Re-invent your Thanksgiving leftovers into this delicious Dutch Oven Turkey Pot Pie created by the talented Franchesca Livraghi of Break Thru Kitchen. Easily customize this recipe depending on your leftovers and you can call it a Thanksgiving Pot Pie.
This one pot recipe can even be enjoyed on Thanksgiving rather than leftover style and served with mashed potatoes for the ultimate Thanksgiving Dinner.
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¼ cup butter
1½ cup diced celery
1½ cup diced carrots
1 cup diced yellow onion
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon dried sage
¼ cup all-purpose flour
2½ cups chicken broth
1 cup whole milk
¼ cup heavy cream
3 tablespoons fresh parsley, finely chopped + extra for garnish
3 cups cooked turkey, diced or shredded
1 cup frozen peas
1 puff pastry sheet
Preheat your oven to 375ºF.
In your Larder & Vine Dutch oven over medium heat, melt the butter. Add celery, carrots, onion, and garlic. Cook until the vegetables are softened, approximately 5 minutes.
Sprinkle in salt, black pepper, thyme, rosemary, sage, and flour. Mix until the flour is fully absorbed.
Pour in chicken broth, milk, and cream. Stir and let it simmer until the mixture thickens, about 10 minutes.
Add parsley, turkey, and peas. Mix well, and then remove from heat. Allow the filling to cool for about 20 minutes.
Place a pastry sheet on top of the pot pie filling, ensuring it's slightly larger than the Dutch oven. Crinkle the sides of the pastry sheet around the edges to seal, and create a steam vent by slicing a cross on the middle of the pastry sheet.
Whisk an egg to create an egg wash and brush it onto the pastry.
Bake the pot pie uncovered for 35 minutes, or until the crust is golden brown.
Remove from the oven and let the pot pie rest for 20 minutes before serving. Garnish with parsley and enjoy your delicious homemade pot pie!