Turkey Pot Pie with Puff Pastry
This Turkey Pot Pie with Puff Pastry is a delicious way to use leftover turkey, packed with veggies and topped with golden, flaky puff pastry. It's a perfect comfort meal for the whole family!
Turkey Pot Pie with Puff Pastry
Turkey Pot Pie with Puff Pastry is a satisfying dish that's perfect for using up leftover turkey from a holiday meal.
This savory pie combines chunks of turkey with a creamy filling of vegetables, all topped with a flaky puff pastry crust.
Perfect for chilly days or when you want a hearty family dinner.
Easy to prepare and full of flavor, this pot pie is a crowd-pleaser that brings the taste of home to your table.
Ingredients for Turkey Pot Pie with Puff Pastry
Cooked turkey, diced: Using leftover Thanksgiving turkey works well.
Unsalted butter: Allows for control over the salt level.
Onion, finely chopped: Any type of onion can work based on preference.
Carrots, peeled and diced:
Celery stalks, diced
Garlic, minced: Use fresh garlic for the best flavor.
Frozen peas: No need to thaw them; they will cook in the pot pie.
Frozen corn kernels: No need to thaw these either.
All-purpose flour: Make sure to cook it well with the butter to avoid any raw flour taste.
Chicken or turkey broth: Use homemade or store-bought..
Whole milk: We prefer using whole milk.
Seasonings: Dried thyme, salt and pepper to taste.
Frozen puff pastry: Make sure to thaw it according to the package directions.
Egg, beaten (for egg wash): Make sure to brush it evenly.
How to Make Turkey Pot Pie with Puff Pastry
To make the Turkey Pot Pie, preheat oven to 375°F. In a skillet, melt butter over medium heat. Sauté onion, carrots, celery and garlic until softened. Add peas and corn, cooking briefly more.
Sprinkle over flour and cook 1-2 minutes. Gradually whisk in broth and milk until thickened, about 5-7 minutes.
Add turkey and thyme. Season with salt and pepper.
Pour filling into a greased baking dish. Roll out the thawed puff pastry sheet to fit the top. Place over filling and trim edges. Slit pastry to vent steam.
Brush beaten egg over pastry. Bake 35-40 minutes, until pastry is puffed and golden and filling is bubbling.
Cool slightly before serving.
Tips & Tricks to Make the Best Turkey Pot Pie with Puff Pastry
Here are some tips & tricks to making this the best:
Frozen Veggies: Using frozen veggies can save you time since you don't have to wash or chop them. Just toss them straight into the skillet.
Taste Test: Always taste your filling before adding the puff pastry to make sure it's seasoned to your liking.
Slit Tips: When you cut slits in the puff pastry, make fun shapes like hearts or stars to make your pot pie look extra special.
How to Store Leftovers
Let the pot pie cool down to room temperature.
Then, wrap tightly with plastic wrap or aluminum foil or transfer it to an airtight container.
Store in the fridge. It should stay god for about 3-5 days.
What to Serve with Turkey Pot Pie with Puff Pastry
Mixed Green Salad: A fresh mixed green salad with a light vinaigrette.
Roasted Root Vegetables: Roasted root vegetables like carrots, parsnips, and sweet potatoes.
Cranberry Sauce: Goes great with this and a great way to use up another Thanksgiving recipe that often has leftovers.
Steamed Green Beans: Lightly steaming green beans is a healthy and simple side dish.
Mashed Potatoes: Creamy mashed potatoes pair well.
Buttery Dinner Rolls: Soft and buttery dinner rolls are perfect for soaking up any remaining gravy on your plate.
Leftover Turkey Recipes
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Turkey Pot Pie with Puff Pastry
Ingredients
- 3 cups cooked turkey diced (leftover Thanksgiving turkey works well)
- 2 Tablespoons unsalted butter
- 1 onion finely chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- ½ cup frozen peas
- ½ cup frozen corn kernels
- ¼ cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 sheet of frozen puff pastry thawed according to package instructions
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar-sized ovenproof dish and set it aside.
- In a large skillet or frying pan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables have softened.
- Add the minced garlic, frozen peas, and frozen corn to the skillet. Continue to cook for another 2-3 minutes, or until the peas and corn are heated through.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the chicken or turkey broth and whole milk, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and comes to a simmer.
- Stir in the diced turkey and dried thyme. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat.
- Pour the turkey and vegetable mixture into the greased baking dish, spreading it out evenly.
- Roll out the thawed puff pastry sheet on a lightly floured surface to fit the top of your baking dish. Place the pastry sheet over the filling, trimming any excess if necessary. Make a few small slits in the pastry to allow steam to escape.
- Brush the beaten egg over the puff pastry to give it a golden, glossy finish.
- Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 35-40 minutes or until the puff pastry is puffed and golden brown, and the filling is bubbling.
- Allow the Turkey Pot Pie to cool for a few minutes before serving. Serve hot and enjoy your homemade comfort food!
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
