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.
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.
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.
- 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.
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.
Pot pie with a puff pastry crust is best enjoyed fresh, as the pastry gets soggy over time. However, if you do have leftovers they can be stored in the refrigerator for up to 3 days.
The filling of the pot pie freezes wonderfully. It's so good that I usually double the recipe when I make this and freeze half of it! Store it in a freezer-safe container or Ziploc freezer bag for up to 3 months. Thaw the filling and the puff pastry separately in the refrigerator overnight. Then transfer the filling to a baking dish, top it with pastry dough, and bake according to the recipe directions.
I think puff pastry pot pie works best with just a top crust. If you do want to have a bottom crust then you will need to par-bake the crust before adding the filling. Cook it in the baking dish according to the package directions. Cool the crust, then add the filling and top crust, and finish baking.
Follow the recipe directions to make the filling. After rolling the dough, cut 4 circles that are 2 inches in diameter larger than your ramekins. Fill the ramekins ⅔ full with the turkey filling. Brush an egg wash around the outside of each ramekin, then place the puff pastry over the top.
Pot pie has protein, carbs, and vegetables, so you can serve it as a one-pot meal. A side salad is a great way to round out the meal.
Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind-the-scenes and to be among the first to know when new recipes post!
Turkey Pot Pie with Puff PastryRecipe by:
- ¼ cup butter (4 tablespoons, 56 grams)
- ½ cup finely diced onion (26 grams)
- ½ cup finely diced carrots (45 grams)
- ½ cup finely diced celery (50 grams)
- 3 garlic cloves minced (or 1 teaspoon garlic powder)
- ¾ teaspoon dried thyme leaves or 2 teaspoons fresh
- 2 cups diced or shredded turkey (10 ounces)
- ¼ cup all-purpose flour (32 grams)
- ½ cup frozen peas (72 grams)
- 1 ½ cups low sodium chicken broth (375 ml)
- 1 cup heavy cream (250 ml)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 thawed puff pastry sheet
- 1 egg optional
- Preheat the oven to 400°F (200°C).
- Melt the butter in a Dutch oven or large saucepan. Add the carrots, onions, and celery and cook for 5 minutes, or until the vegetables are soft. Add the minced garlic and cook for an additional 30 seconds.
- Add the turkey to the pan, then sprinkle the flour over the turkey. Cook for 2 minutes, stirring frequently.
- While stirring, slowly pour in the chicken broth. Then add the heavy cream and peas (if using). Continue cooking over medium heat. Once the mixture comes to a boil stir continuously for several minutes.
- Stir in salt, pepper, and thyme leaves. Then taste the sauce and add additional seasoning, if desired.
- Pour the filling into a deep dish pie plate or a 9x9-inch square baking pan. Lay the puff pastry sheet over the top of the filling and tuck the dough around the dish.
- If you want a glossy crust, make an egg wash by whisking one egg with 1 tablespoon of water and brushing it on the dough.
- Bake for 20-30 minutes, or until the puffy pastry is golden brown and the filling is bubbling.
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