Leftover Turkey or Chicken Pasties
Transform your holiday leftovers into golden, flaky perfection with these irresistible Leftover Turkey or Chicken Pasties! This comforting recipe repurposes shredded turkey or chicken, tender potatoes, diced carrots, and sweet peas into a savory filling coated in a rich, thyme-scented sauce. Encased in buttery pie dough and baked to golden crispness, these hand-held pies are as convenient as they are delicious. Perfect for quick meals, lunchbox snacks, or cozy weeknight dinners, this recipe makes great use of what’s already in your kitchen. With just 20 minutes of prep time and a short bake, these pasties are the ideal way to breathe new life into your leftovers!
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Recipe Information
Ingredients
- 2 cups Cooked turkey or chicken (shredded or diced)
- 1 cup Potatoes (peeled and diced small)
- 1 cup Carrots (peeled and diced small)
- 0.5 cup Frozen peas
- 1 small Onion (finely chopped)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 0.5 cup Chicken or turkey stock
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Fresh thyme (optional)
- 2 sheets Pre-made pie dough
- 1 Egg (for egg wash)
- 1 teaspoon Water (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small saucepan, boil the diced potatoes and carrots in salted water for 5-7 minutes, or until slightly tender but not fully cooked. Drain and set aside.
In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Sprinkle the flour over the onions and stir to combine, cooking for 1 minute to remove the raw flour taste.
Gradually pour in the chicken or turkey stock, stirring continuously until a thick sauce forms.
Add the cooked potatoes, carrots, frozen peas, shredded turkey or chicken, salt, pepper, and thyme (if using) to the skillet. Stir to coat everything in the sauce and then remove from heat. Let the filling cool slightly.
Roll out the pre-made pie dough on a lightly floured surface. Use a bowl or large cutter (about 6 inches in diameter) to cut out circles of dough.
Spoon a portion of the filling onto one half of each circle, leaving a small border around the edge.
Fold the dough over the filling to create a half-moon shape. Press the edges together with a fork to seal.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the egg wash over the top of each pasty.
Place the pasties on the prepared baking sheet and bake in the preheated oven for 20-25 minutes, or until golden brown and crisp.
Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 69.6 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.5 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 790 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
