Kyl Haselbauer has 20 years of experience working in fine-dining and modernist kitchens, including Bar Cotto and Anchovies &amp; Olives in Seattle. He is also the owner of Bright Spot, a café and coffee shop in Seattle.

Kyl Haselbauer

Step up your Thanksgiving leftovers with this new take on a pot pie. It’s faster—no need to deal with pie dough, and can even be prepped ahead of time. It’s also lighter than your average pot pie with an amazing savory soufflé topping. It’s not just pot pie. It’s popped pie! The soufflé topping is loaded with cheese and potato purée, making this dish one part pot pie, one part cottage pie, and one hundred percent creative, cozy, and satisfying. It comes out of the oven molten hot, so a short rest is essential (if you don’t want to destroy the roof of your mouth, that is). Just like its sweet dessert counterpart, the potato soufflé will sink slightly as it cools, but it won’t be dense or dry. You’ll end up with a light, fluffy, and flavorful “crust” that will for sure leave everyone asking for a second serving.

Leftover Thanksgiving Turkey Popped Pot Pie