Leftover Turkey or Chicken Pot Pie

Photo by Melanie O.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    stick butter

  • 1/2

    cup finely diced onion

  • 1/2

    cup finely diced carrot

  • 1/2

    cup finely diced celery

  • 2

    cups leftover turkey, light and dark, diced or shredded (or both!)

  • 1/4

    cup flour

  • 2

    cups low-sodium chicken or turkey broth

  • splash of white wine (optional)

  • 1

    cup heavy cream

  • Frozen peas (optional)

  • Fresh thyme, chopped

  • salt and pepper to taste

  • Puff Pastry

  • 1 1/2

    cups all-purpose flour

  • 1/2

    teaspoon salt

  • 1/2

    cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)

  • 1/4

    cup vegetable shortening, chilled

  • 3 to 4

    Tbsp ice water

  • Egg wash

  • 1

    egg whisked with 1 Tbsp water

Directions

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent (a couple of minutes.) Add turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly. Pour in chicken or turkey broth, stirring constantly. Splash in wine (you can leave this out if you’d like.) Pour in cream. (May add frozen peas at this point if you’d like.) Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not underseason), and fresh or dried thyme to taste. Do one final taste at the end and add what it needs. Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust. Bake for 30 minutes or until very golden and bubbly. PREPARE CRUST: Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling. TO COOK Preheat oven to 400°F. Cut into 4 sections, (2 tops and 2 bottoms Roll out on floured wax paper and gently place on ramikin Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut vents into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving. Allow to cool for a little bit before serving. Serve with a large spoon. Delicious!

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