cheesy turkey pot pie
Great using left over Turkey from Thanksgiving. Also you can use rotisserie chicken if you'd like!
No Image
prep time
35 Min
cook time
30 Min
method
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yield
6 serving(s)
Ingredients
- POT PIE FILLING
- 3 tablespoons extra virgin olive oil
- 1 1/2 cups white onions, finely chopped
- 1 cup finely chopped carrots
- 1 cup celery chopped
- 1 cup frozen peas
- 1 cup steamed broccoli
- 2 cups chopped baby red potatoes
- 2 cups cooked shredded turkey breast
- 1 tablespoon fresh minced garlic
- 1/2 stick butter
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 1/2 cups chicken broth
- 2 cups 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
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Step 1Preheat 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.
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Step 2In 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.
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Step 3Divide 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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