Packed with turkey and veggies, this recipe is the perfect way to utilize your leftovers from Thanksgiving. Plus it’s so easy to make!
Start by sauteeing onion, carrots and celery in butter until tender. Then, sprinkle in flour and stir to create a thick roux that helps prevent raw flour flavor. Next, add chicken stock and milk. Finally, add the cooked turkey and peas.
A creamy and comforting filling is loaded with turkey and vegetables, topped with a flaky puff pastry crust. It’s the perfect dish to make on a cold day, and it also works well as a meal for a group!
The ingredients for this recipe include: mirepoix (a mixture of onion, celery and carrots), thyme, milk or heavy cream, and chicken broth. You can also add frozen peas and carrots to the mix for additional flavor and nutrients.
To make the filling, start by sauteing onions and garlic in butter. Stir in flour, salt and pepper. Once the flour is incorporated, add chicken broth and milk to thicken the sauce. Once the mixture has a thicker consistency, add the turkey and thyme. Continue to cook and stir for a few minutes until the liquid thickens.
Once the mixture is ready, transfer it to a casserole dish and set it aside. In the meantime, roll out a sheet of puff pastry and place it over the top of the filling, allowing it to hang 3/8″ (1cm) over the edges of your pan/dish. Trim any excess pastry and cut a few small slits into the top so that steam can release when it bakes in the oven.
This filling is easy to make, and it’s also a great way to use up leftover turkey from Thanksgiving! Feel free to add green beans, mushrooms or other hearty veggies for a more varied dish.
You can prepare this filling in advance and keep it in the refrigerator for up to two days before baking. However, you must let it cool completely before you pour it into the pie crust.
Then, bake the pot pie in the oven until it is bubbling and a deep golden brown. This takes about 20-30 minutes, so be sure to check it every few minutes. If it’s not browning enough, tent the top with foil to help it cook through.
Turkey pot pie is a classic comfort dish that’s quick, easy, and inexpensive to make. The filling is made with a combination of butter, flour, and broth, which gets thickened before cooked turkey and a big handful of peas get stirred in. The top is topped with a pastry crust that’s baked until golden brown.
You can use a store-bought puff pastry to make this recipe if you like, but homemade puff pastry is much easier and more delicious. Simply roll out the pastry, place it on top of the turkey pie filling, and bake it until it’s flaky and ready to serve.
To prepare the filling, melt butter in a large skillet over medium heat. Add onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally. When the vegetables are softened, add garlic and herbs and saute for another minute. Next, whisk in the flour and chicken stock until smooth. Then, simmer until slightly thickened.
Pour the filling into a 9 or 10-inch deep dish pie plate. Smooth it out evenly and set it aside to cool for 10 to 15 minutes.
While the filling is cooling, prepare the puff pastry. If using a round baking dish, cut squares or circles out of the puff pastry that are slightly larger than the diameter of the dishes. You want the pastry to hang over the edge a bit. Trim any excess and tuck it into the dish.
When you’re ready to bake, preheat your oven to 400 degrees F. If the pastry isn’t done yet, cover it with foil and continue to bake for an additional 10 minutes or so.
This recipe is a great way to use leftover turkey and mashed potatoes. It’s also gluten-free and dairy-free, so it’s an ideal meal for anyone who has dietary restrictions or prefers a lighter dish. I love to use this dish as a way to use up some of my holiday leftovers, but it’s also perfect for a simple weeknight dinner. You can even freeze it for up to three months in a covered container!
Turkey pot pie is a classic Thanksgiving recipe that can be made with a variety of leftovers. This recipe uses a mixture of vegetables, turkey and a flaky puff pastry crust to create an easy and tasty meal.
The filling starts with a white sauce that’s made with butter, flour and a combination of chicken broth and milk. Once it’s thickened, cooked turkey and frozen peas are added to the mixture before it is topped with a pie crust and a few slits are cut into the dough to let some of the steam escape.
A creamy, rich pot pie is one of my favorite things to make with leftover turkey from the holiday season. I love how the flaky puff pastry crust is able to bring so much of the turkey and vegetables to life, especially when combined with the creamy sauce.
If you have any leftovers of this recipe after it’s been baked, the leftovers can be stored in an airtight container within the refrigerator for up to 5 days. You can also freeze any extra filling for later use, or just add it to a fresh box of puff pastry and store in the freezer.
You can also make this recipe with leftover rotisserie turkey from the grocery store, or with any leftover meat you have on hand, like ham. Just make sure to follow the cooking instructions on your box of puff pastry, and it should come out delicious!
Prepare the filling for this recipe by melting the butter in a large skillet or heavy-bottomed pot over medium heat. Stir in the onion, carrots, celery and garlic until softened. Next, stir in thyme and salt and pepper. Saute for a few minutes, stirring frequently.
Sprinkle the flour over the mixture and stir until well combined, then mix in the chicken broth and milk. Once it’s smooth, mix in the turkey and stir until it’s slightly thickened.
This is a great dish to make with leftovers and it’s especially good for the family because it can be shared between different people without worrying about making too many dishes! You can even make this recipe a day ahead and refrigerate it until you’re ready to bake it.
Turkey pot pie is the perfect recipe for using up leftover turkey from Thanksgiving or Christmas. The filling is rich and creamy and gets blanketed in a flaky pastry crust that’s perfect for cozying up to on a cold day!
For this recipe, you’ll need a store-bought puff pastry sheet (or make your own with this easy guide), butter, chicken stock or vegetable broth, milk, frozen peas, onions, and carrots. You can also use other vegetables if you’d like, but these are the classic ingredients for this dish.
To start, heat a cast iron skillet over medium-high heat. Add the butter and saute the vegetables until softened. When they’re soft, add the potatoes and mushrooms. Let cook for a few minutes more, then remove from the heat.
While the vegetables are cooking, prepare the turkey. If you’re a vegetarian, replace the turkey with mushrooms and use vegetable stock instead of chicken. You can also add fresh herbs to this recipe, such as thyme or rosemary.
After the vegetables have cooked, stir in the chicken stock, milk, and whipping cream. Season to taste, and stir until the gravy is thickened.
When the filling is finished cooking, place it in a casserole dish. Top with the puff pastry. Brush the egg wash over the pastry and cut 3 slits in the top of the pastry to allow steam to escape during baking.
The puff pastry should be rolled out to a slightly larger size than the casserole dish you’ll be using. Fold the extra dough back over the edges to seal it. You can trim the edges if needed, and then drape the pastry over the casserole dish.
Once you have the pastry over the casserole dish, trim the extra pastry to leave a 1-inch border around the edge of the dish. Crimp the edges with a fork to seal it.
You can also roll the pastry out to a thin square. This helps to keep the filling from spilling out during baking.
Once you have the filling and the puff pastry ready, bake it in a preheated oven until the pastry is golden brown and the filling is bubbling. This will take about 35-40 minutes.