Sunday, October 7, 2012

Turkey Pot Pie - The Leftover Edition

In our family we absolutely love turkey! It is not unusual for us to have a 20-24 lb turkey every Thanksgiving and Christmas. With that much turkey we were guaranteed to have lots of leftovers, but the question becomes what to do with it all? And what about all the extra veggies and gravy?  Well this is a really easy turkey pot pie recipe that uses up all those leftovers and tastes awesome.  

Unlike most pot pie recipes, we don't make a cream sauce, ours uses leftover gravy, stock and milk for lots of natural flavour and none of that gloppy texture.  Feel free to add your own favorite fresh herbs and whatever other veggies that you like. 
Serves 4.

3 tablespoons vegetable oil
1 medium onion, chopped
3 stalks celery, chopped
3 tablespoons flour
1 cup stock (turkey or chicken)
1 cup milk
1 cup turkey gravy (leftover or purchased)
3 teaspoons tarragon
3 tablespoons fresh parsley
2 teaspoons oregano
3 cups of cooked, cubed, turkey
2 cups fresh / leftover veggies (carrots, peas, broccoli, beans)
1 piece puff pastry, thawed
1 egg whisked for egg wash.
Salt and Pepper

1. Heat oven to 350 degrees.
2. In a large saute pan, heat the oil over medium-high heat. Add the onion and celery and saute until translucent. Do not brown.
3. Sprinkle the flour over the sauteed veggies, stir combining the flour into the oil. Cook for 2-3 minutes, making a roux.
4. Add the stock and milk, stirring frequently until the sauce has thickened.  Add the gravy, stir to combine. If the sauce is too thick add either stock or milk to thin.
5. Add the herbs, and season the sauce with salt and pepper to taste.
6. Add the turkey and veggies to the the sauce, stir to combine. Let simmer on min, while you prep the pastry.
7. On a lightly floured surface, roll out the puff pastry to 1/4" thick.
8. Put the turkey sauce mixture into a casserole dish.
9. Lay the pastry over the casserole dish, tucking the pastry around the filling. Trim the edges of the pastry, leaving a margin of 1" or so over the edge.
10. Brush the pastry with an egg wash and pierce the pastry for the steam to escape.
11. Bake approximately 45-50 minutes, or until the pastry is golden brown and the filling is bubbling.
12. Let the pie set for 5 minutes before serving.

Tell us..What is your favorite part of Thanksgiving? Any special family recipes?


  1. We are making this right now! We usually have turkey soup the next day, but thought this would be good to try because we already had pie dough made. I taste tested the filling before it went in the oven, I cant hardly wait. Good idea guys, great way to use up all those leftovers.

  2. Hi Erin,

    Thanks for all of your support! We are so glad that you liked the recipe, we are having it for dinner tonight too!