Easy Turkey Pot Pie

 In Cooking with KAKE, Dinner, Easy, Manic Mom Meal, Recipes

This recipe is so easy I almost called it “Cheater Pot Pie.” It is a great way to use up leftover turkey. You can make your own gravy or use leftover gravy from Thanksgiving dinner.

I use frozen puff pastry. You can find it in the freezer section by the frozen pie crusts. Pepperidge Farm is the brand I usually buy, but I’ve been told Trader Joes has a frozen puff pastry that is really good too. Follow the instructions on the box for thawing. It is usually better to thaw it in the refrigerator overnight, but I’ve been known to just pull it from the freezer and let it sit on the counter for half an hour.

I used to place the puff pastry on the filling in a casserole dish, but I found that the bottom would get soggy so I started baking the puff pastry separately. I cut it into squares and brush it with egg wash. Before I put it in the oven I sprinkle it with flake sea salt (like Maldon.) It gives the pastry a little crunch and a little salty kick that is irresistible.

Easy Turkey Pot Pie

1 Sheet Frozen Puff Pastry (1/2 of a 17.5 oz box, ) Thawed and ready to bake.

1 egg

1 teaspoon water

1 teaspoon Flake Salt (optional)

4 Tablespoons Unsalted Butter

4 Tablespoons All Purpose Flour

3 Cups Broth (I have used turkey, chicken or vegetable broth.)

Salt to taste (This will depend on the salt level of the broth. I used homemade turkey broth and added 1 teaspoon of salt. I would start with just 1/4 teaspoon and increase as needed.)

1/2 teaspoon Ground Black Pepper

1 teaspoon Dried Thyme

2 Cups Cooked Turkey Meat

1 12 oz bag Frozen Mixed Vegetables



Pre-Heat the oven to the instructions on the puff pastry box. If using Pepperidge Farm puff pastry, heat oven to 400 degrees. Cut the puff pastry into serving size squares and place on a parchment-lined baking sheet. Mix the egg and water with a fork until well combined. Using a pastry brush, brush  a thin layer of the egg mixture on top of the puff pastry squares. Sprinkle the pastry with 1 teaspoon of flake salt (optional.)

Bake the puff pastry according to package directions 13-15 minutes until puffed and dark golden brown.

Meanwhile, melt the butter in a large skillet over medium-high heat. Sprinkle the flour on top of the melted butter and stir well with a flat whisk. Let cook 2-3 minutes, then slowly add the broth. Stir well as you add the broth to form a gravy. Add pepper and thyme and taste for salt. Add salt gradually to taste. Add the cooked turkey meat and veggies and bring to a gentle simmer. Reduce heat to low.

When the puff pastry is deep brown, remove from oven and set aside.

Serve the meat and veggie mixture in a bowl topped with a square of puff pastry.

***Note*** If you have leftover gravy, you can use 3 cups of leftover gravy in place of the butter, flour and broth. Heat the gravy in a skillet and add the thyme, pepper, meat and veggies and top with puff pastry.


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