Apple Cider Turkey Pot Pie


  • Prep Time15 mins
  • Total Time45 mins
  • Makes6 servings
Apple Cider Turkey Pot Pie

Photo, Sian Richards.

Chatelaine Triple Tested

Cider adds a hit of sweetness to this classic turkey pot pie. We use store-bought puff pastry sheets for a perfectly flaky crust.


  • 2 tbsp cornstarch

  • 2 cups apple cider, divided

  • 1 sweet potato, peeled and cut into 1/2-in. cubes

  • 1 onion, chopped

  • 1/4 cup 35% cream

  • 2 tbsp Dijon mustard

  • 1/2 tsp dried sage

  • 1/2 tsp salt

  • 1 kg leftover cooked turkey, cut into 1/2-in. cubes

  • 1 cup frozen peas, thawed

  • 1/2 397-g pkg frozen puff pastry

  • 1 egg yolk, beaten


  • PREHEAT oven to 400F.

  • STIR cornstarch with 1/4 cup apple cider in a small bowl. Set aside.

  • COMBINE sweet potato with remaining cider and onion in a pot. Boil, covered, until potato is tender, 12 to 15 min.

  • STIR cornstarch mixture and add to pot along with cream, Dijon, sage and salt. Stir often, until sauce thickens, 2 to 3 min. Stir in cubed turkey breast and peas.

  • SCRAPE turkey filling into a 9x13-in. baking dish. Top with puff pastry, stretching dough to cover dish. Using the tines of a fork, press edges of dough against rim of dish, or fold into the sides. Brush egg yolk over pastry. Cut several slits in the top to let steam escape.

  • BAKE in centre of oven until crust is golden-brown, 15 to 20 min.

Nutrition (per serving)

Calories 501, Protein 45g, Carbohydrates 41g, Fat 17g, Fibre 4g, Sodium 438mg.
Excellent source of Vitamin A.

Here are more of our best recipes for turkey leftovers.

Love cooking with cider? Then you need to try our Roast Turkey With Cider Gravy.