Well, Thanksgiving is over. If you’re like me you are probably excited because it means that you get to put up your Christmas decorations, start playing the Christmas music on Pandora and bring out the holiday scented candles. You see, I refuse to do anything Christmas-related until today, after Thanksgiving is over. And while there are reminders of Thanksgiving in my refrigerator, it’s time to move onto bigger and better things. Like Leftover Turkey Pot Pie!
I didn’t host Thanksgiving this year but family was kind enough to send home delicious leftovers with me and my husband. Now, I love a good turkey sandwich. I even love a second-round of Thanksgiving warmed up in my microwave. I even enjoy a good Thanksgiving Waffle. But this year I decided I was going to try something new and comforting. This Leftover Turkey Pot Pie is quick and easy to make and is sure to please your entire family.
Speaking of quick and easy, Jennie-O sent me one of their OVEN READY Whole Turkeys to try out this holiday season so I decided to donate it to my family meal yesterday. This delicious turkey went straight from the freezer to the oven and while I was a little skeptical about the results, I was amazed at how juicy and flavorful it was! This donation was also the reason that I ended up with so many delicious turkey leftovers for my pot pie. If you’re ever in a turkey-bind I would highly recommend trying this amazing turkey. Maybe add it to your Christmas feast!
Back to the pot pie! You probably have most of the ingredients for this in your home right now. Making these individual pot pies only requires a few easy ingredients like frozen mixed vegetables and frozen puff pastry sheets. You can also alter the vegetable mixture if you prefer more of one over another. I like to use the bag of mixed peas, beans, corn and carrots. The sky is the limit!
Enjoy your time with your family today and transform your leftovers into something delicious for dinner tonight with this Leftover Turkey Pot Pie!
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 shallot, diced
- 1½ cups frozen mixed vegetables
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- ¾ cup milk
- 1 teaspoon thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chopped leftover turkey
- 1 puff pastry sheet, cut into four 4¼-inch squares
- 1 large egg, beaten
- Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
- Melt the butter in a large skillet over medium high heat. Add garlic, shallots, vegetables and cook, stirring occasionally, until shallots and garlic 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 4 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.
This is a sponsored post from Jennie-O. All opinions expressed are my own.