Turkey Pot Pie Puff Pastry (Printable)
Tender turkey and veggies in a creamy sauce, topped with golden puff pastry.
# What You'll Need:
→ Poultry & Dairy
01 - 3 cups cooked turkey breast, diced
02 - 2 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/2 cup heavy cream
→ Vegetables
05 - 1 medium yellow onion, finely diced
06 - 2 medium carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 1 cup frozen peas
09 - 2 cloves garlic, minced
10 - 2 tablespoons fresh parsley, chopped
→ Pantry
11 - 1 sheet puff pastry, thawed
12 - 1/4 cup all-purpose flour
13 - 2 cups low-sodium chicken or turkey broth
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1 egg, beaten (for egg wash)
# How-To Steps:
01 - Set oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add diced onions, carrots, and celery; cook for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
04 - Sprinkle flour over vegetables and stir constantly for 1 to 2 minutes.
05 - Gradually whisk in chicken or turkey broth, whole milk, and heavy cream; bring mixture to a gentle simmer and cook until thickened, about 5 minutes.
06 - Add diced turkey, frozen peas, chopped parsley, dried thyme, salt, and black pepper. Stir well and simmer for 2 to 3 minutes, then remove from heat.
07 - Transfer filling to a 9-inch deep pie dish.
08 - Roll puff pastry sheet to fit over the dish. Drape over filling, trim excess dough, and press edges to seal. Cut small slits in pastry to vent steam.
09 - Brush puff pastry surface evenly with beaten egg.
10 - Place pie in oven and bake for 30 to 35 minutes until pastry is golden and filling bubbles.
11 - Allow pie to rest for 10 minutes to set before slicing.
# Expert Suggestions:
01 -
- It transforms leftover turkey into something so elegant that no one would guess it's a way to use up what's in the fridge.
- The whole thing comes together in about an hour, making it perfect for that dinner when you want something special but don't have all day.
- One dish feeds a whole table, and everyone goes quiet when they take that first bite.
02 -
- If your filling is too thick before baking, it'll be gluey—aim for something that coats a spoon but still moves slightly in the dish.
- Don't skip the egg wash; it's the difference between a pale pastry and one that's gorgeously caramelized and catching light.
03 -
- Let your puff pastry sit at room temperature for about 10 minutes before unrolling—it unfolds more gracefully and tears less.
- If you're worried your filling might be too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold milk and stir it in—it thickens instantly and invisibly.