What do you do with leftover turkey after Thanksgiving or Christmas? You can turn it into a turkey pot pie, of course! (Turkey and chicken are quite similar, which is probably why my youngest sister Alex would often call turkey “chicken” when she was little.) This recipe even uses leftover turkey gravy, like our giblet gravy, which adds additional deliciousness. Feel free to omit this if all of your gravy has disappeared.
I think that one of the most delicious and beautiful ways to use leftover meat is in a family meat pie. It elevates ordinary cooked meat to something special. The crisp golden pastry makes it look–and smell–so appealing. There’s something quite satisfying about sitting down to a family supper with a large golden pie on the table. I love pies, so getting to eat pie for a meal instead of just for dessert is wonderful! 😃
In this particular recipe, I strove for a rich, creamy filling that doesn’t have the blandness so common to pot pie. It has lots of flavor-adding components: onion, garlic, mushrooms, fresh herbs, heavy cream, whole milk, turkey gravy, and chicken stock. A little color comes from some finely diced carrot and chopped parsley. Plus, the homemade rough puff pastry is a special treat that will add a touch of elegance to this pie. If you’re in a rush, you can use store-bought puff pastry. For step-by-step photos and detailed instructions on making rough puff pastry, be sure to look at my article.
This pie is hearty, filling, and definitely a comfort food. That usually means it’s high in calories…which this pie is. I’m sorry, calorie-conscious friends, but this pie is too delicious to pass up. If you’re watching your food intake, just take a smaller piece so you don’t miss out on this tasty way to use leftovers. 😉 It’s worth it!Print
This recipe for deep dish turkey pot pie is creamy, meaty, and full of flavor. The rough puff pastry top provides a special touch.
For the Filling
- 3 cups cooked shredded turkey, mix of white and dark meat
- 1-2 tablespoons butter (15-30 g)
- 3 cups sliced button mushrooms (227 g)
- 1 medium yellow onion
- 2 large garlic cloves
- 1 small sprig fresh rosemary
- 1/2 cup carrot, finely diced
- 1/2 cup chicken or turkey stock (100 ml)
- 1/2 cup turkey gravy (100 ml)
- Large handful of fresh parsley leaves, chopped
- 1 teaspoon dried thyme leaves
For the White Sauce
- 7 tablespoons all-purpose flour (55 g)
- 4 tablespoons butter (58 g)
- 1 1/4 cup heavy whipping cream (300 ml)
- 1 1/4 cup whole milk (300 ml)
- 1/2 cup chicken or turkey stock (100 ml)
- Salt and black pepper to taste
For the Pastry
- 1 batch rough puff pastry, well chilled
- All-purpose flour, for dusting
- 1 beaten egg
Preparing the Meat & Veggies
- Shred a combination of white and dark meat from a roasted turkey to get 3 cups of meat.
- Melt the butter in a large frying pan over medium heat, then add the mushrooms and cook them until slightly soft.
- Meanwhile, chop the onion and mince the garlic cloves; rinse and pat dry the rosemary sprig and remove its leaves.
- Add the onions, garlic, and rosemary to the mushrooms and continue to cook until the onion is soft and slightly translucent. Remove from the heat and set it aside.
- Peel and finely dice 1/2 cup of carrot, then boil it in 1/2 cup of chicken or turkey stock until fully cooked. Drain and set it aside.
Making the White Sauce
- Measure the heavy cream, milk, and stock and have them beside the saucepan you will be using to make the roux.
- For the roux, melt the 4 tablespoons of butter over medium heat in a medium sized saucepan.
- Add in the flour one tablespoon at a time and whisk constantly for about 4 minutes. The flour should be cooked, and a thick paste should have formed.
- Gradually add the stock to the roux, whisking constantly. Then, continue to gradually add in the heavy cream and milk until the sauce is thick and creamy.
- Remove from the heat and add salt and pepper to taste. Pour it immediately into a large mixing bowl.
Making the Filling
- In a large mixing bowl, stir together the white sauce, shredded turkey, mushrooms, onions, garlic, carrot, and turkey gravy until well mixed.
- Chop the parsley and stir it into the filling.
- Season with salt, pepper, and dried thyme to taste.
- Spread the filling evenly in a 8 1/2-inch deep-dish ceramic pie plate, then let it cool to room temperature.
Assembling the Pie
- Preheat the oven to 400 F and put in a heavy cookie sheet to preheat.
- Lightly brush the rim of the pie plate with beaten egg.
- On a lightly floured surface, roll out 1/3 of the chilled rough puff pastry to a circle the same diameter as the rim of the pie plate.
- Cut a circle of pastry to sit on the rim of the pie plate and press it down lightly.
- Roll out the remaining pastry to about 1/8 inch thick. Using a dinner plate as a template, cut out the lid and lay it over the pie.
- Lightly press down the edges to seal, then crimp with a fork.
- Brush the whole lid with beaten egg and decorate if desired. Cut a few vent holes throughout the lid.
Baking the Pie
- Bake the pie on top of the preheated cookie sheet for about 35-45 minutes until the pastry has puffed up and is nicely browned. Cover the pastry with aluminum foil if parts of it are browning too quickly.
- Let the pie cool for about 30-45 minutes on a wire rack to allow the filling to set.