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
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How to Make Sweet Potato Pie

You know fall is in the air when sweet potato pies start appearing on dinner tables. Serve this with some ice cream and you will have a perfect autumn treat.

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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