Leftover Turkey Pot Pie - West Side Beef
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Leftover Turkey Pot Pie

This dish freezes down very well! Perfect to pack away for that busy weeknight meal next month!


  • 2 large red onions, chopped
  • 5 garlic cloves, minced
  • 1 zucchini, chopped
  • 2 carrots, chopped
  • 4 celery ribs, chopped
  • 1 red bell pepper, chopped
  •  2 parsnips, chopped
  • Any additional leftover veggies
  • 1 TBSP sage, finely chopped
  • 1 tsp oregano
  • 1 tsp parsley
  • 2 tbsp canola oil
  •  3 cups leftover gravy
  • Salt & pepper to taste
  • 12- 14 oz West Side Beef turkey (leftover & pre-cooked)
  • 1 sheet of puff pastry, rolled out to 12 x 12 inches
  • 1 West Side Beef Free Range egg, beaten


  1. In a  cast-iron skillet or dutch oven, add oil and all veggies, garlic, and herbs. Cook until the veggies soften.
  2. Meanwhile, preheat oven to 350°F. add leftover turkey to the same skillet. Cook for 5 minutes. Add gravy and simmer for 10 – 15 minutes.
  3. Top with puff pastry, trimming any excess and creating 3 slits in the crust to vent. Add egg wash to the crust and place the skillet in the oven.
  4. Bake for 30 – 35 minutes or until the crust is golden and gravy is bubbling. Remove from the oven and allow to cool slightly before serving.

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