Turkey and Mushroom Potpie (with video)

Andy Anderson !


I don’t know about you, but I love a good potpie… chicken, turkey, beef, pork, or just plain veggies, I love them all.

This recipe does not overcomplicate the dish; it has one main veggie (mushrooms) and one main protein (turkey). However, you could use beef, chicken, pork… whatever. It’s comfort food in a bowl.

So, you ready, let’s get into the kitchen.

★★★★★ 2 votes
20 Min
20 Min


grapeseed oil, as needed
8 oz
white button mushrooms, quartered
8 oz
fresh turkey breast, cut into bite sized pieces
1 large
shallot, finely diced
2 clove
fresh garlic minced
salt, kosher variety, to taste
freshly ground black pepper, to taste
2 Tbsp
dry sherry (or chicken stock)
2 sheet(s)
puff pastry sheets, for the top
1 medium
egg, beaten
1 c
french sauce supreme (more on that later)


1Chef's Note: If you want to skip the recipe... here's the video.

View video
2Chef’s Note: The binder in this recipe is a French sauce supreme. It’s easy to make, and here’s the video and the recipe.
View video
Recipe: French Sauce Supreme
3Gather your ingredients.
4Heat up a dry sauté pan over medium heat.
5When hot add about a tablespoon of grapeseed oil.
6Chef’s Tip: Heating up the pan before adding the oil, makes the pan essentially non-stick.
7Add the turkey, or whatever protein you are using.
8Cook until the pink is removed, about 5 to 7 minutes.
9Chef’s Note: Do not over cook.
10Remove the turkey from the pan and set aside.
11Add the shallot and garlic and cook until fragrant, about 1 to 2 minutes.
12Chef’s Note: The pan will still have some of the oil left over from cooking the turkey. However, you might need a bit more as the cooking progresses.
13Add the mushrooms to the shallot/garlic mix.
14Cook until softened, about 5 to 7 minutes.
15Deglaze the pan with sherry, or chicken stock, about a tablespoon or two.
16Return the chicken to the pan.
17Add the French sauce supreme.
18Stir to combine.
19Season with salt and pepper, and allow it to simmer for a few minutes.
20Place a rack in the middle position, and preheat the oven to 390f (200c).
21Add the filling to two ramekins, or one larger ovenproof dish.
22Add the puff-pastry top.
23Cut some steam vents into the pastry.
24Lightly brush with the egg wash.
25Bake for 20 minutes or until the pastry is puffed up and golden.
26Serve while still warm. Enjoy.
27Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Turkey
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Dairy Free, Low Sodium, Low Carb
Other Tags: Quick & Easy, For Kids