Turkey Pot Pie

There aren’t many meals more comforting when it’s cold outside than a warm pot pie; all the leftovers from the big turkey dinner provide ample ingredients to assemble your own. Leftover roast vegetables of any kind are perfect in the filling along with the turkey; mashed potatoes make a great topping, or use leftover puff pastry or regular pie pastry, laid overtop like a lid. Best of all, a pot pie need not look perfect – spreading the potatoes over the filling (an easy combination of meat, veg and stock, thickened with flour) or topping it with a piece of pastry looks rustic, even when there are bubbling juices spilling over the edge. (And it’s always better when there are.) If you don’t want to clean your oven, set your casserole dish or individual ramekins on a rimmed cookie sheet before baking.

If you’re tired of turkey for now, assemble and freeze your pot pies to slide into the oven (bake them from frozen) for an easy meal another night.

Turkey Pot Pie
canola or olive oil, for cooking with
1 large onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 red bell pepper, seeded and chopped
3 big cloves of garlic, crushed
2 cups chopped roasted turkey or chicken
2 Tbsp. flour
1 can chicken broth
salt & pepper to taste
1 cup frozen peas, thawed (or leftover cooked peas or other vegetables)
Leftover mashed potatoes, pie pastry or a sheet of puff pastry, thawed

Heat a drizzle of oil in a large pot set over medium heat. Cook the onion for about 5 minutes, until soft. Add the celery, carrots, and red pepper and cook for a few more minutes, until the vegetables begin to soften. Add the garlic and cook for another minute.
Add the turkey and flour and stir to coat the turkey pieces well. Add the chicken broth and some salt and pepper and bring to a simmer. Turn the heat down to low, cover and let cook for about 10 minutes, until thickened. Stir in the peas and cook for another 5-10 minutes. Spoon the mixture into one large baking dish or individual ovenproof ramekins. Top with mashed potatoes or puff pastry, cut into pieces to approximately fit the size of the baking dish(es). If you use pastry, cut a few holes to allow steam to escape. Bake at 350F for 30 minutes (ramekins) or 45 minutes for a larger dish, until golden and bubbly around the edges. Serves 4-6.