Thanksgiving Leftover Pot Pies
Leftovers are one of the best parts about Thanksgiving.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
Bake the crusts separately, then place them on top of the ramekins before serving so they'll stay nice and crisp.
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Ingredients
- 1 sheet frozen puff pastry (half of a 17-ounce package), thawed
- All-purpose flour, for dusting
- 1 large egg
- Kosher salt and black pepper, to taste
- 2 Tbsp. salted butter
- 3 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 cup low-sodium chicken broth
- 1 cup leftover gravy
- 1 cup half-and-half
- 4 cups chopped leftover turkey, skin removed
- 1 cup chopped leftover green been casserole or other cooked green beans
- 1 cup frozen peas
- 3 Tbsp. chopped fresh parsley
- Squeeze of lemon juice
Directions
- Step 1Preheat the oven to 400˚. Line a baking sheet with parchment paper. Unfold the puff pastry onto a floured surface and roll out to a 12-by-10-inch rectangle. Using a 4½-inch round cutter, cut out 6 circles.
- Step 2Whisk the egg with 1 teaspoon water in a small bowl. Arrange the pastry circles on the baking sheet and prick all over with a fork. Brush with the egg wash and sprinkle with salt and pepper. Bake until golden brown, about 15 minutes.
- Step 3Meanwhile, melt the butter in a large deep skillet over medium heat. Add the celery and carrots and season with salt
and pepper. Add the broth and simmer until the vegetables are just tender, about 7 minutes. - Step 4Add the gravy and half-and-half to the skillet and whisk until smooth. Stir in the turkey, green beans and peas and bring to a simmer. Cook until heated through, about 4 minutes. Stir in the parsley and lemon juice and season with salt and pepper. Spoon the mixture into six 10-ounce ramekins and top each with a pastry crust.
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