Turkey Pot Pie

Use up all of your holiday dinner leftovers to make these little dinner casseroles.

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  • 1 tablespoon unsalted butter, plus additional for bowls
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 2 1/2 cups Green Bean Casserole with Crispy Shallots (see Recipe Center)
  • 2 cups bite-size roast turkey meat
  • 3/4 cup Giblet Gravy (see Recipe Center)
  • 3/4 cup canned chicken broth
  • 1 17.3 ounce box puff pastry sheets, thawed if frozen
  • Flour, for rolling out dough
  • 1 large egg, lightly beaten
  • 4 fresh flat-leaf parsley leaves
Preheat oven to 425 degree F. Lightly butter 4 (1-1/4-cup) ovenproof bowls.
Melt butter in a large skillet over moderately high heat. Add onion, celery, and thyme; cook, stirring, until vegetables are softened, about 4 minutes. Transfer to a large bowl. Stir in green bean casserole, turkey, gravy, and broth; season with salt and pepper.
Unfold 1 pastry sheet and roll out on a lightly floured surface with a floured rolling pin into a 12- by 11-inch rectangle. Cut out 2 (6-inch) rounds. Keep pastry rounds chilled while repeating with remaining pastry sheet. Brush rims of prepared bowls with egg and divide turkey mixture evenly between them. Top each with a pastry circle, pressing edges against outside rim of each bowl to seal. Brush tops with egg and place a parsley leaf in center of each pie, brushing with egg to adhere. Chill pies until dough is firm, about 15 minutes.
Bake pies on a baking sheet in middle of oven until tops are puffed and golden brown, 12 to 15 minutes. Serve pies hot with spoons. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 950, Fat, total (g) 64, chol. (mg) 168, sat. fat (g) 19, carb. (g) 59, fiber (g) 6, pro. (g) 38, sodium (mg) 738, Percent Daily Values are based on a 2,000 calorie diet
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