Ahh…Thanksgiving leftovers…I don’t know about you, but I actually prefer the leftovers the next day. I hate to waste food and I love a good comforting pot pie, so I combined two common Thanksgiving leftovers and made these delicious turkey pot pies.
And make no mistake, I would also serve this pot pie as a unique dish on Thanksgiving day. Just double the recipe and you’ve got a quick and easy Thanksgiving entree. You can bake the pot pies in individual ramekins or one large dish. I made this recipe super simple and used frozen peas and carrots, but add any kind of vegetables you like. This recipe is adapted by Brown Eyed Baker.
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Turkey Pot Pie topped with Mashed Potatoes
- 2 tablespoons olive oil
- 1 whole onion, chopped
- 2 cloves garlic
- 2 teaspoons dried thyme
- 3 tablespoons flour
- 2 cups chicken or vegetable broth
- 3 cups cooked turkey, cut into pieces
- 2 cups frozen vegetables, like peas and carrots
- salt and pepper, to taste
- 4 cups mashed potatoes
Preheat oven to 400°F.
Heat the olive oil in a large pan over medium heat. Stir in the onion, garlic and thyme. Cook until vegetables are soft, about 10 minutes. Sprinkle flour over onion and garlic; stir for about 2 minutes. Mix in broth and simmer until thickened, 4-5 minutes. Stir in cooked turkey and frozen vegetables. Season with salt and pepper.
Transfer the turkey mixture to a 2-quart baking dish or ramekins over a baking sheet. Spread the mashed potatoes over the turkey mixture. Bake until the filling bubbles, for 20-25 minutes.
Turn your broiler on and broil until the mashed potato tops are golden, about 3 minutes. Cool for about 10 minutes before serving.
Total Time: 45 minutes
Yield: serves 4-6
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