The Joy of Thanksgiving Leftovers
One of the best parts of Thanksgiving is the leftovers. After all that cooking and feasting on the big day, it’s incredibly satisfying to give the leftovers new life. Getting creative with the leftovers stretches your time and money invested in that giant turkey and all the fixings. The possibilities are endless – sandwiches, casseroles, soups, salads, and more. It’s fun to discover new ways to enjoy the familiar comforting flavors. The turkey tarragon pot pie puts a sophisticated spin on the leftovers that still evokes the spirit of Thanksgiving.
Why Choose Turkey Tarragon Pot Pie?
Fresh tarragon has a distinctive bittersweet, anise-like flavor that pairs amazingly with poultry. Combining tarragon with white wine gives this pot pie a bistro flair. The tarragon’s peppery notes cut through the richness of the turkey and velvety sauce. Its light flavor won’t overshadow or compete with the other ingredients. If new to cooking with tarragon, this pot pie is a foolproof introduction to a herb that will likely become a new favorite.
How To Make Turkey Tarragon Pot Pie?
Key Ingredients and Their Roles
- Turkey – The leftover cooked turkey, whether white or dark meat, provides hearty protein and savory flavor.
- Tarragon – The star herb that adds unique anise aroma. Use fresh for the best flavor.
- White wine – A dry wine like Pinot Grigio adds acidity and complexity. Avoid oaky Chardonnay.
- Onion and celery – Classical aromatic veggies for savory depth.
- Flour and butter – Create the velvety sauce base when combined into a roux.
- Stock – Chicken or turkey stock builds additional flavor.
- Pie crust – Delivery vehicle for the filling. Opt for flaky homemade or puff pastry.
Key Ingredients and Their Roles
- Turkey – The leftover cooked turkey, whether white or dark meat, provides hearty protein and savory flavor.
- Tarragon – The star herb that adds unique anise aroma. Use fresh for the best flavor.
- White wine – A dry wine like Pinot Grigio adds acidity and complexity. Avoid oaky Chardonnay.
- Onion and celery – Classical aromatic veggies for savory depth.
- Flour and butter – Create the velvety sauce base when combined into a roux.
- Stock – Chicken or turkey stock builds additional flavor.
- Pie crust – Delivery vehicle for the filling. Opt for flaky homemade or puff pastry.
Preparing the Perfect Crust
A fork-tender homemade crust makes this pot pie extra special. Cut cold butter into flour using a food processor or pastry cutter until pea-size crumbs form. Add a touch of vinegar and cold water to bring it together into a dough ball. Let it chill before rolling out. Watch for overworking the dough which causes toughness.
If short on time, store-bought puff pastry yields a beautiful golden flaky crust. Thaw it in the fridge overnight before unrolling the sheet.
For food allergies or preferences, use a gluten-free flour blend, vegan butter, or try a cheese biscuit topping instead.
Mastering the Filling
First, sauté the aromatic veggies – onion, celery, carrots in butter or olive oil. Stir in flour to make a roux, cooking 2-3 minutes. Slowly whisk in chicken stock and white wine, simmering until thickened. Fold in bite-size turkey pieces, peas, tarragon and season with salt, pepper and a pinch of nutmeg for warmth. Taste and adjust seasoning as needed. The filling should be thick enough to mound on the center of the crust without running.
The roux gives the filling has a lush, creamy texture. Its thickening power comes from the starch in the flour swelling from moisture and heat. Getting the proportion of roux to liquid right ensures the ideal velvety outcome.
Vegetarian and Vegan Adaptations
For non-meat-eaters, use your favorite plant-based protein like seitan, tempeh, or sautéed mushrooms in place of the turkey. Up the umami with a splash of soy sauce or miso paste. Hearty vegetables like sweet potato and kale bulk up the filling. To make it vegan, use vegetable broth and vegan butter or olive oil. The possibilities are endless for giving this comforting pot pie a plant-based twist.
Assembling and Baking the Pot Pie
![](https://angelkids.edu.vn/wp-content/uploads/2024/03/Turkey-Tarragon-Pot-Pie.jpg)
Preheat the oven to 425°F. On a floured surface, gently roll out the dough into a large circle about 1⁄4 inch thick. Carefully press it into a deep pie dish, trim edges, and crimp decoratively. Scoop the hot filling into the crust, mounding it slightly in the center. Top with a second pie crust, seal the edges, and cut a few slits for steam vents.Brush with cream or an egg wash for golden color. Bake 35-45 minutes until the crust is browned and filling is bubbling. Allow to rest 10 minutes before slicing into the comforting creation.
Preparing the Perfect Crust
A fork-tender homemade crust makes this pot pie extra special. Cut cold butter into flour using a food processor or pastry cutter until pea-size crumbs form. Add a touch of vinegar and cold water to bring it together into a dough ball. Let it chill before rolling out. Watch for overworking the dough which causes toughness.
If short on time, store-bought puff pastry yields a beautiful golden flaky crust. Thaw it in the fridge overnight before unrolling the sheet.
For food allergies or preferences, use a gluten-free flour blend, vegan butter, or try a cheese biscuit topping instead.
Mastering the Filling
First, sauté the aromatic veggies – onion, celery, carrots in butter or olive oil. Stir in flour to make a roux, cooking 2-3 minutes. Slowly whisk in chicken stock and white wine, simmering until thickened. Fold in bite-size turkey pieces, peas, tarragon and season with salt, pepper and a pinch of nutmeg for warmth. Taste and adjust seasoning as needed. The filling should be thick enough to mound on the center of the crust without running.
The roux gives the filling has a lush, creamy texture. Its thickening power comes from the starch in the flour swelling from moisture and heat. Getting the proportion of roux to liquid right ensures the ideal velvety outcome.
Vegetarian and Vegan Adaptations
For non-meat-eaters, use your favorite plant-based protein like seitan, tempeh, or sautéed mushrooms in place of the turkey. Up the umami with a splash of soy sauce or miso paste. Hearty vegetables like sweet potato and kale bulk up the filling. To make it vegan, use vegetable broth and vegan butter or olive oil. The possibilities are endless for giving this comforting pot pie a plant-based twist.
Assembling and Baking the Pot Pie
Preheat the oven to 425°F. On a floured surface, gently roll out the dough into a large circle about 1⁄4 inch thick. Carefully press it into a deep pie dish, trim edges, and crimp decoratively. Scoop the hot filling into the crust, mounding it slightly in the center. Top with a second pie crust, seal the edges, and cut a few slits for steam vents.Brush with cream or an egg wash for golden color. Bake 35-45 minutes until the crust is browned and filling is bubbling. Allow to rest 10 minutes before slicing into the comforting creation.
Complementing the Pot Pie with Side Dishes
The pot pie is rich, so bright side dishes balance it out beautifully. Some options:
- Green salad with a red wine vinaigrette
- Roasted Brussels sprouts with lemon zest
- Glazed carrots with a hint of orange
- Cranberry relish or chutney
A stiff drink like a Manhattan or glass of Cabernet also stands up to the heft and sophistication of this pot pie.
Exploring Tarragon’s Culinary Versatility
![](https://angelkids.edu.vn/wp-content/uploads/2024/03/Turkey-Tarragon-Pot-Pie-2.jpg)
Beyond this pot pie, tarragon’s unique flavor enhances many dishes across cuisines:
- Béarnaise and tartar sauces
- Fines herbes spice blends
- Salad dressings and pan sauces for fish or chicken
- Tarragon vinegar for pickling
- French cuisine classics like poulet a l’estragon (chicken with tarragon)
Keep a supply of fresh tarragon on hand to elevate home cooking to restaurant elegance.
Creative Uses for Other Thanksgiving Leftovers
Leftover turkey and veggies can star in many handheld snacks and comfort foods:
- Turkey and stuffing sandwiches with cranberry aioli
- Turkey noodle or rice soup with plenty of herbs
- Turkey tetrazzini pasta bake with a crunchy Panko topping
- Turn leftovers into pot pies, frittatas, dumplings, tacos, etc.
Thanksgiving leftovers inspire endless creativity in the kitchen.
Storage and Reheating Tips
Refrigerate leftover pot pie up to 4 days. Reheat individual portions in a 375F oven until hot – the crust will retain its crispiness. Microwave if needed but the crust may get soggy. Freeze pot pie slices for up to 3 months and reheat directly from freezer.
Conclusion: Turkey Tarragon Pot Pie
With its sophisticated flavours and hearty comfort, Turkey Tarragon Pot Pie brings new life to Thanksgiving leftovers. The joy is not just enjoying delicious food but also exercising creativity and resourcefulness. This aromatic pot pie is sure to become a new Thanksgiving tradition. What are your favorite ways to repurpose leftovers into something delicious? Please share your ideas and pot pie success stories.
[rpr-recipe id=2268]
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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