Fit-for-a-King Turkey Pot Pie

Yield: 6-8 servings

2 Frozen Puff Pastry Sheets, Thawed

4 Cups Diced Roast Turkey

4 Tablespoons Unsalted Butter

1/2 Cup Diced Celery

1/2 Cup Diced Vidalia Onion

1 1/2 Cup Diced Carrots

1 Large Rutabaga, Diced

4 Tablespoons All-Purpose Flour

1 Quart Low Sodium Chicken Stock

2 Tablespoons Sherry

2 Teaspoons Country French Seasoning 

1/2Teaspoon French Grey Sea Salt

1/2 Teaspoon Ground White Peppercorns

1 1/2 Cup Fresh or Frozen Peas

1/2 Cup Heavy Cream

2 Tablespoons Minced Flat Leaf Parsley

Fleur De Sel for Finishing

Sometimes we have to dig deep into our recipe files to find a good recipe for all that leftover Thanksgiving turkey. So we often end up making something that looks and tastes like - well, like leftovers! This recipe is not only delicious; it is also beautiful! Fit-for-a-King kind of beautiful! And so beautiful that your guests will believe you started from scratch and planned it that way!


Preheat oven to 375 degrees. Melt butter in a large saute pan. Add diced celery, onion, carrots, and rutabaga. Saute over medium heat for 10-15 minutes until the celery and onion become transparent.


Add flour and stir to combine. Cook mixture, stirring constantly, for 5 minutes until flour has cooked through and the mixture has thickened. Slowly add chicken stock, seasoning blend, sherry, salt, and pepper. Blend well, increase temperature to medium high, and bring to a simmer. Once you have reached a simmer, cook for 5 more minutes, stirring frequently. Remove from heat, add heavy cream and stir to combine. Set mixture aside to cool slightly.


Once slightly cooled, add turkey, peas, and parsley to the mixture. Stir gently to combine. Taste for seasoning and add salt and pepper as desired.


Roll out one piece of pastry dough so that it will fit inside a 8"- 9" spring-form pan. Carefully ladle filling into the pan and top with second sheet of puff pastry. Cut slits in top to allow steam to escape during baking. 

Place pot pie on baking sheet in preheated oven. Bake for 50-60 minutes until top has turned golden brown and filling is bubbling. Remove from oven, sprinkle immediately with Fleur De Sell, and allow to stand for 15 minutes before serving. Gently remove pot pie from pan and slice into wedges before serving. 

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Country French 
Our Country French
seasoning blend is a must-have
for  every Home Chef. Adapted from the traditional French bouquet garni, it is perfect when you want to create soups, stocks, and stews with a French flare. And it essential for dishes like Beef Burgundy, Osso Bucco, Carbonnade, Roasted Chicken, and more!
Country French Seasoning (a.k.a. Bouquet Garni) from MorningStar Kitchen
French Grey
Sea Salt
With its artisanal, Old
World appeal, French
Grey sea salt is a favorite of professional chefs. Hand harvested from mineral-rich salt beds, we believe this one is the perfect salt for accomplished Home Chefs as well.
French Grey Sea Salt from MorningStar Kitchen
White Peppercorns
The pepper of choice in most
European kitchens, white
peppercorns are released from
their outer black shell by soaking. The process results in a more mellow taste than that of black pepper. And the creamy color works perfectly in recipes that are lighter in color.
White Peppercorns from MorningStar Kitchen
Fleur de Sel
Delicately harvested by
hand before its crystals
reach the bottom of the
salt pan, our Fleur de Sel is a must-have for every discerning Home Chef. Used primarily as a finishing salt, it is meant for sprinkling on top of your most special recipes just before serving. 
Fleur de Sel from MorningStar Kitchen