A few weeks ago I had a hankerin’ (I don’t use that word often enough) for a turkey dinner. I bought one of those smaller bone-in turkey breasts and made a scaled down version of Thanksgiving: turkey, potatoes, gravy, green beans & a cranberry salad. It totally hit the spot and the leftovers were delicious – they provided several dinners for us. By mid week, we had eaten all of the side dishes and were left with plenty of turkey. What to do….what to do…..
I found this recipe for turkey pot pies and tried it. What appealed to me at first was the use of frozen puff pastry as a crust. It was so simple and the end result is a lovely, flaky brown crust. I also loved that this recipe didn’t call for cream-of-anything soup, unlike some of my other pot pie recipes. That’s great news for us lactose intolerant folk. (Did you know that dairy products are my krypotonite?)
Another thing I loved about the recipe is that we each got our own little pie. I happen to own a set of 12-oz ramekins, but if I didn’t I would probably try this recipe out in one large casserole dish and just lay the full sheet of puff pastry over the turkey/sauce/vegetables mixture. If anyone tries that, comment here and let us know how it worked out.
This (for me anyway) is a great recipe for using up those roast chicken and turkey leftovers. I loved that I had nearly everything for this recipe already in my pantry. The only thing I was lacking was the fresh thyme, and I was able to substitute a little dried thyme just fine. I think we’ll be having another bone-in turkey breast for our Easter dinner. Guess what I’ll be making the following Wednesday?