Diva Q’s Leftover Thanksgiving Turkey Pot Pie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

Melt butter in a large skillet over medium heat until bubbling hot.

Add onions to the skillet and sweat them down until softened.

Add celery and carrots to the skillet, ensuring all ingredients are roughly the same size for even cooking.

Stir in parsley and thyme, coating the vegetables with the herbs.

Add chicken rub (about 0.5 to 1 teaspoon) to the vegetable mixture.

Sprinkle flour over the mixture, ensuring all vegetables are well coated to thicken the sauce.

Add heavy cream and chicken stock to the skillet, stirring to combine.

Bring the mixture to a simmer, stirring regularly until it thickens enough to draw a line with a spoon.

Add leftover turkey to the mixture and stir to combine.

Add peas (either leftover or frozen) to the mixture and stir.

Remove the skillet from the heat and let the filling cool slightly.

Prepare two sheets of puff pastry on parchment paper, cutting them into strips for weaving.

Weave the puff pastry strips together to create a decorative top for the pot pie.

Press the woven pastry down around the edges of the pie filling.

Prepare an egg wash by whisking an egg (keeping some egg white) and brush it generously over the pastry.

Optionally, save pastry scraps to bake with cinnamon sugar later.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens