Before you get tired of turkey sandwiches, grab a few extra veggies and puff pastry at the grocery and treat yourself to an elegant, but easy turkey pot pie with your leftovers.
This recipe is versatile. You can add the traditional English peas and carrots if you like or even try some herbs like rosemary and thyme.
Comment below to let us know if you tried the recipe and what you added!
INGREDIENTS
- 1 Tbs olive oil
- 2 tsp butter
- 3 leeks, chopped
- ½ yellow onion, chopped
- 1 cup mushrooms, sliced
- 2 cloves garlic, crushed
- 2 cups chicken stock
- ½ cup cream
- 3 cups leftover turkey (or chicken), coarsely chopped
- Puff pastry to cover a large pie dish
DIRECTIONS
- Preheat oven to 350ºF.
- In a sauce pan over a medium heat, add oil, butter, leeks, onion and garlic.
- Fry until soft.
- Add brown mushrooms frying until golden. Add chicken stock and simmer for 10 minutes.
- Stir in cream.
- Add turkey.
- Remove from the heat and spoon into a large pie dish.
- Top with a puff pastry sheet, folding edges over the dish.
- Bake for 20 minutes or until the pastry is golden.
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