Turkey Pot Pie Recipe

Course Main Course

Cuisine American, Southern

Keyword best-turkey-pot-pie-recipe, turkey-pot-pie-recipe

Prep Time 20

Cook Time 55

Stand time 5

Total Time 1 20

Servings servings

Calories 531kcal

Ingredients

Turkey Pot Pie Filling:
3-4 cups chopped or shredded turkey
1 medium sweet onion finely diced
1 large rib of celery thinly sliced
2 Tbsp olive oil
8 Tbsp unsalted butter divided use
2 medium russet potatoes peeled and cut into 1/2-inch cubes
2 medium garlic cloves minced
1 16 oz package frozen mixed vegetables thawed
2 tsp poultry seasoning
1 1/2 tsp salt divided use
1 1/2 tsp black pepper divided use
1 tsp dried tarragon or thyme
2 Tbsp chopped parsley
Cheese Sauce:
1/3 cup all purpose flour
3 cups low sodium chicken broth or chicken stocks
1 cup light cream
2 cups shredded sharp cheddar cheese
Puff Pastry Crust:
1 sheet frozen puff pastry (1/2 of a 17.3 oz package) thawed per directions
1 large egg beaten with 1 tsp cold water
coarse sea salt (optional)

Instructions

Preheat the oven to 350°F. Brush the bottom and sides of a 13×9-inch baking dish with butter or nonstick cooking spray. Set aside.
To Make the Filling: In a Dutch oven over medium-high heat olive oil and 2 Tbsp butter. Cook onion and celery for 2 minutes or until they begin to soften and brown. Add cubed potatoes, cooking for 5-7 minutes or until fork tender. Add garlic, cooking for 1 minute longer. To the pot add poultry seasoning, 1 tsp salt, 1 tsp black pepper and tarragon. Mix well. (Using a large pot will double as a mixing bowl.)
To Make the Sauce: In a separate medium saucepan melt reserved 6 Tbsp butter over medium heat. Add flour, 1/2 tsp salt and 1/2 tsp black pepper. Whisk until butter is absorbed, then gradually whisk in chicken stock. Bring to a gentle boil then immediately lower the heat and allow to gently bubble for 4-5 minutes. Whisk in cream and once combined, add shredded cheddar cheese. Stir until completely melted then remove from the heat.
To the Dutch oven add turkey, thawed mixed vegetables, cheese sauce and fresh parsley. Mix well to combine then pour into the prepared baking dish
To Prepare the Pastry: Thaw puff pastry per package instructions, then roll out on a lightly floured surface 2-inches larger than the dish. Transfer to dish, rolling edge to form edges of the crust.
Use a sharp knife to cut 1-2 inch slits in the top to vent. Brush the puff pastry with beaten egg wash, then lightly sprinkle with coarse sea salt.
Bake in the preheated oven for 50-60 minutes until puffed and golden brown.
Allow 5 minutes stand time, then serve.

Notes

Protein - You can easily use roasted chicken or rotisserie chicken in place of turkey for this recipe with no other adaptations needed.
Veggies - You can adapt this recipe using your favorite vegetables or leftover vegetables. Frozen mixed vegetables make the process quick and easy. You could use peas and carrots, frozen peas, green beans, corn or any blend of veggies that you enjoy.
Pie Dough - You could adapt the top crust using a classic store-bought pie crust dough or crescent rolls. You could also make a homemade pie crust using my Flaky Pie Crust recipe here.
Potatoes - You could swap out russet potatoes for sweet potatoes.
Cheese - You can swap out cheddar cheese using monterey jack, gruyere or swiss cheese.
Light Cream - You can use heavy cream in place of light cream.
Follow the Package Directions for Thawing the Puff Pastry - Read the instructions for thawing the puff pastry that’s on the package for the best results. You can do this at room temperature or overnight in the refrigerator.
Leave an Overhang of Puff Pastry - Keep in mind that the puff pastry will puff and shrink while baking. Roll it around 2-inches larger than the baking dish and then fold it and crimp as desired.
Cut Slits in the Puff Pastry to Allow Steam to Escape - Don’t skip making a few slits in the puff pastry to allow steam to escape while it bakes.
Cut the Crust Scoop and Serve - This is a rustic pie with only a top crust. To serve it, cut the desired size piece and scoop out with a spoon.
When to Serve Turkey Pot Pie - This dish is perfection using leftover Thanksgiving turkey for family dinners, entertaining, potluck parties or anytime comfort food is on the menu.
Side Dishes to Serve with Pot Pie - Mashed potatoes, rice pilaf, cranberry sauce, salad and warm rolls or bread are all terrific options.

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