Turkey Pot Pie

Use up all of your holiday dinner leftovers to make these little dinner casseroles.

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Turkey Pot Pie
Makes: 4  servings Prep 30 mins Start to Finish 1 hr


  • 1 tablespoon  unsalted butter, plus additional for bowls
  • 2 cups  chopped onion
  • 1 cup  chopped celery
  • 1 tablespoon  chopped fresh thyme
  • 2 1/2 cups  Green Bean Casserole with Crispy Shallots (see Recipe Center)
  • 2 cups  bite-size roast turkey meat
  • 3/4 cup  Giblet Gravy (see Recipe Center)
  • 3/4 cup  canned chicken broth
  • 1 17.3ounce box puff pastry sheets, thawed if frozen
  • Flour, for rolling out dough
  • 1 large egg, lightly beaten
  • 4 fresh flat-leaf parsley leaves


1. Preheat oven to 425 degree F. Lightly butter 4 (1-1/4-cup) ovenproof bowls.

2. Melt butter in a large skillet over moderately high heat. Add onion, celery, and thyme; cook, stirring, until vegetables are softened, about 4 minutes. Transfer to a large bowl. Stir in green bean casserole, turkey, gravy, and broth; season with salt and pepper.

3. Unfold 1 pastry sheet and roll out on a lightly floured surface with a floured rolling pin into a 12- by 11-inch rectangle. Cut out 2 (6-inch) rounds. Keep pastry rounds chilled while repeating with remaining pastry sheet. Brush rims of prepared bowls with egg and divide turkey mixture evenly between them. Top each with a pastry circle, pressing edges against outside rim of each bowl to seal. Brush tops with egg and place a parsley leaf in center of each pie, brushing with egg to adhere. Chill pies until dough is firm, about 15 minutes.

4. Bake pies on a baking sheet in middle of oven until tops are puffed and golden brown, 12 to 15 minutes. Serve pies hot with spoons. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)950,
  • Fat, total(g)64,
  • chol.(mg)168,
  • sat. fat(g)19,
  • carb.(g)59,
  • fiber(g)6,
  • pro.(g)38,
  • sodium(mg)738,
  • Percent Daily Values are based on a 2,000 calorie diet
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