Turkey Pot Pie with Veggies (Print View)
Tender turkey and veggies in creamy sauce under golden puff pastry.
# Ingredient List:
→ Poultry
01 - 2 cups cooked turkey breast or thigh, cubed
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup potatoes, peeled and diced
05 - ½ cup celery, diced
06 - ½ cup onion, finely chopped
→ Sauce
07 - 4 tbsp unsalted butter
08 - ⅓ cup all-purpose flour
09 - 2 cups chicken or turkey broth
10 - 1 cup whole milk
11 - ½ tsp dried thyme
12 - ½ tsp dried sage
13 - ½ tsp salt
14 - ¼ tsp black pepper
→ Crust
15 - 1 sheet puff pastry, thawed
16 - 1 egg, beaten (for egg wash)
# How to Make:
01 - Preheat the oven to 400°F.
02 - Bring salted water to a boil in a medium saucepan. Add carrots, potatoes, and celery. Cook for 6–8 minutes until tender, then drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onions and sauté for 3–4 minutes until translucent.
04 - Stir the flour into the skillet and cook for 1–2 minutes, stirring constantly, to form a roux.
05 - Gradually whisk in the broth, followed by the milk, until smooth. Bring to a simmer and cook for 3–4 minutes until thickened.
06 - Add thyme, sage, salt, and pepper. Stir in the turkey, cooked vegetables, and peas. Simmer for 2–3 minutes.
07 - Transfer the filling to a 9-inch deep-dish pie plate or baking dish.
08 - Roll the puff pastry to fit the dish. Place over the filling, trimming excess edges. Press gently to seal and cut slits in the top to vent.
09 - Brush the pastry with the beaten egg.
10 - Bake for 30–35 minutes, or until the crust is golden and the filling is bubbling.
11 - Let the pot pie stand for 10 minutes before serving.
# Expert Advice:
01 -
- The creamy filling comes together in minutes once you know the roux trick, making this feel less fussy than it actually is.
- That moment when the golden pastry crust emerges from the oven and the filling bubbles at the edges is pure kitchen magic.
- It transforms yesterday's turkey (or chicken) into something that tastes like you've been cooking all day.
02 -
- Don't skip the parboiling step for the harder vegetables—raw potato chunks buried in filling will never soften completely.
- If you whisk the roux mixture slowly instead of pouring it all at once, you'll never have a lumpy sauce, and that's worth the extra 30 seconds.
- The egg wash isn't just decoration; it's what creates that shiny, professional-looking crust that people photograph.
03 -
- Keep puff pastry in the freezer at all times—it's your secret weapon for turning any filling into something that tastes restaurant-quality.
- If the pastry is browning too quickly while the filling cooks, drape a piece of foil loosely over the top and remove it for the last 5 minutes so it can finish darkening.