So technically, this isn’t a “pot pie”. I guess you could say it’s a cross between a pot pie and a soup! It’s got all the wonderful flavors of the classic dish with a few exceptions. It’s a pot pie but with no pie crust. I guess we can call it a deconstructed version!
It starts with a thick and creamy soup with all your leftover turkey from thanksgiving. I add chunks of celery, carrots, peas and onion. I made sure to make this “soup” super chunky and thick so it embodies the texture of a real pot pie. You get a little bit of something in every bite.
I know it’s the day after thanksgiving and a lot of you have leftover turkey. On the off chance that you do not have any… a rotisserie chicken is a great substitution.
SPICE RUBBED THANKSGIVING TURKEY AND DRIPPINGS GRAVY
TURKEY POT PIE
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Serves: 4 – 6
- 5 tbsp butter, salted
- 1/2 large yellow onion, finely diced
- 2 stalks celery, small dice
- 2 large carrots, peeled and small dice
- 4 large cloves garlic, minced
- 1/2 cup frozen peas
- 1/2 cup all purpose flour
- 5.5 cups regular chicken broth
- 1/2 cup heavy cream
- 1/2 tsp dried sage
- 1/2 tsp kosher salt, more or less to taste
- 1/2 tsp ground black pepper
- 1/2 lemon, juice of
- 3 bay leaves
- 8 sprigs thyme, tied together
- 2.5 cups thanksgiving turkey
- 1 sheet frozen puff pastry
- 1 egg white, beaten
- 2 tbsp all purpose flour
- Preheat the oven to 375 degrees.
- Sprinkle some flour on a dry flat surface. Roll out the puff pastry until it’s about half the thickness it was to begin with. Use a knife to cut 12 equal rectangles.
- Use your knife again to create a small star design (or any design) in the middle of each (optional – although it helps the pastry to not puff up too much).
- Place each rectangle on a parchment lined baking sheet. Brush the top of each with the egg wash.
- Place in the oven and cook for 10-15 minutes or until they are golden brown.
- Heat a large pot to medium heat. Add in butter and let it melt. Once melted add in onion, celery, carrot, garlic and peas. Sauté until tender, about 5 minutes.
- Add in the flour and stir. Cook an additional minute to cook off the flour taste.
- Slowly add in the chicken broth and whisk till thickened. Bring to a soft boil. Then add in cream, salt, pepper, sage, lemon juice, bay leaves, and thyme.
- Once softly boiling, turn down to simmer and allow to cook for another 10-15 minutes while stirring occasionally.
- Remove the bay leaves and bundle of thyme. Add in the turkey and cook till warmed.
- Serve hot with puff pastries.