If you’re like us and celebrating Thanksgiving, than I have a way to use up any leftover turkey. This Savory Turkey Pot Pie is a perfect way to use up any leftover turkey, if there is any of course. This turkey pot pie has a golden brown puff pastry pie shell, get’s filled with chucks of turkey and veggies, all in a creamy, savory sauce using no cream!
While the puff pastry gets golden brown in the oven you sauté the vegetables, turkey and make the perfect gravy. I decided to cut some strips of the puff pastry for a latticed topping, but feel free to just top with the other pastry sheet. A little egg wash brushed on top and in the oven she goes. Ready?
Thanksgiving is here already, can you imagine? Well that usually means for each holiday, I’m making and testing new ideas and recipes for you. A month or so in advance. Yep, we’re usually a holiday or two ahead and it really can throw you off. At least it does me.
For this one I thought with the leftover turkey slices we had from making a house favorite, Roasted Turkey with Compound Butter Rub, I’d make us, and you, a turkey pot pie using puff pastry.
The savory gravy has subtle white pepper, thyme and sage mixed with some dry white wine and is heavenly. The crunchy puff pastry crust and the tender turkey and vegetables are pure comfort food and another way to continue the holiday eating with family members still over.
I also like to make some Cranberry Pecan Stuffed Waffles using leftover stuffing and topped it with slices of leftover turkey, mashed potatoes and gravy. Holy cow these were good.
Just another way to use up those Thanksgiving leftovers. Enjoy!
- 2 sheets puff pastry sheets thawed
- 1/3 cup butter
- 1 large onion chopped
- 2 stalks of celery small dice
- 2 large carrots peeled and cubed
- 1 large Russet potato peeled and cubed
- 1/3 cup flour
- 3 cups chicken stock
- 1 cup dry white wine
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp ground sage
- 1/2 tsp white pepper
- 3 cups cubed leftover turkey meat
- 1 cup frozen peas
- 1/4 cup fresh parsley chopped
- Heat oven to 400°F. Grease the inside of a 9x9” casserole dish. On a lightly floured surface, roll the pastry sheet into a 12-inch square. Gently press the pastry dough in and up sides of dish. Trim the excess pastry. Using a fork, prick the pastry thoroughly. Place a sheet of aluminum foil onto the surface of the pastry and cover sides so they don’t over cook and burn. Bake for 20 minutes. Remove the aluminum foil.
- Heat butter in a large skillet over medium heat and add the onions , celery, carrots and potatoes and sauté for 5 minutes or until the vegetables are tender-crisp and slightly browned. Sprinkle the flour over all, stir and cook for another 4 minutes. Slowly stir in the broth and wine and cook until the mixture boils and thickens.
- Stir in the mustard, thyme, sage, white pepper, cubed turkey, frozen peas and parsley.
- Spoon the chicken vegetable mixture into the casserole dish with the baked crust. Top with other puff pastry sheet or strips (See Note 1) Place the casserole onto a baking sheet and bake for 30-35 minutes or until the filling is hot and bubbling and the pastry is golden brown.