Turkey Pot Pie
All the best leftovers cozy up together under a light and flaky puff pastry top crust in this incredibly easy and oh so tasty Leftover Turkey Pot Pie Recipe!
Servings: 6 servings
Calories: 398kcal
Equipment
Ingredients
- 2 cups cooked turkey
- 4 cups cooked vegetables
- 2-3 cups gravy
- 1 sheet thawed Puff Pastry needs to rest at room temp for 20 minutes after thawing
- 1 egg yolk for the egg wash
Instructions
- preheat the oven to 400˚
- heat the gravy up in a saucepan until it's bubbling
- meanwhile, lay the meat and vegetable in the bottom of a 3-quart baking pan
- when the gravy is bubbling pour it over your vegetables and meat, just until it comes up even with the meat and veg
- unfold and pat out your thawed puff pastry sheet, if it needs to be bigger gently roll it out
- lay it over the meat, veg, and gravy, pinch to the sides of the pan to make sure the gravy doesn't bubble out
- brush with an egg wash if desired, mix one egg yolk with a splash of water
- bake for 25-30 minutes until the puff pastry is puffed and golden brown
- cool for a few minutes before serving
Notes
- thaw the puff pastry completely and THEN let it rest on the counter 20 minutes or so before using for best results
- if the puff pastry tears use a little water to dab it back together
Nutrition
Serving: 1g | Calories: 398kcal | Carbohydrates: 39g | Protein: 19g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 576mg | Potassium: 395mg | Fiber: 5g | Sugar: 2g | Vitamin A: 6219IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 3mg