Turkey Pot Pie Casserole
Serves 6
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Prep Time
35 min
Prep Time
35 min
  1. 2 sheets puff pastry sheets thawed
  2. 1/3 cup butter
  3. 1 large onion chopped
  4. 2 stalks of celery small dice
  5. 2 large carrots peeled and cubed
  6. 1 large Russet potato peeled and cubed
  7. 1/3 cup flour
  8. 3 cups chicken stock
  9. 1 cup dry white wine
  10. 1 tbsp Dijon mustard
  11. 1 tsp dried thyme
  12. 1/2 tsp ground sage
  13. 1/2 tsp white pepper
  14. 3 cups cubed leftover turkey meat
  15. 1 cup frozen peas
  16. 1/4 cup fresh parsley chopped
  1. Heat oven to 400°F. Grease the inside of a 9x9” casserole dish. On a lightly floured surface, roll the pastry sheet into a 12-inch square. Gently press the pastry dough in and up sides of dish. Trim the excess pastry. Using a fork, prick the pastry thoroughly. Place a sheet of aluminum foil onto the surface of the pastry and cover sides so they don’t over cook and burn. Bake for 20 minutes. Remove the aluminum foil.
  2. Heat butter in a large skillet over medium heat and add the onions , celery, carrots and potatoes and sauté for 5 minutes or until the vegetables are tender-crisp and slightly browned. Sprinkle the flour over all, stir and cook for another 4 minutes. Slowly stir in the broth and wine and cook until the mixture boils and thickens.
  3. Stir in the mustard, thyme, sage, white pepper, cubed turkey, frozen peas and parsley.
  4. Spoon the chicken vegetable mixture into the casserole dish with the baked crust. Top with other puff pastry sheet or strips (See Additional Note) Place the casserole onto a baking sheet and bake for 30-35 minutes or until the filling is hot and bubbling and the pastry is golden brown.
Additional Note for Lattice Crust
  1. On a lightly floured surface, cut the other pastry sheet crosswise into 4 strips and halve each one for 8 total. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Brush top with egg wash.
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