Puff Pastry Turkey Pot Pie

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 with your leftovers! It's obsession-worthy!

Course Main Course

Cuisine American

Keyword Leftover Turkey Recipes, Puff Pastry Recipe, Puff Pastry Turkey Pot Pie, Turkey Leftovers Recipes, Turkey Pot Pie

Prep Time 25

Cook Time 25

Total Time 50

Servings people

Calories 610kcal

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.

Notes

*Nutrition facts are automatically calculated.

*Leftovers can be saved, covered, in the fridge for three days.

Nutrition