Chicken or Turkey Pot Pie is one of my favorite ways to use up those Thanksgiving leftovers. This simple recipe uses a puff pastry rather than pie crust, so it’s extra puffy and flaky. The whole family will go crazy for this weeknight dinner.
HOW TO MAKE TURKEY POT PIE
Pot pie gets requested quite a bit for dinners at our house in the fall and winter. This pot pie recipe is super simple to make and is a delicious and inexpensive way to use up chicken or turkey leftovers.
POT PIE FILLING INGREDIENTS AND SUBSTITUTIONS
This chicken or turkey pot pie filling is creamy, flavorful and full of tasty veggies and shredded turkey. Here’s how you do it:
First, grab a large stockpot, heat that over medium to melt some butter or ghee. Toss in some garlic, potatoes, carrots, onion, celery, and thyme to the pot and sauté until the vegetables have softened, for me, that was about 4 minutes.
Next, you’ll add some flour to the vegetables and stir to coat the vegetables evenly in flour. Slowly pour chicken broth over the veggies until the flour has fully dissolved.
Pull the veggie mixture from the heat. Stir in turkey, peas, some greek yogurt and parsley. Season the filling to taste with salt and pepper.
Pour the filling into a 9-inch pie dish. You’re going to need a deeper dish that will hold at least 1.5 qt. Anything smaller and you’ll have a mess on your hands. If you don’t have a deeper pie dish, you can always use a 1.5qt casserole dish.
USING PUFF PASTRY FOR POT PIE CRUST
I know it’s not made from scratch, but I just love the flakey, butter texture of puff pastry on pot pie. Not only is it so quick & easy, but it’s also pretty and tastes great.
Simply allow the pastry to come to just cooler than room temperature. You don’t want it too soft or it will be more difficult to work with.
Gently unfold it and center it on your turkey pot pie dish. If you’re using a round dish, grab a knife or kitchen shears and trim off the extra corners. Then use a fork or even your fingers to press down the sides and crimp the edges of the pastry.
Last, beat and egg and 1 tablespoon of water together and generously brush the top of the pot pie crust with the egg wash. Cut 4 small vents in the center of the crust and get your pie in the oven.
TIPS AND SUBSTITUTIONSIF YOU DON’T LIKE PEAS: If peas aren’t you thing, I hear you. Grab a bag of frozen corn. Better yet, an ear of corn and put it in at the same time you would the peas. PIE CRUST: Pie crust is definitely more economical than puff pastry. If you want to grab one of those, or you have one leftover from those Thanksgiving pies, go for it. Keep an eye one the crust at about the 20-minute mark and make sure the edges aren’t burning. MAKE IT DAIRY FREE: If you can’t handle dairy, use coconut milk or yogurt rather than the greek yogurt.
HOW TO FREEZE, MAKE AHEAD AND STOREFREEZE: I would not suggest freezing a pot pie. While you can find tons in the freezer department, which is proof it can be done, this particular recipe is not meant to be frozen and thawed. MAKE AHEAD: The filling for pot pie can easily be made a day or two ahead. I would recommend reheating it on the stove or in the microwave to just warmed before putting the puff pastry crust on it. Then you can proceed with the recipe as usual. STORAGE: Turkey pot pie will hold up for up to 3 days in the refridgerator, covered tightly with foil. After that, the crust just doesn’t hold up.
WHAT TO SERVE WITH TURKEY POT PIE
SHOP EQUIPMENT USED TO MAKE TURKEY POT PIE
**This blog post contains affiliate links to products that I actually use and that align with my values. See my affiliate disclaimer here.
OTHER WAYS TO USE UP CHICKEN OR TURKEY LEFTOVERS
- Creamy Chicken Stew – a warm and cozy healthy soup.
- Harvest Skillet – sauteed fall veggies and apple in under 30 minutes.
- Cheesy Chicken, Broccoli and Quinoa Casserole – cheesy comfort food.
- Apple Cranberry Chicken Salad – healthy, high protein lunch.
Turkey Pot Pie
What You Need
- 3 tablespoons butter or ghee
- 2 garlic cloves (minced)
- 1 Yukon gold potato (peeled and cut into 1/2-inch pieces)
- 1 medium carrot (1/2-inch pieces)
- 1 small onion (chopped)
- 1 celery stalk (chopped)
- 2 teaspoon fresh thyme leaves (chopped)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 2 cups cooked and shredded turkey or chicken
- 1/2 cup frozen peas1
- 1/2 cup plain greek yogurt2
- 2 tablespoon minced fresh parsley
- salt and pepper
- 1 sheet of puff pastry3
- 1 large egg (beaten)
How to Make It
- Preheat the oven to 375° F.
MAKE THE TURKEY FILLING:
- In a large pot, melt the butter or ghee. Add the garlic, potatoes, carrots, onion, celery, and thyme to the pot and sauté until the vegetables have softened, about 4 minutes.
- Add the flour to the vegetables and stir to coat the vegetables evenly in flour. Slowly stir in chicken broth until the flour has fully dissolved.
- Remove the mixture from the heat. Stir in the turkey, peas, yogurt, and parsley. Season the filling to taste with salt and pepper.
ASSEMBLE AND BAKE:
- Pour the filling into a 9-inch pie dish (a deeper one is best, one that accommodates about 1.5 qt).
- Top with the puff pastry and press the pastry into the edge of the pie dish. Cut away any access and finish the outside edge of the puff pastry by pressing it firmly with a fork. Cut 4-6 vents in the center of the crust.
- Add about 1 tablespoon of water to the beaten egg and brush the top of the crust so that it is generously coated. Sprinkle with a small amount of salt.
- Bake in the preheated oven for 25-30 minutes or until the pastry is crisp and golden.
- If you don’t like peas, substitute fresh or frozen corn kernals. Add them at the same time as the peas would be added.
- Sour cream, coconut milk, or coconut yogurt all make good substitutions for the greek yogurt.
- If you would rather use a pie crust, you can, follow the instructions as provided, just keep an eye on the timing, depending on how thick your crust is, it could take more or less time.