Turkey Pot Pie Puff Pastry (Print Version)
Comforting blend of tender turkey, vegetables, and flaky puff pastry in a golden crust.
# What You'll Need:
→ Poultry
01 - 3 cups cooked turkey, diced
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup yellow onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1/2 cup potatoes, peeled and diced
→ Sauce
08 - 1/4 cup unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2 cups low-sodium chicken or turkey broth
11 - 1 cup whole milk or half-and-half
12 - 1/2 tsp salt
13 - 1/2 tsp black pepper
14 - 1/2 tsp dried thyme
15 - 1/4 tsp dried sage
→ Crust
16 - 1 sheet puff pastry, thawed
17 - 1 egg, beaten
# How to Make It:
01 - Preheat oven to 400°F.
02 - Melt butter in a large skillet or Dutch oven over medium heat. Add onions, carrots, celery, potatoes, and garlic. Sauté for 5–7 minutes until softened.
03 - Sprinkle flour over vegetables and cook, stirring constantly, for 2 minutes.
04 - Gradually whisk in broth and milk. Bring to a simmer, stirring constantly, until thickened, about 5 minutes.
05 - Stir in turkey, peas, salt, pepper, thyme, and sage. Simmer for 2–3 minutes. Taste and adjust seasoning as needed.
06 - Transfer filling to a 9-inch deep-dish pie pan or ovenproof dish.
07 - Roll out puff pastry slightly to fit over the dish. Place pastry over filling, trimming edges as needed. Press pastry to edge of dish to seal.
08 - Cut a few small slits in the pastry for steam to escape. Brush with beaten egg.
09 - Bake for 25–30 minutes until pastry is golden and filling is bubbling.
10 - Let stand for 10 minutes before serving to allow filling to set.
# Expert Advice:
01 -
- Transforms leftover turkey into something everyone actually fights over the next day
- The puff pastry crust creates that golden restaurant finish without any homemade dough stress
- Freezes beautifully so you can pretend to be someone who meal plans
02 -
- Hot filling will melt your puff pastry before it bakes, so let the mixture cool for at least 15 minutes before topping it
- Those steam vents aren't optional, I learned this the hard way when my beautiful crust exploded in the oven
03 -
- If your sauce seems too thick, add more broth a splash at a time until it coats the back of a spoon
- Brush the pastry edges again halfway through baking for the most gorgeous, even golden color