Description
This Turkey Pot Pie with Puff Pastry Crust is a cozy and comforting classic made easier with store-bought puff pastry and leftover turkey. Creamy, savory, and golden-topped, it’s perfect for chilly nights and post-holiday meals.
Ingredients
Scale
- 3 cups cooked turkey, chopped or shredded
- 1 puff pastry sheet, thawed
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup frozen peas
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 egg, beaten
Instructions
- Preheat oven to 400°F (200°C) and grease a pie dish.
- In a large skillet, melt butter over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
- Stir in flour and cook for 1 minute. Gradually add chicken broth and milk, whisking until smooth and thickened. Season with salt, pepper, and thyme.
- Add turkey and peas to the mixture and remove from heat. Pour filling into the prepared pie dish.
- Place puff pastry over the filling, trim edges, and press to seal. Cut small slits for venting and brush with beaten egg.
- Bake for 25–30 minutes until crust is golden and puffed. Let cool for 5–10 minutes before serving.
Notes
- Use cold puff pastry for best results.
- Let the filling cool slightly before topping with pastry to prevent sogginess.
- Brush with egg yolk for a deeper golden crust.
- Customize with additional herbs or cheese for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 760mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg