Turkey Pot Pie

I posted a picture on Instagram after I had made this turkey pot pie—the week after Thanksgiving. I had tagged it: Thanksgiving left-overs and knew I had to qualify that statement b/c everyone would be doing the math for how old the turkey was I had used. Just so everyone can rest easy…I had frozen the turkey left-overs from Thanksgiving, so they wouldn’t go bad before we decided how to use them. This was even after we had made our Saturday-after-Thanksgiving-sliders! (I didn’t take any pretty pictures of those, so no blog post…ha!)

Now, some people are snobby about casseroles or bakes of any kind, but I am not that person. I love them. They use up extra ingredients you have on hand, plus…they are delicious! This turkey pot pie is no exception; it is a little time-consuming, but worth the work!

What You’ll Need:

2 sheets puff pastry, thawed (follow instructions on package)

1/3 cup butter

1 large onion, chopped

2 stalks celery, diced

2 large carrots, diced

1 large Russet potato, cubed

1/3 cup flour

3 cups chicken stock

1 cup dry white wine

1 tbsp Dijon mustard

1 tsp dried thyme

½ tsp ground sage

½ tsp ground pepper

3 cups turkey, cubed

1 cup frozen peas

¼ cup fresh parsley, chopped

Directions:

1. Pre-heat oven to 400 degrees F. Spray the inside of a 9”x9” baking dish (I used an 8”x8” b/c that’s what I have). Roll out the pastry sheet into a 12” square (on a lightly-floured surface). Press the pastry dough into the bottom of the pan and up the sides. Trim the excess. Using a fork, prick the pastry to avoid air bubbles. Place a sheet of aluminum foil directly onto the pastry and bake for 20 minutes, removing the foil when done.

2. Heat butter in large skillet over medium heat, adding onions, celery, carrots, and potatoes. Cook for 5 minutes or until vegetables are tender-crisp and slightly browned (I will cook a bit longer next time). Sprinkle flour over the vegetables, stir, and cook for 4 minutes longer. Slowly stir in chicken broth and white wine, cooking until the mixture boils and thickens.

3. Stir in Dijon mustard, thyme, sage, pepper, turkey, peas, and parsley.

4. Transfer mixture to the baking dish and top with the other sheet of puff pastry (trim excess). Place the baking dish on a baking sheet (with sides) and bake for 30-35 minutes, until the puff pastry is golden brown.

You will seriously be drooling while you wait for this delicious dish to finish baking! I served it with our favorite green salad + homemade balsamic vinaigrette…because I needed to feel a little bit healthy about things. I think the pot pie would work with chicken as well, if you have that on-hand. Full-disclosure…I had some filling that didn’t fit into the dish…and we’ve been enjoying that even without the pastry. Although, let’s be honest that the pastry is one of the selling-points.

*Original recipe found HERE.