Leftover Thanksgiving Turkey Pot Pie

An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!

I am so incredibly stoked that Thanksgiving is less than a week away. Jason and I plan on going back to LA to spend a couple days with his family along with a traditional Thanksgiving feast, and I’m in charge of the stuffing and sweet potatoes this year, my two favorite Thanksgiving side dishes!

But what I’m even more excited about are the leftovers – “moistmakers”, tacos, quesadillas – you name it! But I found a new favorite way to use up all that leftover turkey with these individual turkey pot pies. The best part about this is that you probably have all the ingredients on hand from your thanksgiving prep so you don’t even have to make that emergency grocery run!

And seriously, how can anyone resist pot pie? It’s comfort food at its best! And with that flaky puff pastry crust right on top with the creamy turkey mixture that just melts in your mouth, you’ll want to just skip over Thanksgiving and head right to the leftovers!

Leftover Thanksgiving Turkey Pot Pie

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!

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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.

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