Personally, I don’t care for the standard Chicken Pot Pie with pearl onions, carrots, peas, etc. One night I was having a typical “UGGH! What am I going to cook for dinner?” moments (anyone with me?) and had the idea to try a Turkey Pot Pie with ingredients I had on hand. It turned out great and I was so thrilled with this combination! Goodbye pearl onions! The fun part about this recipe is that you can play around with ingredients that you like! Pot Pie is usually made during colder months, however, I could eat this anytime! Sometimes, I just need some puff pastry! Do you know what I mean? Also, my kids all like it! SCORE!
Start with making a roux.
And just add your cooked Chicken or Turkey and vegetables!
Brush a little egg wash on top of the pastry to give it some shine! Don’t forget to put a few slits in it too!
Life is just better with Puff Pastry…
Please be sure to read my notes below the recipe!Print
-1 stick unsalted butter
-1 yellow onion diced small
-1/2 cup flour
-2 carrots diced or cubed
-2 stalks celery diced or cubed
-2 cups peeled cubed or quartered potatoes (I use yellow gold)
-1 cup of diced mushrooms *Optional (I use baby Bella)
-4 cups store-bought or homemade Chicken Broth or Chicken Stock (I use Organic Low-Sodium)
-1/2 cup of half and half or cream
-1 TB fresh Thyme
-1TB fresh Oregano
-salt/pepper (to taste)
-about 6 cups cubed cooked chicken breasts/thighs or turkey breasts/thighs (Pictured is homemade Roasted Turkey)
-2 rectangular sheets of puff pastry (I use Pepperidge Farm)
- Take out Puff Pastry to thaw, waiting until it completely defrosts to unfold it
- Preheat Oven to 350°
- Melt the butter in a non-stick large dutch oven pot over low heat
- Add onions and flour and stir continuously and slowly over medium-low heat until you get a roux that is golden brown in color. This will take about 10 minutes.
- Add the Chicken Broth/Stock and whisk constantly, increasing your heat to medium-high until the liquid starts to thicken and comes to a simmer. Add in the cream or half in half, if using and stir.
- Reduce heat to low and add the carrots, potatoes, celery, and mushrooms. Continue to stir every few minutes and cook uncovered until vegetables are tender (about 10-15 minutes).
- Add the turkey or chicken, thyme, oregano, salt, and pepper. Taste and add any flavors as needed.
- Turn off heat to stove and pour mixture into 9×13 rectangular baking dish
- Take defrosted puff pastries and lay on top. They will overlap some
- Whisk 1 TB of water with 1 egg in a small bowl and brush over top of puff pastry. Make 3 medium to long slits along the top of the puff pastry
- Cook in the middle rack of the oven for about 35-45 minutes or until sauce is bubbling and puff pastry is golden brown and cooked through.
You can definitely use cubed chicken instead of turkey
You can use biscuits instead of puff pastry
You can swap out any of the vegetables. I have used sweet potatoes and butternut squash before! It’s yum!
You can add a little white wine and just reduce the chicken broth with whatever wine amount you put in.