Turkey Pot Pie Puff Pastry (Print View)

Tender turkey and vegetables combined in creamy sauce beneath a flaky puff pastry crust.

# Ingredient List:

→ Poultry

01 - 3 cups cooked turkey, diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced

→ Sauce & Dairy

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme

→ Topping

14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten (for egg wash)

# How to Make:

01 - Preheat the oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt the butter. Add diced onion, carrots, and celery; sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Sprinkle flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
04 - Gradually whisk in the broth followed by the milk. Bring mixture to a simmer and cook until thickened, about 4 to 5 minutes.
05 - Stir in the cooked turkey, peas, salt, pepper, and thyme. Remove the skillet from heat.
06 - Transfer the filling into a 9-inch pie dish or equivalent baking dish.
07 - Roll out the puff pastry sheet to fit the top of the dish. Place it over the filling, pressing edges to seal. Trim any excess pastry and cut small slits on top to vent steam.
08 - Brush the puff pastry surface with the beaten egg to enhance browning.
09 - Bake uncovered for 30 to 35 minutes or until the pastry is golden brown and crisp.
10 - Allow the pot pie to rest for 10 minutes before serving to set the filling.

# Expert Advice:

01 -
  • The puff pastry bakes up into these beautiful, flaky layers that shatter when you press your fork through.
  • It turns leftovers into something that feels intentional and special, not like eating the same meal twice.
  • The filling is rich and creamy without being heavy, and the vegetables add little pops of sweetness and texture.
  • You can have it on the table in an hour, which feels like magic for something this satisfying.
02 -
  • Don't skip the roux step or rush it, those 2 minutes of stirring the flour into the butter are what keep your sauce from tasting pasty.
  • Keep the puff pastry cold until the moment you use it, if it gets too warm it won't puff properly and you'll lose those beautiful layers.
  • Cut your vegetables small and uniform so they cook at the same rate, I learned this the hard way with crunchy carrots in an otherwise perfect pie.
03 -
  • Use a glass or ceramic pie dish instead of metal, it distributes heat more evenly and prevents the bottom from browning too fast.
  • If your puff pastry is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.
  • Taste the filling before you transfer it to the dish and adjust the salt and pepper, it's much easier to fix it now than after it's baked.

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