Easy Turkey Pot Pie Recipe
In this Turkey Pot Pie recipe, shredded turkey is combined with a heavenly sauce filled with richness and flavor, vegetables galore and an unforgettable flaky pastry.
Servings: 8 servings
Calories: 581kcal
Ingredients
- 1/2 cup salted butter
- 1 medium onion finely diced
- 1/3 cup all-purpose flour
- 2 1/3 cups turkey or chicken stock
- 2 tablespoons heavy cream
- Salt and pepper to taste
- 10 ounces mixed vegetables
- 3/4 pound shredded turkey seasoned and baked
- 1 package puff pastry
- 1 large egg plus 1 teaspoon water
Instructions
- Preheat oven to 375 degrees.
- Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
- Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
- Whisk in turkey stock and heavy cream.
- Season with salt and pepper to taste.
- Next, add in mixed vegetables and shredded turkey.
- Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and turkey are softened and warmed through.
- Turn off heat and top the filling with full box of puff pastry.
- Brush the top of the puff pastry with egg wash of egg and water.
- Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving.
Notes
Leftovers of the pot pie will last up to 5 days in an airtight container within the refrigerator.
Feel free to use leftover chicken in place of turkey, and any leftover veggies from Thanksgiving dinner in place of the frozen veggies.
Nutrition
Calories: 581kcal | Carbohydrates: 40g | Protein: 19g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 420mg | Potassium: 326mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2259IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 3mg