Your turkey leftovers joins forces with peas, carrots, and TWO store-bought topping options, for a delicious pot pie.

Ingredients

  • 2 tablespoons olive oil
  • 3 large onions (finely chopped)
  • 1/4 cup butter (4 tablespoons)
  • 1/2 cup flour
  • 2 cups turkey or chicken stock (see recipe for Rich Brown Stock)
  • 3/4 cup milk (preferably whole)
  • 3/4 cup heavy cream
  • 8 carrots (roughly chopped)
  • 2 celery stalks (finely chopped)
  • 1 cup fresh or frozen peas
  • 2 tablespoons finely chopped parsley
  • 4 cups cooked turkey (cut into bite-sized pieces) salt and pepper to taste

Directions

1. In a large skillet, heat the olive oil over medium heat and sauté the onions until translucent, 15 minutes, sseason liberally with salt. Set aside.

2. In a large, heavy-bottomed pot, melt the butter over low heat.

3. Slowly add the flour to the melted butter.

4. Use a wooden spoon to combine and stir constantly for 3 minutes.

5. Add the 2 cups of brown stock to the pot and bring to a boil, being careful not to burn the roux on the bottom of the pan.

6. Stir the roux constantly with a whisk or wooden spoon for 2-3 minutes until it reaches the consistency of wet sand.

7. Stir in the milk and the cream and return to a boil.

8. Lower the heat to a simmer and add the carrots and celery.

9. Add the onions.

10. Simmer on a very low heat until all of the vegetables are cooked.

11. Remove pan from heat and stir in peas, parsley and turkey.


To serve with store-bought puff pastry:

This is by far the easiest option, and it’s a time saver when you need it most during the busy holidays. Purchase a package of puff pastry from your local grocer—better yet, purchase two; this pastry is great to keep on hand and you can store it in your freezer. However, it is best if you defrost it in the refrigerator prior to use. I usually allow it to thaw overnight. I’ll transfer it from the freezer into the fridge after I’ve started making my brown stock.

A single package of puff pastry is enough to cover a 9-inch pie pan or 6 ovenproof ramekins or bowls. To use, simply follow the instructions in print on the package. Cut the pastry to size, keeping a 1/2 inch hang over the sides.*

Make sure to allow the filling to cool completely before covering it with the pastry. I like to brush the rim of the pie pan or ramekin with egg wash (1 egg beaten with a pinch of salt) to help the pastry adhere. Crimp the sides and immediately place in the freezer to chill for 30 minutes before baking, or freeze for future use.

Brush the pastry with egg wash, and cut a few air vents in the top to allow the air to escape. This step will help the pastry to achieve the golden hue that every cook covets. For the best results, always make sure that your oven is hot and your pastry is cold.

Set your oven to 425 degrees and bake on the middle rack for 10 minutes. Lower the oven temperature to 375 degrees and bake an additional 30 minutes (if chilled), or 40 minutes (if frozen), or until golden-brown. Remove from the oven and serve immediately.

*Save all of the pastry scraps! Waste not, want not! Brush with egg wash. Sprinkle with cinnamon and sugar. Bake until crisp.


To serve with biscuits:

Any biscuit will do, so use your favorite: store bought, homemade or buttermilk. I’ve even served a simmering pot of turkey potpie filling with dumplings—a play on one of my favorite down home comfort foods, chicken and dumplings.

Remember, the turkey potpie filling can always be frozen as is. It can be eaten as is too.