Easy Turkey Pot Pie

Today, we have the best recipe for leftover turkey that is so easy to make!! Easy Turkey Pot Pie is pure homemade goodness. I love this recipe as it changes your usual turkey into something special again with the addition of curry and other homey spices and vegetables.

Do you love using up leftover turkey? Here are some great recipes to try: Harvati Cranberry Turkey Sliders and Leftover Turkey Casserole.

Today’s recipe is from a series of cookbooks that I know and love: Best of Bridge Weekday Suppers by Emily Richards and Sylvia Kong. This amazing series has another best seller on their hands, with 175 all-new simple recipes with gourmet results for weeknight dining!! Recently, I reviewed Best of Bridge Sunday Suppers for those special dinners that we love with the family. 

After Thanksgiving and Christmas, you want to use up the leftover turkey in a whole new light. I love the curry touch to this turkey pot pie. It gives it so much flavor and brings it to a new level. 

What is Turkey Pot Pie Made Of?

Making your own pie crusts would make this time-consuming. Plus, I love the flaky puff pastry even more with a pot pie like this. Puff pastry comes frozen, so simply thaw and roll out to desired size. Nothing can be easier than that for pastry. You can use frozen mixed vegetables for the filling, but I love the sweet potato in this recipe with the curry flavors.

I like that this recipe makes individual pies. It is comforting to have your own warm pot pie to yourself. Something that we all LOVE!

How to Make Turkey Pot Pie

Put your Thanksgiving turkey leftovers to good use with this delicious yet easy recipe.

• Preheat oven to 425°F (220°C) and lightly oil six 1-cup (250 mL) ramekins. In a large pot, heat 3 tbsp (45 mL) oil over medium-high heat. Add onion, celery, and sweet potato; cover and cook, stirring occasionally, for 10 minutes or until tender.
• Meanwhile, on a lightly floured work surface, roll out pastry into a 12- by 8-inch (30 by 20 cm) rectangle.
• Cut into six 4-inch (10 cm) squares; cover and refrigerate until ready to use.

• Sprinkle flour, curry powder and garlic powder over vegetables, stir, and cook for 1 minute. Gradually stir in broth and bring to a boil. Stir in turkey.

• Stir in turkey, peas, cilantro, and cream. Season with salt and pepper.

• Divide the mixture among the prepared ramekins. Place ramekins on a rimmed baking sheet, top each with puff pastry, and gently cut 4 vents in each crust. Brush crusts with beaten egg. Bake for 20 to 25 minutes or until the top crust on each is golden brown. Let cool for 5 minutes before serving.

Best of Bridge Weekday Suppers

Best of Bridge Weekday Suppers will help you with the daunting task of what to make on hurried weeknights. This cookbook will show you a variety of quick-to-prepare meal options using international flavors plus familiar classic options. 

Most of the recipes you will probably have many of the ingredients in your pantry already. Using simplified methods like sheet pan cooking, pressure cookers and one-pot recipes, Emily and Sylvia will help you streamline weekday meal prep. 

The cookbook is filled with delicious recipes, like Vietnamese Beef Noodle Soup, Pasta and Grilled Veggie Salad, Steak Nachos, Caesar Pork Burgers, Savory Baked French Toast and so much more!

Recipes like this Curried Turkey Pot Pie will inspire home cooks to feel confident about meal prep. The recipes are simple and tasty and made from scratch. The cookbook also includes tips on ingredient shortcuts to help speed up both prep and cooking time. 

The Best of Bridge series has a faithful following as their recipes are tried and true. Emily and Sylvia are the latest recipe developers to the team and are dedicated to providing fool-proof recipes. 

About The Authors

Emily Richards is a cookbook author, home economist, recipe developer, media spokesperson, television host, brand ambassador, and blogger. She has a passion for getting people into the kitchen. She resides in Guelph, Ontario. 

Sylvia Kong is a home economist, food stylist, recipe developer, and television personality. She is passionate about cooking and eating and is always trying out new recipes. Sylvia resides in Calgary, Alberta. 

Recipe Pro Tips!

You can thaw puff pastry overnight in the fridge or on the counter for 45 to 60 minutes.

Use a sharp tool for cutting the puff pastry, like a knife, pizza cutter or pastry wheel.

If you use small ramekins and fill them, then the puff pastry won’t sink as much, but put a pan underneath, as they could overflow with bubbling.

Pin it HERE!!

Pin it HERE!!

Easy Turkey Pot Pie Recipe

Tara Noland

Pot pies are always a welcome comfort food meal, and store-bought puff pastry is a convenient and delicious way to get supper on the table fuss-free.

5 from 3 votes

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 6 servings

Calories 615 kcal

Video

Ingredients

 

• Canola oil
• 1 cup diced onion 250 mL
• 1 cup diced celery 250 mL
• 1 cup diced sweet potato 250 mL
• 1 lb. frozen puff pastry
• 1/4 cup all-purpose flour 60 mL
• 2 1/2 tsp. curry powder 12 mL
• 1 tsp garlic powder 5 mL
• 1 1/2 cups ready-to-use chicken broth 375 mL
• 2 cups chopped cooked turkey 500 mL
• 1 cup frozen green peas thawed 250 mL
• 1/2 cup chopped fresh cilantro 125 mL
• 1 cup half-and-half 10% cream 250 mL
• 1/2 tsp salt 2 mL
• 1/2 tsp black pepper 2 mL
• 1 large egg lightly beaten

Instructions

 

• Preheat oven to 425°F (220°C) and lightly oil six 1-cup (250 mL) ramekins. In a large pot, heat 3 tbsp (45 mL) oil over medium-high heat. Add onion, celery and sweet potato; cover and cook, stirring occasionally, for 10 minutes or until tender. Meanwhile, on a lightly floured work surface, roll out pastry into a 12- by 8-inch (30 by 20 cm) rectangle.
• Cut into six 4-inch (10 cm) squares; cover and refrigerate until ready to use. Sprinkle flour, curry powder and garlic powder over vegetables, stir and cook for 1 minute. Gradually stir in broth and bring to a boil. Stir in turkey, peas, cilantro and cream. Season with salt and pepper.
• Divide mixture among prepared ramekins. Place ramekins on a rimmed baking sheet, top each with puff pastry and gently cut 4 vents in each crust. Brush crusts with beaten egg. Bake for 20 to 25 minutes or until crusts are golden brown. Let cool for 5 minutes before serving.
• Tip: You can thaw puff pastry overnight in the fridge or on the counter for 45 to 60 minutes.

Equipment

Ramekins with Handle, 6 pack,12 oz., White 

Best of Bridge Weekday Suppers Cookbook

Best of Bridge Sunday Suppers Cookbook

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 615kcalCarbohydrates: 53gProtein: 22gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 74mgSodium: 720mgPotassium: 499mgFiber: 5gSugar: 6gVitamin A: 3715IUVitamin C: 14mgCalcium: 101mgIron: 4mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold.

 Image credit: Matt Johnannsson, Reflector Inc.