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Lightened-Up Leftover Turkey Pot Pie

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A creamy, comforting pot pie made with Greek yogurt instead of heavy cream, featuring leftover turkey and a flaky puff pastry top. Ready in under an hour, this lighter version is perfect for post-holiday meals.

Ingredients

Scale
  • 3 cups cooked turkey, shredded or cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 carrots, peeled and diced (about 1½ cups)
  • 2 celery stalks, diced (about 1 cup)
  • 8 ounces cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Take puff pastry out of the fridge to warm up slightly for about 10 minutes.
  2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until onions are translucent and carrots have started to soften.
  3. Push vegetables to the side of the skillet and add remaining 1 tablespoon of olive oil. Add sliced mushrooms and let cook undisturbed for 2 minutes, then stir and cook for another 3 minutes until golden and reduced.
  4. Stir in minced garlic, dried thyme, and dried rosemary. Cook for 30 seconds until fragrant. Season with a pinch of salt and pepper.
  5. Sprinkle flour over the vegetables and stir constantly for 1-2 minutes until the mixture looks dry and pasty.
  6. Pour in chicken broth a little at a time, stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  7. Remove skillet from heat. Stir in Greek yogurt until fully incorporated. Fold in shredded turkey and frozen peas. Taste and adjust seasoning with more salt and pepper if needed.
  8. On a lightly floured surface, gently roll out puff pastry sheet just enough to smooth seams. Cut to fit your skillet or baking dish, leaving about ½ inch overhang.
  9. Lay puff pastry over the filling. Tuck overhang under itself and press against edge of skillet. Cut 3-4 small slits in top for steam to escape. Brush with egg wash and sprinkle with flaky sea salt if using.
  10. Place skillet on a baking sheet. Bake for 20-25 minutes until puff pastry is puffed and deep golden brown, and filling is bubbling. Let rest for 5-10 minutes before serving.

Notes

Don’t skip browning the mushrooms for deep flavor. Take Greek yogurt out of fridge 15 minutes before adding to avoid lumps. For crispiest top, ensure oven is fully preheated. Let pot pie rest 5-10 minutes before serving to allow filling to set.

Nutrition

Keywords: turkey pot pie, leftover turkey, lightened-up, Greek yogurt, comfort food, easy recipe, pot pie

Find it online: https://flurpchef.com/lightened-up-leftover-turkey-pot-pie-best-easy-recipe/