Turkey Pot Pie

In the winter, I’m always craving warm, cozy meals, and with a little extra time on the weekends, I like to meal prep for the week ahead. Growing up, pot pies were my favorite easy meal, and making them from scratch has become one of my favorite ways to stock the freezer for busy or low-energy nights.

The best part of homemade pot pie is how many vegetables you can pack in—and they’re far more flavorful than store-bought. This version features winter squash, along with carrots, mushrooms, and turkey from Dog Wood Farm, though chicken or beef would work just as well, ground or cubed.

I topped this pie with puff pastry and baked it in a cast iron pan, but a traditional pie crust works beautifully too, whether homemade or store-bought. You can bake it most of the way and freeze it for later, making it a great option for family dinners or potlucks.

One helpful tip: if using a bottom crust, pre-bake it for about 10 minutes at 400°F to keep it crisp!

~Carolyn

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Turkey Pot Pie

Ingredients

Filling:
1 pack Turkey cubes or Ground Turkey

2 tablespoons butter

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

2–3 cloves garlic, minced

2 cups butternut squash, peeled and cubed small

Salt and black pepper, to taste

Thyme or oregano (optional)

Roux:
1 pack Turkey cubes or Ground Turkey

2 tablespoons butter

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

2–3 cloves garlic, minced

2 cups butternut squash, peeled and cubed small

Salt and black pepper, to taste

Thyme or oregano (optional)

Topping:
1 sheet puff pastry, thawed

1 egg, beaten (optional, for egg wash)

Directions:

1. Cook the vegetables
   Preheat oven to 400°F. In a large oven-safe skillet or cast iron pan, melt butter over medium heat. Add onion, celery, and carrots and cook until softened, about 5–7 minutes. Stir in garlic and cook 30 seconds more. Add butternut squash, season with salt and pepper, and cook another 5–8 minutes until just tender.

2. Cook and shred the turkey
   In the same pan, add a little more butter or oil if needed. Season turkey lightly with salt and pepper and cook over medium heat until cooked through, about 5–7 minutes per side. Remove from the pan and let rest briefly, then tear or shred into bite-sized chunks using two forks or your hands.

3. Make the roux
   Push vegetables to the sides of the pan or transfer them temporarily to a bowl. In the center of the pan, melt 3 tablespoons butter. Sprinkle in flour and whisk continuously for 1–2 minutes until lightly golden.

4. Build the sauce
   Slowly whisk in broth, followed by cream, stirring until smooth and thickened. Return vegetables and turkey to the pan and stir to combine. Taste and adjust seasoning. Add herbs if using.

5. Top and bake
   Roll puff pastry slightly to fit your pan and place over the filling. Trim edges and cut a few small slits to vent. Brush with egg wash if desired. Bake for 25–30 minutes, until bubbling and golden brown.

6. Rest and serve
   Let cool for 10 minutes before serving.

   Freezing Instructions:

   Bake fully, cool completely, wrap tightly, and freeze for up to 3 months. Reheat covered at 375°F until hot through, then uncover to re-crisp the top.