Real Recipes From Real Home Cooks ®

turkey and mushroom potpie (with video)

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

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 ratings)
yield 2 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For turkey and mushroom potpie (with video)

  • grapeseed oil, as needed
  • 8 oz
    white button mushrooms, quartered
  • 8 oz
    fresh turkey breast, cut into bite sized pieces
  • 1 lg
    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
    puff pastry sheets, for the top
  • 1 md
    egg, beaten
  • 1 c
    french sauce supreme (more on that later)

How To Make turkey and mushroom potpie (with video)

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