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.
Classic Cheesy Turkey Pot Pies
Ingredients
- 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 cup 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 cups shredded cheddar cheese
- 2 sheets Puff Pastry Thawed for individual pies, or 1 sheet for casserole style
Instructions
- Preheat oven to 350 degrees F.Â
- Heat oil in medium dutch oven over medium heat. When hot, saute onions, carrots and celery, for 8-10 minutes or until softened.Â
- Add in peas, broccoli, and potatoes. Stir and cook for 5 minutes.
- Add in the garlic; cook for 1 minute.
- Add turkey breast. Reduce heat to low.
- 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.Â
- Once thickened, stir in cheddar cheese until melted. Pour sauce over turkey and vegetables.
- Divide filling into 6 2 Cup ramekins for individual pies.Â
- Cut puff pastry into 6 rounds and place over ramekins.Â
- Bake for 25-30 minutes or until puff pastry is golden brown.
Notes
Nutrition