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Easy, Delicious, Comforting Turkey Pot Pies (Recipe)

Easy, Delicious, Comforting Turkey Pot Pies (Recipe)

Whether you’re searching for something to do with that leftover Thanksgiving turkey, or simply on the hunt for a new comfort food dish, these easy and delicious turkey pot pies are the recipe your fall and winter need. Don’t have turkey to use? Simply substitute chicken.


  • 5 tablespoons all-purpose flour, plus more for dusting
  • 1 sheet puff pastry (preferably Dufour), thawed as the label directs
  • 4 cups low-sodium turkey broth (use chicken broth if substituting chicken for turkey)
  • 3 tablespoons unsalted butter
  • 1/2 cup frozen pearl onions, thawed
  • 2 medium carrots, peeled and diced
  • 1 cup sliced white mushrooms
  • 1 cup frozen peas, thawed
  • 1 cup milk
  • Kosher salt and freshly ground pepper
  • 1 large egg, lightly beaten
  • Turkey (white and/or dark meat approximately 1.5lbs-2lbs) pulled into bite sized chunks (or 1 whole rotisserie chicken)
  • NOTE: You’ll also need 4 ovenproof bowls or ramekins, measuring about 2 cups each.


To prepare the crust:

Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough with a floured rolling pin into a 12-inch square. Transfer to the prepared baking sheet, cover with plastic wrap, and refrigerate while you make the filling.

To make the filling:

Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, until softened, and just starting to brown – about 5 minutes.

Add the mushrooms and peas and cook until softened, another 5 minutes. Stir in 5 tablespoons flour and cook, stirring, 1 more minute. Add 2 1/2 cups chicken stock and the milk, stirring constantly. Cook until thickened, about 5 minutes. Remove the skillet from the heat. Add the turkey; season with salt and pepper.

To form the pot pies:

Set out four 2-cup ovenproof bowls or ramekins. Transfer the pastry to a floured surface. Using a paring knife, cut out 4 rounds of dough that are slightly larger than the mouth of the bowls.

Place the bowls on a baking sheet and spoon in the filling. Place 1 dough round on each pot pie, pressing the pastry against the side of the bowl to seal. Brush the dough with the beaten egg using a pastry brush. Cut a slit or hole in the center of the dough to vent. Bake until the pastry is puffed and dark golden brown, about 35 minutes.

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