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.
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
Why use the Larder & Vine 8 Qt Oval Dutch Oven?
Choosing a pot that is big enough for your desired recipe is the first step. Our 8 Qt Dutch oven is ideal for large meals such as roasts, casseroles, or whole meats such as turkey, chicken, or ham. When hosting dinner parties or holiday gatherings, this Dutch oven is essential to feed all your hungry guests.
Now what sets our Dutch oven apart from the rest? Designed with flavorful recipes in mind, the lid comes equipped with drip bumps to keep all your meals moist and full or flavor with its self basting technology.
Functionality and versatility are a huge focus here at Larder & Vine when we are creating new pieces for your home. Not only is this a vessel made for soups, but also for bread, desserts, pastas, casseroles, roasts, and so many more recipe styles.
Discover more recipes using Larder & Vine's enameled cast iron cookware line here!
Recipe Summary
20 minutes
1 hour
8
Dinner
One Pot
Recipe Ingredients
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
1 egg
Recipe Directions
1. Preheat the Oven
Preheat your oven to 375ºF.
2. Sauté the Vegetables
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.
3. Season and Add Flour
Sprinkle in salt, black pepper, thyme, rosemary, sage, and flour. Mix until the flour is fully absorbed.
4. Build the Creamy Filling
Pour in chicken broth, milk, and cream. Stir and let it simmer until the mixture thickens, about 10 minutes.
5. Add Turkey and Peas
Add parsley, turkey, and peas. Mix well, then remove from heat and allow the filling to cool for about 20 minutes.
6. Prepare the Pastry Topping
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 around the edges to seal, and create a steam vent by slicing a cross in the center.
7. Brush with Egg Wash
Whisk an egg to create an egg wash and brush it evenly onto the pastry.
8. Bake and Serve
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!
