Description

This turkey pot pie features a creamy, savory filling packed with tender turkey and vegetables, all topped with a golden, flaky puff pastry crust. It’s a comforting, crowd-pleasing dish that’s quick to prepare and perfect for using up leftovers.

Ingredients

Scale

2 cups cooked turkey, diced or shredded
1 cup carrots, peeled and diced (about 2 medium carrots)
1 cup frozen peas
1 cup celery, diced
1 cup potatoes, peeled and diced small (Yukon Gold or russet)
1 small onion, finely chopped
3 tablespoons unsalted butter (or olive oil for dairy-free)
1/4 cup all-purpose flour (or gluten-free flour blend)
2 cups chicken or turkey broth
1 cup whole milk (or plant-based milk)
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1/2 teaspoon dried sage (optional)
Salt and freshly ground black pepper, to taste
1 sheet frozen puff pastry, thawed
1 egg, beaten (for egg wash, optional)

Instructions

Preheat oven to 400°F (200°C).
Melt butter in a large skillet over medium heat. Add onion, carrots, celery, and potatoes. Sauté for about 8 minutes until vegetables soften and onions are translucent.
Sprinkle flour over the vegetables and stir constantly for 2 minutes.
Slowly pour in broth and milk, whisking as you go. Cook for 3-5 minutes until the sauce thickens and is creamy.
Stir in turkey, peas, thyme, sage, salt, and pepper. Simmer for 3-4 minutes until heated through and thickened.
Taste and adjust seasoning as needed.
Remove from heat and let the filling cool for 5-10 minutes.
On a lightly floured surface, roll out puff pastry to fit a 9-inch pie dish.
Spoon the turkey mixture into the pie dish. Lay puff pastry over the top, tucking or trimming edges. Cut a few small slits for steam to escape.
Brush the top with beaten egg for a glossy finish (optional).
Place pie on a baking sheet and bake for 25-30 minutes, or until pastry is golden and crisp. Rotate halfway through for even browning.
Let rest for 10 minutes before serving.

Notes

Keep puff pastry cold until ready to use for best results. Cool the filling before adding pastry to prevent soggy crust. You can prepare the filling ahead and refrigerate, then assemble and bake when ready. For gluten-free or dairy-free adaptations, use appropriate flour and milk substitutes. Add extra veggies or herbs for your own twist.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1/6 of pie
Calories: 420
Sugar: 5
Sodium: 650
Fat: 20
Saturated Fat: 8
Carbohydrates: 38
Fiber: 5
Protein: 24

Keywords: turkey pot pie, puff pastry, comfort food, leftover turkey, easy dinner, savory pie, family meal, holiday recipe