Turkey Pot Pie for Another Day

November 27, 2009


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

Ingredients

  • 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
In This Recipe

Directions

  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.

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Reviews (32) Questions (3)

32 Reviews

Jared K. October 10, 2018
What size baking dish would you use to make one large dish?
 
Rebecca C. December 4, 2016
Made pies again this year (3rd or 4th time). This round were made with homemade turkey stock from the left over carcass. Also, have used a dry white wine instead of vermouth each time. Froze all the pies w/o having a final taste of the filling but, the stock was delicious alone, and it all smelled really good all together.
 
Natalie B. November 22, 2016
This was amazing - I made it last year after Thanksgiving. Bookmarking for this year to make again by request.
 
Momma April 11, 2016
Haven't made this yet but looks easy any suggestions on how to make this with frozen pie crust
 
Rebecca C. December 1, 2015
Been making this, as is, for years. This time I used puff pastry for a shell as well. I lined mini pie pans with the dough, pricked it a few times, and filled them. Then, sealed on a top crust, baked some and froze the others. The fresh baked were perfect pot pies. I expect the frozen ones will be, too.
 
Jeannine W. November 29, 2015
I just made this for my family and what a smashing hit! I added a little extra lemon zest and used sweet vermouth. I used all the liquid in the recipe and reduced it for 10 minutes and it was perfect. Unbelievably good. It will be my go to pot pie recipe. Thank you Jennifer Ann.
 
kzmccaff January 24, 2015
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!
 
HJC January 13, 2015
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!
 
frizz November 29, 2014
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.
 
Idette B. November 28, 2014
Recipes like this are why I keep vermouth.<br />I will definitely make this pie. And I love the variations. =D
 
Marie November 15, 2014
Looks delicious!! I will have to try it for the holidays :0)
 
Negar S. November 15, 2014
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!
 
sevenfaces May 15, 2014
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 :)
 
HeidiHo! March 16, 2014
Can more chicken stock or white wine be used as a sub for the Vermouth? Any other sub ideas?
 
deanna1001 December 8, 2013
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.
 
Angela December 1, 2013
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.
 
DAVILCHICK November 30, 2013
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.
 
Rebecca C. December 6, 2013
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.
 
lenny November 29, 2013
believe it or not I put veggies turkey chicken broth and mixed it with rammen noodles,fantastic we all loved it,
 
adele93 March 14, 2013
if not freezing the mixture what are the cooking instructions?
 
Author Comment
Jennifer A. March 24, 2013
I would pop into a 350 oven until the top is golden - maybe 30 minutes? Hope you enjoy it!
 
adele93 March 24, 2013
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
 
Author Comment
Jennifer A. March 25, 2013
Yay! it is also good with leftover rotisseri chicken, and whatever vegetables are around.
 
adele93 March 14, 2013
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!!