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–+ servings
Leftover Thanksgiving Turkey Pot Pie

Leftover Thanksgiving Turkey Pot Pie

Yield: 6 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!
4.9 stars (26 ratings)

Ingredients

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • ⅔ cup frozen corn kernels
  • ½ cup frozen diced carrots
  • ½ cup frozen peas
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth
  • ¾ cup milk
  • 1 teaspoon fresh thyme leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cups chopped leftover Thanksgiving turkey
  • 1 puff pastry sheet, cut into four
  • 4 1/4- inch squares
  • 1 large egg, beaten

Instructions

  • Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
  • To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
  • Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
  • Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.