Turkey & Vegetable Pot Pie

Do you have any turkey leftover in your freezer from Thanksgiving?  If you do, you are going to want to take it out and make this.  Its delicious!  Tender carrots and celery, earthy mushrooms, crisp salty pancetta and hearty turkey enveloped in a slightly creamy sauce and topped with a piece of flaky puff pastry.  Healthy, super flavorful and easy!

You can make this in a large casserole dish or in individual servings like we did.  Done individually, they would make a great main course to serve to guests with a green salad of some kind.

Debbie and I both love pot pie and frankly, I don’t really know anyone who doesn’t.   We love it especially because you can disguise tons of veggies and lean protein as total comfort food.

We don’t really care for the pot pie that has pastry on the top AND the bottom.  While those are still very good, there is just too much pastry for our liking.   We like having one layer on top only as it still gives us all the flavor and that little bit of crunch, but without as many refined carbs and calories.

You gotta love puff pastry in a box.  It’s pretty much the only thing that is pre-made and comes in a box that I buy.  That and pasta.  Puff pastry is time consuming to make so the fact that you can buy it so easy is a definite plus.  Because of that, I can have this dinner on the table pretty quick.  Its a recipe that I can easily make when we have friends or family over for dinner on week days.  I love that too.   Enjoy!

5 from 1 vote

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Turkey Pot Pie

Author Cooks with Cocktails

Ingredients

• 3 cups cooked turkey meat
• 4 portabello mushrooms , diced
• 3 carrots , diced
• 3 celery stocks , diced
• 2 leeks , chopped (about 1 cup)
• 2-4 cloves garlic , minced
• 150 gr pancetta , cut in small cubes
• 2 tsp herbes de provence
• salt and pepper to taste
• 2 tbsp olive oil
• 3 cups chicken broth
• 1/3 cup coconut cream or whipping cream
• 1/4 cup flour or 2 tbsp cornstarch
• box of puff pastry (or homemade pastry if you rather)

Instructions

1. Heat a frying pan on medium heat. Saute pancetta till nice a crispy. Remove it from the pan and place in bowl.
2. Add the olive oil to the pan then add the mushrooms and saute till tender. About 4-5 mins. Add to the bowl with the pancetta.
3. Add the leeks, garlic, carrots and celery to the same pan. Saute till carrots and celery are tender.
4. Add the mushrooms, pancetta and turkey to the leeks mixture.
5. Add 2 1/2 cup chicken broth, salt and pepper and herb de provence and bring to a simmer.
6. To the remaining broth, add the flour or cornstarch and mix till there is no lumps and add to simmering broth to thicken the mixture. Remove from heat and then add the coconut cream or whipping cream.
7. Heat your oven to 350 degrees.
8. Place the turkey filling mixture in individuals dishes or in one big dish.
9. Roll out the puff pastry and place on top of the turkey mixture.
10. Bake at 350 for 30-40 mins until pastry is nicely browned.