You catch the smell through the steam vent and suddenly you are starving. That little hiss from the valve makes you think something good's brewing just for you. You feel that pressure build inside the cooker is kinda like your hunger building up, too. It39s dang hard to wait when you know a warm pie is coming your way.
You're standing there, hearing that familiar hiss, smelling the herbs and butter mixing up with turkey and veggies. The sealing ring's working overtime, keeping it all snug so the flavors don39t escape. You kinda remember all those times you had turkey leftovers and nothing exciting to do with '39em.
But not this time. This time you got this whole new way to bring '39em back to life. The pot pies got that flaky top with cozy filling underneath and you just know it39s gonna be a hit. This recipe39s totally your new go-to whenever turkey day39s over or when you find some turkey hiding in the fridge.
The Real Reasons You Will Love This Method
- You39re gonna save tons of time with fast pressure build in the cooker compared to slow stovetop simmering.
- The natural release keeps everything tender and juicy so turkey doesn39t dry out.
- Using pressure cooking means all those herbs and spices really soak into every bite, making flavors pop.
- You don39t gotta babysit this like other recipes. Just set it and let the pressure cooker do the work.
- It39s perfect for making multiple mini pies without heating up your whole kitchen.
Everything You Need Lined Up
- 3 cups red potatoes, cut into 1-inch chunks
- 4 cups leftover turkey, chopped chunky
- 1 ½ cups carrots, sliced
- 1 cup celery, sliced
- 1 heaping cup leeks, thinly sliced
- 3-5 cloves garlic, finely chopped
- Fresh herbs like thyme, rosemary, parsley, plus lemon zest for brightness
- A combo of sherry wine, chicken stock, and half and half for creamy sauce
- Puff pastry and gruyere cheese to top each tiny pie
This list might look long but most stuff is usual cooking staples. The potatoes gotta be firm red ones since they hold their shape better. Then turkey chunks should be decent sized so you bite into turkey, not mush. Leeks add that mellow onion flavor making the filling real cozy. Garlic and herbs give it a punch without too much fuss. You39ll finish with a flaky puff pastry topped with melty gruyere for that wow factor.
The Full Pressure Cooker Journey
First up preheat your oven to 400 degrees because the pies gotta bake till golden at the end. Next, bring water to boil in a big pot to cook the red potatoes until fork tender. Usually about 10 minutes does it just right. Drain them good so they don39t get soggy.
Now, over medium heat in a skillet, saut39 carrots, celery, leeks, and garlic in some olive oil until they soften up. This takes around 8 minutes, just enough to release tasty smells. Toss in your fresh herbs and lemon zest and stir it all good together.
Add your turkey and those cooked potatoes to the skillet. Mix everything so the flavors start marrying up. Season with salt and pepper to taste, then pull out thyme sprigs so they don39t get chewy in your pies.
Divide that turkey and veggie mix into little baking dishes or ramekins. Then you cover each with a round of puff pastry, tucking the edges over a bit so it seals nice. Cut little slits in the pastry tops so steam can sneak out without messing up the crust.
Pop the pies in the oven for about 20 minutes or till puff pastry gets golden brown and puffed. That smell will get you quick. When done, let them cool just a bit cause steam is inside and you don39t wanna burn your tongue.
To get that rich filling, you39re gonna start all this in your pressure cooker making the sauce and filling before the baking. Keep an eye on that valve hiss and feel the pressure build. When time comes, do a slow, natural release so everything stays tender and juicy inside.
Time Savers That Actually Work
- Chop all your veggies and herbs the night before so you just dump and go.
- Use leftover cooked veggies if you got '39em; just skip soft ones that get mushy under pressure.
- Pre-cook the puff pastry rounds and keep '39em chilled till you39re ready to top your pies for no fuss.
- Set your pressure cooker with the sealing ring properly to avoid any valve hiss surprises.
- Use frozen peas added at the end to keep them bright green and fresh without extra chopping.
Your First Taste After the Wait
When you bite into that flaky pastry top you remember why you love comfort food. The crust is buttery and crispy, breaking just right in your mouth. Underneath you get hit with warm, rich filling packed with tender turkey and soft veggies that melt together.
The herbs and zest sneak in with every bite making it fresh but cozy. The sherry and half and half teamed up to create a silky sauce that clings to each chunk. You feel that little zing from the crushed red pepper flakes that keeps things interesting without burning your mouth.
Plus that melty gruyere on top adds a hint of nuttiness you might not expect but totally want. The peas give a tiny pop of sweetness and color so it ain39t just brown and beige all day. This dish kinda wraps you in a warm hug from the inside out.
It39s one of those recipes where you can39t help but smile because leftovers got a whole new life. You feel proud you didn39t just toss turkey in a sandwich again. You made something way tastier and way cooler.
Making It Last All Week Long
After you enjoy these pies, you probably gonna have leftovers or wanna make '39em ahead. No problem there because they keep real well. The best way to hang onto them is in airtight containers in the fridge for up to 3 days.
If you wanna freeze some, wrap each pie tightly in plastic wrap then foil. Pop them in the freezer, and they39ll stay good for around 2 months. When ready, thaw overnight in the fridge before reheating.
To reheat, you can use your oven or toaster oven to keep that crust crispy. Microwave works too if you39re in a rush but the crust might get softer. Heating slow and steady helps keep the filling creamy and the pie tasty.
The FAQ Section You Actually Need
- Can I use different meats instead of turkey? Heck yeah. Chicken or even pork works well with these flavors just keep chunks sized right.
- What if I don39t have puff pastry? Try biscuit dough or pie crust but puff pastry gives that flaky texture hard to beat.
- How do I prevent soggy crust? Make sure to cut slits in the pastry and bake till golden. Also, drain all veggies and poultry well before filling to keep it dry.
- Can I make these pies vegetarian? Yep, swap turkey for mushrooms, squash, or hearty beans and use vegetable stock instead.
- How long should I natural release the pressure cooker? About 10 to 15 minutes works good to make sure everything finishes cooking nice and tender.
- What39s the best way to store leftovers? Use airtight containers in the fridge for up to 3 days or freeze wrapped tight for a couple months.
Mini Leftover Turkey Pot Pies
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 3 cups Red potatoes cut into 1-inch chunks
- 4 cups Leftover turkey chopped chunky
- 1 ½ cups Carrots sliced
- 1 cup Celery sliced
- 1 heaping cup Leeks thinly sliced
- 3-5 cloves Garlic finely chopped
- Fresh herbs like thyme, rosemary, parsley, plus lemon zest
- Sherry wine for creamy sauce
- Chicken stock for creamy sauce
- Half and half for creamy sauce
- Puff pastry to top each pie
- Gruyere cheese to top each pie
Instructions
Instructions
- Preheat oven to 400°F.
- Boil red potatoes in a large pot for about 10 minutes until fork tender. Drain well.
- In a skillet over medium heat, sauté carrots, celery, leeks, and garlic in olive oil for about 8 minutes until softened.
- Add fresh herbs and lemon zest to the cooked vegetables and stir well.
- Add turkey and cooked potatoes to the skillet. Mix everything to combine.
- Season mixture with salt and pepper. Remove herb stems (like thyme sprigs).
- Divide mixture into small ramekins or baking dishes.
- Top each ramekin with puff pastry round, pressing edges to seal. Cut slits in the top for steam to escape.
- Bake in oven for about 20 minutes until pastry is golden and puffed.
- Remove from oven and let cool slightly before serving.
- Prepare the sauce and filling in pressure cooker earlier, using natural release (10-15 minutes) to keep everything tender.
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