Rating: 3.39 stars
90 Ratings
  • 5 star values: 17
  • 4 star values: 21
  • 3 star values: 36
  • 2 star values: 12
  • 1 star values: 4

Use Thanksgiving leftovers to make this turkey pot pie. The mashed potato topping is much easier than pastry, especially if you're repurposing mash from Thanksgiving dinner. This recipe makes one large pie or 8 individual ones and is flexible; use what you have on hand, you can swap onions for the leeks or use parsley in place of the thyme. It's a turkey day encore that everyone will love.

Everyday Food, November 2011

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Read the full recipe after the video.

Recipe Summary

prep:
35 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.

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  • Transfer turkey mixture to eight broilerproof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.

  • Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

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Reviews (1)

90 Ratings
  • 5 star values: 17
  • 4 star values: 21
  • 3 star values: 36
  • 2 star values: 12
  • 1 star values: 4
Rating: 5 stars
12/08/2013
This was absolutely delicious! and even better reheated. Will definitely be making this again and again.