Turkey Pot Pie with Puff Pastry
Transform leftover turkey into a delicious dinner that feels new. Or, make it with shredded roasted or rotisserie chicken for easy anytime comfort food.
Ingredients
- 4 tablespoons butter
- 1 medium white or yellow onion diced
- 1/3 cup flour
- 1 teaspoon ground sage or about 1 tablespoon fresh
- 1 teaspoon dried thyme or about 1 tablespoon fresh
- kosher salt and black pepper
- 2 cups chicken broth
- 1/4 cup heavy cream or half and half
- 10-12 ounces frozen mixed vegetables no need to defrost
- 2 cups leftover turkey
- 1 sheet puff pastry thawed but still cold
- 1 egg
Instructions
- Preheat oven to 400 degrees F.
- Place a medium-large skillet over medium heat and add the butter. After it melts, stir in the chopped onion and cook for 4-5 minutes, until very tender.
- Whisk in the flour, spices, and salt and pepper to taste. (I start with 1/2 teaspoon salt and 15 cranks of pepper.) Cook for about 2 minutes.
- Slowly pour in the broth, then the cream, whisking constantly. The mixture may seem lumpy at first; just keep whisking, and it will even out. Continue to simmer until the mixture bubbles gently, then stir in the turkey and vegetables and cook 2-3 minutes more, until the mixture is slightly thickened.
- Remove skillet from the heat and top with puff pastry. You can roll out the puff pastry sheet on a lightly-floured work surface to make it a bit larger, but don't worry if it doesn't completely reach the edges of your skillet. It should just cover most of the surface.
- Whisk the egg together with about 1 tablespoon of water, and brush the egg mixture lightly across the top of the puff pastry. Cut 2 or 3 slits in the puff pastry to let air escape.
- (Alternatively, you can transfer the turkey mixture to individual ramekins or other oven-proof serving dishes, and top those individually with portions of puff pastry.)
- Bake for 30-35 minutes, until the crust is golden brown and the filling bubbles around the edges.
- Let cool for 10-15 minutes, then slice, serve, and enjoy.
Notes
- Feel free to use fresh veggies instead -- plan on roughly 2 cups, and mix them in shortly after the onion, so they have time to soften, instead of at the end. You can use carrot, celery, leek, fennel, you name it. You can also mix and match, using some fresh veggies and adding in 1/2 cup of frozen peas or frozen corn, for example. It's flexible.
- If your filling and crust come very, very close to the top of your skillet, place it on a rimmed baking sheet and transfer that to the oven. Any drips as it bubbles will go on the baking sheet instead of burning onto the bottom of your oven.
- No oven-safe skillet? No problem! Just transfer the filling to a 9"x9" square baking pan before covering with the puff pastry and proceeding to bake.
Nutrition Estimate
Calories: 490 kcal, Carbohydrates: 33 g, Protein: 21 g, Fat: 31 g, Saturated Fat: 12 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 13 g, Trans Fat: 0.4 g, Cholesterol: 82 mg, Sodium: 259 mg, Potassium: 352 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 2805 IU, Vitamin C: 6 mg, Calcium: 43 mg, Iron: 3 mg
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