Turkey Pot Pie with Puff Pastry

Turkey Pot Pie with Puff Pastry

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Turkey Pot Pie with Puff Pastry baked golden in a green casserole dish and garnished with fresh thyme.

I don’t know about you, but I think leftovers make some of the very best meals. Not only does leftover turkey taste amazing smothered in cream sauce all nestled up against veggies and potatoes, but it ensures that you’ve made the best of your bird with little waste.

Groceries are expensive and we all work hard to feed our families well, which is another reason I’m a fan of leftovers.  They’re great for repurposing into inexpensive meals.  Turkey Pot Pie with Puff Pastry is a great way to use up extra vegetables in your fridge, along with the leftover turkey.  Feel free to substitute the puff pastry for pie crust dough too.  They’re both great options, I just happen to choose puff pastry for this post.

Puff pastry sprinkled with flour and ready to be rolled with fresh vegetables and diced turkey in the background for Turkey Pot Pie with Puff Pastry.

I’ve made this Turkey Pot Pie with Puff Pastry as a one-pan family-style meal.  It bakes up golden with bubbling hot goodness beneath.  It smells amazing and is homey and comforting.  As a child, I ate frozen pot pies, usually when my dad was away to give my mom a break from cooking.  While they’re no comparison to homemade, they emanated what I love about a pot pie and I secretly enjoyed them. I didn’t know any better and I had nothing to compare the frozen version to, so for me, it was comfort food heaven in a little foil dish. Nowadays I opt to make homemade and I hope your family enjoys it as much as I do, but whatever your homey, comfort food is, enjoy it!

A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.

A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
Turkey Pot Pie with Puff Pastry
Print Recipe
    Servings Prep Time
    6-8 people 35-40 minutes
    Cook Time
    30-35 minutes
    Servings Prep Time
    6-8 people 35-40 minutes
    Cook Time
    30-35 minutes
    A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
    Turkey Pot Pie with Puff Pastry
    Print Recipe
      Servings Prep Time
      6-8 people 35-40 minutes
      Cook Time
      30-35 minutes
      Servings Prep Time
      6-8 people 35-40 minutes
      Cook Time
      30-35 minutes
      Ingredients
      Servings: people
      Instructions
      1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
      2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
      3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
      4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
      5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
      6. Preheat oven to 425°F.
      7. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
      8. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
      9. Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
      10. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
      11. Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
      Recipe Notes

      -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

      -Flour does not reach its full thickening capacity until it comes to a full boil.

      -Use pre-rolled puff pastry dough for more convenience.

      -Be sure to leave an overhang of puff pastry.  If you don't the stew will bubble up over the pastry, preventing it from cooking properly.

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      Molasses Crinkle Cookies

      Molasses Crinkle Cookies

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      A stack of Molasses Crinkle Cookies that sit in front of a silver box filled with cookies and decorated with white ribbon and acorns.

      Molasses Crinkle Cookies are one of my holiday favourites. They’re perfectly chewy, lightly spiced with ginger, dusted with sugar and absolutely delicious. I tend to be an all or nothing kind of person when it comes to holiday baking. Some years I can’t wait to start and will typically make numerous types of cookies and squares. You know, gotta have a chocolate square, a raspberry coconut square, butterscotch squares, shortbread, etc etc. This year I’m opting to only make one type of square and one cookie. I know, I know, people will wonder what’s wrong with me. The truth of the matter is time or should I say the lack of it. As a food blogger with a full-time job, I struggle at times to get a post out weekly. I’m not complaining, because I love doing it, but I realize that I have to make priorities. This includes making time for myself personally and the people in my world. But as a food blogger, I cannot bring myself not to make any treats for giving and sharing. So the compromise is moderation, and you won’t be disappointed with my choice of cookie for the season.

      Cookie dough balls arranged on a baking tray and on a small plate of sugar for rolling in preparation for Molasses Crinkle Cookies.

      Tips for amazing Molasses Crinkle Cookies:

      -Chill the dough for at least 3 hours. The cookies spread while baking and the chilled dough keeps the process consistent during baking and prevents the cookie from overspreading. The result is a perfectly chewy cookie that’s not too thick.

      -Weigh or measure each cookie for uniform cookies and even baking.

      -Bake one tray at a time in the center of the oven. It takes more time, but worth it.

      -If the dough balls soften while rolling them, give them a ten-minute chill just before baking.

      -Generously coat in sugar when rolling into balls. This not only prevents the dough from sticking to your hands but gives the cookies a holiday look, especially if you use coarse sugar.

      -The cookies will spread on their own without flattening.

      -Don’t over-bake!! Can’t stress this enough. They only take 9-10 minutes.

      Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.

      Author: Compelled to Cook, adapted from Fine Cooking Magazine winter 2003 Molasses Crinkles.

      Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
      Molasses Crinkle Cookies
      Print Recipe
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Servings Prep Time
        38-40 cookies 40 minutes
        Cook Time Passive Time
        9-10 minutes 3+ hours
        Molasses Crinkle Cookies stacked five high and tied with a white ribbon and decorated with an acorn.
        Molasses Crinkle Cookies
        Print Recipe
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Servings Prep Time
          38-40 cookies 40 minutes
          Cook Time Passive Time
          9-10 minutes 3+ hours
          Ingredients
          Servings: cookies
          Instructions
          1. In a medium bowl whisk together flour, baking soda, spices and salt. Set aside.
          2. Using an electric mixer or stand mixer fitted with a paddle attachment cream butter and brown sugar until light.
          3. Add oil and molasses and beat until combined. Add egg and beat until fully incorporated.
          4. Mix in flour until well combined.
          5. Flatten dough into a round disk and chill for a minimum of three hours or overnight.
          6. Preheat oven to 375°F and line baking trays with parchment.
          7. Divide dough into equal portions using a tablespoon or weigh (I used 20g each). The dough balls should be an approximate inch in diameter.
          8. Roll each ball in sugar to coat completely. If the dough has warmed while you were rolling, rechill rolled dough for about 10 minutes to firm up again (this prevents the cookies from overspreading). Arrange prepared dough on baking trays placing at least 2" apart. There's no need to flatten cookies. Sprinkle the tops with additional sugar.
          9. Bake cookies on the middle rack for 9-10 minutes only. Remove from oven and allow to cool on pan for 5 minutes before moving to a cooling rack.
          Recipe Notes

          -Start these cookies several hours ahead as they need time to chill.

          -Using coarse sugar makes for a pretty holiday cookie.  It will take a little more coarse sugar than granulated sugar for rolling.

          -I find the dough warms up too much while rolling into balls, especially if taking the time to weigh each one. Therefore, I suggest that you rechill the rolled balls for about 10 minutes to prevent too much spread. You can do this before rolling in sugar, after rolling in sugar, or once they are prepped on the baking tray (this is great if you can fit the tray in your fridge)

          -At 20 grams each, I get 38-2 3/4" cookies.

          -Do not overcrowd the cookies on the cookie sheet and do not overbake. These cookies are wonderfully chewy at the 9-minute mark.

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          Stroganoff Meatballs

          Stroganoff Meatballs

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          Stroganoff Meatballs in a red casserole dish resting on a wooden tray lined with a white kitchen towel.

          This a casserole that I’ve made time and time again. I love it because it makes enough for six people or provides plenty of leftovers, which is important for me as a shift worker. It’s also a comforting, family-style meal that is fantastic served over mashed potatoes. Stroganoff Meatballs is a great fall/winter recipe that you’ll want to make over and over.

          Raw beef meatballs rolled and arranged on a baking tray in preparation for Stroganoff Meatballs.

          For this recipe, you’ll notice that I insist you use a beef soup base such as Knorr OXO Beef in a Mug and not regular beef bouillon powder. This is not a sponsored post, but I’ve tried both beef bouillon cubes and regular beef bouillon powder. They just don’t have the same beef flavour that the soup base does, and it makes all the difference. I do hate to be so particular on an ingredient, but for this recipe I must insist that you use beef soup base such as Knorr OXO Beef in a Mug.  It’s worth the little bit of fuss, enjoy!

          Ingredients for Stroganoff Meatballs arranged on a small wooden board on a white kitchen towel.

          Author: Compelled to Cook, adapted from Companys Coming Casseroles cookbook 1985.

          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Stroganoff Meatballs
          Print Recipe
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Servings Prep Time
          6 people 55-60 minutes
          Cook Time
          35 minutes
          Ingredients
          Beef Meatballs
          Stroganoff Sauce
          Servings: people
          Instructions
          Beef Meatballs
          1. Preheat oven to 425°F.
          2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
          3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
          Stroganoff Sauce
          1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
          2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
          3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
          Recipe Notes

          -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

          -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

           

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          Mexican Jalapeño Cheddar Croquettes

          Mexican Jalapeño Cheddar Croquettes

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          Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

          With Thanksgiving and Christmas just around the corner, you are bound to have leftover mashed potatoes. Mexican Jalapeño Cheddar Croquettes will be your reason not to forget them at the back of the fridge. Maybe you even still have company and need to put out a few snacks. These little potato bombs are super crispy, cheesy and just a little spicy. They’re perfect for passing around and dipping in your favourite salsa.

          A bit of information on the recipe today. First, I chose to amp up the coating by using ground-up corn tortilla chips mixed with panko breadcrumbs. Panko instead of regular breadcrumbs because they’re coarser and give more crunch than fine breadcrumbs. Homemade breadcrumbs would have a similar result as you could control the grind. For the tortilla crumbs, I used Tostitos Extra Thick tortilla chips but any corn tortilla chip will do. Don’t be skimpy on the coating and pack on as much as the egg wash will hold. This will ensure a thick coating and help hold in the melty cheese trying to escape.

          I chose to shape the croquettes into approximate 2” long ovals, but round or tubular will also work. I think for sharing, forming into a 1 3/4” ball would be best. A better crunch to soft potato ratio in my opinion and therefore more snacky like. However, if you’re having them with a salad, the larger oval is a good fit. I’m not that fussy, just sharing my thoughts on the matter.

          I love this recipe because of the tortilla breadcrumb coating. It makes for an amazing crunch and cooks to a picture-perfect golden. Using pickled jalapeños not only softens the heat of the pepper but adds a little acidity to all the starchy potato and melty cheese. As a bonus, these Mexican Jalapeño Cheddar Croquettes are a great way to use up any leftover mashed potatoes. Enjoy!

          Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.

          Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
          Mexican Jalapeno Cheddar Croquettes
          Print Recipe
          Super crispy little potato bombs filled with cheddar and jalapeño.
            Servings Prep Time
            20-22 croquettes 15 minutes
            Cook Time Passive Time
            15 minutes 20 minutes
            Servings Prep Time
            20-22 croquettes 15 minutes
            Cook Time Passive Time
            15 minutes 20 minutes
            Mexican Jalapeno Cheddar Croquettes piled high in while bowl and garnished with fresh cilantro.
            Mexican Jalapeno Cheddar Croquettes
            Print Recipe
            Super crispy little potato bombs filled with cheddar and jalapeño.
              Servings Prep Time
              20-22 croquettes 15 minutes
              Cook Time Passive Time
              15 minutes 20 minutes
              Servings Prep Time
              20-22 croquettes 15 minutes
              Cook Time Passive Time
              15 minutes 20 minutes
              Ingredients
              Croquettes
              Breading
              Servings: croquettes
              Instructions
              Croquettes
              1. In a large bowl stir together mashed potatoes, sour cream, egg, salt and pepper until well combined. Stir in cheddar cheese, jalapeño and chives. Place approximately 3 tbsp of mixture in the palm of your hand and roll into a 2" long oval. Continue with remaining potato, placing each on a tray when formed. Cover and chill for at least 20 minutes. Can be done several hours ahead.
              2. Place several croquettes into flour and turn to coat. Shake off excess and dunk in egg wash, turning to coat completely. Scoop out of egg wash and roll in breadcrumbs, pressing gently to adhere and coat completely. Set aside on a tray and repeat with remaining croquettes.
              3. Using a deep fryer or large pot with at least 3" of oil, heat to 350℉. Gently place as many croquettes that will fit (without overcrowding) into the pot. Maintaining 350℉ cook for 4-5 minutes. Using a slotted scoop remove croquettes to a paper towel-lined plate. Keep warm in a low oven and repeat with remaining croquettes. Serve immediately with your favourite salsa.
              Breading
              1. Using three shallow dishes, in the first combine ground tortilla chips, breadcrumbs and chill powder. In the second whisk eggs with milk. For the third, generously season the flour with salt and pepper. Arrange dishes for breading station starting with flour, egg wash and breadcrumbs
              Recipe Notes

              Pulse tortilla chips in a mini processor until the size of panko breadcrumbs.  If a processor is not available, place tortilla chips in a sealable bag and crush with a rolling pin.

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              Apple Galette with Almond Pastry

              Apple Galette with Almond Pastry

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              Freshly baked Apple Galette with Almond Pastry sitting on a wooden board with a scoop of vanilla ice cream in the centre.

              Galettes are easy to love with their flaky, rustic pastry and sweet or savoury fillings. Apple Galette with Almond Pastry comes together easily and tastes just as delicious as apple pie. It’s the perfect ending to your entertaining occasions, but particularly Thanksgiving when apple desserts are sought after.

              A basket full of green apples in preparation for Apple Galette with Almond Pastry.

              What is a galette anyway? A galette is a free form tart that can be made with sweet fillings such as berries and apples or savoury fillings like chicken and mushrooms. They’re unique in the way the pastry is shaped around the filling into a rustic form without the use of a pie dish. This eliminates the need for a top crust and fussy crimping, yet the filling stays snuggly in place.

              An assembled Apple Galette with Almond Pastry on parchment paper ready for the oven.

              What makes a good galette? Like a traditional pie, a lot depends on the pastry and this means using cold butter that is cut into the dry ingredients until crumbly and the butter bits are no bigger than the size of a pea. It’s also very, very important to use ice-cold water. This helps keep everything just a little bit colder, especially the butter which tends to soften as you work with it. Keeping everything as cold as possible helps the butter hold its size, which will create flaky layers when it melts during baking. There’s no need to overfill a galette, it’s meant to be flatter than a pie. So resist the urge to pile your filling sky high because the filling needs to cook at the same time as the pastry.

              Apple Galette with Almond Pastry
              Print Recipe
                Servings Prep Time
                8 slices 50-60 minutes
                Cook Time Passive Time
                40 minutes 1+ hours
                Servings Prep Time
                8 slices 50-60 minutes
                Cook Time Passive Time
                40 minutes 1+ hours
                Apple Galette with Almond Pastry
                Print Recipe
                  Servings Prep Time
                  8 slices 50-60 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hours
                  Servings Prep Time
                  8 slices 50-60 minutes
                  Cook Time Passive Time
                  40 minutes 1+ hours
                  Ingredients
                  Pastry
                  Filling
                  Servings: slices
                  Instructions
                  Pastry
                  1. In a large bowl combine flour, almond flour, sugar and salt. Cut butter cubes into the dry ingredients using a pastry cutter or a knife until the flour is crumbly with small bits of butter.
                  2. Drizzle water and vinegar over flour mixture and toss with a fork until dough just starts to come together. Turn out onto a lightly floured surface and work gently to bring everything together and the dough has smoothed out.
                  3. Roll dough into a ball and then flatten into an approximate 6" disk. Cover with plastic wrap and chill for at least one hour.
                  Apple Filling
                  1. Peel and core apples and then cut them into thin slices. Drizzle slices with the lemon juice as you slice to prevent oxidization.
                  2. To the apples add the sugar, flour, cinnamon and nutmeg. Toss to combine.
                  3. In a small bowl whisk together egg and milk.
                  4. Preheat oven to 375°F.
                  5. On a lightly floured surface roll dough to an approximate 13" circle adding a sprinkle of flour to the top and bottom as you go to prevent it sticking.
                  6. Trim dough to a neat 12" circle by using a plate or pie plate as a guide (see note). Roll dough onto your rolling pin and transfer to a large parchment-lined baking tray.
                  7. Pile filling in the centre and spread out towards the edge leaving a 1 1/2" border of plain dough.
                  8. Fold the dough edge up and over the filling, crimping slightly as you go around. Sprinkle the apples with dots of butter. Brush the pastry with egg wash and sprinkle with coarse sugar if desired. Bake in preheated oven for 40 minutes until the pastry is golden and apples are tender.
                  9. Remove from oven and allow to cool for at least 10 minutes before slicing into wedges and serving with ice cream.
                  Recipe Notes

                  -The pastry does not have to be a perfect circle. If you'd like a nice rustic look you can leave it as you roll it as long as it is an approximate 12"-13" in diameter and 1/8" thick.

                  -If you like a neater look you can also arrange the apple slices in a concentric circle.  I'm partial to piling the apples in as they fall.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com