Tis the season of turkey dinners…with that comes left over turkey! We had a lovely dinner, 8 dinner guests including our family of 5, and even with second servings we still ended up with leftovers! One whole side of the turkey breast untouched and a bit of dark meat mixed in with some gravy….yum:)

First off the turkey was delicious, we usually make the stuffing separately, so we just added fresh thyme inside the cavity,the white meat turned out a bit dry…but that’s what the gravy is for right?

I never shared a pot pie recipe on here before as I really don’t measure anything…I just make it!;) Every time I make it, it turns out different! So I will just share how I made it!:)

I cut the turkey breast into cubes, and I used the left over cut up turkey thigh in gravy, which added even more flavour to the sauce.

I peeled and cut 4 potatoes and 1 large carrot, boiled in salted water just till they weren’t hard, don’t want to fully cook them, they will turn to mush.

I decided not to make a rue this time, instead I mixed 1/2 cup flour with water in a 2 cup measuring cup, adding water to the 2 cup mark, mixed in with a whisk.

I also didn’t add any celery or peas this time, instead I used swiss chard! For those of you that follow me on FB you may remember my garden was filled with rainbow swiss chard in the summer, and I chopped them up and froze them, so I used a bag of that.

First I sauteed two shallots in a mixture of butter and olive oil, with 1 heaping teaspoon of dried tarragon and 1 msg free chicken flavoured cube. Then added the swiss chard.

Then I added in the flour water mixture, to that I added 2 cups milk, a splash of 10% cream for the heck of it.

Drain the potatoes and carrots add along with the turkey to the milk mixture. I really don’t like a dry pot pie, so I add more liquid as its cooking, you can use water or chicken stock. If its too thin mix a little more flour with water and whisk in quickly. You can control the texture of the white sauce, by adding more liquid or flour.

Taste and adjust seasoning with salt as your cooking.

Depending on how much filling you end up with is how many pies you will make, I sometimes make 2 9×13 in pans, this time I just made it in a large 13 x15 pan and covered it with 2 puff pastry sheets.

Brush puff pastry with 1 egg yolk combined with a teaspoon of milk and bake at 400 till golden brown.

Hope I explained that well enough, if you have any questions, please do ask:)

Pot pie filling, don’t fully cook it in the pot, transfer to pan as it starts to thicken up