Leftover Turkey Pot Pie (Print Version)
# Ingredients:
→ For the Creamy Filling
01 -
4 tablespoons unsalted butter
02 -
1 medium sweet onion, chopped into small pieces
03 -
2 small potatoes, cut into bite-sized cubes
04 -
⅓ cup all-purpose flour
05 -
1¾ cups warm chicken stock
06 -
½ cup warm heavy cream
07 -
1 teaspoon poultry seasoning blend
08 -
1 teaspoon kosher salt
09 -
½ teaspoon freshly ground black pepper
10 -
1 cup frozen mixed veggies (I use peas, corn, and carrots)
11 -
2½ cups cooked turkey, shredded or cubed
→ For Assembly
12 -
2 store-bought or homemade pie crusts
13 -
1 large egg
14 -
Flaky sea salt and cracked pepper for garnish
# Instructions:
01 -
Grab a large skillet and melt your butter over medium heat. Toss in the chopped onion and potato cubes, then cook them for about 10 minutes, stirring often so nothing sticks or burns.
02 -
Sprinkle the flour over your veggies and stir it around constantly for about 2 minutes. Gradually pour in the warm chicken stock and heavy cream while stirring continuously. Season with poultry seasoning, salt, and pepper, then turn the heat down to low.
03 -
Mix in your frozen vegetables and leftover turkey pieces. Let everything cook together for 5 minutes, then transfer the whole mixture to a bowl and let it cool down completely.
04 -
Heat your oven to 425°F. In a small bowl, whisk together the egg with a teaspoon of water to make an egg wash.
05 -
Dust your work surface with a bit of flour, then roll one pie crust into a 12-inch circle. Carefully lay it into your 9-inch deep pie dish, letting it settle into the bottom and sides.
06 -
Once your filling has cooled completely, pour it into the crust-lined pie dish. Roll out your second crust and drape it over the top. Trim any excess dough, leaving about an inch of overhang, then fold the edges under and crimp them however you like. Brush the entire top with your egg wash, then cut 4-5 small slits in the crust so steam can escape. Set the pie on a rimmed baking sheet.
07 -
Slide the pie into your preheated oven and bake for 20 minutes at 425°F.
08 -
Lower the temperature to 350°F and keep baking until the crust turns a beautiful deep golden brown and you can see the filling bubbling through the vents - this takes about 30 more minutes.
09 -
Let your pot pie rest for 10 to 15 minutes before slicing - this helps the filling set up nicely. Finish with a sprinkle of flaky salt and cracked pepper right before serving.
# Notes:
01 -
Always let your filling cool completely before putting it in the crust - warm filling melts the butter in the pastry, which makes it tough instead of flaky. You can even make the filling a day ahead and keep it in the fridge overnight.
02 -
Want to boost the flavor? Swap out half a cup of the chicken stock for dry white wine like Chardonnay, and add the zest from one lemon along with your other seasonings.
03 -
Prefer fresh vegetables? Cook half a cup each of diced celery and carrots along with the onions and potatoes. Love green beans? Chop them into 1-inch pieces and use them instead of the frozen corn.