Fall Harvest Turkey Pot Pie Recipe

Made with fairlife® Whole Ultra-Filtered Milk




Preheat oven to 425ºf with rack in upper third.


Warm oil over medium heat in a 10-inch cast iron or heavy oven-proof skillet. add the onion, carrot, potatoes, squash, and 1 teaspoon kosher salt (pan should be quite full). stir once to evenly distribute the vegetables across the pan and let them cook undisturbed for 3-4 minutes to become golden on the bottom. then stir again and let cook another 2-3 minutes.


Reduce heat to medium-low and add the garlic and seasonings (thyme through nutmeg) to the pan. let cook for about 30 seconds. then add the flour (sprinkling evenly over the pan), stir, and let cook another 2 minutes.


Next add the chicken broth and use a flat-topped spatula to scrape up any brown bits from the bottom of the pan. add the fairlife® ultra-filtered milk and remaining 1 teaspoon kosher salt. stir frequently as you bring the mixture back to a gentle simmer. let cook until thickened, about 8-10 minutes.


Finally, fold in the chopped kale and turkey (pan should be very full). remove the pan from the heat and place it on a large, rimmed baking sheet.


Fully cover the pan with the thawed puff pastry, allowing the corners to hang over the edge. brush the top with egg wash and cut 6 slits to vent.


Bake until the pastry is deep golden brown and crisp, about 25-35 minutes. let cool in pan for 10 minutes before serving.

*”lactose free” recipe was developed using products either labeled as “lactose-free” or likely to be lactose free based on information provided in publicly accessible databases. nevertheless, we cannot guarantee that recipe ingredients are lactose free. we recommend reading all product labels thoroughly and checking with the food’s manufacturer for lactose content if the product is not labeled as “lactose free.”

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