Easy leftover turkey pot pie recipe with Brussels sprouts , the most delicious way of using up leftovers from Thanksgiving, Christmas or a rather big Sunday lunch.
Spectacular roast, scrummy sides, most indulgent desserts, a pretty large amount of booze, then feast over, and, apart from the massive pile of dirty dishes, also leftovers.
Reheating the roast the next day doesn’t sound very tempting, does it? So, why not use the leftover turkey and Brussels sprouts (and indeed any other veggies) to make this fabulous Leftover turkey pot pie recipe?
It is the very best pie you can ever taste, and it takes a lot less time preparing that you would think. Who said leftovers are not just as tasty? You don’t even need to bother making your own pastry to top the pie, just buy a ready-made one, and job done.
After all, no one wants to spend the day after the big feast cooking. Not when you had already spent all your energy preparing that fabulous meal for the big day.
Of course, you can also cook the turkey separately if you haven’t got leftovers, grilling is a pretty fast way. And feel free to use any other meat like chicken or beef, the recipe can be pretty flexible to one’s taste.
I really love pies of any kind, and if you are looking for a vegetarian option, l have these amazing Mini mushroom pies that look impressive and taste awesome.
Or another great favourite of mine is the classic Chicken and leek pie. What a treat that is! Pies are meant to comfort us like nobody else. There is no season when it comes o pie, any day we can make up and excuse to have some.
So, if you excuse me now, l’m gonna demolish my yummy leftover pot pie. Nom, nom, nom!
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Leftover turkey pot pie recipe with Brussels sprouts, the easiest and most delicious way of using up leftovers from the Thanksgiving or Christmas feast
- 1 cup cooked turkey cubed
- 1 cup cooked brussels sprouts halved
- 1 large onion
- 1 carrot
- 1 celery stalk
- 1 tbsp vegetable oil
- a knob of butter
- 2 tsp plain flour
- 1 cup of chicken or vegetable stock
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp fresh parsley chopped
- 1 tbsp semolina
- 1 ready rolled puff pastry
Cut the onion, carrot and celery stock.
Heat up the oil in a large pan, add the butter, then sautée the onion until golden.
Add the carrot and celery stalk and sautée for a further 3-4 minutes until they begin to soften.
Sprinkle the flour and add the stock, stir well and leave to cook until it thickens into a sauce.
Now the turkey and brussels sprouts can go in.
Give a good stir, season to taste with salt, pepper and add the chopped parsley.
Transfer to baking dishes, either a large one or 2 smaller ones.
Leave to cool for about 15-20 minutes, then sprinkle semolina over, that will prevent the puff pastry from becoming soggy.
Preheat the oven to 200 degrees C. (390 Fahrenheit)
Cut a lid from the puff pastry roll, and use your fingertips to seal the edges of the pie.
Use a sharp knife to make a few holes in the lid so that the steam can escape while in the oven.
Bake for 30-40 min until golden.