Turkey Pot Pie Puff Pastry (Print View)

Creamy turkey with vegetables topped by flaky puff pastry, great for comforting meals or holiday leftovers.

# Ingredient List:

→ Poultry

01 - 3 cups cooked turkey, diced or shredded

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup potatoes, peeled and diced
06 - 1 medium onion, diced

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 3/4 cup whole milk
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage (optional)

→ Crust

15 - 1 sheet puff pastry, thawed
16 - 1 large egg, beaten (for egg wash)

# How to Make:

01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onions, carrots, celery, and potatoes; sauté for 8 to 10 minutes until softened.
03 - Stir in flour and cook for 1 to 2 minutes, stirring constantly.
04 - Gradually whisk in broth and milk, cooking and stirring until the mixture thickens, about 4 to 5 minutes.
05 - Add salt, pepper, thyme, and sage. Stir in turkey and peas, then simmer for 2 to 3 minutes. Remove from heat.
06 - Pour the filling into a 9-inch pie dish or equivalent baking dish.
07 - Drape thawed puff pastry over the filling, trim excess, seal edges, and cut small slits on top to allow steam to escape.
08 - Brush the pastry surface with beaten egg for a golden finish.
09 - Bake for 30 to 35 minutes until the crust is golden and the filling bubbles.
10 - Let stand for 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • It tastes like someone who actually cares spent hours on it, but you'll have it ready in just over an hour.
  • Puff pastry does all the heavy lifting on texture, so you can focus on building a sauce that's silky without being fussy.
  • One dish, minimal cleanup, and it feeds a crowd without feeling like you're serving the same tired casserole everyone's had before.
  • Those leftover turkey mountains from the holidays finally have a noble purpose.
02 -
  • The roux is everything—if you skip the cooking-with-flour step or rush it, your sauce will either taste raw or will stay grainy and refuse to thicken properly.
  • Don't add the broth all at once or you'll end up with lumps; whisk slowly and steadily, and any lumps that do form usually smooth out within a minute of steady stirring.
  • The pastry sheet must be thawed gently in the fridge, never at room temperature or microwave, or it becomes impossible to work with without tearing.
03 -
  • Keep your puff pastry cold until the last possible moment—a warm sheet tears easily and won't puff as dramatically in the oven.
  • If your filling seems too thick when you pour it into the dish, it will loosen slightly as everything comes to temperature, so resist the urge to thin it with extra broth.

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