Description
This Turkey Pot Pie recipe features a savory blend of shredded turkey and mixed vegetables in a rich, creamy sauce, all encased in a golden, flaky puff pastry crust. Perfect for using leftover turkey or creating a comforting meal, this dish combines classic flavors with an easy-to-follow method that results in a hearty, satisfying pot pie.
Ingredients
Scale
Filling
- 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)
Pastry
- 1 package puff pastry
- 1 large egg
- 1 teaspoon water
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the pot pie.
- Cook the onion: In an oven-safe or cast iron skillet over medium heat, melt the salted butter. Add the finely diced onion and cook for 2-3 minutes until it softens and starts to brown, bringing out sweetness and depth of flavor.
- Create the roux: Stir in the all-purpose flour and continue cooking for another 2-3 minutes until the flour browns slightly and the roux forms, thickening the sauce.
- Add liquids: Whisk in the turkey or chicken stock and the heavy cream, ensuring the sauce is smooth and well combined.
- Season and add filling: Season with salt and pepper to taste, then add the mixed vegetables and shredded turkey. Reduce heat to medium-low and cook until the filling thickens, coats the back of a spoon, and the ingredients are warmed through and tender.
- Assemble the pot pie: Turn off the heat and carefully top the filling with the full box of puff pastry, covering the skillet. Mix the egg with water to create an egg wash and brush it over the puff pastry to encourage a golden, shiny crust.
- Bake: Transfer the skillet to the preheated oven and bake for 35-40 minutes until the puff pastry is golden brown and the filling is bubbling underneath.
- Rest and serve: Allow the pot pie to rest for a few minutes after baking to set the filling before slicing and serving.
Notes
- Shredded turkey is combined with a rich and flavorful sauce along with plenty of vegetables, delivering a hearty and comforting meal.
- Using an oven-safe skillet or cast iron pan allows you to cook the filling and bake the pot pie in the same vessel, minimizing cleanup.
- The egg wash helps the puff pastry develop a beautiful golden color and glossy finish.
- This recipe is ideal for leftover turkey or chicken, making it a great way to repurpose cooked poultry.
- Ensure the filling is thick enough to avoid a soggy crust and to provide the perfect consistency when baked.
Nutrition
- Serving Size: 1 serving
- Calories: 581 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 89 mg
