Turkey Pot Pie

Turn holiday leftovers into a delicious pot pie! Any leftover veggies work. Switch it up with brocolli, green beans, sauteed spinach...  
Yield: 6-8 Servings


  • 2/3 cup unsalted butter
  • 2 stalks Olivia’s Organics celery - diced
  • 1 medium onion - diced
  • 2 teaspoons fresh sage - minced
  • 2/3 cup flour
  • 1 1/3 cups whole milk
  • 1 3/4 cups chicken broth
  • 3 cups leftover turkey - cubed
  • 1 cup leftover cooked carrots
  • 1 cup leftover roasted Brussels sprouts - chopped
  • 1/2 cup leftover cooked mushrooms
  • Salt and pepper to taste
  • 1 egg whisked
  • 1 large piece prepared puff pastry


  • Melt butter in a large sauté pan. Add celery, onion and sage, and sauté for approximately 5 minutes. Stir in flour, making sure vegetables are coated, and then slowly whisk in milk and chicken broth. Stir to incorporate well and until it begins to thicken. Remove from heat and stir in the turkey, carrots, Brussels sprouts, mushrooms (or any veggies of choice), and season with salt and pepper.
  • In a small bowl, whisk egg and set aside.
  • Preheat oven to 375° F.
  • Lightly oil or butter a 9x13 baking dish. Roll out the prepared puff pastry into a 9x13 rectangle, using a little flour on a board or clean counter.
  • Place the turkey mixture into the baking dish and cover with the puff pastry. Brush the puff pastry with the egg. Cut a few slits on top to let air escape and bake 45-50 minutes or until lightly browned. Let sit 10 minutes before serving.

Categories: Butternut Squash, Entree