Turkey Pot Pie | The Jewish Week | Food & Wine

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Turkey Pot Pie

Turkey Pot Pie

4-6 servings

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On Thanksgiving you can count on three things: football on TV, turkey for dinner, and lots of leftovers. But when dinner is done and the games are over, it’s those leftovers that endure, especially the ones from the turkey.

There's very little lost in turkey leftovers. You can find something worthwhile in every scrap: slices for sandwiches, chunks for salad, bones for soup. Even those smaller, less lovely-looking tidbits come in handy for pot pie.

Pot pie is a most wondrous dish, beginning with the admirable crispy top, soft inner chunks, rich, velvety sauce and a wholesome flavor too. And while it isn’t the kind of glamorous-looking dish that people run to their phones to photograph, it does have that inviting appeal of home.

Bonus: the recipe is incredibly versatile! Look in the instructions below – in addition to the variations in the filling, you can use different doughs for the top and either cover the whole thing and give it a crimped edge to make it look fancy or not bother so much and give it a more rustic look.

Preparing pot pie takes several steps, so it’s not a quickie 15-minute fix. But you can prepare it ahead (even freeze) and bake it later, which of course means it’s perfect for the Shabbat that follows Thanksgiving. It’s not as if you are going to roast a traditional Shabbat chicken the day after you served a roasted turkey.

Although it is a one-pot dish, all pot pies have three parts: solid ingredients, sauce, and crust. For turkey pot pie you can use leftover or freshly cooked vegetables and choose among many that work with the poultry: potatoes, carrots, corn, broccoli, zucchini, peas, parsnips, onions – and so on. Use what you have!

The sauce is usually based on a roux, made by heating vegetable oil with flour, then adding stock and cooking the mixture until the sauce thickens. But I’ve taken a shortcut – I cook the meat and vegetables together with the sauce. It takes less time, there’s less equipment to clean up and the pie tastes exactly the same as if you prepared everything separately.

Crust? So many options here! Biscuit dough, pie dough, phyllo sheets and such. After a big dinner prep like Thanksgiving, I make it easy on myself – I use packaged parve frozen puff pastry, cut it to the size I need depending on the pan I use, and place that on top. You can use leftover mashed potatoes of course, but then instead of pot pie you are making Shepherd’s Pie.

Ανδρικά Nike


3 tablespoons vegetable oil

1 medium onion, chopped

2 carrots, sliced 1/4-inch thick

2 stalks celery, sliced 1/4-inch thick

2 cups bite-size cut vegetables raw or cooked*

5 tablespoons all-purpose flour

4 cups chopped cooked turkey

3 cups chicken stock

2 tablespoons chopped fresh dill or other herbs (thyme, savory, parsley)

salt and freshly ground black pepper to taste

crust: thawed frozen puff pastry sheets, pie dough, biscuit dough, etc.


Preheat the oven to 350 degrees. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 2-3 minutes or until softened. Add the carrots and celery (*and raw vegetables such as broccoli or Brussels sprouts) and cook for 2 minutes, stirring occasionally. Sprinkle the flour over the ingredients and stir to mix it in completely. Cook for 1-2 minutes, stirring frequently. Add the turkey and stir to distribute the ingredients evenly. Pour in the stock gradually, stirring constantly. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer the ingredients, stirring frequently, for about 10 minutes or until the sauce has thickened. Stir in the dill or other seasoning. *Stir in cooked vegetables and/or frozen small items such as corn or peas. Season to taste with salt and pepper. Spoon the filling into a baking dish. Cover with the crust. Seal the edges to the dish or place on top to partially cover. Cut 2-3 slits in the crust if it covers the filling completely (to allow steam to escape). Bake for about 35 minutes or until crispy and golden brown.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein.

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