Description
Turkey Pot Pie is a cozy, golden-topped classic that turns leftover holiday turkey into a creamy, veggie-packed comfort meal, perfect for next-day quick breakfast slices, easy dinner nights, leftover breakfast ideas, and anyone hunting for comforting food ideas and dinner ideas that still feel like an easy recipe and even a surprisingly satisfying healthy snack.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1/3 cup all-purpose flour
2 1/2 cups chicken or turkey broth
1 cup whole milk or half-and-half
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 tablespoon chopped fresh parsley, plus more for garnish
1/2 teaspoon fine sea salt, or to taste
1/2 teaspoon freshly ground black pepper
3 cups cooked turkey, shredded or diced
1 cup frozen peas
1 cup frozen corn kernels
1 sheet puff pastry, thawed
1 large egg, beaten with 1 teaspoon water for egg wash
Instructions
1. Step 1: Preheat the oven to 400°F (200°C) and butter a 9-inch deep-dish pie plate.
2. Step 2: Melt the butter in a large skillet over medium heat and sauté the onion, carrots, and celery until softened, about 6 to 8 minutes.
3. Step 3: Stir in the garlic and cook just until fragrant, about 30 seconds.
4. Step 4: Sprinkle the flour over the vegetables, stirring constantly for 1 to 2 minutes to cook off the raw flour taste.
5. Step 5: Slowly whisk in the broth and then the milk, stirring until the mixture is thick, smooth, and bubbling.
6. Step 6: Season the sauce with thyme, parsley, salt, and pepper, then fold in the turkey, peas, and corn.
7. Step 7: Transfer the filling to the prepared pie dish and smooth the top.
8. Step 8: Lay the puff pastry over the filling, trim and crimp the edges, and cut a few slits in the top to vent steam.
9. Step 9: Brush the pastry with the beaten egg wash.
10. Step 10: Bake for 30 to 35 minutes, or until the crust is deeply golden and the filling is bubbling around the edges.
11. Step 11: Let the turkey pot pie rest for 10 minutes before serving so the filling can thicken slightly.
Notes
For a richer filling, use half-and-half instead of milk.
You can substitute cooked chicken for the turkey if that’s what you have on hand.
Place the pie dish on a rimmed baking sheet to catch any bubbly overflow and keep your oven clean.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 pie
- Calories: 550
- Sugar: 6
- Sodium: 900
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 22
- Cholesterol: 120
Keywords: turkey pot pie, leftover turkey, easy dinner, dinner ideas, comfort food, easy recipe