Turkey Pot Pie for Another Day

By • November 27, 2009 26 Comments

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Author Notes: I love turkey on Thanksgiving, but then I need to take a little break from it for a while -- and making something to freeze for later is the perfect solution. Tossing the turkey breast in olive oil keeps it tender and moist, and the shallot, lemon zest, parsley, and vermouth give the final pie a little extra sparkle.Jennifer Ann

Food52 Review: WHO: Jennifer Ann is an early Food52-er and works in international patent research.
WHAT: A perfect way to use up turkey leftovers -- and to save them for another day.
HOW: Simmer all of the goodness together on the stove, then transfer to a casserole, top with puff pastry, and bake.
WHY WE LOVE IT: Jennifer Ann calls for turkey breast in the ingredients, but we think it would work well with all parts of the turkey. The recipe is heavy on the lemon (which we loved), but feel free to adjust to taste. We'd eat this today -- and, of course, on another day!
The Editors

Serves 4

  • 4 cups shredded turkey breast
  • 5 tablespoons good quality olive oil, divided
  • 1 tablespoon finely minced shallot
  • Zest from one lemon, preferably organic
  • 2 tablespoons chopped flat-leaf Italian parsely
  • 1 tablespoon unsalted butter
  • 8 ounces fresh cremini mushrooms, coarsely chopped
  • 2 leeks, white and pale green parts thinly sliced
  • 2 carrots, cut into a small dice
  • 1 teaspoon dried thyme
  • 1/3 cup dry white vermouth
  • 1/3 cup flour
  • 4 cups chicken broth or stock
  • 1/4 cup heavy cream or half-and-half
  • 3/4 cup frozen peas
  • 1 sheet of puff pastry, thawed
  • 1 egg, lightly beaten
  1. In a medium bowl, mix together the turkey, 2 tablespoons of olive oil, shallots, lemon zest, and parsley; set aside.
  2. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a dutch oven. Sauté the mushrooms over medium-high heat until cooked through and lightly browned; transfer to a bowl, and set aside.
  3. Heat 2 tablespoons of olive oil over medium heat in a clean dutch oven; add leeks, carrots, and thyme and cook until vegetables begin to soften (about 8 minutes). Raise the heat slightly, add the dry vermouth, and cook until most of the liquid has evaporated.
  4. Add flour to the carrot mixture, stirring constantly for about 1 minute. Whisk in the stock and cream, then simmer until the sauce thickens (about 10 minutes); remove from heat and allow to cool to room temperature.
  5. Mix the cooled sauce with the lemon-parsley turkey, mushrooms, and frozen peas; divide the mixture between 4 mini-loaf pans.
  6. Cut 4 pieces of puff pastry large enough to cover each loaf pan with 1/2 inch hanging over on each side. Crimp the edges with the tines of a fork to seal and tightly wrap each pie in several layers of plastic wrap and a layer of aluminum foil. Freeze for up to 2 months.
  7. To cook the frozen pies: Preheat oven to 400° F. Brush the tops of the unwrapped frozen pies with egg and bake for 30 to 35 minutes, or until the tops are golden brown. Let stand for 5 to 10 minutes before serving.

More Great Recipes: Chicken|Entrees|Pies & Tarts|Tarts|Pie

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Comments (26) Questions (3)


7 months ago kzmccaff

I made a couple mini pot pies and froze them--and baked one from frozen--30/35 minutes was not close to enough time. This time I let one defrost in the fridge, we'll see how it turns out!


8 months ago Hannah Cofer

I made this recipe last weekend & it was fantastic! Because I wanted to make two big pies, I modified the recipe slightly by increasing the stock & cream a bit, then adding 2 extra carrot, about 2 cups cooked brown rice, a bit more peas & half of a bag of frozen corn. I also added salt/pepper to taste. The resulting liquid, when it cooked, was just the right amount. The filling consistency was great - not too dry, not too soupy. Will definitely make again!


9 months ago frizz

Made this tonight, and I used the 4 cups that are called for in the recipe. I also let it boil for the full 10 minutes, which let the sauce reduce beautifully and was just the right amount of liquid. I did add salt and pepper, and I probably should have added a little more. It felt like it was missing ... something. But I can't figure out what.


9 months ago Idette Bee

Recipes like this are why I keep vermouth.
I will definitely make this pie. And I love the variations. =D


10 months ago Marie

Looks delicious!! I will have to try it for the holidays :0)


10 months ago Negar Siadatnejad

I've made this dish a few times and it always comes out wonderful. Last night I zested a meyer lemon instead of a regular lemon and it added really nice flavor and aromoa. Also, I suggest using four sheets of philo dough and buttering each sheet as you layer them. Thanks for the recipe!


over 1 year ago sevenfaces

Yummo! I made this tonight with leftover roast chicken (and stuffing, so good) - after reading the comments I also used 2C of stock and it was perfect. Lots of veggies too! Loved it :)


over 1 year ago HeidiHo!

Can more chicken stock or white wine be used as a sub for the Vermouth? Any other sub ideas?


over 1 year ago deanna1001

Terrific! Always looking for more ways to eat leftovers, and I love the use of mini loaf pans here! Big hit. I didn't have parsley, so perhaps not as colorful...but no matter. Very tasty. Directions did not include any salt or pepper....I had dry brined my turkey so it was well flavored and used turkey stock from that bird...but I did add a little seasoning at the end.


over 1 year ago Angela

Not a huge turkey fan but we made this tonight and it was so delicious! Loved the technique of marinating the turkey with lemon zest and olive oil to add brightness to the leftover meat. No vermouth so I used a little sherry instead, and also added one each of a small potato, sweet potato and parsnip to clean out our veggie bin. I salted and peppered to taste and it ended up being about a tsp of each with the added vegetables.


over 1 year ago DAVILCHICK

We just made this tonight and there was way too much liquid/broth for us. Also it was a little bland. We could have used a little more seasoning. I ladled out some of the liquid so hopefully it'll be a little better tomorrow.


over 1 year ago Rebecca Cherry

I used half the amount (2 cups) of broth, based on your experience. It thickened up into a nice, gloppy filling. Also, to boost the taste, I added salt and pepper, which are missing from the ingredient list.


over 1 year ago lenny

believe it or not I put veggies turkey chicken broth and mixed it with rammen noodles,fantastic we all loved it,


over 2 years ago adele93

if not freezing the mixture what are the cooking instructions?


over 2 years ago Jennifer Ann

I would pop into a 350 oven until the top is golden - maybe 30 minutes? Hope you enjoy it!


over 2 years ago adele93

thats exactly what i did - it was a massive hit with the family! my brother took some back for his room mates too. I got 8 large ramekin sized dishes out of it


over 2 years ago Jennifer Ann

Yay! it is also good with leftover rotisseri chicken, and whatever vegetables are around.


over 2 years ago adele93

i'm finally trying this tomorrow night with 2 massive drumsticks that have been in the freezer for ages, not sure ill get 4 cups so ill top up with cannelloni beans and serve with sweet potato mash, so excited, cant wait!!


over 2 years ago Jennifer Ann

How exciting to stumble upon this! Thank you, everyone, for the nice comments, and personalized suggestions that I will try next time.


over 2 years ago Three muchachos

made this today in preparation for Christmas eve dinner party. I doubled the recipe in order to make one large casserole dish. I used thyme, tarragon and rosemary. As well added kale to leeks and carrots and substituted frozen edamame (as have son who doesn't like peas). Because I had more ingredients, I prepared veggies/turkey/gravy seperately and then layered veggies,turkey,veggies and poured gravy over top- taking time to work it in gently so it penetrated all the layers. Also put the parsley and lemon with the veggie mix. It smells and looks terrific. What a great recipe, can't wait to serve and eat it!


over 2 years ago Tarragon

Made the filling last night, and will fill the pans, add the puff pastry and freeze tonite. The filling is PERFECT and I will probably not be able to wait and will have to bake 1 pie for my husband and I to share tonite. My only change was to omit the lemon (husband doesn't like lemon) and add tarragon. I also substituted about a cup of my leftover turkey gravy for a cup of the chicken stock. I have been obsessing over a good pot pie recipe - a few weeks ago I made one ad hoc but it didn't hit the spot. This one fills the bill, thank you!


over 2 years ago annalea

I made this tonight with the last of my leftovers and baked it right away instead of freezing. Delicious!


almost 3 years ago Sashinka

I was just telling my husband about this recipe and he quite snarkily asked me if it sounded good. He'd obviously already seen it and shopped for it, yesterday! *sigh*. I'm glad we agree on recipes...


almost 3 years ago dinam

If you want to make this as one large dish, what size baking dish do you use? 9X13?