When it comes to comfort food, few dishes can rival the warm and satisfying flavors of a homemade turkey pot pie with puff pastry. This classic dish is a perfect way to use leftover Thanksgiving turkey or to simply enjoy the savory goodness of tender turkey, flavorful vegetables, and a rich, creamy sauce, all encased in a buttery, flaky crust. Get ready to indulge in this ultimate comfort food that will leave you longing for seconds.
To make a scrumptious turkey pot pie, gather the following key ingredients:
- Turkey: Use cooked turkey meat, either roasted or leftover from a previous meal. Shred or chop it into bite-sized pieces.
- Vegetables: A medley of vegetables adds color, texture, and flavor to the pot pie. Common choices include carrots, peas, corn, celery, and onions. Feel free to customize the vegetable selection based on your preferences.
- Butter and Flour: These ingredients form the base of the creamy sauce, known as the roux, which thickens the filling.
- Chicken or Turkey Broth: Broth provides the essential savory flavor to the sauce. Opt for homemade broth or a high-quality store-bought version.
- Herbs and Seasonings: Add depth to the filling with herbs such as thyme and parsley. Salt, pepper, and garlic powder are also important for seasoning.
- Pie Crust: Opt for a pre-made store-bought crust or make your own from scratch using flour, butter, salt, and ice-cold water.
Here are a few serving suggestions to enhance your turkey pot pie experience:
- Pair with a Fresh Salad: Serve a crisp green salad or a tangy coleslaw on the side to complement the rich flavors of the pot pie.
- Leftover Cranberry Sauce: If you have leftover cranberry sauce from Thanksgiving, it makes a delightful accompaniment to the savory pot pie, adding a touch of sweetness and tanginess.
- Homemade Gravy: Drizzle some warm homemade turkey gravy over the pot pie for an extra layer of flavor and indulgence.
- Leftover Mashed Potatoes: Serve the pot pie alongside a scoop of leftover
Turkey pot pie is the epitome of comfort food, combining tender turkey, flavorful vegetables, and a creamy sauce, all wrapped in a flaky crust. Whether you’re using leftover Thanksgiving turkey or preparing it from scratch, this classic dish is sure to warm your heart and delight your taste buds. So, gather your ingredients, embrace the cozy vibes, and indulge in the ultimate comfort of a homemade turkey pot pie. Enjoy!
Turkey Pot Pie
- 4-6 cups diced turkey pre-cooked
- 3 tablespoons Olive Oil
- Kosher Salt
- freshly ground black pepper
- garlic powder
- celery salt
- 5 cups Chicken Stock preferably homemade
- 8 tablespoons Unsalted Butter
- 1 medium Yellow Onion chopped
- 3 Garlic cloves minced
- 3 stalks Celery diced
- 1/3 cup All-Purpose Flour
- 1/2 cup Heavy Cream
- 1/3 cup cognac or brandy optional
- 2 cups Medium-Diced Carrots 4 carrots
- 1 10-ounce package Peas (frozen, 2 cups, not defrosted)
- 1 ½ cups Small Whole Onions frozen, not defrosted
- ½ cup Fresh Parsley minced
- 1 Tbsp. Fresh thyme minced
- 1 sheet Puff Pastry frozen, defrosted in the fridge
- 1 Egg Mixed with 1 tablespoon water, for egg wash
- Preheat the oven to 375 degrees.
- Dice the turkey into ¾ inch cubes. You should have between 4 to 6 cups of diced turkey.
- In a small saucepan, heat the chicken stock until steaming. In a large pot or Dutch oven, melt the butter and sauté the onions, carrots, celery, and garlic over medium heat for 5 minutes, until translucent. Deglaze with cognac and cook for 2-3 minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock mixture and simmer over low heat for one minute, stirring constantly, until thick. Add 2 teaspoons salt, ½ teaspoon pepper, and the cream. Stir in the turkey, peas, onions, thyme and parsley. Taste and add any additional seasonings to your taste. Spoon into a rectangular baking dish and place the dish on a sheet pan lined with aluminum foil.
- Unfold a sheet of puff pastry on top of the turkey and vegetable mixture and cut the pastry to fit the dish. Cut 3 slits in the pastry to allow steam to escape. Brush the pastry with the egg wash and bake for 30 to 40 minutes, until the pastry is browned and the stew is bubbly and hot. Serve hot.