Turkey Pot Pie – a comforting meal with turkey, leeks, butternut squash, rainbow chard, puff pastry, Greek yogurt, white wine, and fresh herbs.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
It was the week after Thanksgiving, and my fridge was overrun with leftover turkey. You know the feeling—your post-feast self swears you’ll “use it all” only to stare blankly at the remnants a week later, wondering if turkey sandwiches for the fifth day in a row are really what life is about. As fate would have it, though, I had just tried my hand at roasting a whole turkey for the first time (with the guidance of Ina Garten *and* Michael Symon, AKA my Thanksgiving safety net). I had leftover turkey, yes, but it was gloriously juicy and seasoned—too good to waste on just sandwiches! That’s when inspiration hit: Turkey pot pie. Not just any pot pie, though—a lighter, vibrant, totally satisfying version with tons of fall veggies, a hint of lemon zest, and a golden puff pastry crust that feels indulgent without being heavy. Each bite feels like Thanksgiving in a ramekin, which—if you’re like me and believe ramekins instantly make food 10x cuter—makes this the kind of comfort food you’ll love all year round.
Why You’ll Love This Turkey Pot Pie
This recipe is not your typical heavy, creamy pot pie. It’s packed with veggies like butternut squash and rainbow chard that give it a vibrant, fresh twist. The Greek yogurt adds creaminess without the guilt, and the puff pastry? It’s light, flaky, and practically irresistible. It’s also perfect for using up leftover turkey or as a make-ahead comfort meal for family dinners. Plus, who doesn’t love having their *own* personal pot pie? No pie-sharing drama here, folks.
Ingredient Notes
This pot pie is a celebration of fall flavors, with every component adding its own unique touch. Here’s a rundown of the key ingredients:
- Turkey: Leftovers from Thanksgiving or freshly cooked—either works perfectly.
- Leek: Adds a mild onion flavor and an earthy depth.
- Butternut squash: Naturally sweet and creamy when cooked, it’s the ultimate fall star.
- Rainbow chard: Nutritious and colorful, it brings a fresh brightness to the dish.
- Greek yogurt: A healthier alternative to heavy cream, delivering a tangy creaminess.
- Puff pastry: Flaky, buttery, and the perfect golden crown for these pies.
- Lemon zest: Just a touch makes the entire dish brighter and more fragrant.
How To Make This Turkey Pot Pie
This recipe may seem fancy, but the steps are simple and totally worth it.
- Step 1: Thaw the puff pastry according to the package directions and preheat your oven to 400°F.
- Step 2: In a sauté pan, heat butter and olive oil. Add onion and leek, and cook until lightly browned. Toss in carrot, celery, and butternut squash, seasoning as you go. Finish with rainbow chard and garlic, cooking just until the chard wilts.
- Step 3: Deglaze the pan with white wine, simmering down until it nearly evaporates. Stir in flour, cook for 1–2 minutes, and add chicken stock. Toss in turkey, herbs, and celery leaves, then let it heat and thicken.
- Step 4: Off the heat, fold in lemon zest, Greek yogurt, and Parmesan. Taste and adjust the seasoning, if necessary.
- Step 5: Ladle the filling into ramekins. Roll out puff pastry and cut it to fit over ramekins, overlapping slightly. Brush the tops with egg white, then sprinkle with Parmesan and herbs.
- Step 6: Place ramekins on a baking sheet and bake for 20–25 minutes, or until the pastry is golden and puffed.
Storage Options
These turkey pot pies are a dream to store. Allow them to cool completely, then wrap each individual ramekin tightly in plastic wrap or aluminum foil. You can refrigerate them for up to 3 days or freeze them for up to 3 months. To reheat, pop them into a 350°F oven until warmed through—around 15 minutes if refrigerated or 30-35 minutes if frozen.
Variations and Substitutions
This recipe is so versatile! Here are a few ideas to make it your own:
- Chicken instead of turkey: No turkey on hand? Use shredded or diced cooked chicken; it’s just as delicious.
- Dairy-free swap: Substitute the Greek yogurt with a coconut-based yogurt for a dairy-free option.
- Veggie-packed version: Skip the meat and double the veggies for a vegetarian take.
- Make it spicy: Add a pinch of red chili flakes or diced jalapeños for a little heat.
What to Serve with This Turkey Pot Pie
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
These pot pies are hearty enough to make a meal on their own, but if you’re looking for something extra:
- Mixed Greens Salad: A light, tangy salad with vinaigrette balances the richness of the pot pie.
- Cranberry Sauce: A side of sweet-and-tart cranberry sauce complements the savory turkey perfectly.
- Roasted Brussels Sprouts: Crispy, caramelized sprouts add a lovely textural contrast.
FAQ
Q: Can I make this in one large dish instead of ramekins?
A: Absolutely! Just transfer the filling to a large baking dish, cover with puff pastry, and bake as directed (you may need to add a few extra minutes).
Q: Can I use store-bought stock?
A: Yes! While homemade stock adds extra depth of flavor, good-quality store-bought stock works perfectly in this recipe.
Q: How do I prevent the puff pastry from getting soggy?
A: Be sure to poke small holes in the pastry with a fork to allow steam to escape, and avoid overfilling the ramekins.
Turkey Pot Pie
Ingredients
- 2 tbsp (28 g) butter
- 2 tbsp (30 ml) olive oil
- 1 medium (1) yellow onion chopped
- 1 medium (1) leek sliced lengthwise and chopped
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 1 (900 g) butternut squash about 2 pounds, cut into small chunks
- 1 small bunch (150 g) rainbow chard ribs removed, chopped
- 2 cloves (2) garlic minced
- 1 cup (240 ml) dry white wine
- 0.25 cup (30 g) flour
- 2 cups (480 ml) chicken stock (or turkey stock) preferably homemade
- 4 cups (600 g) cooked, shredded turkey meat
- 1 tsp fresh rosemary plus extra for garnish
- 1 tsp fresh thyme plus extra for garnish
- 0.25 cup (8 g) roughly chopped celery leaves
- 0.5 tsp (1 g) lemon zest
- 0.25 cup (60 g) Greek yogurt
- 0.25 cup (20 g) grated parmesan cheese plus extra for garnish
- 2 sheets (500 g) puff pastry, thawed
- 1 egg white
Equipment
- Large sauté pan
- Medium or small ramekins
- Baking sheet
Instructions
- Thaw the puff pastry according to the package directions. Preheat the oven to 400 degrees F.
- Heat the butter and oil in a large sauté pan over medium heat. Add the onion and leek; season with salt. Cook until lightly browned, stirring occasionally, 5 to 7 minutes. Add the carrot, celery, and butternut squash; add a little salt and pepper, cook for another 5 minutes, stirring. Add the chard and garlic to the pan, stirring until the chard starts to wilt.
- When the chard is wilted, add the wine to the pan and turn the heat to high. Once it comes to a boil, turn the heat down and simmer until the wine is nearly cooked off. Add the flour and cook, stirring for 1 to 2 minutes. Add the stock, turkey, rosemary, thyme and celery leaves. Simmer until the turkey is heated through and the liquid has thickened.
- Off the heat, add the lemon zest, yogurt and parmesan cheese. Stir to combine and check for seasonings, adding more salt and pepper to taste.
- Roll out the puff pastry on a floured surface so that it’s large enough to cover and wrap around all your ramekins; cut to size and poke each piece a few times with a fork. Ladle the filling into the ramekins, leaving some space at the top. Cover each ramekin with a piece of puff pastry, pressing the overlap on to the ramekin. Brush the tops with egg white and sprinkle with the extra parmesan and herbs.
- Place the ramekins on a baking sheet and bake until the tops are golden brown, 20-25 minutes, depending on the size of your ramekins.
