Thanksgiving Pot Pie Recipe

Name: Thanksgiving Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. dried cranberries; 1/2 c. dry sherry; 4 medium leeks, cleaned and sliced into 1/2-inch pieces (white part only); 4 carrots, cut into 1/4-inch pieces; 8 oz. mushrooms, quartered; 4 c. cooked turkey, shredded; 3/4 c. frozen peas; 2 tsp. dried tarragon; 1/2 c. parsley, chopped; 2 c. chicken broth; 3 Tbsp. unsalted butter; 3 Tbsp. flour; 1 sheet frozen puff pastry; finely grated zest of 1 orange (optional); 1 egg, lightly beaten

Servings: persons

1/2 c. dried cranberries
1/2 c. dry sherry
4 medium leeks, cleaned and sliced into 1/2-inch pieces (white part only)
4 carrots, cut into 1/4-inch pieces
8 oz. mushrooms, quartered
4 c. cooked turkey, shredded
3/4 c. frozen peas
2 tsp. dried tarragon
1/2 c. parsley, chopped
2 c. chicken broth
3 Tbsp. unsalted butter
3 Tbsp. flour
1 sheet frozen puff pastry
finely grated zest of 1 orange (optional)
1 egg, lightly beaten

1
Soak cranberries in sherry.
2
Set aside.
3
Boil water; add carrots and cook until tender, about 2 minutes.
4
Add leeks and cook about 1 1/2 minutes.
5
Drain.
6
Cook mushrooms in 1 tablespoon oil about 5 minutes.
7
Mix together turkey, drained cranberries (reserve sherry) and all vegetables.
8
Add tarragon, parsley and orange zest. Heat broth and sherry.
9
Melt butter over medium low heat; add flour and cook, stirring, until it browns lightly, about 3 minutes. Slowly whisk in hot broth and whisk over medium-high heat until thickened, about 5 minutes.
10
Season with salt and pepper.
11
Fold white sauce into vegetables and meat and remove to a round 2 to 3-quart casserole dish.

904

kcal

Calories

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 c. dried cranberries, 1/2 c. dry sherry, 4 medium leeks, cleaned and sliced into 1/2-inch pieces (white part only), 4 carrots, cut into 1/4-inch pieces, and more.

Yes, Thanksgiving Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thanksgiving Pot Pie

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