Turkey Pot Pie with Puff (Printable)

A classic dish featuring tender turkey and vegetables in a creamy sauce with a golden puff pastry topping.

# What You'll Need:

→ Poultry

01 - 3 cups cooked turkey, diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced

→ Sauce & Dairy

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme

→ Topping

14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten (for egg wash)

# How to Make It:

01 - Preheat oven to 400°F.
02 - In a large skillet over medium heat, melt butter. Add diced onion, carrots, and celery; sauté for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Sprinkle in flour and stir constantly for 2 minutes to create a roux.
04 - Gradually whisk in chicken or turkey broth followed by whole milk. Bring mixture to a simmer and cook until sauce thickens, about 4 to 5 minutes.
05 - Stir in diced turkey, frozen peas, salt, black pepper, and dried thyme. Remove from heat to prevent overcooking.
06 - Transfer filling into a 9-inch pie dish or equivalent baking vessel.
07 - Roll puff pastry sheet to fit over the dish. Place it atop the filling, pressing edges firmly to seal. Trim any excess and cut small slits on the surface to allow steam escape.
08 - Brush beaten egg evenly over the puff pastry surface to promote browning.
09 - Bake at 400°F for 30 to 35 minutes until the puff pastry is golden and crisp.
10 - Allow to rest for 10 minutes before serving to set the filling.

# Expert Hacks:

01 -
  • The puff pastry gets so golden and shatters perfectly under your fork, no rolling out pie dough from scratch.
  • It uses up every bit of leftover turkey without feeling like leftovers at all.
  • The creamy filling is rich enough to feel special but simple enough for a weeknight.
  • One dish feeds the whole family and somehow tastes even better the next day.
02 -
  • Don't rush the roux, if you add the liquid before the flour cooks, your sauce will taste pasty.
  • Make sure your puff pastry is cold but pliable, if it's too warm it won't puff properly.
  • Cut those steam vents in the top, or the pastry will get soggy from trapped moisture.
03 -
  • Use a mix of dark and white turkey meat for the best flavor and moisture.
  • Brush the egg wash gently so you don't deflate the pastry.
  • Let the pot pie rest before serving, it's worth the wait for neat slices.

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