Leftover Turkey Pot Pie with Puff Pastry
If you're already sick of leftover turkey, you have to make this turkey pot pie with puff pastry ASAP! With potatoes, peas, carrots, shallots, and a flavorful white wine-spiked gravy, it's a cozy and elegant way to use up leftovers. Make it for guests or a simple Sunday dinner - it's the best!
Ingredients
- 1 egg
- 1/4 cup unsalted butter (56 grams)
- 3 large carrots, peeled & sliced (3/4 cup / 100 grams)
- 2 stalks celery, diced (1/2 cup / 65 grams)
- 1 large shallot, diced (1 cup / 150 grams)
- 2 teaspoons minced garlic (2 large cloves)
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme
- 1/4 cup all-purpose flour (30 grams)
- 1/3 cup dry white wine (79 milliliters)
- 1 1/4 cups low-sodium chicken broth (295 milliliters)
- 3/4 cup whole milk (177 milliliters)
- 2 small gold potatoes, peeled & small dice (1 1/4 cups / 200 grams)
- 1/2 cup frozen peas (85 grams)
- 2 1/2 cups diced leftover turkey (325 grams)
- 1 sheet puff pastry, thawed
- Kosher salt and freshly-ground black pepper, to taste
Equipment
- Deep 9-inch pie plate (or 8x8-inch casserole dish)
Instructions
- Preheat the oven to 400°F/200°C. Grease a deep 9-inch pie plate with cooking spray or neutral oil. Then, whisk the egg and 1 Tablespoon (15 milliliters) of water in a small bowl to make egg wash.
- Melt the butter in a 12-inch skillet over medium-high heat. Add the carrots, celery, shallots, and a big pinch of salt. Cook, stirring occasionally until the vegetables are tender and starting to brown on the edges, about 6-7 minutes. Add the garlic, thyme, and rosemary and sauté until fragrant, about 30 seconds.
- Sprinkle the flour over the vegetable mixture, and cook for about 1 minute. Then, slowly whisk in the white wine, chicken broth, and milk until the mixture is smooth. Cook, stirring often, until the mixture is thickened and coats the back of a spoon.
- Mix the potatoes, peas, and leftover turkey into the sauce. Season with salt and pepper, to taste. Carefully pour the filling into the prepared pie plate and let it cool slightly.
- Next, unroll the puff pastry on a lightly-floured surface. Roll out any cracks in the pastry with a rolling pin. Using a pizza cutter or sharp knife, cut out a circle that's about 10-inches in diameter.
- Stretch the puff pastry crust over the top of the filling and crimp the edges. Cut a few slits in the top of the pie for steam to escape. Then, use a pastry brush to brush the crust with the egg wash.
- Bake the pot pie for 35-40 minutes until the crust is a deep golden-brown and the potatoes are tender. (If the crust starts to get too browned, tent the top of the pie with tinfoil.) Let the pot pie cool for about 10 minutes before serving. Enjoy!
Notes
Remove the skin from the turkey. Otherwise the texture will get chewy as it bakes.
For light and flaky crust, make sure to use chilled puff pastry. Cold puff pastry is the secret to those flaky layers!
The filling will bubble up while it's baking. To keep it from making a mess of your oven, I recommend baking the pot pie on a sheet pan to catch the drips!
If the top of the pie starts to get too browned, just tent it with tinfoil. You want the crust to be deep golden brown but not burnt.
If the potatoes aren't tender, add 5-10 minutes to the cook time. I recommend cutting them small dice so they cook quickly in the oven!
This recipe will make 4 generous or 6 smaller servings. Feel free to scale the recipe up if you're feeding a crowd!
Serving: 1serving, Calories: 316kcal, Carbohydrates: 22.8g, Protein: 21.7g, Fat: 14.3g, Saturated Fat: 8g, Cholesterol: 73mg, Sodium: 215mg, Potassium: 560mg, Fiber: 2.5g, Sugar: 3.7g, Calcium: 77mg, Iron: 8mg
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