Leftover Thanksgiving Turkey Pot Pie
An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!
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.