Turkey Pumpkin Pot Pie

Turkey Pumpkin Pot Pie adds a helping of pumpkin season to comfort food. Perfect for leftover turkey or instead of the big bird itself at Thanksgiving. And of course, you can make it with chicken!
Turkey Pumpkin Pot Pies baked in single serving Dutch ovens and topped with a golden-brown puff pastry crust.
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Course Main Course
Cuisine American
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 8 ramekins
Calories 565kcal
Author Liren Baker


  • 1/2 cup unsalted butter
  • 1 cup yellow onion finely chopped
  • 1/2 cup all purpose flour
  • 3 cups chicken stock hot
  • 1/4 cup half and half
  • 1 lb roasted turkey breast meat sliced in 1/2 inch cubes
  • 2 cups pumpkin diced
  • 1 cup peas
  • 1 cup mushrooms sliced
  • 1 cup potatoes diced
  • 2 sheets puff pastry
  • 1 large egg
  • 1 tablespoon water
  • kosher salt
  • freshly ground black pepper


  • Preheat the oven to 400°F.
  • In a large pot, melt the butter over medium-low heat. Stir in the onions and cook until wilted and translucent. Sprinkle the flour over the onions, and let it sit for a moment, until the flour is soaked into the melted butter. Slowly whisk in the flour, then gradually add the chicken stock, continually whisking. As you stir, the sauce will thicken. Whisk in the half and half, then season to taste with salt and pepper.
  • Stir in the turkey, pumpkin, peas, mushrooms, and potatoes. Season again with a little more salt and pepper. Remove from heat, divide the filling between individual ramekins or oven-proof bowls, and let it sit on a lined baking tray while you prepare the pastry.
  • On a lightly floured surface, lay the puff pastry and cut circles of pastry about 2 cm larger in diameter than your ramekins. If you like, you can also cut leaf shapes out of the pastry and use that instead of, or in addition to, the pastry rounds.
  • Cover the ramekins with pastry rounds and decoration, and cut slits in the pastry to let it vent while baking.
  • Whisk together the egg and tablespoon of water. Lightly brush the egg wash onto the puff pastry and season with salt.
  • Place the baking tray with the ramekins in the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and has risen, and the filling is bubbling within. If you find that the puff pastry is deflating upon removing from the oven, you may need to bake it for a little longer.
  • Let cool slightly before serving.


The number of servings will vary depending on the size of your ramekins.


Calories: 565kcal | Carbohydrates: 47g | Protein: 11g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 299mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3020IU | Vitamin C: 14.8mg | Calcium: 46mg | Iron: 3.7mg
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