Turkey Vegetable Pot Pie

Culinary Setting
Meal Type
Main Course, Entrée
20 MIN

About this Dish

The Fireplace in Boston exhibits its knowledge of today’s turkey trends by putting a turkey twist on a traditional family favorite. The Fireplace brings comfort to the table with its Turkey and Vegetable Pot Pie. Served with Sage-Smoked Turkey Sausage and apples, this dish is sure to please the palate.

“We’re always surprised how turkey sells for us year-round.
It is hearty comfort food in cold weather, and light yet juicy in warmer months.”
– Jim Solomon, Chef/Owner

Cooked Turkey
Dish Type
Pot Pie


1 tbsp olive oil

1/4 c celery, 1/4-inch dice

1/4 c carrots, peeled and 1/4-inch dice

1/4 c sweet onions, 1/4-inch dice

3 tbsp unsalted butter

3 tbsp flour

1 tbsp fresh thyme

Salt and pepper To Taste

3/4 lb Cooked turkey, skin removed and 1/4-inch dice

2 c Turkey stock

Puff pastry shells, cooked

Apple Sage Turkey Sausage

Scallions, sliced As needed


Heat oil in a skillet. Sweat all vegetables in heated oil until soft, but not caramelized.

Add butter and allow it to melt and become hot. Stir in thyme, salt and pepper.

Add flour and whisk until combined. Add stock, whisking constantly. Bring to a gentle boil. Reduce heat to a simmer.

Stir in turkey and simmer for 10 minutes. Adjust seasoning as required.


Per portion: place baked puff pastry shell on a warmed dinner plate. Pour turkey gravy mixture into and atop the pastry shell.

Lay 2 to 3 links beside the pastry shell.

Nutrition Facts

740 Total Calories

360 Calories from Fat

41 g Total Fat

63 % Daily Total Fat

16 g Saturated Fat

80 % Daily Saturated Fat

215 g Cholesterol

72 % Daily Cholesterol

1150 mg Sodium

48 % Daily Sodium

38 g Total Carbohydrates

13 % Daily Total Carbohydrates

5 g Dietary Fiber

20 % Daily Dietary Fiber

2 g Sugars

56 g Protein

50 % Daily Protein

10 % Daily Vitamin C

8 % Daily Calcium

30 % Daily Iron