QUICK & EASY

TURKEY POT PIE

with puff pastry crust

WHY YOU'LL LOVE THIS POT PIE!

- It's the perfect way to use up turkey leftovers. - It's elevated with fresh herbs & white wine. - This pie is a huge crowd-pleaser! - Freeze it & enjoy later.

THE INGREDIENTS

- Butter - Onions, carrots, & celery - Garlic - Rosemary & thyme - Egg - Salt & pepper

- White wine - Chicken broth - Milk - Potatoes - Peas - Turkey - Puff pastsry

01 THE FILLING

Sauté the carrots, celery, & onion. Add garlic, rosemary, & thyme. Add flour, white wine, chicken broth, & milk. Stir until thick.

02 PREP THE PIE

Stir the turkey, potatoes, and peas into the gravy. Tip the filling into a pie plate and spread it evenly.

03 THE CRUST

Roll the puff pastry and drape it over the pie filling. Crimp the edges and cut a few slits in the top. Then, make egg wash & brush it over the top of the crust.

04 BAKE & ENJOY

Bake the pie until the crust is golden & the filling is bubbling.

Let it sit for about 5-10 minutes, slice, and serve immediately. Enjoy!

SERVING IDEAS

- GREEN SALAD - CARAMELIZED BRUSSELS SPROUTS - LEMONY GREEN BEANS - CHARRED BROCCOLI - HOT HONEY BRUSSELS

TIP!

If you want to enjoy this puff pastry turkey pot pie later, you definitely can! Just wrap the unbaked pie and freeze for up to 2 months.

CAN I USE LEFTOVER CHICKEN INSTEAD?

Totally! This is also my go-to recipe when I have leftover roast chicken or rotisserie chicken that I need to use up. So delicious!

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.