Servings
Font
Back
0 from 9 votes

Turkey Pot Pie with Puff Pastry

Make Turkey Pot Pies with your leftover turkey breast from the holidays! These pies are a delicious way to utilize Thanksgiving leftovers in an interesting way.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 9 servings
Calories: 394 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb. leftover turkey chopped or shredded (about 3 cups)
  • 2-3 medium carrots chopped (1 cup chopped)
  • 2 medium onions chopped (2 cups chopped)
  • 1 lb. sweet potato 1 medium-sized potato
  • 1 ½ cups frozen peas
  • 4 tablespoons extra virgin olive oil
  • 5 tablespoons all-purpose flour
  • 3 ½ cups vegetable stock
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • 1 teaspoon Mural of Flavor
  • ½ teaspoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 sheet puff pastry defrosted enough to slice

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a large baking sheet with a nonstick baking mat or parchment paper, and set aside.
  2. If making individual servings, butter or spray 8 ramekins with nonstick baking spray. If baking in the Dutch oven, don't fret about this part! If making a casserole, choose a casserole dish or an oven-safe Dutch oven/braising pan to cook your pot pie in.
  3. Heat a large stockpot full of water over high heat. Salt the water.
  4. Chop/shred the turkey. Peel the carrots and sweet potato. Chop the onion, sweet potato and carrots.
  5. Place the chopped carrots, onions and sweet potato in a large pot of boiling water. Cook until tender, about 8 minutes, then add in the frozen peas. Cook for an addition 1-2 minutes.
  6. Drain the vegetables in a colander and set aside.
  7. In a large Dutch oven over medium heat, heat the olive oil, then add the flour. Whisk constantly until the mixture is golden brown, forming a blonde roux.
  8. Pour in the stock, and stir until the mixture begins thickening, about 4-5 minutes.
  9. When the mixture has thickened, pour in the milk and cream. Season with the poultry seasoning, as well as the salt and pepper, and continue to stir. Taste and add extra seasonings, if need be.
  10. When the sauce is thick enough to coat the back of a spoon, add the chopped turkey and the vegetables.
  11. Pour the filling into the prepared ramekins (if doing the individual serving situation), place them on a baking sheet and bake for 30 minutes, or until bubbly and golden brown on the top. OR bake the pot pie in the Dutch oven uncovered.
  12. As the pot pie bakes, cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
  13. Bake the Puff Pastry for 15-20 minutes or until the tops are golden brown.
  14. Once all ingredients are cooked, top the individual pot pies with a square of Puff Pastry and enjoy!

Notes

  • This recipe was originally made dairy free. It has since been updated to include the ingredients we use on a regular basis in our home. That said, if you eat a dairy free diet, replace the milk with almond milk (or another unsweetened nut milk) and use coconut cream in place of the heavy cream in the ingredients above.
  • You can bake this recipe in your Dutch oven (or a casserole dish) or individual ramekins. Since I'm a busy mama, when I was rephotographing this old recipe, I decided to make it easy on myself and skipped the individual servings. Do whatever works best for you!
  • The potatoes should boil with the rest of the veggies. The green beans, corn and spinach should be added to cook with the frozen peas at the end.
  • Store the pot pie separately from the Puff Pastry, if you have leftovers. The pot pies should be covered and refrigerated. The pastry should be covered and left at room temperature. It will become mushy in the fridge.
  • Golden or white potatoes
  • Frozen or fresh green beans
  • Frozen or fresh corn
  • Frozen or fresh spinach
  • You can use dark meat or white meat turkey in this recipe! Heck, you can even use chicken if that's what you've got on hand.
  • Vary the ingredients based on what you've got on hand and what your family likes to eat. You could swap the sweet potato for a russet potato if you like white potatoes more. Skip the peas and use green beans if that's more your jam. I've also added fresh spinach to this recipe, as well as additional onions, carrots and even celery because we love a good veggie-packed pot pie.

Nutrition Information

Serving 1serving Calories 394kcal (20%) Carbohydrates 30g (10%) Protein 21g (42%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 11g Cholesterol 66mg (22%) Sodium 546mg (23%) Fiber 6g (24%) Sugar 9g (18%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 394

% Daily Value*

Serving 1serving
Calories 394kcal 20%
Carbohydrates 30g 10%
Protein 21g 42%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 11g 65%
Cholesterol 66mg 22%
Sodium 546mg 23%
Fiber 6g 24%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.