The best part of Thanksgiving isn’t the food. It’s the LEFTOVERS! I don’t know about you, but when I’m the hostess at dinner, I’m often too tired or preoccupied to really enjoy my food. The day after Thanksgiving is my time to truly enjoy all of the delicious food I’ve made. I’ll heat up a full plate and then use the rest of the ingredients in creative ways. One of my favorite ways of re-purposing leftover turkey is by making my Turkey Tarragon Pot Pie.
I used my go-to pie crust recipe that is featured in my recipe for Pumpkin-Apple pie, but you can easily replace it with store-bought crust or even store-bought puff pastry. This recipe is meant to be an easy way to re-use your leftovers. You control how fancy you go!
Recipe: Pumpkin-Apple Pie
Turkey Tarragon Pot Pie: Step-by-step instructions
Melt butter in a large heavy-bottomed skillet and add thinly sliced shallots. Cook these first on medium-low heat until they’ve browned nicely.
When the shallots have taken on some color, add the onions, tarragon and celery and continue cooking until the vegetables are softened. Then add garlic, potatoes and carrots.
One the carrots and potatoes are slightly tender, add the flour and mix through. This will create a roux, which will thicken the sauce for the pie.
Add white wine and cook until the alcohol smell has dissipated. Then add chicken broth
Add shredded turkey and peas. Turn off the heat and add heavy whipping cream.
Fill a pie pan or casserole dish with the turkey filling. Roll out your pie crust or puff pastry and layer it over the filling. Brush the crust with some beaten egg and bake until the crust is golden and the filling is bubbling.
Turkey Tarragon Pot Pie
- 9 inch pie pan or casserole dish
- rolling pin
- food processer (optional)
For the Crust (You can also use store bought crust or puff pastry)
- 150 g purpose flour
- 1 tsp salt
- 10 tbsp butter, cubed
- 1-2 tbsp ice water
For the Filling
- 5 tbsp butter
- 1 shallot (20g), thinly sliced
- 1 onion (200g or 1 cup), diced
- 2 ribs celery (100g or 1½ cup), diced
- 1 tbsp finely chopped tarragon
- 2 cloves garlic
- 3 medium carrots (about 200g or 1 cup), diced
- 1 large potato (about 200g or 1 cup), diced
- 4 tbsp flour
- ½ cup white wine
- 2 cups chicken broth
- 3 cups shredded turkey (400g)
- 1 cup frozen peas (175g)
- 1 cup heavy whipping cream
- salt and pepper to taste
- 1 egg, beaten
- Preheat oven to 400 degrees
- For the Crust
- Whisk flour and salt well.
- Using a food processor, pulse flour and cold cubed butter together until the mixture is sandy.If not using a food processor, squeeze butter and flour between fingertips in a chilled bowl until mixture is sandy. If mixture gets too warm and butter starts getting too soft or melted, put the bowl in the freezer for a minute or two.
- Add ice water one tablespoon at a time until the dough just comes together. It won't be wet, and it's ok if you still see some dry bits.
- Turn dough out onto a lightly floured surface and gather all the flour into a ball.
- Flatten into a disk and cover with plastic wrap.Refrigerate the dough for at least one hour or up to two days.
For the Filling
- Melt butter in a large heavy bottom skillet. Add shallots and cook on medium heat until browned.
- Add onions, celery and tarragon and cook until just slightly softened (2-3 min)
- Add garlic and cook for 30 seconds until fragrant.
- Add carrots and potatoes and cook until just softened (3-5 min)
- Add flour and stir to coat vegetables
- Deglaze pan with white wine and cook until alcohol cooks off (1-2 min)
- Add chicken broth and stir until thickened
- Add shredded turkey and frozen peas
- Turn off heat and add heavy whipping cream. Season with salt and pepper to taste
Assembling the Pie
- Generously flour your work surface and roll out the dough until it is 1/4 of an inch thick.
- Add filling to pie pan or casserole dish.
- Roll crust around your rolling pin and unroll it over the dish of pie filling. Crimp the edges of the crust.
- If using store bought puff pastry or crust, simply unroll onto filled dish.
- Brush crust with beaten egg and bake until crust is golden and filling is bubbly