Turkey Pot Pie

Here is the recipe for last night’s dinner which used up the leftovers from the Smoked Turkey Breast I recently made. This dish is a perfect example of how to enjoy one delicious meal that is nearly impossible to scale into a single serving and use the feast’s leftovers for a second, equally delicious meal. The concept is as old as the traditional Thanksgiving turkey dinner that uses the leftovers for dishes like turkey pot pie and/or turkey tetrazzini and/or turkey noodle soup and others. This dish is also a fabulous comfort food experience that need not wait until Thanksgiving to enjoy. And surprisingly enough, it is not incredibly time-consuming and is quite flexible. So if you are looking to enjoy the Smoked Turkey Breast dish I posted previously, I hope you also consider making this dish with any leftovers. I am certain you will be pleased with the results.

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Turkey Pot Pie

Prep time: 15 mins

Cook time: 40 mins

Total time: 55 mins

Serves: 1

Ingredients

8 oz turkey breast, cubed into ¾ inch pieces
6 oz red potato, cubed into ¾ inch pieces (approximately 1 medium potato)
3 oz peas and carrots, frozen OR green beans
1 oz celery, diced (approximately ½ stalk)
1 medium crimini mushroom, thickly sliced
1½ oz yellow onion, diced (approximately ½ small onion)
1 medium garlic clove, minced
1 tsp olive oil
½ tsp sage
½ tsp thyme
½ tsp parsley
⅛ tsp rosemary, crushed
¼ tsp salt
1 tbsp flour
2 tsp butter
1 cup chicken broth or 1/s cup vegetable broth and ½ cup chicken broth
1 - 2 tbsp sherry (optional)
1 sheet of puff pastry OR 1 tube of flaky crescent rolls
1 egg, well beaten
1 tbsp water
salt and pepper to taste
paprika for garnish
parsley for garnish

Instructions

Preheat the oven to 400 degrees.
Spray the dish with non-stick spray and set aside.
Add the tablespoon of water to the beaten egg and whisk to combine into an egg wash before setting aside.
Place the cubed potatoes in a medium bowl and cover with hot water.
Add the salt and gently stir to combine.
Microwave for 8 - 10 minutes on 50% until slightly resistant to a knife point.
Drain the potatoes when done and set aside.
While the potatoes cook, heat a medium skillet over Medium heat.
Add the olive oil and swirl to coat the pan.
When the oil shimmers, add the onion and celery.
Cook the onion and celery for 4 - 5 minutes stirring occasionally to keep from browning.
Add the mushrooms, garlic, and spices.
Cook the mushrooms and garlic until garlic is fragrant and spices bloom, approximately 1 minute.
Add the flour, stirring to coat the vegetables, and cook for approximately 2 minutes.
Add the butter and cook for another 2 - 3 minutes.
Increase the heat to Medium/Medium-High and add the sherry (optional) and broth, stirring to combine.
Bring to a simmer, approximately 4 - 5 minutes before adding the turkey, peas and carrots, and potato.
Stir gently to combine and reduce heat to Medium-Low and allow to simmer lightly for a few minutes for the gravy to thicken.
Taste and adjust as needed with salt and pepper.
If the gravy is too thin, mix a slurry of equal parts flour and water and add in small amounts (cooking well between additions) until desired thickness is achieved. Adding heavy cream can also create a creamy, thick gravy.
Pour the turkey mixture into the prepared baking dish.
Roll out the puff pastry sheet into a 9 x 11 sheet or lay out the crescent rolls and press the seams together to create a single sheet.
Drape the dough over the baking dish and press to the outside edge, using egg wash on the edge of the dish to help hold the dough in place if needed.
Brush the dough with the egg wash before placing on a baking sheet in the center of the preheated oven.
Cut a few slits in the middle of the dough for vents.
Bake for 15 - 20 minutes until the top is golden brown.
When done, remove from oven and cool slightly on a rack for 5 or more minutes.
Sprinkle with paprika and parsley (if desired) before serving.

Notes

If you have leftover gravy from the original meal, add it to the simmering pan and reduce the amount of broth used by an equal amount. Also, it is no crime to use packaged turkey gravy if you want to have a faster and simpler gravy process. Simply omit the flour, butter and broth for the prepared gravy.

Preheat the oven to 400 degrees. Spray the dish with non-stick spray and set aside. Add the tablespoon of water to the beaten egg and whisk to combine into an egg wash before setting aside. Place the cubed potatoes in a medium bowl and cover with hot water. Add the salt and gently stir to combine. Microwave for 8 – 10 minutes on 50% until slightly resistant to a knife point.

Drain the potatoes when done and set aside. While the potatoes cook, heat a medium skillet over Medium heat. Add the olive oil and swirl to coat the pan. When the oil shimmers, add the onion and celery.

Cook the onion and celery for 4 – 5 minutes stirring occasionally to keep from browning. Add the mushrooms, garlic, and spices.

Cook the mushrooms and garlic until garlic is fragrant and spices bloom, approximately 1 minute. Add the flour, stirring to coat the vegetables, and cook for approximately 2 minutes. Add the butter and cook for another 2 – 3 minutes.

Increase the heat to Medium/Medium-High and add the sherry (optional) and broth, stirring to combine.

Bring to a simmer, approximately 4 – 5 minutes before adding the turkey, peas and carrots, and potato.

Stir gently to combine and reduce heat to Medium-Low and allow to simmer lightly for a few minutes for the gravy to thicken. Taste and adjust as needed with salt and pepper. If the gravy is too thin, mix a slurry of equal parts flour and water and add in small amounts (cooking well between additions) until desired thickness is achieved. Adding heavy cream can also create a creamy, thick gravy. Pour the turkey mixture into the prepared baking dish. Roll out the puff pastry sheet into a 9 x 11 sheet or lay out the crescent rolls and press the seams together to create a single sheet. Drape the dough over the baking dish and press to the outside edge, using egg wash on the edge of the dish to help hold the dough in place if needed. Brush the dough with the egg wash before placing on a baking sheet in the center of the preheated oven. Cut a few slits in the middle of the dough for vents. Bake for 15 – 20 minutes until the top is golden brown. When done, remove from oven and cool slightly on a rack for 5 or more minutes.

Sprinkle with paprika and parsley (if desired) before serving.

Enjoy!

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2 COMMENTS

Carolyn | 9th Oct 17

The Turkey pot pie is absolutely delicious. Great flavor and nice light crust.
- Kent | 9th Oct 17
  
  Thanks Carolyn! I am glad you liked it! 🙂