Once a Year: Turkey Pot Pie
I don't need a reason to use frozen puff pastry.
When Pepperidge Farm sent me some sheets I knew exactly what I would do with them.
I would make a turkey pot pie the day after Thanksgiving with the leftover vegetables and turkey meat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWySdeO8VSOEv6wFj0AHb2F6QNoROzrIUtOWoAgztW2HLNCDm5m2hmY1vHhcTbxzoJjm-EeM1jl3pBdsQwqEperifuZfkNjymC-mNihwL0f5-d0kBHIs63XmLNqf9M1vwAPUsWAs_et1M/s400/turkey+potpie+collage.jpg)
It is simple and DELICIOUS! Why do I only make this once a year?
I used the roasted vegetables from the day before and added some frozen pearl onions and frozen peas (they can defrost in the pot).
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9hpno-HPlQegy-A2YJRAiwACjO8JC5oYs2BEh0Fh7QjK_v09l1YvEb8vk_dqUQ9umWnkAyIZtrPWvw2dZSkc7oxCGzvVtAOveT17RgOLg3iOzPPBBvwIYJEnbjTx5yQXksihqEkox2-A/s400/turkey+potpie8.jpg)
Add heavy cream and leftover gravy and whisk in some flour & a tablespoon of butter, salt and pepper, and don't forget the leftover turkey diced up.
Simmer for a minute or two then pour into a baking dish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgycaAelJZ0Cqjjw14Q_XlOD9-ewbFxur0KhE3RfO-QgQNmiFHSpHMUABr6WyF3Wq2d4jqZYhrcFHEa_S1N_23VG4WnWdewjPJJz4P4zzkMPBjl5HiTrcweXVR4t68ioTvK2CqshYgsfk/s400/turkey+potpie9.jpg)
Roll out defrosted puff pastry sheet into a 12" round and fit over a pie plate or individual serving bowls to cover.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDR_3daNPagvlIU6-tSuTnjW3QjFurHqLxXyYATCzmC_rBw2jwZOj_oN_OGpwaviIFqBOpkvdNnHOE6C1rjCAJwdX3yLFpAoNkiBYMqzJRi_9eYmPWsHp6HZ-eCQ_cRFPoEN0kMobWtr0/s400/turkey+potpie3.jpg)
Make some holes in the top to vent & brush with an egg wash.
Bake at 400F for 25 minutes until top is puffed and golden brown.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIBowm6C-n7fYonmDLqmw7ohVwOjjgNKu2S-sbRaRAiwemH3v9aucbbLzl6ulebq0te7VmuiIl9DhBvnlLoFbKwuzVVjA_PcxvKt6FkwHh104CtCKagH8zG9FmAr_5l1paTTWa-DZOnE0/s400/turkey+potpie6.jpg)
......and with the rest of the turkey leftovers we had turkey sandwiches on the Ham & Gruyere biscuits with cranberry ginger relish!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioGtfv0l6cIrbaIFAB8v1xaTm88V5u8rAblbMrUJz5Vbg3zj7FVoC08wMhMhlfuxk0plbCSS-1BWvTeIPALHEPQOThfAZNlwtW2uhKTQ-DFpHkrxHBEjZG0gpNp3-Duuotfh1dPQ9uS-4/s400/turkey+biscuit.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
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Comments
This is exactly how it should be done. Love the photograph of the dripping pie. Everything looks perfect. With a salad, and a glass of nice vino-- yeah, that's the best way to use up turkey. Bravo.