Say hellooooo to your new favorite Thanksgiving leftovers solution. The extra turkey meat from the buffet doesn’t need to dry out in the fridge for pitiful plating one or two days later—instead, this turkey-based pot pie is elegant and enriching for the family table following the traditional feast.
I’ll admit this is the first pot pie in my household—I never grew up with the dish in our home, and I was scarred by the school lunchroom version. Never before did I realize how fresh and fanciful a casserole could be!
If you’re feeling a fancy lattice pie top, go for it; but in this case, puff pastry is such a pretty (and painless) option that, when cut into rectangles, triangles, or even acorn shapes, looks pretty spectacular. Served in my new favorite Montes Doggett baker, it’s almost too pretty to eat.
Serves 8
12 ounces shredded turkey (or rotisserie chicken if it’s not Thanksgiving)
2 tablespoons olive oil
2 large shallots, thinly sliced
1 small sweet potato, peeled, quartered, and thinly sliced
2 celery stalks, thinly sliced
3 tablespoons butter
3 tablespoons flour
1/2 cup dry white wine
1 tablespoon fresh tarragon, chopped, plus extra sprigs for garnish
2 cups chicken stock
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped
1/2 cup frozen peas (don’t thaw!)
2 puff pastry sheets, thawed and cut into rectangles (or any shape)
1 egg, lightly beaten
Salt + pepper
1. Preheat oven to 375. In a large skillet, heat olive oil over medium-high heat. Add sweet potatoes and celery, sautéing for about 3 minutes, until vegetables begin to soften. Add shallots and continue to stir for 3-5 more minutes, until they are soft and begin to brown. Season with a pinch of salt. Transfer to a small bowl and cover to keep warm.
2. Turn heat to medium. Melt butter, then add flour and immediately begin to whisk until the roux reaches a brown color, about 30 seconds-1 minute. Add wine and tarragon and continue to whisk, about 30 more seconds. Season with salt, followed by chicken stock. Once stock is incorporated, add heavy cream. Whisk for another 30 seconds. Turn heat down to low and simmer for 10 minutes.
3. Meanwhile, grease a baking dish and remove peas from freezer. Add shredded turkey, peas, reserved vegetables, and fresh parsley to skillet. Stir until sauce is fully incorporated. Transfer to baking dish. Layer puff pastry pieces in a variety of organic angles, overlapping slightly. Brush pastry with egg.
4. Bake for 40 minutes, or until puff pastry is golden brown. Garnish with tarragon sprigs before serving.
