Turkey pot pies loaded with hearty vegetables sautéed in a mixture of butter and bacon fat to bring on the flavor. This recipe is a great Thanksgiving leftover recipe that will fill you up and use all that leftover turkey.
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What foods come to mind when thinking of comfort food? Fried chicken? Mac and Cheese? How about Turkey Pot Pies? I would have to say that Mac and Cheese is my go-to comfort food, but pot pies are a close second. I’ll be honest though, I have never made a pot pie before! I didn’t really grow up eating pot pies and the ones I did were usually from a box. As I grew up and started to steer clear from boxed foods, I would only enjoy them in restaurants. I never thought to make one from scratch! That was until I was roaming the aisles of Bed Bath and Beyond and saw these mini dutch ovens. These are so freaking cute and on sale! I left that store, dutch ovens in hand really excited to make pot pies.
The classic pot pies are usually chicken, which is absolutely delicious and you could totally use it for this recipe. But since it is that time of year again (seriously, can you believe it is almost Thanksgiving already!?) I thought turkey would be fitting. This recipe would be perfect for all that leftover Thanksgiving turkey meat. Every year we have so much leftover meat because was always buy a bigger turkey than we need. Does anyone else do this!? It’s like we are afraid to run out of turkey. Oh well, the more leftovers the better. Thanksgiving leftovers have been on my mind lately. Check out my Turkey Cranberry Pesto Sandwich recipe for another leftovers recipe.
There are a few things that make a pot pie great. The filling. Creamy and packed full of vegetables and of course, the flaky crust. Oh, that wonderful flaky crust. This pie is stuffed full of potatoes, carrots, mushrooms, and peas. It starts with onions and shallots sauteed in equal parts of rendered bacon fat and butter. Oh yeah, you read that right. This adds so much flavor to the ingredients. Then there is the crust. Crust in most recipes is the intimidating part. Well, I decided this time it wasn’t going to be. I went with a puff pastry top, simply because it is so easy and is so flaky and delicious.
Homemade Turkey Pot Pie
Ingredients
- 3 slices bacon
- 2 tablespoons butter
- 1 shallot; minced
- 1/2 onion; chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped potatoes
- 1 cup frozen peas
- 1/2 cup mushrooms
- 1/2 cup flour
- 2 cups chicken stock
- 1 cup heavy cream
- 1 1/2 teaspoon thyme
- 4 cups chopped cooked turkey
- 1 egg
- 4 ramekins or oven safe dishes
- 1 sheet puff pastry
Instructions
- Lay a sheet of puff pastry on a lightly floured board and slightly roll out. Cut into four squares about 4″ each.
- Cook bacon in a large pot or dutch oven until crispy. Remove from the pot and set aside, or eat it because you will not need later in the recipe.
- Add butter to the bacon grease.
- Add the shallots and onion to the pot and cook over medium-high heat until onions are soft. About 5 minutes.
- Add the carrots and potatoes and cook for another two minutes; stirring occasionally. Add the mushrooms and cook for another 2-3 minutes or until the mushrooms are tender.
- Season with salt and pepper. Add the flour and cook for two minutes.
- Add the broth and bring to a simmer. Cook until thickened; about 5 minutes
- Take the mixture off of the heat and add the heavy cream. Add the thyme, peas, and turkey and mix well.
- Preheat oven to 400 degrees.
- Add the mixture evenly to four ramekins.
- Lightly beat the egg white and brush the edges of the ramekin.
- Lay the puff pastry squares over the top of each ramekin. Brush with egg whites and puncture top two times with a knife to vent.
- Bake for 20-25 minutes or until the tops are golden brown and the filling is bubbling.
Yummy! Sounds so good! Looks beautiful to
Thanks, Karen!