Pot pie is one of the most comforting dishes in the fall and winter months. I used turkey to lighten it up, but I didn’t skimp on the flavor. The addition of fennel and other spices gives the feel and flavor of sausage, without the grease. The sweet potatoes and Brussels sprouts give an unmistakable fall element to this dish, perfect for when the weather starts to change!
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 1 hr |
| Yield: | 6 to 8 servings |
Ingredients
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound ground dark meat turkey
- 1 teaspoon fennel seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper
- 1 pound white button mushrooms, sliced 1/4-inch thick
- 1 onion, diced small
- 3 cups shredded Brussels sprouts
- 3 cups peeled and diced sweet potato
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- One 14-ounce package frozen puff pastry, defrosted
- 1 large egg, lightly beaten
Instructions
- Preheat the oven to 375 degrees F. Use 1 tablespoon of the butter to grease a 9-by-13-inch baking dish. Set the dish on top of a sheet pan and set aside.
- In a large sauté pan over medium heat, heat 1 tablespoon of the olive oil until shimmering. Add the turkey and cook, breaking up any larger pieces, until almost fully browned, about 5 minutes. Add the fennel, garlic powder, onion powder, sage, thyme, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir to combine, cook for another 1 to 2 minutes, and then remove the turkey from the pan to a plate.
- Add the remaining tablespoon olive oil to the pan along with the mushrooms. Cook until browned and their water has released, about 5 minutes. Season with 1/2 teaspoon salt and a pinch of pepper. Transfer the mushrooms to the plate with the turkey.
- Add the remaining 4 tablespoons butter to the pan and cook until melted and starting to bubble. Add the onions and cook until translucent and lightly browned, about 5 minutes. Stir in the Brussels sprouts and sweet potatoes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook until the sweet potatoes start to soften and the sprouts start to wilt, 4 to 6 minutes. Add the flour and cook, stirring to cook out the rawness, about 1 minute. Add the broth and scrape up the browned bits at the bottom of the pan. Add the heavy cream and simmer until slightly thickened, 8 to 10 minutes. Adjust the seasonings.
- Return the turkey and mushrooms to the pan and stir to combine. (If your pan is too small, you can also pour the sauce into the prepared baking dish and stir in the turkey and mushrooms.) Transfer the mixture to the prepared baking dish. Top the baking dish with the sheet of puff pastry, allowing the sides to hang over the edge of the dish. Using a pastry brush, brush the egg wash all over the top of the pastry. Use a paring knife to cut vents in the top of the pastry.
- Bake until the pastry is puffed and golden brown, 40 to 50 minutes. Remove from the oven and let stand for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 669 |
| Total Fat | 45 g |
| Saturated Fat | 18 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 5 g |
| Sugar | 6 g |
| Protein | 24 g |
| Cholesterol | 124 mg |
| Sodium | 935 mg |
Reviews
Loved this recipe! It was absolutely delicious, and I enjoyed the brussels, sweet potatoes, and mushrooms. I made a gluten free crust and used arrowroot instead of flour, and whole family loved it.
Love this dish
Very flavorful and worth the time! The second time I made it, it was quicker. It took me about an hour of prep then 50 min in the oven. Didn’t have fennel and was still yummy!
Made this for dinner tonight and it was a hit! Even with a picky 4yr old. I shredded the brussel sprouts in the food processor to save time. They get so finely shredded that my daughter didn’t even notice them. It was a little time consuming especially the prep work but definitely worth it. Also I might split this up into 2 different servings and freeze one to put in the oven at another time since it definitely feeds a lot of people
Great flavor combination! This recipe is a bit time consuming, but worth it. Next time I will use shredded chicken since my husband dislikes ground turkey.
I made this recipe yesterday. I found it to be both ingredient and time intensive. The flavor was okay. I did have to amp up the herbs, garlic, and onion powder. Sorry, Katie. I love the Kitchen – great show.
This was so delicious! I followed the recipe exactly. Will definitely be making this again!
Easy to make. I used Sunny’s suggestion of pre-cutting the puff pastry. Much easier to serve. And, this did taste if Thanksgiving
I made this dish today and it is so very good! It made my home smell like Thanksgiving. I shared with my neighbors and was asked how I made it with so much flavor. The layering of spices is delicious. This would be a great Friendsgiving dish.
In the list of ingredients it says 1 – 14 Oz box of puff pastry which there are 2 sheets inside. Not sure if 1 or both sheets should be used. If it is 1 sheet then directions should read 1/2 box of 14 Oz package. Can you clarify if it’s both sheets or just 1 please? TY I made this and it was a hit tasted great.