Turkey Pot Pie with Puff Pastry Crust

Name: Turkey Pot Pie with Puff Pastry Crust
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 17.3 oz package Puff Pastry; ¼ cup butter; 1 cup carrots; 1 cup onions; 1 cup celery; 1 cup sweet potatoes; 1 cup apples; 3 cloves garlic; 1/3 cup flour; 2 cups chicken broth; 1 tsp dried sage; 1 tsp dried thyme; ½ tsp kosher salt; ½ tsp ground black pepper; 2 cups cooked turkey; 1 egg; 1 tbsp water

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 20 mins
Servings
4 people
Calories
990 kcal
Course
Main Course
Cuisine
American

Turkey Pot Pie with Puff Pastry Crust

Lukas Jenkins

Report

Turkey Pot Pie with Puff Pastry Crust is a delicious comfort food recipe anytime of the year, but is perfect for using up leftover turkey from Thanksgiving!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

17.3 oz package Puff Pastry 2 sheets - thawed
¼ cup butter
1 cup carrots peeled & chopped
1 cup onions diced
1 cup celery chopped
1 cup sweet potatoes diced
1 cup apples diced
3 cloves garlic minced
1/3 cup flour
2 cups chicken broth
1 tsp dried sage
1 tsp dried thyme
½ tsp kosher salt
½ tsp ground black pepper
2 cups cooked turkey diced
1 egg
1 tbsp water

Add to Shopping List

Instructions

Preheat the oven to 400°F.
Unfold 1 puff pastry sheet on a lightly floured surface.
Roll the pastry sheet into a 12-inch square.
Press the pastry into an 8 inch x 8 inch square casserole dish.
Trim the excess pastry. Prick the pastry thoroughly with a fork.
Place aluminum foil onto the surface of the pastry.
Place in the oven and bake for 25 minutes.
Remove from the oven and remove the aluminum foil.
While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery, sweet potatoes and apples, cook for 5-6 minutes.
Add the garlic and cook for an additional minute.
Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
Add the sage, thyme, kosher salt and black pepper. Add the turkey and stir to combine.
Once almost all of the liquid is cooked down, remove the skillet from the heat.
Spoon the turkey mixture into the already cooked puff pastry in the casserole dish.
Unfold the remaining pastry sheet on a lightly floured surface.
Cut the pastry sheet into 6 equal strips.
Weave the strips of puff pastry over the turkey pot pie filling. Trim any excess pastry.
Whisk together the egg and 1 tbsp water, then brush the egg wash over the pastry strips.
Place in the oven and bake for 40-45 minutes.
Allow to cool for at least 10 minutes before slicing and serving.

Nutrition Information

Show Details

Serving 4serving Calories 990kcal (50%) Carbohydrates 83g (28%) Protein 24g (48%) Fat 62g (95%) Saturated Fat 20g (100%) Cholesterol 107mg (36%) Sodium 1262mg (53%) Potassium 687mg (20%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 10635mg (213%) Vitamin C 16.8mg (19%) Calcium 86mg (9%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 990 kcal

% Daily Value*

Serving	4serving
Calories	990kcal	50%
Carbohydrates	83g	28%
Protein	24g	48%
Fat	62g	95%
Saturated Fat	20g	100%
Cholesterol	107mg	36%
Sodium	1262mg	53%
Potassium	687mg	15%
Fiber	6g	24%
Sugar	9g	18%
Vitamin A	10635mg	213%
Vitamin C	16.8mg	19%
Calcium	86mg	9%
Iron	5.3mg	29%