Left-over Turkey Pot Pie
This homemade Turkey Pot Pie can even be made with leftover turkey or chicken. A creamy delicious filling topped with puff pastry. Pot Pie never tasted so good!
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound cooked turkey or chicken*
- 1-2 medium carrots chopped
- 1 cup frozen peas
- 1 medium celery stalk chopped
- 1/3 cup butter
- 1 clove garlic minced
- 1 shallot minced
- 1/3 cup all purpose flour
- 2 dashes salt
- 1-2 dashes pepper
- 1-2 tablespoons finely chopped Italian parsley
- 2 cups vegetable broth (from cooking the vegetables)
- 1 cup milk (I used 2%)
- 1 puff pastry pie crust
Instructions
- 1
Pre-heat oven to 375F (190C).
- 2
In a medium pot add the chopped carrots, celery and peas, cover with water and boil until tender (al dente).Remove the vegetables with a slotted spoon to a clean bowl, but do not discard the water (this is your vegetable broth).
- 3
In an oven safe pan add the butter, chopped garlic and shallot, cook until transparent.
- 4
Then add the flour, salt, pepper, chopped parsley and combine. Add the vegetable broth and milk, stir to combine. Bring the mixture to a boil and cook for about two to three minutes or until thickened.
- 5
Stir in the peas and carrot mixture and the chopped left over turkey. Then place the puff pastry on top. I used star cookie cutters to add some interest, but you could cut strips or just cover with the pastry dough.
- 6
Brush the dough with a little bit of milk and bake for about 30 to 35 minutes or until golden and bubbly. Let the pie sit for about 10 minutes before serving. Enjoy!