Turkey Pot Pie Puff Pastry (Print View)
A comforting, creamy turkey pot pie topped with flaky puff pastry, perfect for transforming leftovers into a warm, satisfying meal.
# Ingredient List:
→ Poultry and Dairy
01 - 3 cups diced cooked turkey
02 - 2 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/2 cup heavy cream
→ Vegetables
05 - 1 cup diced carrots
06 - 1 cup frozen peas
07 - 1 cup diced celery
08 - 1 medium diced onion
09 - 2 cloves minced garlic
→ Sauce and Seasonings
10 - 1/4 cup all-purpose flour
11 - 2 cups low-sodium chicken broth
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried sage
→ Topping
16 - 1 sheet thawed puff pastry
17 - 1 large egg, beaten
# How to Make:
01 - Preheat your oven to 400°F (200°C) to ensure it's ready for baking.
02 - In a large skillet set over medium heat, melt the unsalted butter. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until they begin to soften. Incorporate the minced garlic and cook for an additional minute until fragrant.
03 - Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir continuously and cook for 2 minutes, allowing the flour to toast slightly and form a roux, which will serve as a thickener for the sauce.
04 - Gradually whisk in the low-sodium chicken broth, whole milk, and heavy cream until the mixture is smooth and lump-free. Bring it to a gentle simmer, stirring constantly, until it thickens to a desired consistency, typically within 3–5 minutes.
05 - Stir in the diced cooked turkey, frozen peas, salt, black pepper, dried thyme, and dried sage. Allow the mixture to simmer for 2 minutes to meld the flavors thoroughly. Remove the skillet from the heat.
06 - Spoon the prepared pot pie filling evenly into a 9-inch deep-dish pie plate or a similar oven-safe baking dish, ensuring the ingredients are well distributed.
07 - Roll out the thawed puff pastry sheet to a size that adequately covers your baking dish. Carefully place it over the filling, pressing the edges firmly against the rim of the dish to create a secure seal. Cut several small slits on top of the pastry to allow steam to escape during baking.
08 - Brush the top surface of the puff pastry generously with the beaten egg. This egg wash will help achieve a beautiful golden-brown and glossy finish during baking.
09 - Transfer the prepared pot pie to the preheated oven and bake for 25–30 minutes, or until the puff pastry is beautifully golden brown and the filling is visibly bubbling around the edges.
10 - Remove the pot pie from the oven and allow it to rest for 10 minutes before serving. This resting period allows the filling to set properly, preventing it from being too runny, and ensures safer handling.
# Expert Advice:
01 -
- You get to transform humble leftovers into something truly spectacular and satisfying.
- The way that golden, flaky pastry shatters with each bite, revealing the rich, creamy filling underneath, is pure magic.
02 -
- A common mistake is making the filling too thick on the stovetop; it will thicken more in the oven, so aim for a slightly looser consistency.
- Cutting those little vents in the puff pastry isn't just for show – it's crucial for letting steam escape, preventing a soggy bottom, and ensuring a perfect, airy puff.
03 -
- For the flakiest puff pastry, ensure it's still very cold when it goes into the hot oven, as this helps create distinct, airy layers.
- Don't rush the whisking when adding liquids to the flour; a smooth, lump-free sauce is the absolute foundation of a truly great pot pie.