Leftover Turkey and Leek Pot Pie with Easy Gravy
This recipe transforms leftover turkey into a cozy pot pie with a rich, creamy filling and flaky pastry crust!
- Total Time: 1 hour 45 minutes
Ingredients
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Filling:
- 1/4 cup smoked bacon bits or chopped ham
- 1 tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 pounds leeks (white parts chopped, green parts thinly sliced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked turkey, torn into chunks
- 1 tablespoon all-purpose flour
- 2 1/2 cups turkey or vegetable stock
- 2 tablespoons sour cream or heavy cream
- 1/2–1 cup leftover stuffing (optional)
- 6 cooked chestnuts, crumbled (optional)
- Fresh sage leaves (optional)
Pastry:
- 1 (8-ounce) sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the Oven:
- Set the oven to 375°F. Prepare a deep 9×13-inch baking dish (or similar size).
- Cook the Leek Mixture:
- In a large skillet or saucepan, cook the bacon or ham over medium heat with the thyme until fragrant (about 3 minutes).
- Add olive oil and butter, then stir in the leeks. Cook for 3 minutes, coating the leeks in butter. Season with salt and pepper.
- Cover the skillet with a lid, reduce heat to medium-low, and cook for 25–30 minutes, stirring occasionally, until the leeks are soft.
- Make the Filling:
- Stir in the turkey and, if using, leftover stuffing. Sprinkle the flour over the mixture and stir to combine.
- Pour in the stock and stir well. Add the sour cream or heavy cream. Turn the heat to medium-high and bring the mixture to a gentle boil. Adjust seasoning with more salt and pepper, if needed.
- Strain the Gravy:
- Pour the leek and turkey mixture into a strainer over another pot to separate the thick filling from the gravy. Set the gravy aside to reheat later.
- Assemble the Pie:
- Transfer the thick filling to your baking dish and spread evenly.
- On a lightly floured surface, roll out the puff pastry to fit the size of your dish. For a chestnut and sage twist, scatter crumbled chestnuts and torn sage leaves over half the pastry, fold it over, and roll it out again.
- Lay the pastry over the dish, tucking in the edges. Score the top with a knife and brush with beaten egg.
- Bake:
- Place the dish in the oven and bake for 35–40 minutes, or until the pastry is puffed and golden brown.
- Serve:
- Reheat the reserved gravy and serve it alongside the pie. Pair with mashed potatoes and seasonal greens for a hearty meal.
- Prep Time: 30
- Cook Time: 1 hour 15 minutes
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