Leftover Turkey Pot Pie

Yield 8 servings
3 ratings


4 tablespoons unsalted butter

2 tablespoons olive oil

1 yellow onion, diced

½ cup carrots, cut into half moons

½ cup celery, diced

2 teaspoons fresh thyme, picked from stems and chopped

5 tablespoons all-purpose flour

2 cups turkey broth

1½ cups half & half

2 cups leftover cooked turkey, chopped

1½ cups leftover cooked potatoes, diced

Kosher salt, to taste

Black pepper, to taste

1 sheet of puff pastry, frozen

1 large egg, lightly beaten with a tablespoon of water to make an egg wash



Melt the butter and olive oil together in a cast-iron skillet over medium-low heat. Add the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.

Once the vegetables are tender, add the chopped thyme and cook 1 minute. Sprinkle in the flour, stirring until it’s absorbed, then cook for 1 more minute.

Continue to stir while pouring in the turkey broth and half & half. Increase the heat under the pan to medium, and stir until thickened. Simmer for 10 to 15 minutes to cook out the flour taste. You can add a little more turkey stock if it thickens too much.

Add the chopped turkey and diced potatoes; stir and season to taste with kosher salt and black pepper.

Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes. After 20 minutes, remove puff pastry sheet from freezer and let it thaw while the filling continues to cool.

Preheat oven to 400°F.

Once the puff pastry is thawed — it should be cold and not sticky — place it on a lightly floured surface and gently roll it out, pinching any split ends back together. Place pastry on top of the cooled filling in the skillet, stretching gently to cover the surface.

Brush the top of the puff pastry with the egg wash. Cut a few slits into the top of the crust to allow steam to escape. Place the skillet on a rimmed baking sheet to catch any spills. Slide the pan onto the middle rack of preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the filling is bubbling.

Remove from the oven, and let stand for a few minutes to allow it to cool slightly before serving.

Ingredients used in this recipe