Ultimate Turkey Pot Pie

When it's chilly out I crave Turkey Pot Pie. In this recipe; carrots, celery and onion are cooked until tender, and mixed with leftover turkey and diced potatoes in a creamy gravy. Topped with a flaky puff pastry, makes this turkey pot pie the ultimate comfort food.

Course Mains & Entrees

Cuisine American

Keyword skillet, Thanksgiving leftovers, turkey

Prep Time 15

Cook Time 25

Additional Time 35

Total Time 1 15

Servings

Calories 558

Author Laurie McNamara

Equipment

Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.

Ingredients

4 tablespoons unsalted butter
2 tablespoons olive oil
1 cup diced yellow onion
1/2 cup carrots sliced into halfmoons
1/2 cup sliced celery
1 teaspoon chopped fresh thyme
5 tablespoons all-purpose flour
2 cups turkey broth or stock or low-sodium chicken broth
1½ cups half and half
2 cups chopped leftover turkey
1½ cups diced cooked leftover potatoes
kosher salt to taste
1/4 teaspoon freshly ground black pepper
1 large egg
1 tablespoon half & half
1 sheet frozen puff pastry

US Customary - Metric

Instructions

Melt the butter with the olive oil in a skillet on medium-low heat. Add in the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.
Once the vegetables are tender add in the chopped thyme and cook 1 minute. Sprinkle in the flour, stir until absorbed and then cook for 1 minute.
Stir while pouring in the turkey broth and half and half. Increase the heat under the pan to medium, and stir until thickened, resembling graving.
Add in the chopped turkey and diced potatoes, stir and season with kosher salt to taste and black pepper.
Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes while the puff pastry thaws.
Preheat your oven to 400℉ (or 200℃).
In a small bowl, beat the egg with 1 tablespoon of half & half and brush the top edge of the skillet with the egg wash.
Once the puff pastry thaws --it should be cold and not sticky-- on a lightly floured surface gently roll out the puff pastry a little so the corners hang slightly over the skillet.
Quickly brush with the egg wash before using a knife to make slits in the top of the puff pastry. Slide the skillet on the middle rack of your preheated oven. Place the skillet on a rimmed sheet pan to catch any spills and bake for 20 to 25 minutes or until the top is deeply golden and the filling is bubbling.
Let cool a few minutes before serving.

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