Turkey Pot Pie With Puff Pastry

a black with a slice of turkey pot pie covered with a puff pastry crust.

5 from 2 ratings

Turkey Pot Pie With Puff Pastry

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

Prep Time20

Cook Time45

Total Time1 5

Course: Main Course

Cuisine: American

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

Servings:

Author: Sarah Cook

Equipment

Ingredients

1 sheet puff pastry {thawed. See box for recommended thawing time}
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, cooked {cut into 1/2 to 1 inch cubes}
3/4 cup frozen peas
1 egg
1 tbsp whole milk

US Customary - Metric

Instructions

Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).
1 sheet puff pastry
Preheat the oven to 400˚F.
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 8x8 baking dish or 9-inch pie plate.
2 cups turkey, cooked, 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 400˚F 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

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.
Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
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 challenging to work with when it makes contact with the warm liquid.
Nutrition values are an estimate only.

Nutrition