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Easy Leftover Turkey Potpie

Recipe At A Glance

  • 14 ingredients
  • Over 30 minutes
  • 6 Servings

Not sure what to do with your leftover turkey from Thanksgiving? Throw it into this pot pie from Chef Billy Parisi for an easy-to-make dish that’s full of flavor and will hit the spot!

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Recipe Ingredients

  • 3 cups of chopped cooked turkey
  • 1 bag of Green Giant frozen mixed vegetables
  • 1 cooked and chopped sweet potato
  • 1 cooked and chopped Idaho potato OR (1 cup refrigerated Simply Potatoes pre-diced potatoes)
  • 1 diced onion
  • 2 oz. of Land O Lakes unsalted butter
  • 3 Tbsp. of flour
  • 32 oz. of chicken stock
  • 1 cup of heavy cream
  • 1 sheet of frozen Athens phyllo dough
  • 1 Tbsp. of chopped fresh thyme
  • Kosher salt and fresh cracked pepper to taste
  • 1 egg
  • 1/3 cup of milk

Recipe Directions

  • In a large pot on high heat with ½ ounce of butter add in the onion and caramelize. Once brown add in the remaining butter.
  • After it’s completely melted add in the flour and combine.
  • Next add in the stock and bring to a boil while occasionally whisking. It will become like very thick gravy. Once it is boiling turn the heat down to simmering.
  • Add in the cream, salt, pepper, and thyme, and keep warm.
  • Place the turkey, vegetables and potatoes in a 9×13 casserole pan and pour on the herb gravy.
  • Next layer the phyllo dough over the top. Since there are several layers feel free to spread them out so that the entire pan is covered.
  • In a small bowl whisk together the egg and milk and brush the top of the phyllo dough.
  • Bake in the oven on 350° for 30 minutes.
  • Serve hot!

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