Turkey pot pie is one of the tastiest turkey leftover recipes, perfect and easy savory pie with spicy kick. Turkey meat, combined with vegetables in a puff pastry makes a great savory pie!
Are you wondering what to make for Thanksgiving table? Or maybe you have leftover turkey? Well, here is delicious and easy turkey pot pie recipe for your family! Moreover, you can make chicken pot pie, using this easy recipe!
Subscribe and get our FREE eBook!
Join like-minded foodies to get new recipes and updates from us!
Filling for the turkey pot pie
It is highly possible that you will not need to go shopping to get ingredients for this recipe. Especially, if you have frozen puff pastry and leftover turkey. All you have to add are some veggies and greens. I used I fresh carrot, which I chopped, as well as a can of vegetable mix. Half of this mix were corn, 29 % green beans and only 10 % of paprika.
You can regulate the quantities, according of what you have in your pantry. Moreover I love mushrooms in my savory dishes, so this turkey pot pie was no exception. I also added 1 chili to make it more like spicy pie.
How to make turkey pot pie
All the vegetables and leftover turkey chunks are cooked in a pan with milk and flour, to make the mixture thick and let the mushrooms cook through. This delicious mixture, which can be eaten as it is, but will be more delicious, when transferred in the pie crust.
I used defrosted butter yeast puff pastry, with half of which I layered 20 cm / 8 inch round baking pan. Then I put veg & turkey mixture (leaving few tablespoons to eat from the pan, it was irresistible) in the baking pan. Topped with left puff pastry, be sure to pinch the sides of the dough. Also I stabbed the bottom and the top of the pastry with a fork and left few slits with a knife on top to let the steam get away. Also I used egg wash to make it more appealing and brown on top!
Then you need about 20-30 minutes to wait for the delicious turkey pot pie to be ready. I recommend leaving it for 20 minutes after baking to cool. So it will be easier to cut the pie and you will not burn yourself.
What can be more tempting than warm turkey pie with creamy spicy filling and soft crust! This is a great meal that will satisfy your hunger. It is a perfect snack or lunch. I recommend serving it warm. Moreover, it is easy to cut and serve this turkey pot pie!
Turkey pot pie is one of the tastiest turkey leftover recipes, perfect and easy savory pie.
- 30 g butter /1 oz
- 5 g flour /0,2 oz
- 1/2 lemon
- 300 g cooked turkey /11 oz
- 6 mushrooms
- 1 carrot small, chopped
- 1 chili
- 300 ml milk
- 340 g corn, green bean, paprika (mix) /12 oz
- 10 g chives /0,4 oz
- 400 g butter yeast puff pastry /14 oz
- 1 egg yolk
- 1 tsp marjoram
- 1 tsp thyme
- 1 tsp rosemary
- salt to taste
- pepper to taste
Melt butter on a pan, add chopped mushrooms and onion.
Cook for about 3 minutes.
Add vegetables, chopped turkey, milk, and flour. Add lemon juice.
Mix together, cook for 10 minutes until thickened.
Add chopped chives and spices. Remove from heat. Let it chill.
Preheat the oven to 180 C / 350 F.
Line 2 slices of puff pastry at the bottom of the round pan, leave no gaps. Stab the bottom with the fork.
Place filling on the pastry.
Put the puff pastry on top, pinch the sides together. Gently stab the top with the fork. Make few slits with the knife in the center.
Brush the crust with egg wash.
Bake 30 minutes until golden. Serve warm.