Cheesy Turkey Pot Pie Recipe

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Cheesy Turkey Pot Pie

Annamaria Settanni McDonald


Great using left over Turkey from Thanksgiving. Also you can use rotisserie chicken if you'd like!

pinch tips: How to Freeze Fish, Meat & Poultry





35 Min


30 Min



3 Tbsp
extra virgin olive oil
1 1/2 c
white onions, finely chopped
1 c
finely chopped carrots
1 c
celery chopped
1 c
frozen peas
1 c
steamed broccoli
2 c
chopped baby red potatoes
2 c
cooked shredded turkey breast
1 Tbsp
fresh minced garlic
1/2 stick
1/2 c
all purpose flour
1/2 tsp
1/4 tsp
black pepper
3 1/2 c
chicken broth
2 c
shredded cheddar cheese
2 sheets puff pastry thawed for individual pies, or 1 sheet for casserole style
instead of puff pastry, you can also use crescent roll to top.

Directions Step-By-Step

Preheat oven to 350 degrees F. Heat oil in medium dutch oven over medium heat. When hot, saute onions, carrots and celery, for 8-10 minutes or until softened. Add in peas, broccoli, and potatoes. Stir and cook for 5 minutes then add in the garlic; cook for 1 minute then add turkey breast. Reduce heat to low.
In a medium saucepan melt the butter over medium high heat; whisk in flour salt and pepper for one minute. Slowly whisk in chicken broth until thick and creamy, about 3 minutes. Once thickened, stir in cheddar cheese until melted. Pour sauce over turkey and vegetables.
Divide filling into 6 2 Cup ramekins for individual pies. Cut puff pastry into 6 rounds and place over ramekins. Bake for 25-30 minutes or until puff pastry is golden brown. You can also pour all filling into a 9×13 inch baking sheet and lay whole puff pastry sheet over top for casserole style. Bake time is the same.

About this Recipe

Course/Dish: Turkey, Savory Pies
Other Tag: Quick & Easy