Turkey Pot Pie with Puff Pastry

golden puff pastry pie showing the turkey and vegetable filling.

5 from 3 votes

Turkey Pot Pie with Puff Pastry

Turkey pot pie with puff pastry – creamy leftover turkey and vegetable filling covered with flaky, buttery puff pastry. Probably one of the best ways of using Thanksgiving leftovers.

Prep Time40

Cook Time40

Course: Poultry

Cuisine: American

Servings:

Calories: 479kcal

Author: Adina

Equipment

Ceramic pie dish or cast-iron skillet of about 12 in/ 30 cm
Large saucepan

Ingredients

1 dish/sheet puff pastry already rolled, Notes 1,2
2-3 cups cooked turkey chopped, 250-400 g, Note 3
1 onion
1 carrot
2-3 celery stalks
1 cup peas 150 g
4 ½ tablespoons butter 60 g
½ cup all-purpose flour 60 g
2 cups chicken stock 500 ml
1 cup milk 250 ml
3 tablespoons parsley chopped
a few gratings of nutmeg
fine sea salt and black pepper
1 egg
1 tablespoon milk

Instructions

Preheat the oven to 400°F/200°C.
Prepare the ingredients: Chop the turkey and set it aside. Finely chop the onion, carrot, and celery. Place the peas on the counter to let them defrost slightly until you need them.
Make the gravy: Melt the butter in a large skillet. Cook the vegetables with a pinch of salt on medium-low heat for about 5 minutes until softened.
Sprinkle the flour on top and stir continuously for about 2 minutes until the flour is golden and loses its rawness. Don’t let it get dark.
Gradually add the chicken stock and then the milk. Whisk constantly to avoid any lumps. Reduce slightly for about 5 minutes, often stirring.
Add the chopped meat, peas, and parsley and stir well to combine. Adjust the taste with salt, pepper, and nutmeg. Transfer the mixture to the pie dish.
Place the puff pastry inside the dish on top of the filling and tuck the pastry around the edges. Trim the edges if too much pastry is hanging over, and fold the rest around the edges. Make 2-3 slits on top to allow the hot air to escape.
Mix the egg and 1 tablespoon of milk in a small bowl. Brush the pastry with the egg wash.
Bake turkey pot pie for 35-40 minutes until the mixture is bubbly and the pastry is golden.

Notes

Puff pastry: Already rolled puff pastry from the supermarket’s refrigerator section. One sheet weighs 10 oz/ 275 g and is about 16 in/ 40cm long and 10 in/ 26 cm. If you can buy a disc of pastry of about 12 in/ 30 cm is even better.
Frozen pastry: Thaw and roll it according to the packet’s instructions.
Turkey: Anything between 2 and 3 cups (250-400 g) of meat is fine. You can use either dark or white meat.

Nutrition