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 ⅓ 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 ½ cup or more, or top with decadent squares of Lard Pie Crust instead of puff pastry. Or 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 1-½ 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
- 1 tablespoon olive oil
- ½ 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 ½ cups cooked turkey meat cut into 1-inch cubes
- ⅓ 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 ½-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.