Classic Cheesy Turkey Pot Pies
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.
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