Leftover Turkey Pot Pie
While we love ourselves a post-Thanksgiving turkey sandwich, we also enjoy finding creative ways to repurpose leftovers into entirely new dishes, like a comforting turkey pot pie.
Leftover Turkey Pot Pie
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 tbsp. Unsalted Butter
- 2 cups shredded leftover turkey
- 2 tbsp. flour
- Pepper, to taste
- Pinch of garlic powder
- Dash of rubbed sage
- 1-1/2 cup turkey broth (chicken or vegetable stock will also work)
- 1/2 cup Heavy Whipping Cream
- 1 to 2 sheets of puff pastry, thawed
Equipment
- Large nonstick skillet
- 9-inch pie pan
- Paring knife
Instructions
Preheat oven to 400F. Meanwhile, heat the butter in a skillet over medium heat.
Dice the onion and carrots and sauté until soft (about 8 minutes). Add the shredded turkey, followed by the flour, pepper, garlic powder, and rubbed sage. Stir to coat. Pour in the broth, along with the heavy whipping cream. Stir until thickened and then take off the heat.
Take the pie pan and place it upside down on the puff pastry. Using a paring knife, trace the pie pan and cut out a circle of the dough. Pour the turkey mixture into the pie pan and gently place the puff pastry over the top, tucking the edge inside of the pie pan. Cut two slits in the pastry to allow steam to leave, then pop in the oven at 400F for about 18 to 20 minutes, or until golden brown.