Leftover Turkey Pot Pie: The Perfect Holiday Makeover

Ever found yourself staring at leftover roasted turkey or chicken after a big holiday feast, wondering what to do with it? Today, we’re sharing a delicious solution: Leftover Turkey Pot Pie (Empadão de Chester). This classic recipe is practical, incredibly flavorful, and the perfect creative way to give your holiday leftovers a second life. Let’s get cooking!

Ingredients for the Turkey Pot Pie:

Filling:

• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 stalk celery, finely diced
• approx. 1.1 lbs (500g) shredded roasted turkey or chicken
• 1 can (15 oz) peas and carrots (or corn)
• 1/2 fresh chili pepper (like Fresno or jalapeño), seeded and minced
• 3 tablespoons cream cheese or sour cream
• Fresh parsley, chopped to taste

Crust:

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/4 sticks (10 tablespoons) unsalted butter, cold and cubed
• 2 large eggs
• Approx. 4 tablespoons heavy cream

Egg Wash:

• 1 egg yolk
• 1 teaspoon water

Instructions:

Filling:

1. Remove skin from the turkey or chicken and shred the meat into bite-sized pieces.
2. In a pan, sauté the onion and garlic in olive oil until translucent.
3. Add the celery and cook for about 1 minute.
4. Add the shredded turkey, vegetables, and chili. Mix well and heat through.
5. There’s usually no need for extra salt, as the leftover roasted meat is already seasoned.
6. Remove from heat, stir in the cream cheese and fresh parsley until creamy. Let it cool.

Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter and rub it into the flour with your fingertips until it resembles coarse crumbs.
3. Add the eggs and heavy cream, a little at a time, mixing until you have a smooth, pliable dough.
4. Wrap in plastic and refrigerate for 30 minutes.

Assembly:

1. After chilling, roll out the dough between two sheets of parchment paper. Use 2/3 of the dough to line the bottom and sides of your baking dish. Save the remaining 1/3 for the top crust.
2. Spread the cooled filling evenly over the bottom crust. Roll out the remaining dough and gently place it over the filling, sealing the edges.
3. Whisk the egg yolk with the water and brush over the top of the pie. Use a sharp knife to cut a few small vents to allow steam to escape.
4. Bake in a preheated oven at 400ºF (200ºC) for 50–60 minutes, or until the crust is beautifully golden brown. Enjoy!

Tips:

This recipe is very versatile. Feel free to swap vegetables—broccoli, carrots, or even hearts of palm make excellent additions.

Baking Time:

Approximately 50–60 minutes at 400ºF.

Yield:

Serves a generous family-sized portion.