Turkey Potpie with Butternut Squash and Pearl Onions
A comforting turkey potpie featuring roasted butternut squash, pearl onions, and peas in a creamy cheese sauce, all topped with golden puff pastry. The butternut squash adds natural sweetness while the sage brings earthy warmth to leftover turkey. Perfect for using holiday turkey or any cooked turkey you have on hand. The combination of vegetables creates a colorful, hearty filling that's both satisfying and elegant enough for company. The flaky puff pastry crust makes this feel special while keeping preparation straightforward.
Ingredients
- 1 lb butternut squash, cut in 1/2 inch pieces
- olive oil
- salt
- pepper
- 1 8 oz pkg frozen pearl onions
- 1 8 oz pkg frozen peas
- 2 cups turkey, cut in small pieceschicken1:1poultry
classic potpie protein
- 3 Tbsp fresh sage, finely chopped
- 4 Tbsp butter
- ¼ cup flour
- 2 cups chicken stock
- ½ cup heavy cream
- 2 cups cheese
- 2 sheets Pepperidge Farm Puff Pastry, thawed
- 1 egg null
- 1 tsp water
Instructions
- 1
Preheat oven to 400 degrees
- 2
Place butternut squash on baking sheet, drizzle with olive oil, salt and pepper
- 3
Bake squash for 15-20 minutes until tender, set aside
- 4
Place frozen peas and pearl onions in microwave safe bowl, cover with plastic wrap
- 5
Microwave peas and onions for 5 minutes
- 6
Melt 2 tablespoons butter in large skillet over medium-high heat
- 7
Add onions, butternut squash, peas, turkey, and fresh sage to skillet
- 8
Cook until heated through, turn heat down to low
- 9
Mix flour in 1/2 cup cold water, whisk to remove lumps
- 10
Melt 2 tablespoons butter in medium pan
- 11
Add flour mixture and chicken stock to pan
- 12
Heat to boiling, add cream
- 13
Mix in cheese
- 14
Boil and simmer for 5 minutes until slightly thickened
- 15
Season sauce with salt and pepper to taste
- 16
Spray 9x13 pan with cooking spray
- 17
Fill pan with turkey mixture
- 18
Pour sauce over turkey mixture
- 19
Unfold thawed puff pastry onto lightly floured surface
- 20
Roll pastry to seal any cracks
- 21
Top dish with puff pastry
- 22
Make slit marks with knife on top for ventilation
- 23
Beat egg and water together in small bowl
- 24
Brush egg wash over pastry
- 25
Place potpie on baking sheet
- 26
Bake for 10 minutes
- 27
Cover pastry loosely with aluminum foil
- 28
Cook for additional 25 minutes
- 29
Remove foil and bake another 5-10 minutes until crust is golden brown
- 30
Cool for at least 10 minutes before serving
Tips
Use leftover holiday turkey or rotisserie chicken for quick preparation. Cut into uniform small pieces for even heating.
Pre-roasting the butternut squash ensures it holds its shape and develops deeper flavor rather than becoming mushy in the potpie.
Let the potpie rest 10-15 minutes after baking so the filling sets up and won't be too liquidy when served.
Good to Know
Refrigerate covered for up to 3 days. Reheat individual portions in microwave or whole dish in 350F oven until warmed through.
Assemble potpie completely without baking, cover tightly and refrigerate up to 1 day. Add 10-15 minutes to baking time if cooking from cold.
Let cool 10-15 minutes before serving. Cut into squares and serve with a simple green salad or steamed vegetables.
Common Mistakes
Don't skip roasting the butternut squash or it will release too much moisture and make the filling watery
Avoid overbaking the puff pastry by covering with foil once golden to prevent burning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen butternut squash instead of fresh?
Yes, but thaw and pat dry first. You can skip the roasting step and add it directly to the skillet, though fresh gives better texture.
What type of cheese works best for this recipe?
Sharp cheddar, gruyere, or a blend of both work well. Avoid pre-shredded cheese as it doesn't melt as smoothly.
How long does leftover potpie keep?
Refrigerate covered for up to 3 days. Reheat portions in microwave or whole dish in 350F oven until heated through.