Let's talk turkey. Truth: We're all gonna gobble up pants-popping amounts of this succulent centerpiece on Thanksgiving Day, but there are still always leftovers. And there are myriad things to do with them, including the almost-obligatory sandwich (and the inevitable question that comes with it: with or without cranberry sauce?). But if you want to think beyond the bread this year and try something new, try a turkey pot pie.
I can hear you now: "I don't want to fool with pie dough and cutting up vegetables. I want something easy." After the food-focused holiday that had me in the kitchen for hours, I don't want to be baking or chopping either, friends. But we won't be. Enter frozen puff pastry and pre-cut veggies to save the day.
In about 30 minutes, you can serve a turkey pot pie so satisfying, you and your family may never make a day-after-Thanksgiving sandwich again. You'll crave this cozy dish long after the last slice of turkey is gone, and when it is, you can always use roasted chicken. (And next year, cook an extra turkey!)
Easy Turkey Pot Pie
- 2 cups cooked turkey or chicken
- 6 tablespoons butter, divided
- 4 tablespoons flour
- 1 cup chopped onion
- 1 1/2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 2 1/2 cups chicken stock or broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 to 1 cup frozen green peas, thawed
- 1/2 to 1 cup pre-shredded carrots (buy the bag in the produce section)
- 1 1/2 cups frozen shredded hashbrown potatoes, thawed
- salt and pepper to taste
- frozen puff pastry shells (I use Pepperidge Farms)
Melt 4 tablespoons butter in a dutch oven. Cook the onions until soft. Then add the carrots and cook until soft. Add the fresh herbs and cook 1 minute more. Add the remaining 2 tablespoons of butter. When the butter is melted, add the flour, stir to combine and cook 1 to 2 minutes. Add the chicken broth and bring to a boil, stirring constantly.
As soon as the mixture begins to thicken, lower the heat and add the potatoes, peas, milk, cream and cooked turkey or chicken. Season with salt and pepper and cook on medium-low heat for about 20 minutes. While the filling finishes cooking, follow the package directions to cook the puff pastry.
Place the pastry shell in a shallow soup bowl, and spoon the filling in and around. Finish with chopped fresh chives (optional).