Left-over Turkey Pot Pie
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
55 mins
-
Total Time
1 hr 10 mins
-
Servings
6 servings
-
Calories
444 kcal
-
Course
Main Course
-
Cuisine
American
Left-over Turkey Pot Pie
Description
Left-over Turkey Pot Pie starts by cooking chopped carrots, celery, and peas until just tender, using the cooking water as broth. A roux is made by combining butter, garlic, shallot, and flour, then whisking in vegetable broth and milk to create a creamy sauce. The sauce is seasoned with salt, pepper, and Italian parsley, then mixed with the cooked vegetables and chopped leftover turkey.
The filling is topped with puff pastry that can be decorated with strips or cutouts, brushed with milk for browning. Baking at 375°F develops a golden, flaky crust that contrasts with the creamy, rich interior. After baking, letting the pie rest helps the filling thicken and flavors meld.
This pot pie is a practical way to repurpose leftover turkey into a hearty main dish suitable for lunch or dinner. Cutting slits in the pastry or leaving gaps between decorations allows steam to escape, preventing sogginess.
Ingredients
- 1 pound turkey cooked; or chicken
- 1-2 medium carrot chopped
- 1 cup peas frozen
- 1 medium celery stalk chopped
- 1/3 cup butter
- 1 clove garlic minced
- 1 shallot minced
- 1/3 cup all-purpose flour
- 2 dashes salt
- 1-2 dashes black pepper
- 1-2 tablespoons Italian parsley finely chopped
- 2 cups vegetable broth from cooking the vegetables
- 1 cup milk 2%
- 1 puff pastry pie crust
*If you are using raw chicken or turkey then cut or slice into small pieces and boil with the vegetables.
Instructions
- Pre-heat oven to 375F (190C).
- In a medium pot add the chopped carrots, celery and peas, cover with water and boil until tender (al dente).Remove the vegetables with a slotted spoon to a clean bowl, but do not discard the water (this is your vegetable broth).
- In an oven safe pan add the butter, chopped garlic and shallot, cook until transparent.
- Then add the flour, salt, pepper, chopped parsley and combine. Add the vegetable broth and milk, stir to combine. Bring the mixture to a boil and cook for about two to three minutes or until thickened.
- Stir in the peas and carrot mixture and the chopped left over turkey. Then place the puff pastry on top. I used star cookie cutters to add some interest, but you could cut strips or just cover with the pastry dough.
- Brush the dough with a little bit of milk and bake for about 30 to 35 minutes or until golden and bubbly. Let the pie sit for about 10 minutes before serving. Enjoy!
Notes
- Ensure to cut slits in the puff pastry or leave spaces if using decorative strips so steam can escape during baking.
- Using vegetable cooking water as broth adds subtle flavor depth to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 69mg | 23% |
| Sodium | 727mg | 30% |
| Potassium | 323mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2522IU | 50% |
| Vitamin C | 12mg | 13% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
