Leftover Turkey Pot Pie with Homemade Shortcrust

5 from 1 vote

If you have leftover turkey in the fridge, this leftover turkey pot pie with homemade shortcrust pastry is an easy way to turn it into a new dinner.

Prep Time20

Cook Time40

Total Time1

Course: Main Course

Cuisine: American, british, English

Diet: Low Lactose

Servings: people

Calories: 881kcal

In a mixing bowl, stir together the flour, salt, and sugar.
Add the cold butter cubes. Use your fingertips to rub the butter into the flour until the mixture looks like coarse breadcrumbs. Work quickly so the butter stays cold.
Pour in the cold water a little at a time, mixing gently with a spoon or your hands until the dough starts to come together. You might not need all the water given in the recipe.
Shape the dough into a ball, wrap it in cling film, and chill it in the fridge for at least 1 hour. This rest time makes the dough easier to roll and helps it keep its shape during baking.

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 to 4 minutes until softened.
Stir in the garlic, carrot, mushrooms and cook for another 2 to 3 minutes.
Add the tarragon, garlic, thyme leaves, salt, and pepper, and saute for 30 seconds.
Sprinkle the flour evenly over the mixture and stir well. The flour helps thicken the sauce.
Slowly pour in the stock, and stir constantly to avoid lumps. Bring the mixture to a gentle simmer.
Stir in the cream and stir well. Add the turkey, and let it cook for about 5 to 7 minutes until it thickens slightly.
Taste and adjust the seasoning if needed. Remove from the heat and let the filling cool slightly before assembling the pie.

Preheat your oven to 200°C (180°C fan) or 400°F.
On a lightly floured surface, roll out the chilled pastry until it is large enough to cover your pie dish.
Spoon the cooled filling into the dish.
Lay the pastry over the top. Press the edges to seal, then trim off any excess. You can crimp the edges with a fork or your fingers.
Cut a few small slits in the pastry to let steam escape during baking.
Brush the top with beaten egg or a little milk to help it turn golden.
Place the pie dish on a baking tray to catch any drips. Bake for 30 to 35 minutes until the pastry is golden brown and crisp.
Let the pie rest for 5 to 10 minutes before serving so the filling can settle and be easier to slice.

Keep your butter cold for the pastry - Cold butter helps create that flaky texture in shortcrust pastry. Cut it into small cubes and pop it in the fridge for a few minutes before mixing if your kitchen is warm.
Do not overwork the dough - Mix just until the flour and butter come together. Too much handling can make the pastry tough instead of tender.<
Sauté the vegetables until just tender - They will finish cooking in the oven, so keep a little bite in the carrots and mushrooms when sautéing.
Taste and adjust the seasoning before baking - The flavor can change once everything is mixed, so check the filling for salt and pepper before it goes under the pastry.
Rest the pie before slicing - Let it sit for about 10 minutes after baking. This gives the filling a chance to settle and makes it easier to cut neat slices.