Turkey Pot Pie for Another Day

By • November 27, 2009 • 20 Comments

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Author Notes: I love turkey on Thanksgiving, but then need to take a little break from it for a while - 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!
A&M

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 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 & half
  • 3/4 cups frozen peas
  • 1 sheet of puff pastry, thawed
  • 1 egg, lightly beaten
  1. In a medium sized bowl, mix together 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; saute 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 heat slightly, add dry vermouth, and cook until most of the liquid has evaporated
  4. add flour to carrot mixture, stirring constantly for about 1 minute; whisk in the stock and cream, then simmer until sauce thickens (about 10 minutes); remove from heat, and allow to cool to room temperature.
  5. mix together cooled sauce, with the lemon-parsley turkey, mushrooms, and frozen peas; divide between 4 mini-loaf pans
  6. cut 4 pieces from the puff pastry, large enough to cover each loaf pan, with 1/2 inch hanging over on each side; crimp edges with the tines of a fork; tightly wrap each pie in several layers of plastic wrap, and a layer of aluminum foil; freeze up to 2 months.
  7. cooking frozen pies: preheat oven to 400; brush tops of unwrapped, frozen pies with egg, and bake for 30-35 minutes, until tops are golden brown; let stand for 5-10 minutes before serving.
Jump to Comments (20)

Tags: can be made ahead, dinner for two, freezes well, leftovers

Comments (20) Questions (1)

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4 months 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 :)

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6 months ago HeidiHo!

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

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9 months 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.

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10 months 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.

Barbara_davilman

10 months 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.

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10 months 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.

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10 months ago lenny

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

Stringio

over 1 year ago adele93

if not freezing the mixture what are the cooking instructions?

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over 1 year ago Jennifer Ann

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

Stringio

over 1 year 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

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over 1 year ago Jennifer Ann

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

Stringio

over 1 year 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!!

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over 1 year 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.

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almost 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!

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almost 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!

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almost 2 years ago annalea

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

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almost 2 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...

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almost 2 years ago dinam

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

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love it! Definitely going to make -- and freeze -- some of this over the weekend. Congrats, Jennifer Ann!! ;o)

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almost 2 years ago darksideofthespoon

Sounds delish! Congratulations!