Leftover Turkey Pot Pie Casserole
Leftover Turkey Pot Pie Casserole made with veggies sautéed in butter and seasoning, then mixed in a creamy sauce with leftover holiday turkey and topped with puff pastry, and baked until golden brown!
Servings: 8 servings
Calories: 537kcal
Equipment
- 1 9x13-inch baking dish
- 1 large saute pan
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 3 medium carrots peeled, chopped
- 3 medium celery ribs chopped
- 8 ounces cremini mushrooms sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh thyme leaves
- 4 tablespoons unsalted butter
- 1/2 cup gluten free all purpose flour
- 2 cups chicken broth gluten free
- 1 cup heavy cream
- 2 cups frozen peas
- 4 cups cooked turkey chopped
- 2 sheets gluten free puff pastry (you'll need 9x13-inch total, which is usually 2 sheets of puff pastry)
- 1 large egg beaten
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray and set aside.
- In a large saute pan over medium-high heat, add the olive oil, onion, carrots, celery, and mushrooms. Cook until the onions are translucent, about 5 minutes. Stir in the seasoning.
- Add the butter and let it melt completely, stirring everything together. Sprinkle the flour on top of the vegetables and stir until it coats the vegetables. Cook for an additional 2-3 minutes, stirring often, until the flour begins to brown and smell slightly nutty.
- Pour in the broth, stirring everything and making sure there's no flour lumps. Bring to a simmer and cook until the broth begins to thicken.
- Add the cream, peas, and turkey and stir everything together until well combined. Let it cook an additional 1-2 minutes, until the sauce looks thick and creamy.
- Pour the filling into the casserole dish, spreading evenly with a spatula. Carefully place the puff pastry on top of the filling, pressing the edges gently.
- Beat the egg and brush over the puff pastry in a thin layer. Bake for 20-30 minutes, or until the crust is golden brown.
Notes
*The nutrition is a rough estimate, it can change based on which puff pastry and gluten free flour blend you use.
Click on the time in the instructions to start a timer!
Storage
Keep in mind that the time starts from when you first stored the leftover turkey, so if you make this the day after cooking the turkey, you can refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer safe container.
Cooking Tips
- I use two gluten free puff pastry sheets to cover the whole 9x13-inch baking dish. They overlap a little bit in the middle, but that's ok!
- It's important to mix the gluten free flour with the veggies and cook until it looks a little brown and starts to smell slightly nutty. If you skip this step, it might separate and give you a layer of oil at the bottom of the dish when it's done baking.
- Let the sauce thicken before pouring it into the casserole dish, to make sure you get the right consistency when it's done baking.
- Use a deep casserole dish, like the kind you'd make lasagna in.
Nutrition
Calories: 537kcal | Carbohydrates: 42g | Protein: 24g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 119mg | Sodium: 555mg | Potassium: 607mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4815IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 2mg
