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.

Turkey Potpie with Butternut & Pearl Onions

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.

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

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.)

Turkey Potpie with Butternut & Pearl Onions

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!)

Turkey Potpie with Butternut & Pearl Onions

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!”)

Turkey Potpie with Butternut & Pearl Onions

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 …)

Turkey Potpie with Butternut & Pearl Onions

Ingredients:

  • 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 9×13 pan)
  • 1 egg
  • 1 tsp. water

Directions:

  1. Preheat oven to 400 degrees.
  2. 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.
  3. Place the frozen peas and pearl onions in a microwave safe bowl. Cover with plastic wrap. Microwave for 5 minutes.
  4. 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.
  5. To make the sauce, mix the flour in 1/2 cup of cold water. Whisk to remove any lumps.
  6. 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.
  7. Spray a 9×13 pan with cooking spray. Fill with the turkey mixture. Pour the sauce over the chicken mixture.
  8. Unfold the thawed puff pastry onto a lightly floured surface. Roll pastry to seal any cracks.
  9. 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.)
  10. Beat the egg and water together in a small bowl. Brush over the pastry.
  11. Place the prepared potpie on a baking sheet. Bake for 10 minutes.
  12. Cover the pastry loosely with aluminum foil to prevent burning and cook for an additional 25 minutes.
  13. Remove the foil and bake another 5-10 minutes, until crust is golden brown.
  14. Remove from the oven and allow the cool for at least 10 minutes before serving.
All images and text ©

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.

Turkey Potpie with Butternut & Pearl Onions

23 comments on “Turkey Potpie with Butternut & Pearl Onions”

  1. The flaky crust is killing me. Sold!

  2. Yum! This sounds delicious and totally comforting, Sandy! :)

  3. Thanks for the beautiful potpie recipe, Sandy!

    I love the Pepperidge Farms Puff Pastry and would opt to cut it into multiple squares, fill each one with goat cheese and fig preserve, and crimp it together before baking. Easy, yummy appetizer!

  4. I made chicken pot pie last week and it was awesome, but I love the idea of turkey with my leftovers next week :)

  5. Such a lovely recipe! I love their puff pastry– it’s a staple in my freezer!

  6. I like to make a danish pastry for overnight guests. Just spread down the center third with sweetened, spiced cream cheese, top with fruit compote, slice the sides to fold over the center, and bake! I usually do a powdered sugar drizzle over the top.

  7. Hey Sandy, I use Pepperidge Farm Puff Pastry all the time to make hand pies for the kids. My favorite flavor combo though, is curried apple with sultanas, offering grownup appeal!

  8. I love the pearl onions in here…awesome idea! I use puff pastry for so many things but another favorite is a crust for my sausage-pepperoni pot pies and as biscuits for my chicken pot pie soup. Always a favorite!

  9. I love puff pastry. I’d make them in mini muffin tins and fill with 3 cheese macaroni and cheese. Delish.

  10. I think I would make an en croute using goat cheese and a caramelized onion and apple chutney, instead of the traditional brie en croute. ; D I would LOVE to go with you ladies!!

  11. First of all, this potpie looks insanely delicious! I love the addition of the pearl onions. I adore puff pastry and I think it would be fun to entertain with individual tarts topped with prosciutto, brie, caramelized onions, and a little truffle mayo! :)

  12. Pot pie is the ultimate comfort food and it’s one we always serve during the Christmas season because it’s wonderful for feeding a crowd.

    One of my favorite ways to use puff pastry is to make puff pastry “ravioli” out of them (I actually use a ravioli cutter or circle cookie cutter to form the puff pastry pockets). I have filled them with savory ingredients (roasted peppers, olive, cheese) or made the “ravioli” into a dessert by filling them with Brie cheese and strawberries, then topping the baked puff pastry pockets with chocolate sauce.

  13. Use the pastry to make cream cheese, green onion, and crab puffs!

  14. My kids would go NUTS for this recipe. Anything with puff pastry is heavenly!

  15. I make a puff pastry tomato tart in the summer with tomatoes fresh out of the garden.

  16. I have been wanting to make mini salted caramel apple pies using the Pepperidge Farm puff pastry. Your recipe looks and sounds incredible too. Yummmm. Xo

  17. I love savory pies, I would make crab empanadas or a Greek spinach feta pie.

  18. I always crave pot pie this time of year. I did a veggie one last fall and I think I need to revisit that recipe. Great use of leftover turkey here!

  19. A day late, a dollar short! Yeah for Lauren! Boo for me. I use the Pepperidge Farm puff pastry all of the time, I love making individual pot pies and it makes it so insanely easy. My other favorite is for breakfast tarts. Ij just made one with chicken sausage, apple, caramelized onion, sage and goat cheese topped with red jalapeno slices. My hsuabnad said it was his favorite thing I’ve made in a while.

  20. I always keep Pepperidge Farm puff pastry in my freezer. Love it this time of year for dessert tarts — I’m obsessed right now with pomegranate, cream cheese, honey, and pistachios!

  21. I made this, Sandy. It was the butternut squash and the pearl onions that caught my attention. Since it wasn’t Thanksgiving here and there wasn’t any leftover turkey, I cooked a turkey breast for the recipe. Mr. G, honey swooned. Yup. #manfood #comfortfood #swoonfood

    Cheers!

  22. Pingback: 3-Ingredient Peppermint Hot Fudge Bites | reluctantentertainer.com Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

  23. This was my first time cooking with butternut squash and it won’t be my last! I used Welsh white cheddar cheese and its nutty and salty flavor went perfectly with this recipe. Also, I picked up rotisserie cooked turkey breast at the g-store and that helped cut down on prep time. I cannot wait to have leftovers tonight!!!

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