Leftover Turkey Pot Pie

Name: Leftover Turkey Pot Pie
Ingredients: For the cranberry chutney:; 1 tablespoon oive oil; 1 large shallot, minced; 2 garlic cloves, minced; 12 ounces fresh or frozen cranberries; 2 teaspoons minced fresh ginger; 1 teaspoon orange zest; 1/2 tablespoon cumin seeds; 1/2 cup sugar; 1/4 cup apple cider vinegar; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; For the leftover turkey pot pie:; 2 tablespoons butter; 1 tablespoon olive oil; 1 carrot; 2 celery ribs; 1 large onion, diced; 2 garlic cloves, minced; 1/2 teaspoon thyme leaves; Few dashes Worcestershire sauce; 2 Yukon gold potatoes, diced; 2 cups turkey stock (or vegetable or chicken); 1/2 cup plus 2 tablespoons heavy cream, divided; 3 cups leftover turkey, roughly diced or shredded; 1 cup frozen corn; 2 tablespoons chopped fresh parsley; 1 recipe for pie crust (or puff pastry)

28 ingredients

8 steps

Ingredients

For the cranberry chutney:
1 tablespoon oive oil
1 large shallot, minced
2 garlic cloves, minced
12 ounces fresh or frozen cranberries
2 teaspoons minced fresh ginger
1 teaspoon orange zest
1/2 tablespoon cumin seeds
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
For the leftover turkey pot pie:
2 tablespoons butter
1 tablespoon olive oil
1 carrot
2 celery ribs
1 large onion, diced
2 garlic cloves, minced
1/2 teaspoon thyme leaves
Few dashes Worcestershire sauce
2 Yukon gold potatoes, diced
2 cups turkey stock (or vegetable or chicken)
1/2 cup plus 2 tablespoons heavy cream, divided
3 cups leftover turkey, roughly diced or shredded
1 cup frozen corn
2 tablespoons chopped fresh parsley
1 recipe for pie crust (or puff pastry)

Directions

1

Add the olive oil and shallot to a small saucepan and cook until wilted and soft. Stir in the garlic and saute a minute or two more just until fragrant but not browned. Add the cranberries, ginger, orange zest, cumin seeds, sugar, and apple cider vinegar. Bring the whole pot to a simmer and cook until the cranberries pop, about 5 to 7 minutes.
2

Let this mixture cool. Serve slightly warm or room temperature. Covered and stored in the refrigerator, this chutney keeps for 1 week.
3

Preheat your oven to 400° F. Combine the butter and olive oil in a cast-iron skillet. Saute the carrot, celery, and onions along with a pinch of salt, until they soften, about 5 to 7 minutes.
4

Add the garlic and saute for a minute more, until fragrant.
5

To that add the thyme, Worcestershire (don't be shy here), potatoes, stock, and another pinch of salt. Bring it all to a simmer and let it bubble away until the potatoes are tender and the stock has reduced to about 1/3 of what it was.
6

Stir in 1/2 cup cream, turkey, corn, parsley, salt, and pepper then taste to adjust the seasonings. Top the skillet with the pastry and brush with the remaining 2 tablespoons cream. If you'd like, and I do, sprinkle a bit of flaky salt on top of the pastry.
7

Bake until the pastry is puffed and deeply golden and the mixture below is bubbling away, about 30 to 45 minutes or so.
8

Let cool slightly before serving. Serve alongside the cranberry chutney.