DifficultyBeginner

Homemade turkey pot pie recipe. A great use for leftover turkey!

Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Bone Suckin' Turkey Pot Pie

1

Preheat the oven 375˚ F

2

This is what you can do with your leftover turkey. Just shred or dice the meat into cubes.

3

Thaw the puff pastry and cut to fit a 13 x 9 casserole dish.

4

In a stockpot, make a roux by melting butter and slowly whisking in flour, Bone Suckin’® Sweet Spicy Mustard, Bone Suckin’® Chicken Seasoning & Rub, salt and pepper until it is a thick paste. Whisk in the chicken stock cup by cup until the roux mixture is semi thick and not too thin. (You may or may not use all of the chicken broth to get it to the consistency that you want.) Cook the mixture on low for 15 minutes, stirring frequently.

5

Add the turkey, the vegetable mix and the potatoes to the stockpot mixture and take off of the heat.

6

In a 13×9 casserole dish, ladle the vegetable and broth mixture until it is 1/2 full. Place the puff pastry on top of the mixture, combine the egg and water in a small bowl, whisk and paint the egg wash onto dough. (This gives the puff pastry a shiny surface.) Cook the pot pie in the oven for 20 to 25 minutes. Enjoy!

*Note: This recipe can also be made in small ramekins, to make individual pot pies. If you have turkey broth, use it, but chicken stock is easier to find in the stores.

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Ingredients

Directions

1

Preheat the oven 375˚ F

2

This is what you can do with your leftover turkey. Just shred or dice the meat into cubes.

3

Thaw the puff pastry and cut to fit a 13 x 9 casserole dish.

4

In a stockpot, make a roux by melting butter and slowly whisking in flour, Bone Suckin’® Sweet Spicy Mustard, Bone Suckin’® Chicken Seasoning & Rub, salt and pepper until it is a thick paste. Whisk in the chicken stock cup by cup until the roux mixture is semi thick and not too thin. (You may or may not use all of the chicken broth to get it to the consistency that you want.) Cook the mixture on low for 15 minutes, stirring frequently.

5

Add the turkey, the vegetable mix and the potatoes to the stockpot mixture and take off of the heat.

6

In a 13×9 casserole dish, ladle the vegetable and broth mixture until it is 1/2 full. Place the puff pastry on top of the mixture, combine the egg and water in a small bowl, whisk and paint the egg wash onto dough. (This gives the puff pastry a shiny surface.) Cook the pot pie in the oven for 20 to 25 minutes. Enjoy!

*Note: This recipe can also be made in small ramekins, to make individual pot pies. If you have turkey broth, use it, but chicken stock is easier to find in the stores.

Bone Suckin’ Turkey Pot Pie