Turkey Pot Pie

If you're still craving turkey, this is the dish for you!  It's a fun riff on a chicken pot pie (feel free to use chicken if you're OVER turkey!), and is filled with rich, creamy goodness, veggies and, of course, turkey.  Flakey, buttery puff pastry makes the perfect crust (and, bonus, you can use store bought!) for a one dish weeknight dinner!

Turkey Pot Pie

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Serves: 4 Total Time: 1 hour and 10 minutes


  • 4 cups shredded turkey breast
  • 5 tablespoons good quality olive oil, divided
  • 1 tablespoon finely minced shallot
  • Zest from one lemon
  • 2 tablespoons chopped flat-leaf Italian parsely
  • 1 tablespoon unsalted butter
  • 8 ounces fresh cremini mushrooms, coarsely chopped
  • 2 leeks, white and pale green parts thinly sliced
  • 2 carrots, cut into a small dice
  • 1 teaspoon dried thyme
  • 1/3 cup dry white vermouth
  • 1/3 cup flour
  • 4 cups chicken broth or stock
  • 1/4 cup heavy cream or half-and-half
  • 3/4 cup frozen peas
  • 1 sheet of puff pastry, thawed
  • 1 egg, lightly beaten


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