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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.

6 servings