Turkey & Leek Pot Pie

I don’t know about you, but I’m a sucker for a good pot pie. I’m always looking for subtle ways to switch it up, and adding leeks is a great way to do so! For those who don’t know what a leek is, it’s like a mild onion but it gives such a nice aroma to the overall dish. This is also great to make using any ‘turkey’ leftovers you have from Thanksgiving this year!

I’m really excited to announce that this recipe is in collaboration with Follow Your Heart! They’re one of my favorite brands, and I’ve gotten so many requests to make more recipes using their products from y’all, since they’re so accessible across the US. The product I used in this recipe is their vegan sour cream! It’s so dang good and really sends this recipe over the top!

Here’s what you’ll need to make this delicious Turkey & Leek Pot Pie-

  • ¾ cup chopped leeks (mostly the white parts) 
  • 1 yellow onion, chopped 
  • 1 bag frozen diced carrots and peas 
  • 3 tbsp minced garlic 
  • 2 tbsp each fresh thyme, rosemary, sage, and parsley 
  • Salt / black pepper to taste 
  • 1 cup vegan friendly white wine 
  • 2-3 cups plain unsweetened plant milk 
  • 4 tbsp grapeseed oil 
  • 4 tbsp vegan butter 
  • 6 tbsp all-purpose flour 
  • 2 sheets puff pastry (thawed) 
  • 1 bag “chicken strips” tossed with 2 tsp poultry seasoning (we used gardein) 
  • ½ cup Follow Your Heart Sour Cream 
  • ¼ cup plain unsweetened plant milk + 2 tbsp agave, mixed

You can also use your leftover Thanksgiving ‘turkey’ for this too! Or pie crust instead of puff pastry. And feel free to add mushrooms, more herbs, or any other veggies you’d like!

And here’s how you make this delicious baby!

  1. In a skillet over medium heat, add your oil, leeks, onions, and garlic.  Season with salt & pepper and cook for 3-4 minutes until slightly translucent. 
  2. Add in your ‘turkey’ strips, & fresh herbs.  Cook until soft then break up the strips into chunks with your spatula. 
  3. Add in your vegan butter and mix until melted, then add in your flour and mix well. 
  4. Add in your wine, increase the heat to high & let cook until almost all the liquid is removed.  Then add in your milk & sour cream, stir to combine, and lower the heat until nice and thick.  Season with more salt and pepper to taste. 
  5. Roll out your puff pastry and fit it to the size of your skillet.  Cover the skillet, add any decorations you want, and cut an X in the center.  Brush the top of the puff pastry with your plant milk & agave mixture. Bake according to your puff pastry’s instructions.
  6. Allow to cool for 10 minutes before serving. 

See I told you, I promise it’s sooooo easy to make & that you’ll fall in love instantly.  Like. Super fucking instantly.

But that’s it! Super easy, super delicious, and definitely something amazing to make when you are craving that something easy & delicious, or really any time, let’s be honest. Once again, I just want to give a big thanks to Follow Your Heart for sponsoring this recipe and allowing me to share it with y’all! It’s truly delicious. As always, if you make this, make sure to tag me @plvntfood / #plvntfood and tag @followyourheart as well, so we can all see it! Love y’all with my cold little heart.

Turkey & Leek Pot Pie

This 'Turkey' & Leek Pot Pie (vegan) is the perfect hearty dish for this cold, holiday season!

Author PLVNT

Ingredients

  • ¾ cup chopped leeks mostly the white parts
  • 1 yellow onion chopped
  • 1 bag frozen diced carrots and peas
  • 3 tbsp minced garlic
  • 2 tbsp each fresh thyme rosemary, sage, and parsley
  • Salt / black pepper to taste
  • 1 cup vegan friendly white wine
  • 2-3 cups plain unsweetened plant milk
  • 4 tbsp grapeseed oil
  • 4 tbsp vegan butter
  • 6 tbsp all-purpose flour
  • 2 sheets puff pastry thawed
  • 1 bag “chicken strips” tossed with 2 tsp poultry seasoning we used gardein
  • ½ cup Follow Your Heart Sour Cream
  • ¼ cup plain unsweetened plant milk + 2 tbsp agave mixed

Instructions

  1. In a skillet over medium heat, add your oil, leeks, onions, and garlic. Season with salt & pepper and cook for 3-4 minutes until slightly translucent.
  2. Add in your ‘turkey’ strips, & fresh herbs. Cook until soft then break up the strips into chunks with your spatula.
  3. Add in your vegan butter and mix until melted, then add in your flour and mix well.
  4. Add in your wine, increase the heat to high & let cook until almost all the liquid is removed. Then add in your milk & sour cream, stir to combine, and lower the heat until nice and thick. Season with more salt and pepper to taste.
  5. Roll out your puff pastry and fit it to the size of your skillet. Cover the skillet, add any decorations you want, and cut an X in the center. Brush the top of the puff pastry with your plant milk & agave mixture. Bake according to your puff pastry’s instructions.
  6. Allow to cool for 10 minutes before serving.

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