Here's the deal--we all have TONS of leftover turkey after a holiday and there are only so many turkey sandwiches to eat. Try this incredible puff pastry pot pie will elevate your leftovers with an elegant twist! It's obsession-worthy! You really must try this!
Not everyone makes a huge turkey for the holidays, but those of us who do know that you’re typically swimming in leftovers for days and turkey sandwiches seriously lose their appeal after having one (or three).
This recipe is great to switch up the leftover game, or even enjoy just any time of the year.
HOW DO YOU MAKE PUFF PASTRY TURKEY POT PIE
It’s really easy to make this recipe, don’t be intimidated by the ingredients list or the method.
Please use the recipe below for very detailed instructions, because this is just a slight overview with some quick visuals.
First, you’re going to preheat your oven and assemble your pot pie filling. To do this, you’re basically just going to saute all of your ingredients, thicken it up with some flour, and simmer it until it’s nice and thick.
Second, you’re going to divide the mixture between four ramekins or an 8x8 baking dish.
Last, you’re going to cut the puff pastry to fit over your ramekins or baking dish. Then brush with a little thyme-butter, poke a hole or two, and voila! Done!
See? So easy and so not intimidating in the least!
HOW DOES THIS PUFF PASTRY TURKEY POT PIE DIFFER FROM A REGULAR POT PIE?
A typical pot pie is made with a pie crust and this one is made with a puff pastry, which I find to be just a tad more elegant and fun to, not only eat, but look at. They’re just gorgeous!
Look at that flaky crust…
This pot pie doesn’t use heavy cream. It uses white wine and parmesan cheese, making it just ever-so-slightly classier.
DO I HAVE TO USE LEFTOVER TURKEY
You can use any shredded white meat! Yes, you can buy a rotisserie chicken and go ahead and use that.
Or you can cook a few chicken breasts to use specifically for this recipe.
Puff Pastry Turkey Pot Pie
Ingredients
FOR THE POT PIE FILLING
- 3 tbsp butter
- 2 cups frozen mixed vegetables
- 2 russet potatoes peeled, and diced
- 1 yellow onion diced
- 1 shallot minced
- ½ cup mushrooms sliced
- 2 cups cooked turkey shredded
- ¼ cup flour
- ½ cup parmesan cheese grated
- ½ cup dry white wine
- 2 ½ cups broth chicken, turkey, or vegetable
FOR THE PUFF PASTRY
- 1 puff pastry thawed
- 1 tbsp butter melted
- ½ tsp thyme dry or fresh
Instructions
FOR THE POT PIE FILLING
- Preheat your oven to 400ºF.
- In a dutch oven or large pot over medium heat, add the butter, frozen mixed vegetables, onion, shallot, and mushrooms. Saute for 10 minutes.
- Add the shredded turkey and flour. Stir until combined. Slowly add the white wine, and broth. Simmer for ten minutes.
- Turn the heat off. Place the mixture into an 8x8 pan or split equally between 4 ramekins.
FOR THE PUFF PASTRY
- Unwrap the thawed puff pastry, cut and fit onto your baking dish or ramekins. Some hanging over the side is okay, but it really shouldn't be excessive.
- Melt 1 tablespoon of butter and add ½ teaspoon of dry or freshly chopped thyme. Brush the mixture *lightly* over each puff pasty. Poke a couple of holes in the puff pastry to vent.
COOK THE POT PIES
- Place into the oven and bake for 20-25 minutes or until the puff pastry is brown, puffy, and flaky. Serve immediately.
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