Leftover Thanksgiving Turkey Pot Pie
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Leftover Thanksgiving Turkey Pot Pie
Description
The recipe begins by sautéing garlic, onion, corn, carrots, and peas in butter until the onion is translucent, building a flavorful base. Flour is whisked in and browned lightly to form a roux, then chicken broth, milk, and fresh thyme are added and cooked until thickened. Chopped leftover turkey is stirred in and seasoned with salt and pepper.
The filling is divided among small ramekins, topped with squares of puff pastry with vents cut to allow steam to escape, and brushed with beaten egg for browning. Baking at 375°F for about 20 minutes produces a golden, flaky crust that contrasts with the creamy interior.
After baking, the pot pies should rest briefly before serving to set the filling. These individual pies provide a satisfying way to enjoy turkey and vegetables in a convenient, portable form.
Ingredients
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 onion diced, small
- ⅔ cup corn kernels frozen
- ½ cup carrot frozen diced
- ½ cup peas frozen
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- ¾ cup milk
- 1 teaspoon thyme fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups turkey leftover, chopped
- 1 puff pastry sheet cut into four
- 4 1/4- inch squares
- 1 egg beaten, large
Instructions
- Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
- To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
- Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
- Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.
User Reviews
Overall Rating
4.9
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