Christmas is coming up really really soon and if you have left-overs from the feasting, I have just the recipe for you here. I should note also that you really could tuck any number of things into this pie. I’ve started with the very basics of a Leftover Turkey Pot Pie, but you should feel free to add to it whatever happens to be lurking in your fridge after the holiday.
Preheat your oven to 400° F. Combine the butter and olive oil in a cast-iron skillet. Sauté the carrot, celery, and onions along with a pinch of salt, until they soften, about 5 to 7 minutes. Add the garlic and sauté for a minute more, until fragrant.
To that add the thyme, Worcestershire (don’t be shy here), potatoes, stock, and another pinch of salt. Bring it all to a simmer and let it bubble away until the potatoes are tender and the stock has reduced to about 1/3 of what it was.
Stir in 1/2 cup cream, turkey, corn, parsley, salt, and pepper then taste to adjust the seasonings.
Top the skillet with the pastry and brush with the remaining 2 tablespoons cream. If you’d like, and I do, sprinkle a bit of flaky salt on top of the pastry. Bake until the pastry is puffed and deeply golden and the mixture below is bubbling away, about 30 to 45 minutes or so.
Let cool slightly before serving. Serve alongside the cranberry chutney.
If you have the energy, tangy and tart cranberry chutney makes a lovely sauce alongside the pie. If not, leftover cranberry sauce dressed up with a bit of ginger, orange zest, and shallot is fine.
For the cranberry chutney:
1 tablespoon oive oil
1 large shallot, minced
2 garlic cloves, minced
12 ounces fresh or frozen cranberries
2 teaspoons minced fresh ginger
1 teaspoon orange zest
1/2 tablespoon cumin seeds
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Add the olive oil and shallot to a small saucepan and cook until wilted and soft. Stir in the garlic and sauté a minute or two more just until fragrant but not browned. Add the cranberries, ginger, orange zest, cumin seeds, sugar, and apple cider vinegar. Bring the whole pot to a simmer and cook until the cranberries pop, about 5 to 7 minutes.
Let this mixture cool. Serve slightly warm or room temperature. Covered and stored in the refrigerator, this chutney keeps for 1 week.