Turkey Pot Pie Puff (Printable)

Tender turkey and vegetables with creamy sauce under a golden puff pastry crust.

# What You'll Need:

→ Poultry

01 - 3 cups cooked turkey, diced or shredded

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup potatoes, peeled and diced
06 - 1 medium onion, diced

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 3/4 cup whole milk
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage (optional)

→ Crust

15 - 1 sheet puff pastry, thawed
16 - 1 large egg, beaten (for egg wash)

# How to Make It:

01 - Preheat the oven to 400°F.
02 - In a large skillet, melt butter over medium heat. Add onions, carrots, celery, and potatoes. Sauté for 8 to 10 minutes until softened.
03 - Stir in flour and cook for 1 to 2 minutes while stirring constantly.
04 - Gradually whisk in broth, then milk. Cook and stir until the mixture thickens, about 4 to 5 minutes.
05 - Add salt, pepper, thyme, and sage. Stir in turkey and peas. Simmer for 2 to 3 minutes, then remove from heat.
06 - Pour the filling into a 9-inch pie dish.
07 - Place puff pastry sheet over the filling, trim excess, seal edges, and cut small slits on top for steam escape.
08 - Brush the puff pastry with the beaten egg to achieve a glossy finish.
09 - Bake for 30 to 35 minutes until crust is golden and filling bubbles.
10 - Allow to stand for 10 minutes before serving.

# Expert Hacks:

01 -
  • It's the kind of dish that feels fancy enough for company but casual enough to make on a Tuesday using last night's roasted chicken.
  • The puff pastry does something magical when it hits the heat—it puffs and turns golden without any special technique from you.
  • Leftovers reheat beautifully, and the filling actually tastes better the next day once all the flavors have settled into each other.
02 -
  • Don't skip the roux step or rush through it—those few minutes of cooking the flour in butter are what give you a silky sauce instead of a lumpy, starchy one.
  • Taste your filling before putting the pastry on top, because once it's baked you can't adjust the seasoning without taking the whole thing apart.
  • The pastry needs to seal tightly to the edges of the dish, otherwise steam will sneak under and make the bottom soggy instead of crispy.
03 -
  • Keep the puff pastry cold until the last moment and work quickly once it's on top of the filling, so it puffs up instead of spreading out.
  • If your filling is too thick before baking, you've made the roux too heavy—thin it with a splash more broth and don't worry, it's fixable and still delicious.

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