Turkey Pot Pie with Puff Pastry
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0.0
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
35 mins
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Servings
4
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Calories
621 kcal
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Course
Main Course
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Cuisine
American
Turkey Pot Pie with Puff Pastry
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Turn leftover turkey into a comforting, flavorful pot pie. This easy turkey pot pie recipe features a creamy filling with tender turkey, colorful veggies, and a flaky puff pastry crust.
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Ingredients
- 2 tablespoon butter
- 1 onion diced
- 1 clove garlic minced
- 1 carrot diced
- ½ red pepper diced
- 1 talk celery diced
- ½ cup frozen corn
- ⅔ cup frozen peas
- ⅓ cup flour
- 1 ¾ cup chicken broth
- 2 cups cooked turkey
- 1 heet puff pastry thawed
- fresh thyme or 1 teaspoon dried thyme
- salt and pepper to taste
- egg optional
Instructions
- Preheat the oven to 375 degrees F. Spray one large baking dish or four 10-ounce ramekins with cooking spray.
- Dice the onion, carrot, red pepper, and celery. Mince the garlic. Dice the turkey into bite-size pieces.
- Melt the butter on low heat in a skillet or Dutch oven. Add the onion, garlic, carrot, red pepper, and celery, and saute for 2-3 minutes. Then add the corn and peas and cook for 2 more minutes.
- Stir in the flour and cook for about 1 minute. Gradually pour in the broth, stirring to mix. Cook until the mixture thickens and starts to bubble.
- Add the turkey and the thyme. Add salt and pepper to taste.
- Spoon the filling into the ramekins or baking dishes. If using individual ramekins, cut the puff pastry into quarters. Top the pot pie filling with the puff pastry. If desired, beat an egg and brush the puff pastry with the egg. Cut slits in the dough to let the steam escape.
- Bake until the pastry is golden brown, about 20 minutes. Let the pot pies cool for 10 minutes before serving.
Notes
- Puff pastry is delicate and can easily become tough if overworked. Handle it as little as possible.
- Brush the top of your puff pastry with a beaten egg before baking for a shiny, golden-brown crust. This simple step will give your pot pie a professional-looking finish.
- You can make the pot pie filling ahead of time and store it in the fridge for up to 24 hours before baking. To prevent the puff pastry from getting soggy, keep it separate from the filling until you're ready to bake. When ready to bake, simply top the filling with the puff pastry and proceed with the recipe.
- This recipe is also great with leftover chicken.
- Vary the veggies and use whatever you have available. Green beans, broccoli, or zucchini are all delicious additions.
- Puff pastry is delicate and can easily become tough if overworked. Handle it as little as possible.
- Brush the top of your puff pastry with a beaten egg before baking for a shiny, golden-brown crust. This simple step will give your pot pie a professional-looking finish.
- You can make the pot pie filling ahead of time and store it in the fridge for up to 24 hours before baking. To prevent the puff pastry from getting soggy, keep it separate from the filling until you're ready to bake. When ready to bake, simply top the filling with the puff pastry and proceed with the recipe.
- This recipe is also great with leftover chicken.
- Vary the veggies and use whatever you have available. Green beans, broccoli, or zucchini are all delicious additions.
Nutrition Information
Show Details
Calories
621kcal
(31%)
Carbohydrates
52g
(17%)
Protein
26g
(52%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
5g
Monounsaturated Fat
16g
Trans Fat
0.3g
Cholesterol
75mg
(25%)
Sodium
1664mg
(69%)
Potassium
777mg
(22%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
3422IU
(68%)
Vitamin C
34mg
(38%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 26g | 52% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 75mg | 25% |
| Sodium | 1664mg | 69% |
| Potassium | 777mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 3422IU | 68% |
| Vitamin C | 34mg | 38% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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