I suspect you’ve had your fill of leftover turkey sandwiches made from Thanksgiving (good sandwiches of Wonder Bread and lots of mayonnaise and yellow mustard). That’s the way I like them anyway. If you still have some turkey left for one last supper tonight, here’s one of my favorite recipes for Thanksgiving leftovers: turkey potpie.

Leftover Turkey Potpie

– 1 puff pastry sheet (I use Pepperidge Farms)
– 3 Tbsp. butter
– 4 green onions, sliced
– 2 cloves of garlic, minced
– 4 medium carrots, cut in half lengthwise and sliced
– 3 medium potatoes, diced
– 1 quart turkey or chicken broth
– 2-3 cups leftover turkey, chopped
– 1 tsp. dried thyme
– 1 tsp. dried rosemary
– Salt and pepper to taste
– 1 Tbsp. cornstarch


1. Preheat oven to 375 degrees. Set a No. 8 (10 ½ inch) cast-iron skillet over medium-high heat and add butter. When the butter starts to foam, add the green onions and saute for 3 minutes. Add the garlic and saute for about 30 seconds before adding the carrots and potatoes.

2. Pour in the broth, reserving about ¼ cup. Simmer for 5 to 7 minutes, or until vegetables are cooked through. Add the turkey, spices and salt and pepper to taste.

3. Whisk 1 Tbsp. cornstarch with the reserved broth and add to the skillet. Raise the heat just to the boiling point and cook for 1 minute, stirring, until gravy thickens. Remove from heat.

4. Roll the pastry dough into a 12-inch square. Carefully place the dough on top of the skillet, crimping the edges to seal. Place the skillet in the oven and bake for 25 to30 minutes until top is browned and crisp.