Thanksgiving Turkey Pot Pie
Easy leftover Thanksgiving turkey pot pie with creamy filling, fresh herbs, and a flaky pie dough.
Servings 6 Servings
Ingredients
- ¼ cup butter 1/2 stick
- 3 large shallot minced
- 2 large carrots peeled and cut into small dice
- 3 cloves garlic minced
- 2 tbsp fresh thyme leaves only
- 1 tbsp fresh sage minced
- ½ cup all-purpose flour
- 3 cups chicken stock
- ½ cup dry white wine
- ½ cup whipping cream or fat free milk, which I used
- 1 cup peas fresh or frozen
- 2-3 cups chopped turkey meat
- kosher salt to taste
- black pepper to taste
- 1 disc Basic Pie Dough
Instructions
- Preheat your oven to 400ºF and prepare a medium baking dish or use an oven proof large skillet.
- Sauté chopped shallots in butter until soft over medium heat. Add carrots and cook until they start to soften. Stir in garlic until fragrant, about 1 minute.
- Stir flour into the vegetables to coat. Cook it until the flour smells toasted, about 1 minute.
- Add chicken stock while stirring to avoid lumps. Pour in white wine and mix until smooth. Add cream and fresh herbs. Simmer the mixture until thick enough to coat the back of a spoon, about 6 minutes.
- Fold in the leftover turkey and peas. Taste and adjust seasoning with kosher salt and pepper.
- Transfer the turkey mixture to the baking dish. Roll out your pie dough and place it on top. Trim edges and cut small vents for steam. Bake until the crust turns golden brown and the filling bubbles around the edges, about 50 minutes. Rest the pie for a few minutes before serving.
Notes
Tips for Storing
- Store leftovers in an airtight container in the refrigerator or cover tightly in plastic wrap.
- Reheat portions in the oven for a crisp crust.
- Freeze unbaked filling for later use.
- Keep the pie dough separate if freezing in advance.
Nutrition
Calories: 315kcal | Carbohydrates: 21g | Protein: 16g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 257mg | Potassium: 442mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4850IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 2mg
