This recipe is perfect for any leftover turkey meat you might have. Trust us—it’s absolutely delicious.
One of the best leftover foods is a half-eaten roast turkey. My favorite way to use the leftover bird is to make stock with the bones and pot pie with the meat and that stock. Flaky, buttery, pastry on top of a rich turkey stew is a classic comfort dish.
Makes 1 pie, serves 6 to 8.
Preheat the oven to 375 degrees F.
In a large saucepan, melt the butter over medium heat. Add the mushrooms, onion, carrot, celery, garlic, thyme, and rosemary and stir to combine. Cook, stirring occasionally, until the onions are soft and translucent, 3 to 4 minutes. Sprinkle the flour overtop and stir to make a paste. Cook for 1 minute more. Slowly add the milk while quickly stirring to prevent lumps. Add the turkey stock, shredded turkey meat, peas, salt, pepper to taste, and chili flakes. Stir to combine, then remove from the heat.
On a lightly floured work surface, roll out the quick puff pastry dough to a 10-inch circle.
Spoon the turkey mixture into a 9-inch pie plate. Top with the pastry round and trim the edge to about ½ inch over the rim. Fold the top edge under the bottom edge and seal by pressing firmly with your thumb against the rim of the pie plate. Brush the top of the pastry with egg wash. Bake until the pastry is a deep golden brown, 1 to 1 ½ hours.
- 1 batch of Quick Puff Pastry Dough
- 1/3 cup unsalted butter
- 1/2 cup chopped mushrooms (I like morels, but you can use oyster or shiitake)
- 1/3 cup diced white onion
- 1/3 cup diced carrot
- 1/3 diced celery
- 2 teaspoons minced garlic
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1/3 cup all-purpose flour
- 1 cup whole milk
- 1 cup homemade wild turkey or chicken stock
- 2 cups shredded cooked turkey meat
- 1/3 cup fresh green peas
- 1 teaspoon kosher salt
- Freshly cracked black pepper
- Pinch of red chili flakes
- 1 egg yolk, lightly beaten, for egg wash
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