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Turkey, Thyme, & Kale Pot Pie

Turkey, Thyme, & Kale Pot Pie

4 tablespoons of unsalted butter

½ large onion, diced

1 teaspoon of dried thyme

Kosher salt

Freshly ground black pepper

4 tablespoons of all-purpose flour

2 cloves of fresh garlic, minced

3 cups of chicken broth

1 cup of milk

3 carrots, peeled and diced

1 cup of green peas

½ cup of fresh parsley, finely minced

1½ cups of sautéed kale, chopped

2½ cups of turkey, diced into cubes

Puff pastry sheets or pie crusts


  1. Preheat oven to 400 degrees F.

  2. In a large pot over medium heat, melt the butter. Add the diced onions & dried thyme along with 3-finger pinches of salt and ground black pepper. Cook for 10-12 minutes, until onions are translucent.

  3. Sprinkle in the flour and stir for 2 minutes. Add the garlic and cook for 1 minute, just until fragrant.

  4. Whisk in the chicken broth and milk and cook until mixture thickens to a gravy consistency.

  5. Stir in the carrots, green peas, fresh parsley, sautéed kale, and turkey. Cook until carrots are tender, about 7-9 minutes.

  6. Transfer to individual ramekins (filling to the top) and cover each ramekin with a piece of puff pastry (or pie crust). Bake for 15 minutes, until the puff pastry has puffed up and turned golden brown. Serve & enjoy!



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