Leftover turkey pot pie recipe

November 9, 8:27 AMEasy Meals ExaminerLiz Brooks

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These individual turkey pot pies are a perfect way to use up cooked leftover turkey (or chicken!) after you cook a whole bird. Rich and filling, these are a perfect special dinner where everyone gets their own fun serving.

Le Creuset sent me a Mini Cocottes & Cookbook set to review. The mini cocottes are perfectly cute in this set, available in Le Creuset's "iconic shade of orange" which also happens to be my favorite color! These are a perfect way to make your family feel special with individual servings. Also included is a great cookbook to get you started with lots of recipe ideas. Gorgeous full color photos are included for each recipe, which are a must for me! This is a really fun gift idea for the upcoming holiday season, if not for a friend, then for yourself!

Turkey pot pies
recipe adapted from Mini-Cocotte Cookbook
2 cups cooked, cubed turkey (or chicken!)
1 stick salted butter
4 carrots
1/2 cup chopped onion
4 cups chicken broth
4 Tablespoons flour
3/4 cup half and half
3/4 cup frozen peas
1 teaspoon parsley
frozen pastry or biscuits for tops
4 slices provolone cheese, cut round
1 egg for wash

Chop your carrots into bite size pieces and then chop your onions, keeping separate. Chop your turkey into bite sized cubes, add to the carrots.

Melt the butter in a large pot. Pour in the onions and cook until translucent. Add the flour and stir to get rid of lumps. Cook until the sauce is golden brown and add the broth, half & half and parsley. Stir and let thicken for a few minutes.

Meanwhile cut out the tops for the pies. You can use biscuits, or puff pastry, you just need a round shape. Cut down the cheese slices so they fit inside the cocottes. Set both aside.

Add the turkey, carrots and peas to the pot. Simmer for 5-10 minutes until sauce is thickened and carrots are more tender. Place the cocottes on a bar pan, and scoop pie mixture into the cocottes. Leave a half-inch of head space on each cocotte. Place biscuit tops next to the cocottes on the bar pan. Use an egg wash on the tops to make them flakey and shiny.

Bake at 400 degrees for 15 minutes. Top with the cheese slices and bake an additional five minutes. Remove from oven and place biscuit tops on top of the bubbly cheese. Serve hot!

These suckers retain heat, which is great for keeping stews and yummy things warm. But keep this in mind if you serve your kids these cocottes from the oven. You may want to turn them out into another cooled dish. There will be some leftover pie filling, (about three more cocottes worth) you can refrigerate this up to three days. Reheat in the microwave or make them all over again in the oven for lunch the next day!

Tis the season to cook, eat and be merry! Check back over the next couple weeks and I will be sharing my holiday favorites for Thanksgiving and Christmas. Also you will find a handy index of all of my holiday recipes on my Holiday Easy Meals index. Do you have some ideas, questions or great recipes to share? Email me!