What will you need?

• left over turkey from Thanksgiving
• white onion
• celery
• carrots
• garlic
• apple
• salt
• black pepper
• Italian seasoning
• unsalted butter
• extra virgin olive oil
• all-purpose flour
• white wine
• chicken stock
• heavy cream
• lemon zest
• frozen peas
• parmesan
• puff pastry
• egg

How to make it

Start by shredding the left over turkey into bite size pieces. Heat a large skillet over medium and add in the butter and extra virgin olive oil. Once melted and hot, add in the onion, carrots, celery, salt and pepper. Sauté until the onions are soft and translucent. About 10 minutes. Add in the garlic and Italian seasoning and cook another minute. Mix in the flour and cook for 2 minutes, constantly stirring.

Pour in the white wine and stir until combined. Cook for 1 minute, then add in 1 cup of the chicken stock. Stir together until thick, then stir in the remaining 1 cup of chicken stock. Mix in the lemon zest, heavy cream, peas, apples, and parmesan. Add in the turkey and mix to combine. Taste for seasoning.

Pour the mixture into a few small ramekins. You can also just use the skillet for 1 large pot pie. Lay over the puff pastry and crimp the edges. Bruch egg wash over and sprinkle with flakey salt. Pop in the oven for 20-30 minutes until the pastry puffs and is golden and crispy. Let rest 20 minutes before serving. Hope you enjoy!

Thanksgiving Turkey Pot Pie

5 from 2 votes

Recipe by Zachary Rodriguez Course: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• 2 cups 2 left over turkey from Thanksgiving, shredded

• 1 1 white onion, diced

• 2 2 carrots, peeled and diced

• 2 2 celery stalks, diced

• 2 2 garlic cloves, minced

• 1 1 apple, diced

• 1 tsp 1 salt

• 1 tsp 1 black pepper

• 1 tsp 1 Italian seasoning

• 2 tbsp 2 unsalted butter

• 1 tbsp 1 extra virgin olive oil

• 1/4 cup 1/4 all-purpose flour

• 1 cup 1 white wine. I used Chardonnay

• 2 cups 2 chicken stock

• zest of 1 lemon

• 1/2 cup 1/2 heavy cream

• 1 cup 1 frozen peas

• 1/4 cup 1/4 grated parmesan

• 1 1 puff pastry sheet

• 1 1 egg, whisked

Directions

• Start by shredding the left over turkey into bite size pieces. Heat a large skillet over medium and add in the butter and extra virgin olive oil. Once melted and hot, add in the onion, carrots, celery, salt and pepper. Sauté until the onions are soft and translucent. About 10 minutes. Add in the garlic and Italian seasoning and cook another minute. Mix in the flour and cook for 2 minutes, constantly stirring.
• Pour in the white wine and stir until combined. Cook for 1 minute, then add in 1 cup of the chicken stock. Stir together until thick, then stir in the remaining 1 cup of chicken stock. Mix in the lemon zest, heavy cream, peas, apples, and parmesan. Add in the turkey and mix to combine. Taste for seasoning.
• Pour the mixture into a few small ramekins. You can also just use the skillet for 1 large pot pie. Lay over the puff pastry and crimp the edges. Bruch egg wash over and sprinkle with flakey salt. Pop in the oven for 20-30 minutes until the pastry puffs and is golden and crispy. Let rest 20 minutes before serving. Hope you enjoy!