You can use any leftovers, either dark or white meat or a mixture.

Turkey pot pie in puff pastry. Bake the pot pies in the oven for 20 minutes until the pastry lids. Cook, stirring, until golden, 2 minutes. Add the carrots, celery, parsley, thyme, and traeger chicken rub or pepper.

In a large deep sided skillet, melt butter and oil over medium heat. Not too goopy but not too thin, you want something that cooks up just thick enough to coat the back of a spoon. Transfer to a baking dish.

Preheat oven to 400 degrees fahrenheit. Skinless, boneless turkey breast generously. Sprinkle the puff pastry with fresh cracked black pepper.

They’re both great options, i just happen to choose puff pastry for this post. I tend to use dark meat because thigh or leg meat is always juicier, but the recipe is equally delicious when made with breast meat. Thaw frozen puff pastry for a super simple crust.

Web sauce one thing that’s critical to a good pot pie is the sauce, or gravy. Stir the soup, milk and peas and carrots in the skillet and heat to a boil. Add the onions and cook, stirring occasionally, until starting to soften, about 2 minutes.

Cook the vegetables in a large pot, then stir in the flour. Web ingredients to make turkey pot pie with puff pastry you need the following ingredients (full ingredients list with exact measurements is included in the recipe card below): Web whether you made a classic roast turkey or tried your hand at a spatchcock turkey for the first time this year, pot pie is an exciting way to repurpose all of that fantastic leftover turkey in your fridge!