Author Notes
This pot pie really tastes nothing of the Thanksgiving meal, although I assure you you probably have all the makings for it after the main event. I should note also that you really could tuck any number of things into this pie. Have some brussels sprouts that Aunt Judy made? What about those roasted green beans I see way back in the corner of the fridge? Those would do nicely under a buttery blanket. I’ve started with the very basics of a Leftover Turkey Pot Pie, but you should feel free to add to it whatever happens to be lurking in your fridge after the holiday.
—Ashley Rodriguez
Ingredients
- For the cranberry chutney:
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1 tablespoon
oive oil
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1
large shallot, minced
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2
garlic cloves, minced
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12 ounces
fresh or frozen cranberries
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2 teaspoons
minced fresh ginger
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1 teaspoon
orange zest
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1/2 tablespoon
cumin seeds
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1/2 cup
sugar
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1/4 cup
apple cider vinegar
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1/2 teaspoon
salt
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1/4 teaspoon
freshly ground pepper
- For the leftover turkey pot pie:
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2 tablespoons
butter
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1 tablespoon
olive oil
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1
carrot
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2
celery ribs
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1
large onion, diced
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2
garlic cloves, minced
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1/2 teaspoon
thyme leaves
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Few dashes Worcestershire sauce
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2
Yukon gold potatoes, diced
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2 cups
turkey stock (or vegetable or chicken)
-
1/2 cup
plus 2 tablespoons heavy cream, divided
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3 cups
leftover turkey, roughly diced or shredded
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1 cup
frozen corn
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2 tablespoons
chopped fresh parsley
-
1
recipe for pie crust (or puff pastry)
Directions
- For the cranberry chutney:
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Add the olive oil and shallot to a small saucepan and cook until wilted and soft. Stir in the garlic and sauté a minute or two more just until fragrant but not browned. Add the cranberries, ginger, orange zest, cumin seeds, sugar, and apple cider vinegar. Bring the whole pot to a simmer and cook until the cranberries pop, about 5 to 7 minutes.
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Let this mixture cool. Serve slightly warm or room temperature. Covered and stored in the refrigerator, this chutney keeps for 1 week.
- For the leftover turkey pot pie:
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Preheat your oven to 400° F. Combine the butter and olive oil in a cast-iron skillet. Sauté the carrot, celery, and onions along with a pinch of salt, until they soften, about 5 to 7 minutes.
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Add the garlic and sauté for a minute more, until fragrant.
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To that add the thyme, Worcestershire (don’t be shy here), potatoes, stock, and another pinch of salt. Bring it all to a simmer and let it bubble away until the potatoes are tender and the stock has reduced to about 1/3 of what it was.
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Stir in 1/2 cup cream, turkey, corn, parsley, salt, and pepper then taste to adjust the seasonings. Top the skillet with the pastry and brush with the remaining 2 tablespoons cream. If you’d like, and I do, sprinkle a bit of flaky salt on top of the pastry.
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Bake until the pastry is puffed and deeply golden and the mixture below is bubbling away, about 30 to 45 minutes or so.
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Let cool slightly before serving. Serve alongside the cranberry chutney.
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