Make Ahead

Turkey Pot Pie for Another Day

November 27, 2009
3 Ratings
Photo by James Ransom
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

Test Kitchen Notes

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
In This Recipe
  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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