Turkey Pot Pie
A quick pot pie for leftover Thanksgiving turkey.
Servings: 6 servings
Equipment
- large skillet
- 9 inch pie dish or 6 ramekins for minis
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
- 1 cup frozen corn
- 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 frozen puff pastry thawed
- 1 egg + 1 teaspoon water for egg wash
Instructions
Heat the Oven
- Heat the oven to 400°F (204°C).
Cook the Vegetables
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook 5 to 7 minutes, until softened.
Add the Turkey and Vegetables
- Stir in the turkey, corn, peas, smoked paprika, thyme, and rosemary. Season with salt and pepper.
Thicken the Filling
- Sprinkle the flour over the mixture and stir for 1 minute.
- Slowly pour in the stock while stirring. Bring to a gentle simmer.
- Add the cream and cook 3 to 4 minutes, until thickened.
Assemble the Pot Pie
- Put the hot filling in a 9-inch pie dish (or 4 to 6 ramekins for minis).
- Lay the puff pastry over the top and trim the excess.
- Cut 3 to 4 small slits to vent. Brush with the egg wash.
Bake
- Bake at 400°F (204°C) for 25 to 30 minutes, until the top is puffed and deep golden brown.
Cool and Serve
- Let it cool 10 minutes so the filling settles. Serve warm.
Notes
Use thawed supermarket frozen puff pastry and keep it cold until you top the pie. Set the dish on a sheet pan to catch drips. You can assemble it ahead and freeze it baked or unbaked. See the freezing box for reheating and baking times.