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.
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.
Notes
The amount of salt needed will vary depending on how your turkey is seasoned, the brand of chicken broth that you use, and your own personal taste preference. If additional salt is needed, add ¼ teaspoon at a time, up to 1 teaspoon total. If you would like a brighter flavored sauce, add 1 teaspoon of lemon juice or a splash of white wine or cognac.