This Turkey Pot Pie Is Next Level Comfort Food!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a different flavor profile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be made from scraps.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Whole wheat crust adds fiber and nutrients.

In a medium saucepan over medium heat, add olive oil and unsalted butter and let melt.

Add diced onion, diced carrot, and diced celery; sauté for about 5 to 7 minutes until onions are translucent.

Sprinkle all-purpose flour over the mixture; stir to combine and cook for about a minute.

Slowly pour in low sodium chicken broth while stirring until it thickens.

Add heavy cream and stir until smooth and rich.

Season with kosher salt and black pepper; add chopped leftover turkey and stir.

Turn off the heat; the filling is done.

Prepare ramekins for baking; brush the tops and sides with egg wash.

Cut puff pastry sheets 2 inches larger than the diameter of the ramekins.

Spoon the filling into the ramekins, leaving room at the top.

Lay puff pastry over the filling and crimp the edges.

Refrigerate for 1 hour.

Set up the Komado Joe for indirect heat at 400°F.

After 1 hour, brush the tops with egg wash and bake at 400°F for 30 to 45 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens