Ok, I’m calling this a turkey pot pie even though it isn’t a traditional pot pie. It’s kind of a crossbreed between pot pie and shepherds pie but I couldn’t think of a good combination name. Turkey Shepherd Pot Pie?
I don’t know. I’m sticking with Turkey Pot Pie. Good? Good.
I love this recipe for leftovers because other than the gravy, you can really use any leftovers you have to make this. Stuffing? Throw it in there? Some random cranberries? Sure. Green bean casserole? Add it to the pot. You can even use regular mashed potatoes or some other mashed squash for the topping instead of sweet potatoes.
Like I’ve said before, you do you.
I actually made this BEFORE Thanksgiving so I could test it out and take pictures and guys? I’m in love. I made a huge batch of the filling and froze half so I could make it again. And I might make it one more time with the last bit of our leftovers from my second Thanksgiving. It’s that good.
I encourage you to make a double batch of the filling so you can have an easy dinner ready to go on a busy night. Just defrost, make the gravy, and pop it in the oven. Also, don’t fret too much about measurements and ingredients. This is meant to use up your Thanksgiving leftovers. As long as you follow the gravy part, you shouldn’t have any problems making this!
Time for pie!
Turkey Pot Pie
- 1.5 cups mashed sweet potatoes, regular potatoes, butternut squash, or any other winter squash
- 2 tsp sea salt
- 3 tbsp coconut oil, melted
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp pepper
- 2 cups turkey, cooked then shredded or cubed (could also use chicken)
- 1 cup onions, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 3 carrots, peeled and diced
- I also used 1 cup of my leftover stuffing but feel free to add things like green beans, cubed potatoes, stuffing, cranberries, whatever you want.
- 2 tsp dried thyme
- 1/2 tsp dried sage
- 2 tbsp fresh parsley, chopped
- olive oil
- 3 tbsp arrowroot powder
- 1.5 cups chicken, turkey, or vegetable broth
- 1/2 cup coconut cream
- salt and pepper
- Make your mashed topping if it isn’t already mashed. Peel and steam whatever squash or potato you want to use until soft enough to pierce with a fork. Place in a large bowl and add the rest of the topping ingredients and mash until smooth. If your potatoes/squash is already mashed, just bring them to room temperature and stir in the other ingredients. Set aside. Preheat the oven to 400.
- Get a large skillet and heat a little olive oil over medium-high heat. Saute the onions, carrots, and celery until soft and just starting to brown around the edges. About 8 to 10 minutes. Add a pinch of salt and stir.
- Add any other leftovers you want at this time. Stuffing, green beans, whatever, and add another pinch of salt. Sprinkle with the arrowroot powder and stir to coat. Slowly whisk in the broth and make sure it is smooth with no lumps.
- Bring it to a low simmer and then add the coconut cream and bring it to a low simmer again. Add the turkey, thyme, sage, parsley, and a little more salt and pepper. The sauce should be thick enough to coat the back of a spoon at this point. If not mix 1 tsp arrowroot powder with 2 tsp water and add to the pan.
- Remove the filling and gravy from heat. Lightly oil an 8 x 8 pan or 9- in pie pan. Pour the filling into the pan. Smooth the mashed topping over the filling leaving a little room along the edges for steam to escape.
- Place the dish in the oven and bake for about 30 to 40 minutes. The edges of the topping should be brown and crispy and the filling should be bubbling. Remove from the oven and let it cool for 5 to 10 minutes until you serve it up.
** I’m sure you could also do this in individual ramekins but the cook time might change. Start with 20 minutes and go from there. Also, place the ramekins on a baking sheet to prevent a spillover mess. **