Turkey Pot Pie with Puff Pastry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Cooling time
1 hr
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Total Time
2 hrs 15 mins
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Servings
4
-
Calories
572 kcal
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Course
Main Course
-
Cuisine
International
Turkey Pot Pie with Puff Pastry
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This Turkey Pot Pie with Puff Pastry recipe is a fabulous use of leftover Thanksgiving turkey, but you can also use it with leftover rotisserie chicken, pan-roasted chicken breasts, or Dutch oven pulled chicken. It's easy to make, especially if you buy puff pastry or have leftover rough puff pastry in the freezer.
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Ingredients
- ½ pound puff pastry defrosted
- 2 cups cooked turkey
- 2 tablespoons butter or olive oil
- 1 medium onion chopped
- 2 medium carrots chopped into about ½ inch cubes
- 2 talks celery chopped to about ½ inch
- 2 Yukon gold potatoes chopped into about ½ inch cubes
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- ½ teaspoon ground black pepper
- ½ cup (65 grams) all purpose flour
- 4 cups (32 ounces) chicken broth
- ¼ cup vermouth or white wine
- ¼ cup peas fresh or frozen
- 1 large egg
Instructions
- Heat the oven to 375℉ and defrost your puff pastry if it has been frozen.
- If you are using leftover turkey, pull the turkey off any bones and chop or pull the cooked turkey into bite-sized pieces.
- Heat the oil or butter in a large pot and then cook the chopped onions until they are soft and just starting to brown.
- Add the chopped carrot, celery, and potatoes. Stir and cook for a minute or two. Then add the minced garlic, salt, pepper, and herbs, and stir for a minute.
- Add the flour and stir constantly to coat all of the vegetables and prevent the flour from burning.
- Add the chicken broth and vermouth or white wine. Bring to a boil, then turn down the heat until the liquid is at a simmer and cook until it thickens, stirring occasionally. This should take 5 to 10 minutes or so.
- Add the chopped turkey and the peas, and let the filling cool.
- Dust your countertop lightly with flour, and roll out your puff pastry to about a quarter inch thick. Be careful not to roll over the edge of the dough,which would compress the puff pastry layers together. Roll out or cut your puff pastry into a circle just slightly larger than your pie pan or ramekins.
- Divide the pot pie filling into four large individual ramekins, a 9 inch pie plate, or another serving dish able to accommodate all of the filling.
- Top the turkey pot pie or pies with the puff pastry circle and use a sharp knife to cut a vent in the top. Brush with a slightly beaten egg.
- Bake until the puff pastry turkey pie is a golden brown and the filling is bubbling, about 30 to 40 minutes. Baking the pot pies on top of an old baking sheet can help with clean up if the filling overflows.
Notes
- This recipe will make one large turkey pot pie or four generous turkey pot pies with puff pastry in individual ramekins.
- Try to cut the vegetables into small bite-sized chunks that are about the same size - about half-inch cubes.
- You can also use a cornstarch slurry with 1 tablespoon of cornstarch in quarter cup of water in place of the flour.
- You can also use a cornstarch slurry with
- Sub a tablespoon of lemon juice or apple cider vinegar for the acidity in wine if you prefer.
- This is a perfect recipe for leftover turkey pot pie, but you can also use leftover chicken or poach two chicken breasts in place of leftover turkey. If you are making the pot pie with uncooked turkey or chicken, add it to the pot when you add the broth and braise the meat until cooked through.
- You can make this recipe ahead of time and stop it at several places - best is after making the filling and before topping with puff pastry or even right before baking.
Nutrition Information
Show Details
Calories
572kcal
(29%)
Carbohydrates
48g
(16%)
Protein
32g
(64%)
Fat
26g
(40%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
145mg
(48%)
Sodium
1716mg
(72%)
Potassium
990mg
(28%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
5462IU
(109%)
Vitamin C
22mg
(24%)
Calcium
92mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 48g | 16% |
| Protein | 32g | 64% |
| Fat | 26g | 40% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 145mg | 48% |
| Sodium | 1716mg | 72% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5462IU | 109% |
| Vitamin C | 22mg | 24% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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