cheesy turkey pot pie
(3 ratings)
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Great using left over Turkey from Thanksgiving. Also you can use rotisserie chicken if you'd like!
(3 ratings)
yield
6 serving(s)
prep time
35 Min
cook time
30 Min
Ingredients For cheesy turkey pot pie
- POT PIE FILLING
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3 Tbspextra virgin olive oil
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1 1/2 cwhite onions, finely chopped
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1 cfinely chopped carrots
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1 ccelery chopped
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1 cfrozen peas
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1 csteamed broccoli
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2 cchopped baby red potatoes
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2 ccooked shredded turkey breast
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1 Tbspfresh minced garlic
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1/2 stickbutter
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1/2 call purpose flour
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1/2 tspsalt
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1/4 tspblack pepper
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3 1/2 cchicken broth
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2 cshredded cheddar cheese
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2 sheets puff pastry thawed for individual pies, or 1 sheet for casserole style
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instead of puff pastry, you can also use crescent roll to top.
How To Make cheesy turkey pot pie
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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