Country-Style Pot Pie


  • Prep Time25 mins
  • Total Time1 hr 5 mins
  • Makes4 to 6 servings
Country-Style Pot Pie

Pot pies are tops when it comes to comfort food! Chunks of moist turkey or chicken and a colourful mix of carrot, peppers and broccoli stay juicy in a creamy white sauce nestled under flaky puff pastry.


  • 1 carrot, thinly sliced

  • 1 red or green bell pepper, chopped

  • 1 celery stalk, thinly sliced

  • 1/2 onion, chopped

  • 2 cups small broccoli florets

  • 1/2 cup frozen peas

  • vegetable oil

  • 3 tbsp butter

  • 1/4 cup all-purpose flour

  • 1 1/2 cups milk

  • 3 tbsp finely chopped fresh thyme

  • 1 tsp salt

  • 1/2 kg leftover cooked turkey, or chicken, shredded

  • 1/2 397-g pkg frozen puff pastry, thawed

  • 1 egg, beaten


  • Preheat oven to 400F (200C). Prepare vegetables and measure out peas. Lightly coat a large frying pan with oil and set over medium-high heat. Add carrot, pepper, celery and onion. Stir often until onion begins to soften, 2 to 3 min. Remove vegetables to a bowl.

  • Return pan to burner and reduce heat to medium. Add butter. When melted, gradually whisk in flour until evenly mixed and bubbly, 1 min. Slowly whisk in milk. Whisk until thickened, 2 to 3 min. Remove from heat. Add broccoli, peas, 1 tsp (5 mL) dried or 1 tbsp (15 mL) fresh thyme and salt. Return onion mixture to pan. Add turkey or chicken and stir to evenly coat. Mixture will be very thick. Turn into an 8-in. (2-L) square baking dish or dish that will hold 8 cups (2 L) and place on a rimmed baking sheet.

  • Cut pastry in half to form two small pieces. To cover 8-in. square dish, on a lightly floured surface roll each piece into a 10-in. (25-cm) square. It's OK if edges are uneven. Brush one square with egg, then sprinkle remaining 2 tsp (10 mL) dried or 2 tbsp (30 mL) fresh thyme overtop. Cover with remaining square. Press together.

  • Carefully pick up pastry and lay over filling. Tuck in any overhanging edges. Press edges of pastry onto rim of dish. With a knife tip, pierce middle of pastry in 3 or 4 places to allow steam to escape. Lightly brush top with egg. Bake in centre of preheated oven until golden and filling is bubbly, 30 to 35 min. Let stand 10 min before serving. Sauce will thicken as it sits.

Make-ahead tip

Prepare recipe as above, but use 1/3 cup (75 mL) all-purpose flour to thicken cream sauce. (Vegetables water out as pie sits, so extra flour will help to keep sauce thick.) Brush pastry top with egg. Cover with plastic wrap and refrigerate up to 1 day. Preheat oven to 375F (190C). Remove plastic wrap. Bake straight from fridge until filling is bubbly, about 70 minutes. If pastry is darkening too much around edges, loosely cover edges with foil.

Nutrition (per serving)

Calories 405, Protein 23g, Carbohydrates 28g, Fat 22g, Fibre 3g, Sodium 629mg.

Craving a pot pie that's a little out of the ordinary? Try our Apple Cider Turkey Pot Pie.

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