Classic Cheesy Turkey Pot Pies
Tags: broccoli, carrots, celery, onions, peas, potatoes, puff pastry, turkey, weeknight dinner
How awesome was Thanksgiving Week?! I literally just got home late last night from AZ and had the best time, minus a blowout we had on the way home, but let’s not talk about that, lol! Hope everyone enjoyed some great family time over the weekend
Need a delicious recipe for your leftover turkey and veggies?! Well, look no further because I have a cheesy turkey pot pie recipe for you that is perfect for this week……and there’s a step by step video at the end of this post that I made for Goodbite.com.
I’ve re-capped some of my favorite photos from Turkey Day at my cute “Granna’s” house too, hope you enjoy
Here’s our traditional Thanksgiving pose. My sister, grandma, me and mom
What would I do without my adorable grandpa aka “Pooey,” Cutest guy around. To the right is my 15 year old brother diggin’ in
Here’s me and my sister’s precious baby girl. LOVE this baby! ….don’t tell my husband I posted this picture of him, lol!
Ahhh, my cutie pie grandma and sweet dad! Love these photos.
My sister’s cutest kids, love re-uniting with these sweeties!
….and there’s my two rascals enjoying Thanksgiving at Grandmas So much to be grateful for!
Oh yah, back to these scrumptious pies. You gotta try these Out of turkey? No problem, use leftover chicken breast.
Cheesy Turkey Pot Pies
3 Tablespoons extra virgin olive oil
1 1/2 Cups white onions, finely chopped
1 Cup finely chopped carrots
1 Cup celery
1 Cup frozen peas
1 Cups steamed broccoli
2 Cups 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 fresh cracked black pepper
3 1/2 Cups chicken broth
1 1/2 Cup shredded cheddar cheese
2 Sheets Puff Pastry Thawed for individual pies, or 1 sheet for casserole style
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.