Turkey Potpie with Butternut & Pearl Onions
This Turkey Potpie with Butternut & Pearl Onions is a comfort one-pot meal, easy to make with leftover turkey and vegetables.
I love hospitality. And when it involves food, it feels even better, because food and friends equal comfort and love. Today I’m sharing a story and giving you a delicious recipe involving Thanksgiving leftovers – Turkey Potpie with Butternut & Pearl Onions.
There are so many ways to be hospitable.
You can invite a person (doesn’t even have to be a friend … yet) into your home for a cup of tea, or you can take a little something to a neighbor, or a meal to a family in need, or a dish to a “covered-dish” party (otherwise known as potluck). You can put a gift card in the mail, or send a package long-distance to a friend, or drop off a pizza to a family having a hard time.
There are so many ways to show love through food.
Turkey Potpie with Butternut & Pearl Onions
I recently made a Turkey Potpie with Pepperidge Farm® Puff Pastry Sheets and leftovers I had in the fridge. I invited a friend over for lunch and we sat and enjoyed a square of delicious potpie, which, by the way, is a recipe worth keeping for the weeks ahead.
Puff Pastry is perfect for any kind of potpie, and with all the leftover turkey we’ll have next week, I can’t wait to make this recipe again for our college boys who will be home.
(Just look at those beautiful pearl onions. I bought them frozen from Trader Joe’s.)
The ways to be hospitable are as different as the givers.
We are all uniquely and wonderfully made, and our simple joys, which do not have to be fancy, can be so appreciated during various seasons of life. Some people call those times random acts of kindness.
(I mixed butternut squash, pearl onions, leftover turkey, peas and fresh sage. Oh, man. So good!)
Did I mention how much I appreciate hospitality? It really does not require fanciness at all.
Which brings me to puff pastry. I love to keep it on hand because it’s affordable, it’s sooooo tasty (who doesn’t love it?), it’s great for desserts and appetizers and main dishes. I try to keep it stocked in my freezer at all times.
(Brushing the final dish with an egg white wash. Love that little “pea” poking through, saying, “hi!”)
I keep Puff Pastry sheets on hand for times when I need to show love through food by making a simple potpie or tart.
(Just out of the oven … Mm-m-m-m …)
Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
- 1 lb. butternut squash, cut in 1/2" pieces
- Olive oil
- Salt and pepper
- 1 (8 oz.) package frozen pearl onions
- 1 (8 oz.) package frozen peas
- 2-3 cups turkey, cut in small pieces
- 3 Tbsp. fresh sage, finely chopped
- 4 tblsp. butter
- 1/4 cup flour
- 2 cups chicken stock
- 1/2 cup heavy cream
- 2 cups cheese
- 2 sheets Pepperidge Farm Puff Pastry, thawed (use 1 1/2 sheets for 9x13 pan)
- 1 egg
- 1 tsp. water
- Preheat oven to 400 degrees.
- Place the butternut squash on a baking sheet. Drizzle with olive oil and lightly salt and pepper. Bake for 15-20 minutes, or until tender. Set aside.
- Place the frozen peas and pearl onions in a microwave safe bowl. Cover with plastic wrap. Microwave for 5 minutes.
- Meanwhile, melt 2 Tbsp. butter in a large skillet over medium-high heat add the onions, butternut squash, peas, turkey, and fresh sage. Cook until heated through; turn heat down to low.
- To make the sauce, mix the flour in 1/2 cup of cold water. Whisk to remove any lumps.
- In a medium pan, melt 2 Tbsp. butter, add the flour mixture, and chicken stock. Heat to boiling; add the 1/2 cup cream. Mix in the 2 cups (your favorite flavors) cheese. Boil and simmer for 5 minutes until slightly thickened. Salt and pepper to taste.
- Spray a 9x13 pan with cooking spray. Fill with the turkey mixture. Pour the sauce over the chicken mixture.
- Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
- Top the dish with the puff pastry. Make slit marks with a knife on top of the pastry for ventilation. (There may be a small amount left over.)
- Beat the egg and water together in a small bowl. Brush over the pastry.
- Place the prepared potpie on a baking sheet. Bake for 10 minutes.
- Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.
- Remove the foil and bake another 5-10 minutes, until crust is golden brown.
- Remove from the oven and allow the cool for at least 10 minutes before serving.
Disclosure: I am working with Pepperidge Farm® Puff Pastry, creating recipes using their products as part of their “Puff is the Spark” panel. As always, all opinions are my own.