Leftover Turkey Pot Pie
Description
This pot pie really tastes nothing of the Thanksgiving meal, although I assure you you probably have all the makings for it after the main event. I should note also that you really could tuck any number of things into this pie. Have some brussels sprouts that Aunt Judy made? What about those roasted green beans I see way back in the corner of the fridge? Those would do nicely under a buttery blanket. I’ve started with the very basics of a Leftover Turkey Pot Pie, but you should feel free to add to it whatever happens to be lurking in your fridge after the holiday.
Ingredients
- 1 tablespoon oive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 12 ounces fresh or frozen cranberries
- 2 teaspoons minced fresh ginger
- 1 teaspoon orange zest
- 1/2 tablespoon cumin seeds
- 1/2 cup sugar
- 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 carrot
- 2 celery ribs
- 1 large onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon thyme leaves
- few dashes worcestershire sauce
- 2 yukon gold potatoes, diced
- 2 cups turkey stock (or vegetable or chicken)
- 1/2 cup plus 2 tablespoons heavy cream, divided
- 3 cups leftover turkey, roughly diced or shredded
- 1 cup frozen corn
- 2 tablespoons chopped fresh parsley
- 1 recipe for pie crust (or puff pastry)
Directions
- Add the olive oil and shallot to a small saucepan and cook until wilted and soft. Stir in the garlic and sauté a minute or two more just until fragrant but not browned. Add the cranberries, ginger, orange zest, cumin seeds, sugar, and apple cider vinegar. Bring the whole pot to a simmer and cook until the cranberries pop, about 5 to 7 minutes.
- Let this mixture cool. Serve slightly warm or room temperature. Covered and stored in the refrigerator, this chutney keeps for 1 week.
- For the leftover turkey pot pie:
- Preheat your oven to 400° F. Combine the butter and olive oil in a cast-iron skillet. Sauté the carrot, celery, and onions along with a pinch of salt, until they soften, about 5 to 7 minutes.
- Add the garlic and sauté for a minute more, until fragrant.
- To that add the thyme, Worcestershire (don’t be shy here), potatoes, stock, and another pinch of salt. Bring it all to a simmer and let it bubble away until the potatoes are tender and the stock has reduced to about 1/3 of what it was.
- Stir in 1/2 cup cream, turkey, corn, parsley, salt, and pepper then taste to adjust the seasonings. Top the skillet with the pastry and brush with the remaining 2 tablespoons cream. If you’d like, and I do, sprinkle a bit of flaky salt on top of the pastry.
- Bake until the pastry is puffed and deeply golden and the mixture below is bubbling away, about 30 to 45 minutes or so.
- Let cool slightly before serving. Serve alongside the cranberry chutney.
