Turkey Pot Pie with Bacon and Wild Mushrooms

We love pot pie but this Turkey Pot Pie with Bacon and Wild Mushrooms is something special. Under a layer of crispy perfect puff pastry is a hearty filling with turkey, bacon, wild mushrooms, and butternut squash covered in a creamy delicious sauce that has so much flavor.

I love turning leftovers into something new and a lot of times those recipes become my family’s favorites. This leftover turkey pot pie is no exception! What was an attempt to make dinner from an assortment of leftovers to avoid the grocery store for one more day has become a holiday staple in our house.

This Turkey Pot Pie with Bacon and Wild Mushrooms might be my all time favorite comfort food. The fact that it is freezer friendly so I can double it and freeze one for later is a huge bonus!

Ingredients for the best Turkey Pot Pie

Puff pastry: you can always make your own pie crust but I love using a sheet of store bought puff pastry for this turkey pot pie.

Turkey: leftover turkey, a roasted turkey breast, or rotisserie chicken all work great for this recipe.

Bacon: optional but not really because it is delicious!

Wild Mushrooms: for mushroom pot pie I like to use a blend of wild mushrooms, shiitake, or porcini mushrooms depending on availability.

Roasted Butternut squash: roasted or a bag or frozen butternut squash cubes cooked and allowed to cool.

Broth: turkey broth, low sodium chicken broth, or chicken stock are all great options for this easy pot pie recipe.

Cream: a little cream or half and half creates that decedent pot pie gravy. Avoid lower fat options as they are more likely to split from he heat.

Flour: all purpose flour for thickening the sauce.

Butter: I don’t recommend swapping the butter in the gravy but you can use olive oil to sauté the vegetables if you prefer.

Thyme: fresh thyme, rosemary or sage all work great in this recipe.

Egg wash: a basic egg wash gives the crust a nice shine!

Supplies for making Turkey Pot Pie with Bacon and Wild Mushrooms

Cutting board

Knife

Dry Measuring Cups

Pie Plate or 9×9 baking dish

Large Skillet

Pastry brush

How to make Turkey Pot Pie with Bacon and Wild Mushrooms

Preheat oven to 350. Prepare a 9 by 9 baking dish or pie pan by lightly greasing the bottom the pan.

Allow the puff pastry to soften according to package instructions.

Prep egg wash by whisking 1 large egg with 1 tablespoon of water or milk. Set aside

Cook vegetables In a large skillet over medium-high heat cook bacon until brown and crispy, about 8 minutes. Put the bacon and any cooking juices onto a paper towel-lined pate.

To the same skillet you cooked the bacon in add a little oil, shallots, mushrooms, half a Fresno pepper and Thyme.

Sauté until the shallots are soft and fragrant. Remove from the pan and set aside. You can toss the Fresno pepper at this point.

Make Gravy In the same skillet melt the butter, stir in the flour and cook until golden brown. Add broth to the pan, stirring constantly until the mixture thickens and no clumps of flour remain.

Add the heavy cream, bacon, mushroom mixture, butternut squash, and turkey. Season with salt and pepper.

Simmer until heated through, about three minutes.

Chill Let the hot filling cool a bit before transferring.

Pour the turkey mixture into a prepared 9 by 9 baking dish or pie pan.

Top with puff pastry. You can place the whole sheet on top using a sharp knife to make air vents or cut it into strips and make a lattice pattern across the top as I did.

Brush pastry lightly with egg wash.

Place pie dish on a sheet pan to catch any filling that bubbles over!

Bake for 30-35 minutes or until the crust is golden brown and the filling is bubbling.

Allow to set for 10 minutes before serving.

Garnish with more thyme leaves and enjoy!

Making Pot Pie Filling in Advance

To make your holidays easier you can make the filing ahead of time! Make the filling ahead and store in an airtight container in the refrigerator for up to three days. Pour the cold filling into your pie pan, top with puff pasty. Bake at 400 covered for 30 minuted and uncovered for another 20 minutes or until golden brown.

Freezing Turkey Pot Pie

Allow pie to cool completely. Double wrap in plastic wrap and aluminum foil before placing in the freezer. Pies are good in the freezer for up to 3 months.

How to bake Frozen Pot Pies

Frozen pot pies can be baked directly from frozen. Remove the layer of plastic wrap. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for another 25-30 minutes or until the crust is golden brown and the filling is bubbling.

Making Individual Pot pies

Mini pot pies are such a fun crowd pleaser! Pour filling into ramekins and place the puff pastry on top of the ramekins.

Place pies on a rimmed baking sheet. Bake in a 350 degree oven for 20-25 minutes.