Wednesday, February 17, 2010

Comfort Food - Turkey Pot Pie or What to do with leftover turkey

 The kids have been sick and comfort food is on my mind.

We had company over on the weekend and cooked a turkey breast.  It went over well, but there were left overs.  Wish magazine {RIP - I am starting to feel that every magazine I love croaks} published one of my absolute favourite recipes for turkey left overs. 

Here are a couple of shots of our version and the recipe from Wish.

Above (before the pie is topped with phyllo)

Finished product
Shortcut Turkey Pot Pies

Ingredients (Serves 6)

3 cups shredded cooked turkey or chicken

½ cup gravy or chicken stock

2 cupschopped cooked vegetables

2 cupsmashed potatoes or root vegetable purée

1egg, whisked

2sheets butter puff pastry, thawed


Preheat oven to 425°F. In a bowl, combine turkey, gravy and chopped vegetables. Divide mixture into six 1-cup ramekins (4 inches round), top each with mashed potato, and season with salt and pepper.

Unroll pastry and cut each sheet into four 5-inch squares, brush ramekin edges with egg wash and top with a pastry square, pressing lightly to seal. Do not trim. Tip: Use remaining pastry to make decorative shapes on pies.

Cut a slit in the centre to allow steam to escape and brush with remaining egg wash. Transfer to a sheet pan and bake until pastry is golden and pies are heated through, about 20 minutes. Serve with cranberry sauce and greens.

Nutritional information

Nutrients per serving: 632 calories, 34 g fat, 30 g protein, 50 g carbs, 3 g fibre. Excellent source of vitamin A and iron.
Enjoy. No leftovers.

1 comment:

  1. You make me want to roast a turkey just so I can make turkey pot pie. We take the easy way out, and buy one from the Hot Oven Bakery every Friday.


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