It didn’t take us long to finish off the leftovers from Thanksgiving. Five containers left with guests, dressing and turkey were on Friday’s lunch menu, turkey sandwiches for Saturday and a dressing/veggie pancake for breakfast on Sunday (like a potato pancake). That left some turkey and gravy on Sunday night. A little rummaging around in the freezer and pantry produced peas, mushrooms, celery, potatoes, onions and a package of puff pastry. Add carrots and you’ve got the makings for a pot pie.
2 C. cooked turkey, boned and skin removed
3 medium potatoes, peeled and cut into rough chunks
3 medium carrots, cut into rough chunks
1 large onion, peeled and cut into 1″ x 1″ pieces
2 stalks celery, trimmed and cut into 1″ long pieces
1/2 C. fresh mushrooms, cut into 1/8ths
1 C. frozen peas, defrosted
1 sheet frozen puff pastry, defrosted according to package directions
3 Tbs olive oil
3 Tbs flour
1 tsp dried thyme
2 tsp dried marjoram
Salt and pepper
1 can chicken stock
about 1 C. leftover gravy
Water from blanching the vegetables, sufficient to make the sauce, about 1 – 2 cups.
Pie crust or a biscuit crust would be another good alternative but we happened to have this pack of puff pastry so that was our dough of choice. First, saute onions, celery and mushrooms till soft, about 10 minutes for the onions and celery, less for the mushrooms.
Par boil the carrots and the potatoes separately till just shy of done. Drain but keep the water. Chop the potatoes, carrots and turkey into good-sized chunks. Not too tiny.
Finally you need something to bind this all together. Make a roux by heating, over medium heat, the oil and flour together until well mixed and the flour just starts to color. Do not let the flour get dark or burn. While whisking the roux, add the herbs, left over gravy, chicken stock and some reserved vegetable blanching water. Whisk vigorously to avoid lumps. Cook over medium heat until the sauce thickens, adding sufficient reserved water to get a sauce the consistency of pancake syrup. Set aside.
Combine all of the ingredients (roux, vegetables and turkey) except the pastry topping and put them into a baking dish. Don’t forget the peas.
Cover the mixture with the pastry and bake according the package directions. Our puff pastry didn’t look very brown after the recommended time so we left it in for an additional ten minutes. Bring to table, serve. This was enough for dinner for two plus lunch the following day.
PS: You don’t have to wait till next Thanksgiving. Any leftover meat makes a great pot pie.