Pot pie is one of the all time great comfort foods and a great dish to make with leftover turkey and gravy. My Turkey Pot Pie is a little elevated as it uses chanterelle mushrooms and delicious, buttery, flaky puff pastry. Not to mention easy, as I just put the puff pastry on top of the filling.
I suggest you make it, at least the filling, fairly soon after Thanksgiving before the turkey gets that 'refrigerator taste'. A great thing about making turkey pot pie this way is you can freeze the filling making it easy to prepare it again.
Leftover turkey - shredded
Onion - chopped
Carrots- cut in ¼” pieces
Celery - chopped
Garlic - finely chopped
Chanterelle mushrooms sliced (can subsitute Shitaki or Crimini)
Flour (about a tbsp or two)
Herbes de Provence or Thyme
White wine (1/4 cup)
Brandy or cognac (healthy splash)
Leftover turkey gravy (the key ingredient)
Puff Pastry (I like DuFour but any will do)
The pastry is the key to making this recipe super easy. I mean who makes their own puff pastry?! You get fabulous flavors without actually having to make the crust or a pie.
Sauté onion, carrots and celery in olive oil and butter until onions soften. Then add mushroom until soften. Add garlic and sauté for another minute or two...you don’t want the garlic to burn. Add flour. Stir in and cook for a few minutes. Add white wine and cognac and stir into flour mixture until blended. cook for a couple of minutes to let the alcohol burn off. Add the turkey, chicken stock and gravy. Season with salt pepper and some Herbes de Provence or thyme. Let it cook down to the point where there is still some liquid left but it is not soupy. Add peas and cover. Cook until peas are done (just a few minutes).
Cut pastry into squares or shapes that will fit eaily into the individual bowls you are using. Cook the pastry according to the instructions. Just place on top of turkey filling in individual bowls.
Hope you had a Happy Thanksgiving!