Turkey Pot Pie with Veggies (Printable)

Tender turkey and colorful vegetables in a creamy sauce topped with a golden puff pastry crust.

# What You'll Need:

→ Poultry

01 - 2 cups cooked turkey breast or thigh, cubed

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup potatoes, peeled and diced
05 - 1/2 cup celery, diced
06 - 1/2 cup onion, finely chopped

→ Sauce

07 - 4 tbsp unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups chicken or turkey broth
10 - 1 cup whole milk
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried sage
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper

→ Crust

15 - 1 sheet puff pastry, thawed
16 - 1 egg, beaten

# How to Make It:

01 - Preheat your oven to 400°F.
02 - In a medium saucepan, bring salted water to a boil. Add carrots, potatoes, and celery. Cook for 6–8 minutes until just tender. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add onions and sauté for 3–4 minutes until translucent.
04 - Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a roux.
05 - Gradually whisk in the broth, then milk, until smooth. Bring to a simmer and cook for 3–4 minutes until thickened.
06 - Add thyme, sage, salt, and pepper. Stir in turkey, cooked vegetables, and peas. Simmer for 2–3 minutes.
07 - Transfer filling to a 9-inch deep-dish pie plate or baking dish. Roll the puff pastry to fit the dish. Place over the filling, trimming excess edges if needed. Press gently to seal the edges and cut a few slits in the top to vent.
08 - Brush pastry with beaten egg.
09 - Bake for 30–35 minutes, or until the crust is golden and filling is bubbling.
10 - Let stand 10 minutes before serving.

# Expert Hacks:

01 -
  • It turns leftover turkey into something that feels special enough for company, not like you're stretching scraps.
  • The puff pastry shortcut means you skip the fuss of pie dough but still get that wow factor when you crack through the top.
  • Everything comes together in about an hour, so it's doable on a weeknight without feeling rushed.
02 -
  • If you skip parboiling the vegetables, they'll still be crunchy when the pastry is done, and nobody wants a raw potato surprise.
  • Cutting vents in the pastry isn't just pretty, without them steam builds up and the crust can turn soggy underneath.
  • Don't overbake the roux or it gets bitter, just cook it until the raw flour smell is gone.
03 -
  • Use a glass or ceramic dish so you can see when the bottom is bubbling, that's how you know the filling is hot all the way through.
  • If your pastry is browning too fast, tent it loosely with foil halfway through baking.
  • Taste your filling before you top it, it's your last chance to adjust the seasoning.

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