Turkey Pot Pie with Puff Pastry

The kitchen was positively Arctic that first January I attempted this pie. My heat had chosen that exact evening to quit working, and yet nothing has ever made me understand the true comfort of pot pie quite like shivering in a down coat while watching puff pastry turn gold in the oven.

Last Thanksgiving, my aunt actually requested this over the traditional turkey dinner itself. We sat around the table with steam curling off our bowls, and somewhere between seconds and thirds, someone mentioned this might need to become a new holiday tradition.

Ingredients

• 3 cups cooked turkey: Leftover roasted turkey works beautifully here. I have found that dark meat adds more richness, but a mix keeps things balanced.
• 1 cup carrots, diced: Fresh carrots bring sweetness. Cut them small so they cook through and become tender without mushiness.
• 1 cup celery, diced: Essential for that classic pot pie flavor. The pieces should be roughly the same size as your carrots for even cooking.
• 1 cup frozen peas: These brighten everything up. No need to thaw first. They will cook perfectly in the hot filling.
• 1 cup yellow onion, diced: The foundation of flavor. Yellow onions have the right balance of sweetness and bite.
• 2 cloves garlic, minced: Add this after the vegetables have softened. Burning garlic makes everything bitter, so keep an eye on it.
• 1 cup potatoes, diced: Completely optional but I love the extra heartiness. Yukon Golds hold their shape better than russets.
• 4 tbsp unsalted butter: This builds your roux and adds richness. Unsalted lets you control the seasoning better.
• 1/3 cup all-purpose flour: The thickener that makes your sauce velvety. Whisk it thoroughly to avoid any lumpy surprises later.
• 2 cups low-sodium broth: Chicken or turkey both work beautifully. Low sodium is crucial since you will be adding salt separately.
• 1 cup whole milk or half-and-half: This brings the creaminess. Half-and-half makes for a more luxurious sauce without being too heavy.
• 1 tsp fresh thyme leaves: Fresh thyme has a brightness that dried cannot match. Strip the leaves against the grain of the stem.
• 1/2 tsp salt: Start here and adjust at the end. The flavors concentrate as the sauce simmers.
• 1/2 tsp black pepper: Freshly ground makes all the difference. White pepper works if you want to avoid visible specks.
• 1 sheet puff pastry, thawed: Thaw in the fridge overnight for best results. Room temperature pastry can get sticky and frustrating.
• 1 egg, beaten: The secret to that bakery shine. Beat it with a pinch of salt for easier brushing.

Instructions

Get your oven ready:

Preheat to 400°F. Position a rack in the center of the oven so the pastry browns evenly without burning the top before the filling bubbles.

Build your flavor base:

Melt butter in a large skillet or Dutch oven over medium heat. Add onions, carrots, celery, and potatoes and sauté for 5 to 7 minutes until softened. Add garlic and cook for just 1 minute more until fragrant.

Create the sauce foundation:

Stir in flour and cook for 2 minutes, stirring constantly. The mixture should bubble gently and smell nutty, not raw. This step removes the flour taste.

Add the liquids gradually:

Whisk in broth first, then milk, ensuring no lumps form. Bring to a simmer and cook for 3 to 4 minutes until the sauce coats the back of a spoon. It will thicken more as it bakes.

Bring it all together:

Stir in turkey, peas, thyme, salt, and pepper. Taste and adjust seasoning. Remove from heat so the filling does not get too hot before adding the pastry.

Assemble the pie:

Transfer filling to a 9-inch pie dish. Roll thawed puff pastry to fit the top. Lay over filling, trim excess, and crimp edges to seal. Cut small slits for steam to escape.

Add the golden finish:

Brush the pastry generously with beaten egg. This step creates that gorgeous, bakery worthy sheen that makes the final pie irresistible.

Bake until perfection:

Bake for 25 to 30 minutes until the pastry is deeply golden and the filling bubbles up through the steam vents. If the top browns too quickly, tent loosely with foil.

Let it rest:

Allow the pie to sit for 10 minutes before serving. This short wait feels impossible but helps the filling set so portions hold their shape better.

Pin It

My daughter now requests this on her birthday instead of cake. Something about bubbling comfort food in winter beats almost any dessert I could bake.

Make It Your Own

Sometimes I swap rotisserie chicken for the turkey, and honestly, nobody notices the difference. The real magic is in that creamy, herb flecked sauce and the way it mingles with whatever vegetables you have in the crisper drawer.

Serving Suggestions

A crisp green salad with acidic vinaigrette cuts through the richness perfectly. I have also learned that serving this directly from the baking dish somehow makes it taste even better.

Storage And Reheating

The pie keeps beautifully in the refrigerator for up to three days. The pastry does soften a bit, but reheating in a 350°F oven for 15 to 20 minutes brings back much of the original crispiness.

• Freeze unbaked pies for up to a month and bake from frozen
• Reheat individual portions in the microwave for 2 to 3 minutes
• Cover loosely with foil if the top starts browning too much during reheating

Pin It

There is something deeply satisfying about turning leftovers into a meal that feels like a hug. May your kitchen be warm and your pastry perfectly golden.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare the filling up to 24 hours in advance and store it refrigerated. Assemble with the pastry just before baking, or bake completely and reheat at 350°F for 15-20 minutes.

→ What's the best way to reheat leftovers?

Reheat in a 350°F oven for 15-20 minutes until warmed through. This helps maintain the pastry's crispiness better than microwaving, which can make it soggy.

→ Can I freeze this pot pie?

Freeze unbaked pies for up to 3 months, wrapped tightly. Bake from frozen at 400°F for an additional 15-20 minutes. Already baked portions freeze well for 2-3 months.

→ What vegetables work best in the filling?

Classic choices include carrots, celery, onions, peas, and potatoes. You can also add green beans, corn, or mushrooms based on preference and what you have available.

→ How do I know when it's done baking?

The pastry should be deep golden brown and the filling should be bubbling vigorously through the steam vents. A thermometer inserted in the center should read at least 165°F.

→ Can I use leftover mashed potatoes instead of puff pastry?

Absolutely—spread mashed potatoes over the filling for a shepherd's pie style topping. Bake until the potatoes are lightly browned and the filling bubbles underneath.