Thanksgiving Day, a beloved holiday filled with family, gratitude, and lots of turkey. But what if I told you the festivities don’t have to fade away with the last slice of pie? You can keep the celebration alive using leftover Thanksgiving turkey and a Dutch oven to make a mouthwatering pot pie that’ll keep Thanksgiving alive, even after the dishes are done!
Now, let’s say you find this on Thanksgiving Day itself. No worries! Whether you’re in the midst of holiday chaos or planning ahead, this versatile pot pie fits perfectly into the festive atmosphere. The oven is preheated, the kitchen is buzzing, and you’ve got all the ingredients at your fingertips. It’s the perfect time to create a pot pie that celebrates the occasion!
Why should you use a Dutch oven to make pot pie?
Well, the answer is simple – it’s the key to achieving that golden, flaky pastry crust and ensuring that your pot pie is cooked to perfection. The Dutch oven’s even heat distribution and ability to transition seamlessly from stovetop to oven make it the ideal choice for creating an easy and delicious pot pie.
Now, when it comes to Dutch ovens I rely on Larder & Vine. Their Dutch ovens are very durable and a reliable kitchen companion for a wide range of dishes. Its large handles make the journey from oven to table effortless, and it comes in a variety of finishes to match your kitchen’s unique style. In my kitchen with its bright yellow walls and accessories, the limoncello Dutch oven was a no brainer. So, when it’s time to choose a Dutch oven, make the super-stylish and ultra-practical choice with Larder & Vine and use my code ‘BREAKTHRU’ for 20% off your purchase!
What you will need to make Dutch oven turkey pot pie
- ¼ cup butter
- 1 ½ cup celery, diced
- 1 ½ cup carrots, diced
- 1 cup yellow onion, diced
- 4 garlic cloves, finely chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- ½ tsp rosemary
- ½ tsp sage
- ¼ cup flour
- 2 ½ cup chicken broth
- 1 cup milk, whole
- ¼ cup heavy cream
- 3 tbsp parsley, finely chopped
- 3 cups cooked turkey, diced or shredded
- 1 cup peas, frozen
- 1 puff pastry sheet
- 1egg
- 1 tbsp parsley, finely chopped for garnish
How to make Dutch oven turkey pot pie
- Preheat your oven to 375 degrees Fahrenheit.
- In a Dutch oven over medium heat, melt the butter. Add celery, carrots, onion, and garlic.
Cook until the vegetables are softened, approximately 5 minutes. - Sprinkle in salt, black pepper, thyme, rosemary, sage, and flour. Mix until the flour is fully
absorbed. - Pour in chicken broth, milk, and cream. Stir and let it simmer until the mixture thickens,
about 10 minutes. - Add parsley, turkey, and peas. Mix well, and then remove from heat. Allow the filling to
cool for about 20 minutes. - Place a pastry sheet on top of the pot pie filling, ensuring it’s slightly larger than the
Dutch oven. Crinkle the sides of the pastry sheet around the edges to seal, and create a
steam vent by slicing a cross on the middle of the pastry sheet. - Whisk an egg to create an egg wash and brush it onto the pastry.
- Bake the pot pie uncovered for 35 minutes, or until the crust is golden brown.
- Remove from the oven and let the pot pie rest for 20 minutes before serving. Garnish
with parsley and enjoy your delicious homemade pot pie!
What other vegetables can I add to my filling?
There’s plenty of room for creativity when it comes to vegetables in your pot pie filling.You can add an extra burst of color by tossing in some spinach, kale, or even roasted red peppers. Mushrooms, corn, or green beans can add unique flavors and textures. Don’t be afraid to make it your own and tailor the dish to your taste or dietary preferences!
Looking for healthier filling options, especially after a hearty Thanksgiving meal?
To keep your pot pie on the lighter side, consider a few healthy swaps and additions. Try using Greek yogurt or low-fat sour cream instead of heavy cream to maintain that comforting creaminess without the added fat. And don’t forget to raid your leftover veggies. Whether it’s roasted carrots, green beans, or butternut squash, adding extra vegetables not only boosts the flavor but also the health factor. Maybe opt for a whole-grain puff pastry or filo dough as a lighter, flakier crust.
What other Thanksgiving leftovers can I incorporate into this dish?
Wondering what to do with the rest of those Thanksgiving leftovers? Beyond the turkey, you’ve got options. Roasted veggies like brussels sprouts, carrots, or sweet potatoes add a burst of flavor and color. Mashed potatoes can turn into a creamy base or a twist on the pastry crust. Even stuffing can join the party, stirring it into the filling for extra texture and flavor.
Tips for making Dutch oven turkey pot pie
- When creating the steam vent on your pastry, make sure it’s large enough to let steam escape, preventing a soggy crust.
- Allowing your pot pie to rest for a few minutes after baking ensures that the filling sets and the flavors meld.
- For a beautiful golden crust, brush the pastry with an egg wash before baking.
- You can freeze any leftover pot pie for future quick and delicious meals. Just make sure
it’s in an airtight container.
Dutch Oven Turkey Pot Pie Recipe
Equipment
Ingredients
- ¼ cup butter
- 1 ½ cups celery diced
- 1 ½ cups carrots diced
- 1 cup yellow onion diced
- 4 cloves garlic finely chopped
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp thyme
- ½ tsp rosemary
- ½ tsp sage
- ¼ cup flour
- 2 ½ cups chicken broth
- 1 cup milk whole
- ¼ cup heavy cream
- 3 tbsp parsley finely chopped
- 3 cups cooked turkey diced or shredded
- 1 cup frozen peas
- 1 sheet puff pastry
- 1 egg
- 1 tbsp parsley finely chopped for garnish
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a Dutch oven over medium heat, melt the butter. Add celery, carrots, onion, and garlic. Cook until the vegetables are softened, approximately 5 minutes.
- Sprinkle in salt, black pepper, thyme, rosemary, sage, and flour. Mix until the flour is fully absorbed.
- Pour in chicken broth, milk, and cream. Stir and let it simmer until the mixture thickens, about 10 minutes.
- Add parsley, turkey, and peas. Mix well, and then remove from heat. Allow the filling to cool for about 20 minutes.
- Place a pastry sheet on top of the pot pie filling, ensuring it's slightly larger than the Dutch oven. Crinkle the sides of the pastry sheet around the edges to seal, and create a steam vent by slicing a cross on the middle of the pastry sheet.
- Whisk an egg to create an egg wash and brush it onto the pastry.
- Bake the pot pie uncovered for 35 minutes, or until the crust is golden brown.
- Remove from the oven and let the pot pie rest for 20 minutes before serving. Garnish with parsley and enjoy your delicious homemade pot pie!
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