Recipe Details
Serves: 4
Prep Time: 15 mins
Cook Time: 45 mins
Macros: 645 Cals, 45g Protein, 44g Carbs, 38g Fat
🔪 Helpful Kitchen Tools
Ingredients
- 24oz leftover turkey (or 1 rotisserie chicken)
- 1 yellow onion *or 1 leek (white part only)
- 3 carrots
- 3 cloves of garlic
- 3 celery stalks
- ¼ cup fresh thyme
- 3 tbsp butter
- 3 tbsp flour
- 1 cup milk
- 2 cups chicken/turkey broth
- 1 pie crust/puff pastry sheet
- 1 egg
Instructions
1) Mise En Place
- Mince the garlic and dice up the onion, celery and carrots
- Remove the thyme leaves from the stem and give them a fine chop
- Roughly chop the leftover turkey
2) Pot Pie Mixture
- Preheat the oven to the temperature on your pie crust package
- In a pan over medium heat, melt 3 tbsp of butter
- Add the garlic, onion, celery and carrots. Cook until soft and translucent, about 8 minutes
- Sprinkle 3 tbsp of flour and then cook for another 2-3 minutes
- Slowly whisk in your milk and chicken broth
- Bring to a simmer and let reduce
- Season with salt and pepper. Add your fresh thyme and chopped turkey leftovers and mix well
3) Cover & Bake
- Cover the pot pie with a pie crust or puff pastry
- In a small bowl, whisk one egg
- Brush the dough with the egg wash
- With a paring knife, poke some holes in the crust
- Bake the pot pie based on the instructions on the package
4) Plate & Garnish
- Once the pot pie is cooked, remove from the oven and let sit for 3-5 minutes
- Plate a slice, garnish with fresh thyme and celery leaves
🪓 Cooking Hacks
Season in waves. Salt the veggies, then the gravy, then adjust again at the end so nothing tastes flat.
Cut steam vents. Those little slits in the crust aren’t just for looks, they keep the pastry flaky instead of soggy.
Rest before slicing. A few minutes out of the oven lets the filling set so it stays creamy, not soupy, on the plate.
