Turkey Pot Pie with Puff Pastry

Turkey Pot Pie with Puff Pastry is a comforting recipe that is perfect to enjoy on a cold day! The creamy filling has lots of juicy turkey and hearty vegetables, and it is topped with a buttery, flaky puff pastry crust.

Why You Will Love This Recipe

Flavorful and Comforting - The creamy sauce is seasoned with thyme and garlic, loaded with turkey, and topped with a flaky crust. It's the best comfort food!

Easy to make - The filling is simple and takes just 10 minutes to make. And this recipe uses store-bought puff pastry so there are no complicated steps!

Great way to use leftovers - Skip the boring sandwiches and make a puff pastry turkey pot pie with your turkey leftovers! You probably have most of the ingredients on hand from making your Thanksgiving dinner, so it's the perfect way to use up those ingredients.

Key Ingredients

See the recipe card at the bottom of this post for the full list of ingredients, including measurements.

Puff Pastry Sheets - You don't have to make your own pastry. Store-bought works just fine! The sheet of puff pastry needs to be completely thawed but still cold. Thaw one sheet according to the package directions.

Turkey - Shred or dice the cooked turkey meat. You can use white or dark meat or a mixture of both. If you have leftover chicken that can be used instead.

Chicken Broth - Use low-sodium chicken broth so that you can control the amount of salt in the dish. You can always add more salt if it is needed. Turkey broth can also be used.

Heavy Cream - Cream adds richness and flavor to the filling. Half and half can also be used, but the mixture will be thinner and not quite as flavorful.

Thyme - This recipe calls for dried thyme just to keep it simple, but if you have fresh thyme on hand it makes this even more delicious!

Vegetables - Carrots, celery, and onions are traditional for pot pie. This recipe also has frozen peas, but those are optional so leave them out if you don't like them. Frozen mixed vegetables can also be used. Scroll down to the variations section for more ideas on vegetables that you can add.

Instructions

1) Make Mirepoix

• Mirepoix is a fancy French word for sauteeing diced carrots, onions, and celery.
• Cook the mixed vegetables in butter until they are tender.

2) Add Turkey and Flour

• Add the turkey to the pan then sprinkle flour over the top.
• Cook the flour and turkey with the vegetables for several minutes. This helps you avoid the taste of raw flour, and hot flour mixes into liquids better without becoming lumpy.

3) Add Liquids & Thicken

• Stir in the chicken broth and heavy cream.
• If you are using peas, add them in at this point as well.
• Cook the filling until it is thick and coats the back of a spoon.
• Stir in the salt and pepper, then taste the filling. Add more salt and pepper, if desired.
• If it tastes flat then add 1 teaspoon of lemon juice or a splash of white wine or cognac.
• Stir in additional thyme if you want more herbal flavor.
• Let the turkey mixture cool slightly while you prepare the puff pastry.

4) Top with Puff Pastry

• Place one sheet of thawed puff pastry dough onto a lightly floured surface.
• Roll the dough to ⅛-inch thickness, smoothing out all of the creases.
• Pour the turkey filling into a deep dish pie plate or baking dish.
• Top with the puff pastry. You can cut the pastry into strips for a lattice, or place the whole pastry sheet over the top.
• Fold the edges over so none is hanging over the dish.
• If you are using a whole pastry sheet, cut slits in the top to vent.
• Bake in a 400°F (200°C) oven for 20-30 minutes.
• It is ready when the puff pastry is golden brown and the filling is bubbling.

Expert Tips

• Cooling the filling slightly before adding the puff pastry will help prevent the pastry from getting soggy.
• Work quickly so that the pastry is still cold when it goes into the oven. Cold dough is important to make it puff up as it cooks.
• Use a deep dish pie plate or a 2-quart casserole dish. If you are using a Dutch oven or oven-safe skillet you can also bake the pot pie directly in that pan!
• Only fill the pan to ½-inch from the rim. This will leave room for the filling to bubble without spilling out. You can place a rimmed baking sheet underneath the dish just in case liquids do bubble over.

Variations

Pot pie is one of those recipes that is really easy to customize!

Mix up the vegetables: Your vegetable options are limitless! Try adding ⅔ cup of white potatoes, sweet potatoes, or broccoli, or ½ cup of sliced mushrooms, green beans, or bell peppers. Cook the vegetables with the mirepoix until they are tender. You can also replace the diced onion with ⅔ cup of pearl onions for added texture.

Replace the protein: Use chicken instead of turkey if that is what you have on hand. Rotisserie chicken is easy and delicious!

Make it cheesy: Stir in 1 cup of shredded Cheddar cheese after the sauce thickens.

Change up the topping: Pot pie made with pie crust is traditional and one of my family's favorites! It will take 30-40 minutes to cook. Biscuits make a great topping too and they cook in just 15-20 minutes.

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