon water for egg wash
Instructions
Sauté the Aromatics
- Heat butter and olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Add the Turkey +Vegetables
- Stir in turkey, corn, peas, smoked paprika, thyme, and rosemary. Season with salt and pepper.
Thicken the Filling
- Sprinkle flour over the mixture. Stir for 1 minute.
- Slowly pour in broth while stirring. Bring to a gentle simmer.
- Add cream and cook 3–4 minutes until thickened.
Assemble the pot pie
- Transfer the filling to a 9-inch pie dish (or 4–6 ramekins for minis).
- Lay the puff pastry over the top and trim excess.Cut 3–4 small slits to vent.
- Brush with egg wash.
Bake
- Bake at 400°F (204°C) for 25–30 minutes, or until the top is puffed and deep golden brown.
Rest + Serve
- Let sit 10 minutes so the filling settles. Serve warm.