Turkey Pot Pie
It’s turkey leftover day! Are you still completely and totally stuffed from yesterday’s feast? Or are you ready for round two after giving your tummy a night of rest? I am currently burning calories by outlet shopping on this Black Friday. It sounds a little crazy I know, but it’s become a tradition for me and my husband and it’s so much fun. Get bundled up, go shopping, stop for an Auntie Anne’s pretzel in the food court halfway through, and then usually cap off the day with dinner at a local restaurant then home to watch the Pens game. It’s a perfect way to kick off the holiday season!
Now, back to the matter at hand: turkey leftovers. On Wednesday I shared the Turkey, Mushroom & Wild Rice Soup that you could use leftover turkey in, and today I bring you this pot pie. Not only can you use up leftover turkey, but you can also use up leftover mashed potatoes too! Much like the turkey leftovers casserole that I shared last year, the mashed potatoes make up the “crust” of this pot pie. Say it with me: Mmmm!
I love this turkey pot pie – it’s warm, comforting, and puts a little bit of a spin on your classic Thanksgiving leftovers. I love the addition of mushrooms and peas, and of course eating the mashed potatoes too! Don’t let those leftovers go to waste – reinvent them into something new and delicious!
Do any of you have big Black Friday shopping plans for today? Maybe some of you were already out at midnight and are sleeping off the shopping hangover? This pot pie would also be a good cure for that :)
One year ago: Thanksgiving Leftovers Casserole
Turkey Pot Pies
- 1 tablespoon olive oil
- 1 cup (160 g) chopped yellow onion
- 12 ounces (340.2 g) white mushrooms, sliced
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons all-purpose flour
- 1¾ cups (411.25 ml) chicken broth
- 3 cups (420 g) cooked turkey meat, skin removed, cut into bite-size pieces
- 1 cup (145 g) frozen peas
- 4 cups (840 g) mashed potatoes
- Preheat oven to 400 degrees F, with the rack in the upper third of the oven.
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.
- Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet. Spread the potatoes over the turkey mixture. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.
- Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes. Let cool 10 minutes before serving.