Anyone still got some Turkey leftovers in the refrigerator? For those of you who are Irish living in the states we do Turkey twice (Thanksgiving and Christmas day). We only have four in our family so unless we are entertaining turkey leftovers are the enviable! My boys love leftovers but to be honest I cannot wait to get them used. This morning I picked up some Georgia homegrown petite sweet Vidalia onions (to me a cross between a leek and onion) and the results were tasty. These wee pies were so good I would make this recipe with chicken any night of the week (with our without leftovers). We all enjoyed them tonight for dinner! Here we go!
Turkey Pot Pie
- 1 Tbsp vegetable oil
- 12 oz mushrooms (sliced)
- 1 Tbsp Kerrygold Irish butter
- 1 bunch of petite sweet Vidalia onions (1 ½ cups chopped)
- 1 cup heavy whipping cream
- ¼ cup low sodium chicken stock
- 1 Tbsp fresh tarragon (chopped) or 1 tsp dried
- 2 oz Kerrygold Blarney castle cheese (smooth and mild Irish style gouda style)
- 2 cups cooked turkey breast (chopped)
- Salt and freshly ground black pepper
- 1 sheet of puff pastry
- 1 egg (beaten for egg wash)
How to make it:
- Heat vegetable oil in a large skillet and sauté mushrooms in batches until they are golden brown. Remove from pan and set aside.
- Add butter to skillet and sauté the petite sweet Vidalia onions until they are soft and fragrant.
- Add the cream and chicken stock to the onions and simmer for a few minutes to thicken. Stir in the tarragon and blarney castle cheese. Add the chopped turkey and sautéed mushrooms.
- Taste and adjust seasoning with salt and pepper.
- Preheat the oven to 400 degrees F.
- Divide the mixture between 6 ramekins. Cut the puff pastry using a large cookie cutter big enough to cover the dish. Cut a slit in the center of each pie and brush with beaten egg.
- Bake for 18-22 minutes or until the pastry is golden brown.
Enjoy the leftovers!
Judith the Irish foodie