Puff Pastry Turkey Pot Pie
User Reviews
4.4
72 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 40 mins
-
Servings
6 servings
-
Calories
1714 kcal
-
Course
Main Course
-
Cuisine
American
Puff Pastry Turkey Pot Pie
Report
This puff pastry turkey pot pie is the perfect way to use up all those turkey holiday leftovers. Packed full of delicious vegetables, homemade gravy, and topped with a buttery flakey puff pastry topping. Plus it's hot and ready on your table in around 90 minutes!
Share:
Ingredients
- ¼ cup unsalted butter
- 1 medium yellow onion peeled and chopped
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 medium sized carrots chopped
- 4 cups shredded leftover turkey
- 2 cups frozen peas
- 2 cups frozen chopped broccoli
- ¼ cup chopped fresh flat-leaf parsley
- 1 sheet frozen puff pastry thawed but still cold
- 1 large egg beaten
Add to Shopping List
Instructions
- Preheat oven to 400 degrees F.
- In a large skillet set over medium-high heat add butter.
- Once the butter is melted add in the yellow onion, fresh thyme, and fresh rosemary.
- Saute until the onion is soft and golden in color.
- Add in the garlic and saute just until fragrant, about 30 seconds.
- Add in the flour and stir to combine.
- Lower the heat to medium and cook until the mixture smells toasted and is golden in color.
- Slowly whisk in chicken stock until the mixture is smooth and the flour is no longer clumpy.
- Whisk in milk and continue to cook until the mixture is thick and will coat the back of a spoon. This can take anywhere from 10-15 minutes.
- Taste, and season with the desired amount of kosher salt and black pepper.
- Add in the carrots and continue cooking just until they start to soften, about 5 minutes.
- Remove from the heat and stir in shredded turkey, frozen peas, chopped frozen broccoli, and parsley. Stir until the frozen broccoli and peas are combined and don't remain in large clumps.
- Pour the filling of the pot pie into a 2-quart dish and top with lightly rolled out puff pastry. You're just looking for the puff pastry to cover the dish and a little overhang is ok.
- Cut 3 slits into the top of the puff pastry. Glaze the top with the beaten egg.
- Bake for 25 minutes and then lower the heat to 350 degrees F and bake for another 35-40 minutes or until the topping is golden brown and crispy. The filling might bubble a bit around the edges and through the top so it's best to bake on a sheet pan so you don't risk any spilling in your hot oven.
- Let cool for about 10 minutes before digging in.
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
1714kcal
(86%)
Carbohydrates
47g
(16%)
Protein
14g
(28%)
Fat
164g
(252%)
Saturated Fat
50g
(250%)
Polyunsaturated Fat
35g
Monounsaturated Fat
71g
Trans Fat
0.3g
Cholesterol
199mg
(66%)
Sodium
746mg
(31%)
Potassium
695mg
(20%)
Fiber
7g
(28%)
Sugar
11g
(22%)
Vitamin A
11363IU
(227%)
Vitamin C
56mg
(62%)
Calcium
128mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1714 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1714kcal | 86% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 164g | 252% |
| Saturated Fat | 50g | 250% |
| Polyunsaturated Fat | 35g | 206% |
| Monounsaturated Fat | 71g | 355% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 199mg | 66% |
| Sodium | 746mg | 31% |
| Potassium | 695mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 11363IU | 227% |
| Vitamin C | 56mg | 62% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
72 reviews
Good
Other Recipes
You'll Also Love
