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Turkey and Potato Pot Pie

November 13, 2017

Courtesy of OK! magazine Celeb cook: Martina McBride Around the Table




• 4 tbsp. butter

• 1/2 cup onion, diced

• 1 clove garlic, minced

• 4 tbsp. flour

• 1 1/2 cups milk

• 1/4 tsp. black pepper

• 2 cups frozen mixed vegetables

• 2 cups leftftover turkey, shredded or torn into bite-size pieces

• 1 cup Parmesan cheese, shredded

• 2 cups leftftover or refrigerated mashed potatoes

• 1 sheet puff pastry, thawed

• 1 egg, beaten


1. Preheat oven to 400°.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and sauté until onions are translucent, about 5 minutes.

3. Add flour and stir for about 1 minute. Gradually whisk in the milk until sauce is thick and smooth.

4. Stir in black pepper, frozen mixed vegetables, turkey and Parmesan cheese. Mixture will be thick.

5. Pour into 9 x 13 baking dish. Smooth mixture into baking dish.

6. Carefully spread mashed potatoes on top of the sauce mixture.

7. Unfold the thawed pastry onto a clean, lightly floured surface. Roll out puff pastry slightly and place over the filling. Press the pastry to the rim to seal. Brush the pastry with the beaten egg and cut slits into pastry.

8. Bake for 40 to 50 minutes or until puff pastry is golden brown and the filling is hot and bubbling. Let cool for 10 minutes before serving.


From → Recipes, Turkey

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