0 from 9 votes
Turkey Pot Pie
A flaky pastry puff and creamy filling full of leftover turkey and vegetables makes this pie delicious and easy to make!
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6
Calories: 615 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 3 c. leftover turkey
- 2 c. chicken broth
- ¾ c. buttermilk
- 3 Tbsp butter
- 4 sprig thyme
- 4 cloves garlic minced
- 2 tsp pepper
- 1 ½ Tbsp water
- 2 Tbsp cornstarch
- 12 oz bag frozen peas and carrots
- 10 oz bag frozen corn
- 1 puff pastry sheet
- 2 tbsp milk
- 1/2 tsp garlic salt
Instructions
- Preheat oven to 400 degrees F.
- Remove frozen vegetables from the freezer and allow to thaw at least 10 minutes.
- While vegetables are thawing, shred cooked or leftover turkey and set aside.
- Add broth, buttermilk, butter, thyme, garlic and pepper to an oven safe skillet (we used cast iron) and bring to a boil.
- Mix water with cornstarch and add to the skillet. Cook an additional 4 minutes on medium high and remove from heat.
- Add peas, carrots, corn, and turkey to the skillet. Stir to combine.
- Unroll the puff pastry sheet onto a cutting board lightly dusted with flour. Using a rolling pin, roll out dough 12”
- Place puff pastry atop oven safe skillet. Fold extra dough at the edges and crimp using a fork. Cut 4-5 slits in the center
- Brush pastry with milk and sprinkle with garlic salt.
- Cover with foil. Place into the oven on the center rack and bake for 35 minutes. Remove foil. Bake for an additional 20 minutes, or until the crust is lightly golden. Let stand for 10 minutes before serving
Cup of Yum
Notes
- Any leftovers will keep in the refrigerator for a few days. The crust will soften as it sits but it will still be delicious!
- The easiest way to reheat the leftovers is in the microwave. Just keep in mind that the puff pastry won’t be as flaky when it’s reheated.
- Yes! My slow cooker shredded chicken works great. Or use a rotisserie chicken to make it easy!
- You can sub fresh vegetables but they will take longer to cook than frozen ones. I don’t recommend using canned veggies because they will overcook and end up a little mushy.
Nutrition Information
Calories
615kcal
(31%)
Carbohydrates
40g
(13%)
Protein
42g
(84%)
Fat
32g
(49%)
Saturated Fat
11g
(55%)
Cholesterol
148mg
(49%)
Sodium
1417mg
(59%)
Potassium
648mg
(19%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
5823IU
(116%)
Vitamin C
16mg
(18%)
Calcium
92mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 615
% Daily Value*
| Calories | 615kcal | 31% |
| Carbohydrates | 40g | 13% |
| Protein | 42g | 84% |
| Fat | 32g | 49% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 148mg | 49% |
| Sodium | 1417mg | 59% |
| Potassium | 648mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 5823IU | 116% |
| Vitamin C | 16mg | 18% |
| Calcium | 92mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.