Transform Thanksgiving leftovers by making this easy Turkey Pot Pie. In this recipe; carrots, celery and onion are cooked until tender, and mixed with leftover turkey and diced potatoes in a creamy gravy. Topped with a flaky puff pastry, makes this turkey pot pie the ultimate comfort food.
We are in the home stretch and Thanksgiving is upon us! The holiday dinner is always impeccably planned, prepped and executed but what about leftovers? I always forget to plan something out to make with my leftovers. Plans for leftover Turkey should be just as important as the main event meal, right? Just me? Okay maybe it’s slightly less important, but leftovers can be transformed into a whole new delicious meal and it would be a crime they were forgotten about.
This go me thinking. Besides my turkey slop recipe, I realize that I really don’t have any recipes for leftover turkey. Which lets face it, we all have tons of leftover turkey after Thanksgiving. So I made it my mission to post a couple recipes to help you with that leftover turkey.
Since I had leftover potatoes and turkey [from this recipe] I knew I would be putting together an easy, skillet Turkey Pot Pie recipe to share. Keeping into consideration that most of you have cooked all day and even started on prep the day before Thanksgiving, I’ve opted to use puff pastry as the pot pie “crust” topper. It’s flaky and delicious and it only adds to the rustic charm of this skillet turkey pot pie.
To make the filling for this skillet turkey pot pie you will need; butter, olive oil, onions, carrots, celery, fresh thyme, flour, turkey broth or stock, leftover turkey, potatoes, salt and pepper.
In a skillet, melt 4 tablespoon of butter with 2 tablespoons olive oil. Sauté the onions, carrots, celery and a pinch of kosher salt on medium-low. Cover and cook until the vegetables are tender. About 8 to 10 minutes.
Sprinkle in the flour, stir until absorbed and cook for 1 minute.
Stir while pouring in 2 cups of turkey broth and 1-1/2 cups half & half. Increase the heat to medium / medium-high and simmer, while stirring, until the liquids thicken.
Stir in the chopped turkey and diced potatoes, season with salt and pepper.
Pour the turkey pot pie filling into a 10-inch skillet and let cool while your puff pastry thaws on the counter for 35 to 40 minutes.
Preheat your oven to 400°. Then beat a large egg with 1 tablespoon of half & half.
Lightly brush the rim of the skillet with a little of the egg wash.
Once the puff pastry has thawed [it should be cold and not sticky] unfold it and place it onto a lightly floured surface. Gently roll with a floured rolling pin, slightly stretching it so the corners fold over the skillet
Quickly brush the top of the pastry with egg wash before placing the skillet onto a rimmed sheet pan and sliding into your preheated oven.
Bake for 20 to 25 minutes or until the filing is bubbling and the crust is deeply golden and flakey.
Enjoy! And if you give this Turkey Pot Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
Ultimate Turkey Pot Pie
When it's chilly out I crave Turkey Pot Pie. In this recipe; carrots, celery and onion are cooked until tender, and mixed with leftover turkey and diced potatoes in a creamy gravy. Topped with a flaky puff pastry, makes this turkey pot pie the ultimate comfort food.
Yield: 4 to 6
Prep Time: 15 minutes
Cook Time: about 25 minutes
Total Time: about 1 hour and 15 minutes
Ingredients:
4 tablespoons unsalted butter
2 tablespoons olive oil
1 cup diced yellow onion
1/2 cup carrots, sliced into halfmoons
1/2 cup sliced celery
1 teaspoon chopped fresh thyme
5 tablespoons all-purpose flour
2 cups turkey broth/stock (or low-sodium chicken broth)
1-1/2 cups half and half
2 cups chopped leftover turkey
1-1/2 cups diced cooked leftover potatoes
kosher salt, to taste
1/4 teaspoon freshly ground black pepper
1 large egg
1 tablespoon half & Hal
1 sheet frozen puff pastry
Directions:
Melt the butter with the olive oil in a skillet on medium-low heat. Add in the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.
Once the vegetables are tender add in the chopped thyme and cook 1 minute. Sprinkle in the flour, stir until absorbed and then cook for 1 minute.
Stir while pouring in the turkey broth and half and half. Increase the heat under the pan to medium, and stir until thickened, resembling graving.
Add in the chopped turkey and diced potatoes, stir and season with kosher salt to taste and black pepper.
Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes while the puff pastry thaws.
Preheat your oven to 400°
In a small bowl, beat the egg with 1 tablespoon of half & half and brush the top edge of the skillet with the egg wash.
Once the puff pastry thaws --it should be cold and not sticky-- on a lightly floured surface gently roll out the puff pastry a little so the corners hang slightly over the skillet.
Quickly brush with the egg wash before using a knife to make slits in the top of the puff pastry. Slide the skillet on the middle rack of your preheated oven. Place the skillet on a rimmed sheet pan to catch any spills and bake for 20 to 25 minutes or until the top is deeply golden and the filling is bubbling.
Let cool a few minutes before serving.
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