Roasted Turkey and Potato Pot Pies – Rachael Flatt

Leftovers put to good use!

Servings: 6-8

  • Filling:
  • 1 roasted turkey, meat removed from bones….shred or cut into bite size pieces, about 4 cups (we roast our turkey using apple cider for a rich full flavor, and it makes great gravy)
  • 2 cups  leftover turkey gravy, at room temperature
  • 6 tablespoons  unsalted butter
  • 8 ounces red potatoes, scrubbed and cut into ½ inch pieces
  • 12 pearl onions, peeled and cut into quarters if large
  • 1 medium leek, white and light-green parts only, thoroughly washed and cut into ¼ inch slices
  • 2 medium carrots, peeled, cut into ½ inch rounds
  • 6 ounces  mushrooms (brown or porcini for a richer flavor), washed and sliced
  • 1 cup  peas, cooked, drained
  • 6 tablespoons   flour
  • 1 cup  milk
  • 2 tablespoons  Italian flat left parsley
  • 2 tablespoons  fresh thyme
  • 1 Zest of lemon
  • ½ teaspoon  fresh ground pepper
  • Sea salt
  • Topping:
  • 6 medium russet potatoes (about 3 pounds)
  • Extra-virgin olive oil
  • Sea salt and freshly ground pepper


Make the filling: Preheat oven to 375 degrees. Melt the 6 tablespoons butter in a large sauté pan over medium-high heat. Add the red potatoes and onions and cook, stirring occasionally, until the potatoes begin to turn golden, about 5 minutes. Add the leeks, carrots and mushrooms, cooking another 4-5 minutes. Add the 6 tablespoons of flour, and cook, stirring for 1 – 2 minutes. Stir in the 2 cups of leftover gravy and milk, and bring to a simmer. Cook, stirring constantly, until thick and bubbling, about another 3 minutes or so. Add the turkey pieces, cooked peas, parsley, thyme, lemon zest, salt to taste and freshly ground pepper. Divide filling between 1 cup ramekins that have been sprayed with Pam or transfer to an 8-cup gratin dish. Set aside until topping is prepared.

Topping: Peel potatoes, and very thinly slice each potato (on a mandoline if you have it). Arrange overlapping potato slices over filled ramekins, in tight circle. Brush with olive oil, sprinkle with sea salt and freshly ground black pepper. Bake at 375 degrees until potato topping is golden and filling is bubbling, about 45 minutes for ramekins, and about 60-75 minutes for large gratin dish. Serve hot.