Turkey Pot Pie with Puff (Printable)
Creamy turkey filling with vegetables under golden, flaky puff pastry—ideal comfort food for using leftover turkey.
# What You'll Need:
→ Poultry and Dairy
01 - 3 cups cooked turkey, diced
02 - 2 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/2 cup heavy cream
→ Vegetables
05 - 1 cup carrots, diced
06 - 1 cup frozen peas
07 - 1 cup celery, diced
08 - 1 medium onion, diced
09 - 2 cloves garlic, minced
→ 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 (optional)
→ Topping
16 - 1 sheet puff pastry, thawed
17 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat oven to 400°F (200°C).
02 - In a large skillet over medium heat, melt the butter. Add onion, carrots, and celery. Sauté 5–7 minutes until softened. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables; stir and cook for 2 minutes.
04 - Gradually whisk in chicken broth, milk, and cream. Bring to a simmer, stirring constantly, until mixture thickens, about 3–5 minutes.
05 - Stir in turkey, peas, salt, pepper, thyme, and sage. Simmer 2 minutes. Remove from heat.
06 - Spoon the filling into a 9-inch deep-dish pie plate or similar baking dish.
07 - Roll out the puff pastry to fit your dish. Place over filling, pressing edges to seal. Cut slits on top to vent.
08 - Brush pastry with beaten egg.
09 - Bake 25–30 minutes, or until pastry is golden brown and filling is bubbling.
10 - Let rest 10 minutes before serving.
# Expert Tips:
01 -
- The puff pastry creates this dramatic golden dome that crackles when you break through it—much more impressive than the effort actually required.
- You can toss in whatever vegetables are looking sad in your crisper drawer, making this as much about kitchen rescue as delicious dinner.
02 -
- Cooling your filling slightly before topping with pastry prevents the dreaded soggy bottom effect where steam gets trapped and ruins your crisp crust.
- The filling should look slightly too liquid before baking, as it will continue to thicken during the oven time—I learned this after creating several pot pies with dry, pasty insides.
03 -
- Keep puff pastry cold until the absolute last minute before rolling it out—warm dough wont puff properly and youll lose those gorgeous flaky layers.
- For extra flavor depth, deglaze your pan with a splash of white wine or brandy after sautéing the vegetables but before adding the flour.