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Ultimate Turkey Pot Pie

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When it's chilly out I crave Turkey Pot Pie. In this recipe; carrots, celery and onion are cooked until tender, and mixed with leftover turkey and diced potatoes in a creamy gravy. Topped with a flaky puff pastry, makes this turkey pot pie the ultimate comfort food.
Course Mains & Entrees
Cuisine American
Keyword skillet, Thanksgiving leftovers, turkey
Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 35 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 558
Author Laurie McNamara

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1/2 cup carrots sliced into halfmoons
  • 1/2 cup sliced celery
  • 1 teaspoon chopped fresh thyme
  • 5 tablespoons all-purpose flour
  • 2 cups turkey broth or stock or low-sodium chicken broth
  • cups half and half
  • 2 cups chopped leftover turkey
  • cups diced cooked leftover potatoes
  • kosher salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 1 tablespoon half & half
  • 1 sheet frozen puff pastry

Instructions

  • Melt the butter with the olive oil in a skillet on medium-low heat. Add in the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.
  • Once the vegetables are tender add in the chopped thyme and cook 1 minute. Sprinkle in the flour, stir until absorbed and then cook for 1 minute.
  • Stir while pouring in the turkey broth and half and half. Increase the heat under the pan to medium, and stir until thickened, resembling graving.
  • Add in the chopped turkey and diced potatoes, stir and season with kosher salt to taste and black pepper.
  • Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes while the puff pastry thaws.
  • Preheat your oven to 400℉ (or 200℃).
  • In a small bowl, beat the egg with 1 tablespoon of half & half and brush the top edge of the skillet with the egg wash.
  • Once the puff pastry thaws --it should be cold and not sticky-- on a lightly floured surface gently roll out the puff pastry a little so the corners hang slightly over the skillet.
  • Quickly brush with the egg wash before using a knife to make slits in the top of the puff pastry. Slide the skillet on the middle rack of your preheated oven. Place the skillet on a rimmed sheet pan to catch any spills and bake for 20 to 25 minutes or until the top is deeply golden and the filling is bubbling.
  • Let cool a few minutes before serving.

Nutrition

Serving: 1serving | Calories: 558kcal | Carbohydrates: 39g | Protein: 16g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 483mg | Potassium: 583mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2359IU | Vitamin C: 20mg | Calcium: 108mg | Iron: 3mg