Turkey and Mushroom Potpie Recipe

Name: Turkey and Mushroom Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups turkey stock, chicken stock or canned low-sodium chicken broth; 1 pound large Yukon Gold potatoes, peeled and cut into 1/3 -inch dice; 1 teaspoon dried thyme; Salt; 3 tablespoons unsalted butter; 2 1/2 tablespoons vegetable oil; 1 pound white mushrooms, quartered; Freshly ground pepper; 1 pound fresh shiitake mushrooms, stemmed and thinly sliced; 1 large onion, coarsely chopped; 4 ounces lean prosciutto, finely chopped; 1/3 cup all-purpose flour blended with 1/3 cup water; 1 pound cooked turkey, cut or torn into 3/4-inch pieces; 1/3 cup coarsely chopped parsley; 1 large sheet of thawed frozen puff pastry (8 1/2 to 14 ounces); 1 large egg, lightly beaten

Servings: persons

4 cups turkey stock, chicken stock or canned low-sodium chicken broth
1 pound large Yukon Gold potatoes, peeled and cut into 1/3 -inch dice
1 teaspoon dried thyme
Salt
3 tablespoons unsalted butter
2 1/2 tablespoons vegetable oil
1 pound white mushrooms, quartered
Freshly ground pepper
1 pound fresh shiitake mushrooms, stemmed and thinly sliced
1 large onion, coarsely chopped
4 ounces lean prosciutto, finely chopped
1/3 cup all-purpose flour blended with 1/3 cup water
1 pound cooked turkey, cut or torn into 3/4-inch pieces
1/3 cup coarsely chopped parsley
1 large sheet of thawed frozen puff pastry (8 1/2 to 14 ounces)
1 large egg, lightly beaten

1
Butter a 13-by-9-by-2-inch baking dish.
2
In a saucepan, combine the turkey stock, potatoes, thyme and a large pinch of salt and bring to a boil over high heat.
3
Reduce the heat to low, cover and simmer until the potatoes are tender, about 10 minutes.
4
Meanwhile, in a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
5
Add the white mushrooms, season with salt and pepper and saute over moderately high heat until golden, about 5 minutes.
6
Transfer to a bowl.
7
Repeat the process with 1 more tablespoon each of the butter and oil and the shiitakes.
8
Add to the white mushrooms.
9
Melt the remaining 1 tablespoon of butter in the remaining 1/2 tablespoon of oil.
10
Add the onion and prosciutto and saute over moderately high heat until the onion softens, about 5 minutes.
11
Remove from the heat and add the mushrooms.
12
Strain the turkey stock into the skillet.
13
Add the flour mixture and bring to a boil over moderate heat, stirring constantly.
14
Add the turkey, potatoes and parsley and season with salt and pepper.
15
Spread the mixture in the baking dish and let cool.
16
Preheat the oven to 400.
17
If necessary, roll out the puff pastry on a lightly floured surface to a 14-by-10-inch rectangle.
18
Moisten the rim of the baking dish with water and cover the filling with the dough, pressing it firmly against the baking dish rim; tuck the edges under.
19
Make a few slits in the pastry and brush with the beaten egg.
20
Bake for 45 minutes to 1 hour, or until the top is golden.
21
Let the potpie stand for 10 minutes before serving.

996

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups turkey stock, chicken stock or canned low-sodium chicken broth, 1 pound large Yukon Gold potatoes, peeled and cut into 1/3 -inch dice, 1 teaspoon dried thyme, Salt, and more.

Yes, Turkey and Mushroom Potpie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey and Mushroom Potpie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions