Leftover Turkey Pie

Leftover Turkey Pie

Turn leftover Thanksgiving turkey into a delicious gourmet meal by making homemade turkey pot pie . The meat is simmered in a delicious broth and then baked in individual portions with a puff pastry crust .

The turkey pot pie recipe is easier than you think, and you probably have all the ingredients already. The first step is to make a hearty mixture with the turkey and vegetables, then simmer the bite-size pieces into a creamy filling. I like to serve individual plates so everyone gets plenty of crust to crack.

Instead of spending hours making a pie crust, I use frozen puff pastry dough for a golden flaky surface. This is a truly comfort food where every spoonful tastes like a little Thanksgiving feast. This recipe also stores well in the fridge or freezer, so you can make it in advance. This ad expires in 16

pie filling

A good pie filling always begins with frying a strong, aromatic base of chopped onions, carrots, celery, garlic, rosemary, and thyme in butter. Diced burgundy potatoes, green peas and sliced ​​mushrooms add hearts to the filling. Chunky pieces of ground turkey add a boost of protein. The meat can also be shredded if you prefer.

Make meat broth

What makes this pot pie irresistible is the rich and creamy gravy. Start with a roux base (equal parts butter and flour) as thickening works to add texture to milk, chicken broth, or chicken broth. The key is to make sure the broth simmers for a few minutes so that the starch swells and eliminates the taste of the raw flour.

Serving sizes (recipe makes 8 cups of filling )

• Small : Eight 8-ounce (1 cup) servings in ramekins.
• Medium : Four 16-ounce (2-cup) servings in ramekins.
• Large : Two, 32 ounce (4 cups) serving in medium bowls.
• Family Size : Use a pie plate, a 9-inch cast iron tray, or a 9-by-9-inch casserole dish.

What is puff pastry?

Puff pastry is a flour-based, unleavened dough made using precise technology to create hundreds of layers, each one separated by thin sheets of butter. This technique is similar to making croissants.

As a dough baked at high temperatures, 400°F (204°C) is optimal, as the butter melts and melts. This separates the layers of dough, resulting in a very crunchy golden crust.

Using puff pastry as a pie crust

For this recipe, I’m using Pepperidge Farm frozen pastry sheets. I find it easiest to cut it into squares. For round crusts, use a cookie cutter or flip a serving plate and cut around, leaving about ½ to 3/4 inch overhang. Just like when making cookies, cut them straight up so the layers don’t get smashed and seal together.

Another option is to slice and bake the pie dough separately, then place it on top of the filling like a lid. Adding a few vents on top helps steam escape, so the filling doesn’t overflow as it bubbles. While testing, I saw that not completely submerging the crust in the filling creates crisper, more brittle layers.

Washing eggs enhances appearance

Egg wash is commonly added to pies and pastries to give it a golden brown sheen, which makes the crust more attractive. I find that a mixture of 1 egg + 1 tablespoon of milk gives the prettiest color. Cooked milk solids and egg proteins also help to deepen the dye.

Recipe alternatives

Roast chicken is a favorite alternative if you don’t have turkey, otherwise you can make this vegan by omitting the meat and adding more mushrooms and potatoes. Other root vegetables to try are sweet potatoes, fennel, or parsnips. Alternative filling options are corn (especially fresh from the cob), cauliflower, squash, or green beans.

Can pie crust be used?

yes! Raw pie dough can be used to make a traditional pot pie. You can make a double-crust pie from scratch, or use store-bought dough to save time. Brush with egg wash and bake according to manufacturer directions.

Preparation Tips

The filling can be made and refrigerated for up to 2 days before baking. The crust can be thawed the night before, sliced, and topped right before adding to the oven.

Storage and freezing

These turkey pot pies can be covered and refrigerated up to three days in advance. Frozen pancakes can be rolled up and should keep for a month in the freezer. Reheat in the oven at 325°F (163°C) until crust is crispy and filling reaches 155 to 165°F (68 to 74°C).

Defrost the puff pastry properly

Make sure the melting time does not exceed 40 minutes at room temperature, or the butter will melt into the dough and will not expand and separate properly. If not in use right away, cover and transfer to refrigerator when thawed. The dough can also be thawed in the refrigerator overnight.

Turkey Pot Pie

Turn leftover turkey into a delicious hearty meal by making homemade turkey pot pie. Delicious broth covered with a golden brown puffed dough crust.

Press Press SavesReview

4.3 out of 20 votes

Preparation time 30 minutes

Cooking time 40 minutes

Total time 1 hour 10 minutes

8 servings

Entrance path

American food

Ingredients

• ▢1 puffed dough sheet, thawed
• ▢½ cup unsalted butter
• ▢1 cup diced red onion, ¼ inch dice
• ▢½ cup diced carrots, ¼ inch dice
• ▢½ cup diced celery, ¼ inch dice
• ▢1 tablespoon minced garlic
• ▢1 teaspoon minced thyme
• ▢1 teaspoon chopped rosemary
• ▢1 1/2 cups sliced ​​brown mushrooms, ½ inch thick slices
• ▢1 pound potatoes, peeled, ½ inch cubed
• ▢1 1/2 teaspoon kosher salt
• ▢Half a teaspoon of black pepper
• ▢⅓cup flour
• ▢1 1/2 cups unsalted chicken broth
• ▢1 cup whole milk, plus 1 tablespoon (15ml) for egg wash
• ▢ 3 cups turkey, cooked, ½ inch flower
• ▢1 cup peas, fresh, frozen (defrosted) or canned
• ▢1 large egg, move it

directions

1. Set the oven rack to the center position. Heat to 400°F (204°C).
2. Remove frozen pastry from its package and defrost on a paper tray until cool but pliable, no more than 40 minutes. Refrigerate and cover with plastic wrap if defrosting after this time. Meanwhile, we’re making the turkey pot pie filling.
3. Place a large skillet or Dutch oven over medium heat, then melt the butter in the skillet.
4. Add onions, carrots, celery, garlic, thyme, and rosemary. Saute onions until soft and translucent, 3 minutes.
5. Add mushrooms, stir and cook for 1 minute.
6. Add potatoes, salt and black pepper. Stir and cook for 6 to 7 minutes.
7. Sprinkle the flour over the vegetables, and stir, and cook to reduce the taste of the raw flour, about 2 minutes.
8. Slowly add the chicken broth and milk, stirring constantly, until the sauce thickens. Let simmer until slightly thickened and potatoes are tender without crumbling, about 5 to 6 minutes.
9. Add turkey and peas and stir to combine. Turn off the heat and taste the filling, seasoning with more salt and pepper to taste.
10. Divide the filling evenly between 2 large heatproof bowls that can hold about 3 cups (720 ml), or desired volume.
11. Roll the puff pastry into a 10-inch square. Cut into two 5-inch squares, there will be more.
12. Place one square dough sheet on top of each bowl, to allow the edges to hang over the sides.
13. In a small bowl, whisk eggs with 1 tablespoon of milk. Grease the surface and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.
14. Make 4 small slits at the top, about an inch long.
15. Place the bowls on a baking tray. Bake until the puff pastry is puffed up on the edges and golden brown, about 20 to 25 minutes.
16. Cool for 10 minutes before serving.

tools

• oven

Notes

• Smaller, individual servings : Thaw 2 pastry sheets. Use small bowls or bowls. Up to 8 servings in 8-ounce bowls. Cut the puff pastry so the corners are turned over on the edge, about 4 inch squares. Bake until golden brown, about 15 to 20 minutes.
• Larger turkey pot pies : Use a pie plate, a 9-inch cast-iron skillet, or a 9-by-9-inch casserole dish. Slice the puff pastry so it’s large enough to fit into the pan or hang slightly from the edges. Bake until golden brown, about 45 to 55 minutes, then cover with foil if necessary to prevent the pastry from getting too dark as it puffs up around the edges.
• Overnight thaw: Puff pastry can be thawed in the refrigerator overnight  , just be sure to keep it covered or wrapped in plastic so it doesn’t dry out.
• Reheat : Preheat in oven at 325°F (163°C) until crust is crispy and filling reaches 155 to 165°F (68 to 74°C). Refrigerated pancakes reheat in 20 to 30 minutes, depending on size. Pancakes reheat in about 1 to 2 hours, depending on size.