Sitting on a mound of leftover turkey? No worries! Bake up a tasty turkey pot pie that's bound to satisfy the whole family. When it comes to pot-pie filling, once you have your roux, you can use the leftover turkey or even experiment with using the leftover side dishes too. I kept my pot pie really simple with onions, celery, and leftover roasted sweet potatoes but I can only imagine that if your family's stocked up on cream of mushroom soup, green beans, or brussels sprouts, they'd be great addition to a pot pie, too.
To keep things really stress-free, pull out the food processor for this incredibly simple flaky pastry crust — or, easier yet, pick up some premade pie dough.
For the filling:
2 cups leftover turkey meat, chopped
3 tablespoons olive oil
Freshly ground black pepper
2 1/2 cups turkey or chicken stock, preferably homemade
6 tablespoons unsalted butter
1 cup yellow onions, chopped (1 onion)
1/4-1/2 cup all-purpose flour
1/4 cup heavy cream
1/2 cup medium-diced carrots
1/2 cup medium-diced celery
1 cup sweet potato, small diced
1 teaspoon thyme, finely chopped
For the pastry:
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup vegetable shortening
1/8 pound cold unsalted butter, diced
1/4 to 1/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper
- In a small saucepan, heat the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot stock to the sauce.
- Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the turkey, carrots, celery, onions and thyme. Mix well and set aside.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour.
- Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.
- Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle.
- Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
- Poultry, Main Dishes