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This turkey pie is made in a skillet, with turkey or tender chicken, vegetables, and a creamy puff pastry sauce for an easy dinner idea that's also freezer-friendly!
Comforting fall and winter food at its best, folks.
This Turkey Pot Pie is one of my favorite easy meals – it has everything we love in a hearty dinner that is easy to prepare and, even better, easy to prepare!
It's loaded with tender turkey, and you can use leftovers from a festive meal, freshly cooked, ground turkey, or even shredded chicken! – vegetables, an easy sauce that is cooked in the same pan, covered with puff pastry and baked until golden brown.
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There are a few reasons why I love using puff pastry when it comes to a pot pie recipe like this.
Puff pastry is an easy "trick" that not many people feel bad about because it is very difficult to replicate at home. Edge of the cake? I can easily make enough, but puff pastry? Much more intimidating!
Create the most flaky golden crust without really trying.
I promise, if you slap this turkey cake on the table in front of someone: your picky eaters, your distinguished guests, your mother-in-law, no one complains!
Pro tip: Serve it with some kind of crusty bread or rolls to soak up that sauce!
How to make turkey cake:
- Start with your vegetables: cook in butter until almost tender
- spice things up: Add your herbs and seasonings in the pan with the vegetables before adding your liquids; this brings them back to life after sitting on their spice rack for so long
- Add a little flour – just a little to thicken what will become our sauce
- Add a little chicken broth, peas and our cooked turkey. – cook over low heat and stir until the flour works its magic and we have a thick layer of creamy sauce until the last piece.
- Pour into a cake pan (or not, if you were using an oven-safe skillet), cover with puff pastry or your preferred topping and bake until golden.
Variations on this turkey cake recipe:
There are so many ways to take this Turkey Pot Pie and make it yours! Here are some ideas if you want to mix things up:
- Don't you have puff pastry? Swap it out for cake batter, cookie buns, pizza dough – any kind of neutral-flavored dough really will work as long as it's thin enough that it can cook and not leave a drenched dough in between. They will all give slightly different results, so choose the one you think best suits your tastes!
- Exchange vegetables for what you have on hand or what your family prefers. There are not many rules here!
- spice it up– Scan the spice drawer or refrigerator for something to add a little heat if that's your style – a tablespoon of sriracha or a pinch of cayenne pepper or red pepper flakes will do the trick.
- Add a tablespoon of basil pesto for an herbal touch that adds great flavor.
Can I use chicken instead of turkey?
You can definitely use chicken instead of turkey if that's what you have on hand.
If you don't have the leftover chicken ready to go, this slow cooker chicken breast would work just fine.
What if you like preparing meals in large batches?
Try making a large batch of this Crockpot Shredded Chicken or this Instant Shredded Chicken (so tasty!) To keep on hand for easy week-long dining.
How to Freeze Turkey Pot Pie:
Empanadas are a dinner recipe that freezes perfectly. Here are my tips for the best freezer results:
Prepare your vegetables and sauce and pour them onto the plate that you will use to bake your marijuana cake (it may or may not be the same). Let cool for 30-60 minutes. Top with your puff pastry (or other crust option), wrap tightly, and freeze on a flat shelf for up to 3 months.
For baking, you can bake directly from frozen if you like. Unwrap the pot pie, and place the frozen pot pie in the oven while it is cold and turn the oven on to 350 degrees F. Bake for 75-90 minutes until heated through and batter is golden brown, covering halfway through baking if the top reaches the desired color before heating the pot cake.
You can also completely defrost in the refrigerator for 12-24 hours, then bake as indicated in the recipe below.
What to serve with pot cake:
- Homemade Herb and Garlic Dinner Rolls
- Buttery Bread Machine Rolls (Whole Wheat)
- Artisan bread without kneading (whole wheat)
This turkey pie is made in a pan, with turkey or tender chicken, greens, and a creamy puff pastry sauce for an easy dinner idea that's also freezer-friendly! Course Main Dish American Cuisine Keyword pot pie, turkey pie Prep time 10 minutes Cook time 50 minutes Total time 1 hour Servings 6 servings Calories 418kcal
- 3 tablespoons of butter
- 2 large carrots, peeled and diced
- 2 medium gold potatoes diced
- 1/2 medium onion, finely chopped
- 1 celery rib diced
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups leftover cooked turkey about 280g or 1/2 lb
- 1 1/2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1 puff pastry sheet (thawed if frozen)
- 1 egg
- 1 tablespoon of water
- In a medium skillet, melt the butter and add carrots, potatoes, onion, and celery. Cook, stirring frequently, over medium heat, until almost tender, about 10-15 minutes.
- Add garlic, salt, parsley, thyme, and pepper and cook for 1 minute.
- Add flour until no longer white.
- Add turkey, broth, and peas. Cook over medium heat until sauce thickens to your liking and vegetables are tender. This is a good time to taste the flavor and adjust the seasonings.
- Pour into a lightly greased cake pan and top with puff pastry. Trim the puff pastry along the inside of the pie plate or plate you're using – this is important for even cooking!
- Whisk the egg and water and brush over the puff pastry (not everything will be used; this step can be skipped).
- Bake at 400 degrees F for 30-40 minutes, until puff pastry is golden brown. To serve.
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