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Turkey Pot Pie with a Puff Pastry Crust

Golden puff pastry crust reveals creamy turkey and vegetable pot pie filling.
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This comforting turkey pot pie transforms leftover turkey or rotisserie chicken into a special, family-sized feast. It features a creamy, herb-infused vegetable filling topped with a golden, flaky puff pastry crust. It is the ultimate cozy meal that feels like a warm hug on a plate.

Ingredients

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  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 1/2 cups chicken or turkey broth
  • 1/2 cup whole milk or half-and-half
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon black pepper
  • Salt, to taste
  • 3 cups cooked turkey, shredded or cubed
  • 1 cup frozen peas
  • 1/2 cup frozen corn
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened. Stir in garlic and cook for 1 minute.
  3. Sprinkle flour over vegetables and stir for 2 minutes. Slowly whisk in broth and milk until smooth. Bring to a simmer and cook for 3-4 minutes until thickened. Stir in thyme, rosemary, pepper, and salt.
  4. Remove from heat. Stir in turkey, peas, and corn. Pour filling into a 9-inch deep-dish pie plate or 2-quart baking dish. Let cool slightly.
  5. Roll puff pastry to fit over dish. Drape over filling, trim or tuck edges, and cut a few slits in the center. Brush with egg wash and sprinkle with flaky salt if using.
  6. Bake for 25-30 minutes until pastry is golden and filling is bubbling. Let rest for 10 minutes before serving.

Notes

Letting the filling cool slightly before adding the pastry helps prevent a soggy bottom. The slits in the pastry are essential for venting steam. For a chicken pot pie, substitute an equal amount of rotisserie chicken. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/turkey-pot-pie-puff-pastry-crust/