Ingredients
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4 tablespoons unsalted butter
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1 small onion, diced
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2 stalks celery, diced
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2 carrots, peeled and diced
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1 teaspoon fresh thyme, or ½ teaspoon dried thyme
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4 tablespoons all-purpose flour
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1 cup milk
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1½ cups low-sodium chicken or turkey broth
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2 cups leftover turkey, chopped into ½-inch pieces
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1 cup frozen peas
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Kosher salt, to taste
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2 cups leftover mashed potatoes
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½ cup shredded cheddar cheese
Instructions
Preheat the oven to 400°F.
2. Cook the Vegetables
Melt the butter in a saucepan over medium heat. Add the onion and cook for about 4 minutes, until translucent.
Add the celery, carrots, and thyme. Cook for another 3 minutes.
3. Make the Creamy Filling
Sprinkle the flour over the vegetables and stir well to coat them. Cook for 1–2 minutes, stirring frequently.
Slowly add the milk and broth, stirring as you go to prevent lumps.
Add the chopped turkey and frozen peas. Reduce the heat to low or medium-low and simmer for 10–12 minutes, until the filling is thick and creamy.
Season with salt to taste.
4. Assemble the Pot Pie
Transfer the turkey mixture to an 8 × 8-inch baking dish.
Warm the mashed potatoes slightly so they’re easier to spread. Spoon them evenly over the turkey filling.
Sprinkle the shredded cheddar over the top.
5. Bake
Bake for about 25 minutes, until the filling is hot and bubbling and the cheese has melted.
Let it cool for a few minutes before serving.
Notes
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Warm the potatoes first: Cold mashed potatoes can be difficult to spread. Warm them slightly and loosen with a splash of milk if needed.
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Pipe the topping: For an easy and even potato topping, transfer the warm mashed potatoes to a piping bag or zip-top bag with the corner snipped off and pipe them over the filling.
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Adjust the filling: If the mixture is too thick, add a little milk or broth. If it’s too thin, mix 1 tablespoon of flour with a splash of broth and stir it in.
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Use what you have: This is a great recipe for using up leftover turkey, mashed potatoes, and vegetables from Thanksgiving.
