Heavy on the vegetables, this hearty pot pie is the perfect answer to using up Thanksgiving leftovers. It’s freezer friendly and a great make ahead meal.
For the Pastry Dough:
- 2 tablespoons fresh thyme
- 1 cup flour
- 1/2 teaspoon salt
- 10 tablespoons chilled butter
- 3 tablespoons ice water
- 1 egg yolk
For the Pot Pie Filling:
- 6 tablespoons butter
- 1 cup diced red potatoes
- 1 leek, washed and sliced
- 1/2 yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup button mushrooms, quartered
- 5 tablespoons flour
- 2 cups turkey stock
- 1 cup whole milk
- 2 1/2 cups leftover turkey meat, shredded
- 1/2 cup frozen peas
- 1 tablespoon thyme
- zest of 1 lemon
- salt and pepper (to taste)
- 1/2 cup leftover gravy (optional)
For the Dough:
- Combine flour, salt and thyme leaves in food processor.
- Add butter and pulse until mixture resembles coarse meal. With the food processor running, add ice water and egg yolk and process until the dough holds together.
- Wrap dough in plastic wrap, flatten into disc and chill for at least an hour but preferably overnight.(This part can be made up to a few days ahead.)
For the Pot Pie:
- Preheat oven to 375F degrees.
- Melt butter in a large saute pan over medium-high heat. Add the potatoes and cook, undisturbed, about 5 minutes until potatoes start to brown. Add leek, onion, carrots, celery and mushrooms. Cook 5 minutes. Add the flour, and cook, stirring, for 1-2 minutes. Stir in turkey stock and milk and bring to a simmer. Cook until thick and bubbly, stirring constantly about 3 minutes. Add turkey, frozen peas, thyme and lemon zest. Stir in leftover gravy if using. Season with salt and pepper.
- Transfer pot pie mixture to a 9×13 or similar size casserole dish; set aside.
- Remove dough from the fridge and roll it 1/4-inch thick. Place dough over turkey mixture and tuck dough around the edges. Cut a few slits on top for steam to escape. Bake for 45 minutes or until crust is golden brown.