The BEST Leftover Turkey Pot Pie - Easy and Comforting!

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.

Preheat the oven to 415°F.

Get a Dutch oven hot.

Add 1 stick of butter cut into pads and let it melt.

Once melted, add 1 large diced yellow onion and 2 minced cloves of garlic; sauté until onions are translucent, about 4 minutes.

Reduce heat to medium-low and stir in 1/2 cup of all-purpose flour; let cook for about 1 minute.

Whisk in 4 cups of chicken stock slowly to avoid clumps of flour.

Add 1/2 teaspoon of rub sage, 1 teaspoon of dried thyme, 2 teaspoons of salt, and 1 teaspoon of black pepper; raise heat to high and bring to a simmer.

Once thickened, stir in 3 cups of diced turkey and a defrosted 16 oz package of frozen peas and carrots, along with 1/2 cup of heavy cream; cook for 2 more minutes over medium heat.

Taste and adjust seasoning if necessary, then turn off the heat.

Prepare an egg wash by cracking 1 egg into a small bowl, adding a splash of water, and whisking with a fork.

Cut 2 pieces of puff pastry into 2 in by 1 in rectangles.

Shingle the puff pastry around the outside of the pot pie, leaving gaps for steam to escape.

Brush the top of the puff pastry with the egg wash.

Bake in the preheated oven for about 35 minutes or until the puff pastry is golden brown.

Let the pot pie rest for about 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens