Ugh, comfort food. There's something about it that just warms your soul, especially when the weather outside feels like it’s trying to freeze you solid. A few weeks ago, my friend and I braved the chill in Los Angeles to check out this amazing spot downtown called The Farm. It was a crisp 60 degrees (yes, I know, still cold for some), but we were craving something hearty. Their chicken pot pie hit the spot perfectly—especially the mashed potatoes layered at the bottom. Genius, right?
Fast forward to last week, and my husband decided to thaw out the leftover turkey from our freezer. Turns out, we didn’t use it for Thanksgiving because we went with a brined turkey instead. So, we ended up having a mini Thanksgiving dinner on a random Thursday in December. And now, as expected, my fridge is overflowing with turkey leftovers. Talk about perfect timing for another round of comfort food!
That’s when inspiration struck. I thought, why not recreate the pot pie experience from The Farm using our leftover turkey? It would’ve been even easier if we had some leftover mashed potatoes, but alas, they were long gone. Who knew carb lovers could be so efficient?
But hey, no worries if you don’t have leftover turkey or mashed potatoes. You can whip up the mashed potatoes pretty quickly, and you can substitute chicken if you prefer—or even go vegetarian! The beauty of this recipe is its versatility. Just dive in and give it a shot.
Oh man, talk about a cozy meal. Let me walk you through how to make it:
Creamy Mashed Potatoes
- 6 Russet or Yukon Gold potatoes
- 3 tablespoons butter
- 1 ounce cream cheese, softened
- ¼ cup half-and-half or heavy cream
- Salt and pepper to taste
Instructions: Peel, wash, and quarter the potatoes. Simmer them in a pot of water until tender, about 15–20 minutes. Drain them well, then return them to the dry pot over low heat to let the steam escape before adding the butter, cream cheese, and half-and-half. Mash everything together and season with salt and pepper.
Leftover Turkey and Mashed Potato Pot Pie
- 2 pie crusts
- 2 tablespoons butter
- ½ cup finely diced onion
- 2 cups leftover turkey, shredded or diced
- ¼ cup flour
- 2 cups low-sodium chicken or turkey broth
- 1 cup heavy cream
- 1 bag frozen peas and carrots
- 2–3 cups leftover mashed potatoes
- Fresh thyme, chopped
- Salt and pepper to taste
Instructions: Preheat your oven to 400°F. In a skillet, melt the butter over medium heat and sauté the onions until translucent. Add the turkey and stir, then sprinkle flour over the mixture and continue cooking for a couple of minutes while stirring. Slowly pour in the broth and cream, stirring continuously. Toss in the frozen veggies and bring the mixture to a slow boil. Let it simmer until it thickens slightly. Season generously with salt, pepper, and thyme. Taste again and adjust as needed.
Now, layer the mashed potatoes onto the bottom pie crust in a casserole dish. Pour the turkey mixture over the potatoes, then top it with the second pie crust. Press down gently around the edges and cut a few vents in the top to let steam escape. Bake for 30 minutes or until golden brown and bubbly. Let it rest for 15 minutes before digging in.
Trust me, this dish is pure heaven. Enjoy!
Han Yuan red peppercorns
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