Turkey Pot Pie

Instead of making crust from scratch, top this mouthwatering mixture of shredded turkey, cheese and veggies with a flaky pastry. A time-saving shortcut that still boasts the homemade goodness of a turkey pot pie.


Cheese Sauce

  • 2 tbsps Crystal Farms® Butter, unsalted
  • 6 tbsps all-purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk
  • 1 cup Crystal Farms Shredded Cheddar Cheese
  • ½ tsp kosher salt
  • 1 pinch freshly ground black pepper

Pot Pie

  • 4 Puff Pastry rounds, 3 ½-inch circles
  • 1 egg, lightly beaten
  • ¼ cup oil
  • 1 ½ cups onion, diced
  • 3 cups broccoli, small florets
  • 3 cups leftover turkey, shredded
  • ½ tsp kosher salt
  • 12 oz cheese sauce


  • To make the cheese sauce, combine the butter and flour in a medium saucepan over medium heat. Cook for 5 minutes until lightly browned, stirring often.
  • Whisk the chicken stock into the flour mixture. Bring to a simmer while stirring constantly. Add the milk and bring to a simmer, continuing to whisk constantly. Reduce to low heat, add the shredded Cheddar cheese and whisk until melted. Remove from heat, season with salt and pepper and reserve.
  • Preheat oven to 400˚ F. Place the puff pastry rounds on a parchment-lined baking sheet. Brush with egg wash and bake 10-15 minutes or until golden brown. Reserve.
  • In a large sauté pan over medium-high heat, add the oil and onion and sauté until lightly browned and translucent. Add the broccoli and sauté for another 5 minutes. Add the turkey, season with salt and cook until hot, about another 5 minutes. Add the cheese sauce and bring to a simmer, stirring often.
  • Divide the filling between four 10 ounce coffee mugs.
  • Using a circle cutter that is a ½-inch larger than the mug or crock of choice, punch out desired number of puff pastry rounds and bake at 425˚ F for 10 minutes or until baked all the way through and crisp.
  • Top each with baked puff pastry round and serve immediately.