• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 6

Turkey & Vegetable Pot Pie

  • Recipe Submitted by on

 Ingredients List

  • 3 cups cooked turkey meat
  • 4 portabello mushrooms , diced
  • 3 carrots , diced
  • 3 celery stocks , diced
  • 2 leeks , chopped (about 1 cup)
  • 2-4 cloves garlic , minced
  • 150 gr pancetta , cut in small cubes
  • 2 tsp herbes de provence
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 3 cups chicken broth
  • 1/3 cup coconut cream or whipping cream
  • 1/4 cup flour or 2 tbsp cornstarch
  • box of puff pastry (or homemade pastry if you rather)


Heat a frying pan on medium heat. Saute pancetta till nice a crispy. Remove it from the pan and place in bowl.
Add the olive oil to the pan then add the mushrooms and saute till tender. About 4-5 mins. Add to the bowl with the pancetta.
Add the leeks, garlic, carrots and celery to the same pan. Saute till carrots and celery are tender.
Add the mushrooms, pancetta and turkey to the leeks mixture.
Add 2 1/2 cup chicken broth, salt and pepper and herb de provence and bring to a simmer.
To the remaining broth, add the flour or cornstarch and mix till there is no lumps and add to simmering broth to thicken the mixture. Remove from heat and then add the coconut cream or whipping cream.
Heat your oven to 350 degrees.
Place the turkey filling mixture in individuals dishes or in one big dish.
Roll out the puff pastry and place on top of the turkey mixture.
Bake at 350 for 30-40 mins until pastry is nicely browned.

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