Turkey Pot Pie with Veggies

I threw together my first turkey pot pie the day after Thanksgiving, staring at a fridge packed with leftovers and zero desire to eat another sandwich. The puff pastry was a last-minute grocery grab, and I wasn't sure it would work, but that golden dome that emerged from the oven changed everything. Now it's the recipe I make whenever I need something that feels like a hug in a dish.

The first time I served this to friends, one of them scraped her plate clean and asked if I'd been secretly taking pastry classes. I laughed because I'd burned the roux twice the week before while distracted by a phone call. This recipe is forgiving in all the right ways, which is exactly what you need when you're cooking for people you actually want to talk to instead of hovering over the stove.

Ingredients

• Cooked turkey breast or thigh, cubed: Dark meat adds more flavor and stays moist, but white meat works if that's what you have leftover.
• Carrots, diced: They add sweetness and hold their shape beautifully if you don't overcook them in the initial boil.
• Frozen peas: Toss them in straight from the freezer at the end so they stay bright green and don't turn to mush.
• Potatoes, peeled and diced: Use Yukon golds if you can, they break down just enough to thicken the sauce without disappearing.
• Celery and onion, diced and chopped: These build the base flavor, and cooking the onion until it's soft makes the whole dish taste deeper.
• Unsalted butter: Gives you control over the salt level, and it's the foundation of a silky roux.
• All-purpose flour: This thickens the sauce, but you have to stir it constantly for a minute or it tastes raw.
• Chicken or turkey broth: Homemade is lovely, but store-bought works perfectly if you pick a low-sodium version.
• Whole milk: It makes the sauce creamy without being heavy, though half and half is a nice splurge.
• Dried thyme and sage: These herbs taste like comfort food, but go easy or they overpower everything.
• Salt and black pepper: Taste as you go, broths vary wildly in saltiness.
• Puff pastry, thawed: Let it sit at room temperature for about 30 minutes, it rolls out easier and puffs better.
• Egg, beaten: Brushing this on top gives you that glossy, bakery-style finish.

Instructions

Preheat and Prep:

Turn your oven to 400°F and let it fully heat while you work. This high temp is what makes the pastry shatter when you cut into it.

Parboil the Veggies:

Boil the carrots, potatoes, and celery until they're just tender, about 6 to 8 minutes. Drain them well or the filling gets watery.

Start the Sauce:

Melt the butter in a big skillet and cook the onions until they're soft and see-through, a few minutes. Don't rush this, it sweetens them.

Make the Roux:

Stir in the flour and keep stirring for a full minute or two. It should smell nutty, not pasty.

Build the Creamy Base:

Pour in the broth slowly, whisking the whole time, then add the milk. Let it simmer until it coats the back of a spoon, about 3 to 4 minutes.

Season and Combine:

Add the thyme, sage, salt, and pepper, then fold in the turkey, cooked veggies, and frozen peas. Simmer just until everything is heated through.

Fill the Dish:

Scrape the filling into your pie plate. Spread it evenly so the pastry bakes uniformly.

Top with Pastry:

Roll out the puff pastry to fit, drape it over the filling, and trim the edges. Press the edges down gently and cut a few slits on top so steam can escape.

Egg Wash and Bake:

Brush the beaten egg all over the pastry. Slide it into the oven and bake for 30 to 35 minutes, until the top is deep gold and you see bubbles around the edges.

Rest Before Serving:

Let it sit for 10 minutes after baking. This lets the filling set up so it doesn't flood your plate when you scoop it.

Save

One cold Sunday, I made this for my mom and she got quiet halfway through her bowl, the kind of quiet that means something landed right. She told me it reminded her of the chicken pies her grandmother used to make, even though the recipe was completely different. That's when I realized comfort food isn't about following someone else's exact steps, it's about capturing a feeling.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. Reheat individual portions in the oven at 350°F for about 15 minutes so the crust crisps back up, microwaving turns it soggy. You can freeze the assembled unbaked pie for up to a month, just add 10 extra minutes to the baking time if you go straight from freezer to oven.

Swaps and Variations

Swap the turkey for rotisserie chicken, leftover ham, or even a mix of mushrooms and white beans if you want it vegetarian. I've added corn, green beans, and parsnips depending on what's in the crisper, and it always works. For a richer sauce, replace half the milk with heavy cream, or stir in a splash of white wine when you add the broth.

Serving Suggestions

This is hearty enough to stand alone, but a crisp green salad with a sharp vinaigrette cuts through the richness perfectly. I like it with roasted Brussels sprouts or a simple slaw on the side. If you're feeding a crowd, double the recipe and use a 9x13 baking dish, just keep an eye on the pastry so it doesn't brown too fast.

• Serve it straight from the dish for a rustic, family-style dinner.
• Pair it with cranberry sauce if you're using Thanksgiving leftovers, the tartness is perfect.
• Let everyone crack through their own section of pastry, it's half the fun.

Save

This pot pie has pulled me through busy weeks, holiday leftovers, and evenings when I just needed something warm and reliable. I hope it does the same for you.

Common Recipe Questions

→ Can I use chicken instead of turkey?

Yes, leftover cooked chicken works perfectly as a substitute for turkey in this dish.

→ Can I use fresh vegetables instead of frozen?

Absolutely, fresh vegetables like carrots and peas can be used; just ensure they are parboiled slightly before adding.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.

→ Can I make this ahead of time?

You can assemble the filling and pastry ahead of time, but it is best baked fresh to maintain the crust's flakiness.

→ What can I serve with this?

A simple green salad complements the richness of the pot pie very well for a complete meal.