Turkey Pot Pie

5 from 8 votes

An easy recipe for Turkey Pot Pie with mixed vegetables and puff pastry! A perfect way to enjoy leftover turkey!

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Cuisine: American

Keyword: comfort food, light, meal planning, Thanksgiving

Servings: people

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.

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