Thanksgiving Turkey Pot Pie - Butterball Foodservice
Thanksgiving Turkey Pot Pie

Thanksgiving Turkey Pot Pie


2 tbsp.


2 cloves

Garlic, minced


Small onion, diced

2/3 cup

Corn kernels

1/2 cup

Carrots, diced

1/2 cup

Celery, diced

1/2 cup


1/3 cup

All-purpose flour

1 cup

Chicken broth

3/4 cup


1 tsp.

Fresh thyme leaves

To taste

Kosher salt and black pepper


Puff pastry sheet, cut into four 4 1/4-inch squares


Large egg, beaten

As needed

Nonstick spray


Preheat oven to 375°F. Lightly coat four ramekins with nonstick spray

Melt butter in a skillet over medium-high heat. Add garlic, onion and veggies, and cook, stirring occasionally, until onions become translucent, about 2 minutes.

Whisk in flour until lightly browned, about 1 minute. Gradually add chicken broth, milk and thyme, and cook, whisking continually, until somewhat thickened, about 1–2 minutes. Fold in turkey and season with salt and pepper to taste.

Portion the filling evenly into ramekins. Top with puff pastry squares and gently cut 4 slits in the tops of the pastry. Brush tops with beaten egg.

Bake until the pastry is golden brown, about 20 minutes.

Cool for above 5 minutes, and then serve.


Swap and substitute to make it your own.

Serve with confidence.®


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