All, Holiday, Holiday Recipes

Leftover Turkey Pot Pie with Fennel and Grainy Mustard

By Casa de Suna

Published Nov 24

Have you ever wondered what to do with your leftover Thanksgiving turkey?

We take fennel, herbs, and delicious, European-style grainy mustard to create a gorgeous pot pie you’ll love even more than the main meal. Pro tip: dice your fennel bulb as you would an onion for even cuts–this will cut down your cook time in the oven for maximum efficiency and delicousness.

How to Make It

Difficulty: Easy

Overall Time: 1 hr 40 min

Prep Time: 35 min

Cook Time: 55 min + 10 min cooling time

Serves: 4

Ingredients

6 tbsp unsalted butter
2 medium carrots, peeled and finely diced
1 fennel bulb, trimmed and finely diced
3 medium shallots, finely chopped
2 garlic cloves, thinly sliced
1 tbsp finely chopped sage
1 tsp thyme leaves
1 tsp kosher salt, divided
Freshly ground black pepper
6 tbsp all-purpose flour
2 cups no-salt chicken broth
½ cup 35% cream
1 tbsp grainy mustard
2 ½ cups cooked, shredded turkey, with light and dark meat
1 large egg
1 tbsp water
1 10 x 10-inch pre-rolled sheet butter puff pastry, thawed in the fridge overnight

Instructions

Arrange rack in center of oven. Preheat to 400°F. Lightly butter a 9 x 9-inch baking dish, then set on a large, rimmed baking sheet. Set aside.
Melt butter in a large pot over medium heat. Add carrots, fennel, shallots, garlic, sage, and thyme. Season with ½ tsp salt and black pepper. Cook, stirring occasionally, until shallots are soft, about 8 to 10 minutes. Stir in flour to coat, then cook, stirring constantly, for 2 minutes. Slowly stir in chicken broth, then cream, mustard, and remaining ½ tsp salt. Continue cooking, stirring often, until mixture is thick and saucy, approximately 6 to 8 minutes. Remove from heat and stir in turkey to combine.
To assemble, combine egg with water in a small bowl. Set aside. Transfer turkey-mixture to prepared baking dish, spreading to evenly fill. Drape puff pastry sheet overtop, gently pressing along the edges of the dish to seal. Brush pastry with egg wash, then using a sharp knife, cut a few slits in the pastry to vent.
Bake in the center of oven until pastry is golden and filling is bubbling along the edges, about 35 to 40 minutes. Let it stand for 10 minutes before serving.