Turkey pot pie 

These little individually pseudo pies are a satisfying way to use up leftover roast turkey or chicken meat. I like to make them in heat resistant earthenware and just wrap the top in puff pastry, so I’m enjoying more filling and less pastry.      


1/4 cup butter (50 ml)

4 shallots, sliced

1 leek, white part only, sliced

2 Tbsp. flour (25 ml)

¼ cup dry white wine (50 ml)

1 Tsp. Worchestershire sauce ( 5ml)

1 cup turkey of chicken stock ( 250 ml)

1 cup 35 % cream or whole milk(250 ml) 

2 sprigs fresh thyme, leaves only 

3 medium new potatoes, quartered

¾ cup baby carrots, peeled (175 ml)

2 ½ cups leftover roast turkey meat(625 ml)

1 small bag frozen peas

sea salt and  freshly cracked black pepper, to taste

freshly chopped tarragon, optional

1 package puff pastry- rolled 1/8 thick and cut into 8 (5”- 6”) rounds  

 1 egg beaten

In a large pot heat butter on medium setting and add shallots.  Sautee until soft and caramelized, about 10-13 minutes. Add the leeks and continue to cook until just soft and golden. .  Stir in the flour with a wooden spoon until thoroughly blended and evenly coating the vegetables. Take the pot off the heat. Add the wine while stirring vigorously to prevent lumps. Once smooth, add the Worchestershire sauce, broth and cream or milk and stir to fully blend.  Return to medium heat until it comes to a boil.

Add the thyme, potatoes and carrots and season with salt and pepper.  Simmer uncovered on medium heat, stirring occasionally to prevent scorching. When potatoes are just fork tender, about 10-12 minutes, add the chopped leftover turkey meat and simmer another 3minutes just to develop flavour.  Add the chopped fresh tarragon  and adjust seasoning. Cool at this point if not assembling the pot pies right away.

Preheat oven to 400 D

Spoon the mixture into oven proof soup bowls or ramekins leaving 1 inch room from the top of bowl.   Brush the rim of bowls with egg to help pastry stick.  Cover each bowl with well chilled, pastry rounds, ensuring that the round is ½ “ larger than the width of your bowls.  Fasten down tightly. Make small hole in top to allow steam to escape. ( Pies can also be chilled at this stage for several hours until ready to bake).  Bake the pie at 400 D for about 15-18 minutes or until pastry is puffed and golden

Makes 8 ramekins or 6 bowls  






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