Follow this easy recipe to make creamy and delicious Turkey Pot Pie with your leftover turkey. A simple mixture of tender turkey chunks and a simple vegetable medley in a creamy, flavorful sauce. All topped with flaky puff pastry instead of a standard pie crust to make preparation even simpler.
Sometimes I think that our family looks forward to turkey sandwiches even more than Thanksgiving dinner (same with Turkey Meatloaf!). But we still seem to end up with a lot of leftover turkey and Turkey Pot Pie is the perfect way to enjoy it!
This is a riff on my Chicken Pot Pie recipe, the main differences are skipping the step on cooking the meat and seasoning with sage instead of thyme because I think that turkey and sage were meant for each other.
Though this Turkey Pot Pie tastes rich and creamy, there is just 1/3 cup of half and half in the whole recipe. If you’d like it to be richer, you can always swap in heavy cream and increase the amount to 1/2 cup or more. And if you want to skip the crust all together, as we sometimes do, just serve the filling in a bowl, aka Turkey Pot Pie Soup (similar to this Chicken Pot Pie Soup).
How to Make Turkey Pot Pie
Step 1: Butter 4 1-1/2 cup baking dishes and set aside. Cook and stir onion in a large saucepan until softened. Stir in remaining vegetables. Add chicken broth and sage; bring to boil. Simmer until vegetables are nearly tender, about 6 minutes.
Step 2: Meanwhile, make a roux by melting butter in a small saucepan and whisking in flour all at once. Cook for 1 to 2 minutes to remove the flour taste.
Step 3: Stir cooked turkey and roux into broth mixture; bring to simmer. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and freshly ground black pepper.
Step 4: Divide mixture among baking dishes and top each with a puff pastry. Bake at 400°F until pastry is puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes and serve!
Turkey Pot Pie Recipe Video
Turkey Pot Pie
- 1 tablespoon olive oil
- 1/2 onion finely chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 medium Yukon Gold potatoes diced
- 3 cups chicken broth
- 2 teaspoons minced fresh sage or 1 teaspoon dry sage
- 4 Tablespoons butter
- 4 Tablespoons flour
- 2 1/2 cups cooked turkey meat cut into 1-inch cubes
- 1/3 cup half and half
- salt and freshly ground black pepper
- 7 ounces all-butter puff pastry divided into 4 equal rectangles or squares sized to fit your baking dishes, also (see recipe notes)
- Preheat oven to 400°F.
- Butter 4, 1 1/2-cup individual casserole or pie dishes and set aside.
- Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add broth and sage; bring to boil. Reduce heat and simmer 6 minutes or until vegetables are nearly tender.
- Meanwhile, make a roux: heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste.
- Add cooked turkey and roux to broth mixture and stir to combine; bring to simmer. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and freshly ground black pepper.
- Divide mixture evenly between 4 prepared dishes. Arrange dishes on a cookie sheet to catch any splatter. Top each dish with a puff pastry square and transfer to oven.
- Bake 25 to 30 minutes, or until pastry is puffy and golden brown. Remove from oven and let cool for 5 minutes before serving.
- Use your favorite all-butter puff pastry or make your own Quick Whole Wheat Puff Pastry.