Classic Cheesy Turkey Pot Pies
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.
Servings 6
Calories 891kcal
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.
- 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.
- 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.
- Once thickened, stir in cheddar cheese until melted. Pour sauce over turkey and vegetables.
- 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.
Notes
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.
Nutrition
Calories: 891kcal | Carbohydrates: 61g | Protein: 35g | Fat: 57g | Saturated Fat: 20g | Cholesterol: 92mg | Sodium: 1345mg | Potassium: 790mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4453IU | Vitamin C: 40mg | Calcium: 277mg | Iron: 4mg