Patchwork Puff Pastry Turkey Pot Pie Recipe | Yummly
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Patchwork Puff Pastry Turkey Pot Pie

Christine Yonkers: "great! added more garlic and onion. made xtra des…" Read More
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Reinvent leftover holiday turkey and green beans with this beautiful and delicious casserole the whole family will love. Frozen puff pastry arranged in a patchwork design makes it extra special but requires zero pastry skills. If all the turkey is gone, rotisserie chicken meat also works well. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 1 package frozen puff pastry sheets (thawed; 1 package is 17.3 ounces)
  • flour (for the board)
  • 1/2 cup salted butter
  • 12 ounces sliced mushrooms (mixed mushrooms; or use button or baby bella)
  • 1/4 cup minced shallot (about 1 large)
  • 2 garlic cloves (minced)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/4 cup dry sherry
  • 2 1/2 cups chicken broth
  • 1/2 cup milk
  • 1/3 cup flour
  • 2 tablespoons fresh parsley (chopped, plus more for serving)
  • 1 tablespoon fresh rosemary (chopped, plus more for serving)
  • 1 tablespoon fresh thyme leaves (chopped, plus more for serving)
  • 4 cups cooked turkey (diced)
  • 2 cups green beans (cooked, cut into bite-size pieces; or use other cooked vegetables such as carrots and peas)
  • cooking oil spray (or regular oil)
  • 1 egg yolk (large)
  • 2 teaspoons water
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    1. Unfold 1 puff pastry sheet onto a lightly floured surface. With a sharp knife, cut along the 2 line folds to create 3 strips. Cut each strip into 4 equal squares. Repeat the process with remaining puff pastry sheet. Place squares on a parchment paper-lined baking sheet and refrigerate while preparing the filling.
    2. Melt butter in a large skillet with high sides over medium heat. Add mushrooms, shallot, garlic, salt, and pepper. Saute until mushrooms are browned and tender, about 8 minutes. Add sherry and simmer 2 minutes to cook off alcohol.
    3. While mushrooms cook, in a bowl, whisk together chicken broth, milk, and flour. Pour broth mixture into the mushrooms, add herbs, and stir to blend. Bring to a simmer and cook, stirring frequently, until thickened, 2 to 3 minutes.
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    NutritionView More

    Sodium18% DV430mg
    Fat28% DV18g
    Protein71% DV36g
    Carbs5% DV15g
    Fiber8% DV2g
    Calories360Calories from Fat160
    Total Fat18g28%
    Saturated Fat10g50%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate15g5%
    Dietary Fiber2g8%
    Vitamin A15%
    Vitamin C10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Christine Yonkers 5 months ago
    great! added more garlic and onion. made xtra designs with Xmas cookie cutters for the middle.. turned out great!!
    John Kayser 6 months ago
    Excellent I needed to add a bit more flour as it was still a little bit runny after baking Also I didn’t have puff pastry so cut pit bread to fit over which worked out well Very tasty!