Cheesy Turkey Pot Pie

Cheesy Turkey Pot Pie Recipe

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Annamaria Settanni McDonald


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


★★★★★ 3 votes

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.

How to Make Cheesy Turkey Pot Pie


  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Cheesy Turkey Pot Pie

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

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