Puff Pastry Turkey Pot Pie

This Puff Pastry Turkey Pot Pie is delicious homemade comfort food. This simple dinner has a flavorful creamy base paired with LOTS of veggies and tender leftover turkey.

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Hello, there you gorgeous comfort food!

This easy turkey pot pie is positively packed with veggies and topped with flaky tender puff pie pastry. It is the perfect way to use up leftover turkey to create a whole new amazing dish.

And if you’re looking for more recipes like this, check out our Turkey Casserole With Rice, Instant Pot Chicken Pot Pie, Cheesy Green Bean Casserole, and Turkey Shepherd’s Pie.

Ingredients and Variations

• Veggies – lots of carrots, celery, potatoes, onions, garlic, and peas. I used frozen peas and fresh veggies, but you can absolutely use frozen chopped and prepped veggies from the grocery store.
• Liquids – chicken stock (or try turkey bone broth) and whole milk.
• Protein – I used leftover turkey but leftover chicken would work great for this recipe as well. Shred a whole chicken (related: Dry Brined Chicken) or make some No Breading Air Fryer Chicken Tenders.
• Spices & herbs – sea salt, black pepper, celery seed (not celery salt), and dried parsley.
• Misc – puff pastry, butter, flour, and an egg.

Print Recipe

5 from 1 rating

Puff Pastry Turkey Pot Pie

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

This puff pastry turkey pot pie is delicious homemade comfort food. This simple dinner has a flavorful creamy base paired with LOTS of veggies and tender leftover turkey.

Servings: 8

Course: Main Course

Cuisine: American

Keyword: easy turkey pot pie, homemade turkey pot pie, turkey pot pie, turkey pot pie with puff pastry

Calories: 369kcal

Author: Sarah Cook – Sustainable Cooks

Ingredients

• ▢ 2 cups carrots {peeled and chopped}(~4 carrots)
• ▢ 1 cup celery {chopped}{~2 stalks}
• ▢ 1 1/4 cup peeled and cubed potatoes {~1 Russet or 2 yellow potatoes}
• ▢ 1/3 cup unsalted butter
• ▢ 1/3 cup white onion {diced}
• ▢ 4 cloves garlic {minced}
• ▢ 1 tsp sea salt
• ▢ 1/2 tsp black pepper
• ▢ 1/4 tsp celery seed {not celery salt}
• ▢ 1 tsp dried parsley
• ▢ 1/4 cup all-purpose flour
• ▢ 1/2 cup chicken stock {warmed}
• ▢ 2/3 cup whole milk {warmed}
• ▢ 2 cups turkey {cut into 1/2 to 1 inch cubes}
• ▢ 3/4 cup frozen peas
• ▢ 1 sheet puff pastry {thawed. See box for recommended thawing time}
• ▢ 1 egg
• ▢ 1 tbsp whole milk

Equipment

• Mixing bowl
• Cutting Board
• Knife
• Silicone spatula
• Dutch oven
• Pie pan

Instructions

• Preheat the oven to 400F.
• In a small bowl, whisk together egg and 1 tbsp of whole milk. Set aside.
  1 egg, 1 tbsp whole milk
• Place carrots, celery, and potato in a medium saucepan and cover with water (~2.5 cups). Bring to a boil for 1 minute and then simmer until vegetables are soft (~10-15 minutes).
  2 cups carrots, 1 cup celery, 1 1/4 cup peeled and cubed potatoes
• Drain vegetables and set them aside.
• While the vegetables are cooking, heat a large frying pan over medium heat.
• Melt butter and cook onion until softened (~5 minutes). Add garlic, salt, pepper, celery seed, and parsley. Cook for 2 minutes, stirring often.
  1/3 cup unsalted butter, 1/3 cup white onion, 4 cloves garlic, 1 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp celery seed, 1 tsp dried parsley
• Sprinkle butter mixture with flour, whisking slowly. Cook for 3 minutes, stirring often.
  1/4 cup all-purpose flour
• Slowly whisk in chicken stock, warmed whole milk, whisking constantly to incorporate.
  1/2 cup chicken stock, 2/3 cup whole milk
• Increase the temperature to medium heat and whisk slowly while it cooks down for 5 minutes.
• Combine cooked vegetables, cooked turkey, and frozen peas in an 8×8 baking dish or 9-inch pie plate.
  2 cups turkey, 3/4 cup frozen peas
• Pour or spoon the warm sauce over the top of the vegetables and turkey.
• Cover with puff pastry, allowing for 1-inch overhang on all the sides. Cut 2-4 slits in the top of the pastry.
  1 sheet puff pastry
• Bake on the middle rack at 400F for 15 minutes.
• Brush the egg/milk mixture over the top of the puff pastry and bake for an additional 5-15 minutes or until the puff pastry is golden brown. Pro tip: if the pastry is browning too quickly, loosely tent with foil.
• Remove from the oven and let stand for 10-15 minutes before cutting/serving.

Notes

1. Check the directions on the box of your puff pastry to confirm the thawing time. Some brands only recommend 20 minutes and others recommend up to 1 hour.
2. Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
3. Depending on the size of the pastry, you may need to use a rolling pin to make the sheet large enough to cover your baking dish. Also, work quickly to cut the slits in as the puff pastry gets hard to work with when it makes contact with the warm liquid.

Nutrition Facts

Puff Pastry Turkey Pot Pie

Amount Per Serving (1 slice)

Calories 369 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 62mg21%

Sodium 469mg20%

Potassium 463mg13%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 5g6%

Protein 12g24%

Vitamin A 5825IU117%

Vitamin C 15mg18%

Calcium 69mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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