Easy Turkey Pot Pie
Leftover turkey from the Thanksgiving feast can be the basis of many great meals. Sandwiches and soups are the usual way to use up the bird, but for something worthy of company, use our pot pie starter to assemble this easy main course. If you remembered to make some extra dough when assembling your Thanksgiving pies, the dish will come together even more quickly. If you didn’t, you can use purchased pie dough or even prepared puff pastry if you don’t want to make the dough from scratch.
- 3 cups (13 oz./410 g) cooked shredded turkey
- 1 jar chicken pot pie starter
- 2 rolled-out rounds Basic Pie Dough
- 1 egg white beaten with 1 tsp. water
Preheat an oven to 375°F (190°C).
In a bowl, stir together the turkey and pot pie starter. Divide the mixture evenly among four 16-oz. (500-ml) mini cocottes, or among six 12-oz. (375-ml) mini cocottes.
Using a sharp knife, cut out four rounds of dough about 5 inches (10 cm) in diameter, or about 1 inch (2.5 cm) larger than the diameter of your mini cocottes. (Cut out 6 rounds if using 6 mini cocottes).
Place a piecrust round on top of each mini cocotte and crimp the edges to seal. Brush with the egg white. Using a paring knife, cut 4 small slits in the center of each crust.
Place the pot pies on a baking sheet and bake until the crusts are golden brown, about 30 minutes. Transfer the pot pies to a wire rack and let cool for 10 minutes before servings. Makes 4 to 6 pot pies; serves 6 to 8.
Williams-Sonoma Test Kitchen