Description
This Easy Creole Turkey Pot Pie is a comforting, flavorful dish combining tender turkey, vegetables, and a rich Creole-spiced sauce, topped with golden puff pastry. Perfect for a hearty family meal, it brings a delicious twist to traditional pot pie using Creole seasonings and a flaky crust.
Ingredients
Scale
Vegetables and Aromatics
- 1 large onion, diced
- 2 small potatoes, peeled and diced
- 1 bell pepper, seeded and diced
- 2 carrots, peeled and diced
- 2 ribs celery, thinly sliced
- 2 cloves garlic, minced
Dairy and Fat
- 1/4 cup unsalted butter
- 1 cup whole milk
Pantry
- 1/2 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 (14.5-ounce) can petite diced tomatoes, drained
- 2 teaspoons Tony Chachere’s Original Creole Seasoning (or more to taste)
- 1 sheet frozen puff pastry, thawed
Protein
- 2 cups chopped cooked turkey
Instructions
- Prepare the baking dish: Preheat your oven to 400°F (204°C) and lightly spray an 8×8-inch baking dish with nonstick cooking spray. This ensures a non-stick surface for easy serving.
- Cook the vegetables: In a large Dutch oven or large skillet over medium heat, melt the butter. Add diced onion, potatoes, bell pepper, carrots, and celery. Cook, stirring occasionally, for about 20 minutes or until the potatoes are tender. Add minced garlic and cook an additional minute to infuse aroma.
- Make the roux and sauce: Sprinkle the flour over the vegetable mixture and stir to combine. Continue cooking for about 3 minutes while stirring to cook out the raw flour taste. Gradually add the chicken or turkey broth and whole milk, stirring consistently to prevent lumps. Bring the sauce to a simmer and cook for about 5 minutes until thickened.
- Add remaining ingredients: Stir in the drained petite diced tomatoes, chopped cooked turkey, and Creole seasoning. Adjust seasoning to taste and mix well to incorporate all flavors.
- Assemble and bake: Pour the turkey and vegetable mixture into the prepared baking dish. Carefully cover with the thawed puff pastry sheet, trimming edges if needed. Cut a few slits in the top of the pastry to allow steam to escape during baking.
- Bake until golden: Place the pot pie in the preheated oven and bake for 25 to 30 minutes or until the puff pastry is puffed and golden brown on top.
Notes
- You can substitute leftover turkey with cooked chicken if desired.
- For a spicier flavor, add more Tony Chachere’s Creole Seasoning or a pinch of cayenne pepper.
- Ensure the puff pastry is properly thawed before using to prevent cracking during baking.
- Use low-sodium broth to better control the saltiness of the dish.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
