Turkey Pot Pie Puff Pastry (Print)

Tender turkey and vegetables in creamy sauce with a golden, flaky puff pastry topping.

# What You Need:

→ Poultry

01 - 3 cups cooked turkey, diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced

→ Sauce & Dairy

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme

→ Topping

14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten (for egg wash)

# How To Make It:

01 - Set oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onion, carrots, and celery and cook for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Sprinkle flour over the vegetables and stir constantly for 2 minutes to incorporate.
04 - Gradually whisk in broth followed by milk. Bring to a simmer and cook until the sauce thickens, about 4 to 5 minutes.
05 - Add diced turkey, peas, salt, pepper, and thyme to the sauce. Remove from heat.
06 - Transfer filling to a 9-inch pie dish. Roll puff pastry to fit the dish, place atop the filling, seal the edges, trim excess, and cut slits for steam.
07 - Brush the puff pastry evenly with beaten egg for a golden finish.
08 - Bake for 30 to 35 minutes until the pastry is golden brown and crisp.
09 - Allow the dish to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The puff pastry becomes so golden and shattery that everyone fights over the corner pieces.
  • It turns leftovers into something that feels like a special occasion without any fancy technique.
  • The filling is creamy enough to comfort you but not so heavy that you regret seconds.
  • You can assemble it in the morning and bake it right before dinner without losing any magic.
02 -
  • Do not skip the roux cooking time or your sauce will taste like raw flour and never fully thicken.
  • Press the puff pastry edges firmly to the rim of the dish, otherwise they shrink back during baking and your beautiful top slides into the filling.
  • Let the pie rest after baking or the filling will be molten lava hot and run everywhere when you cut into it.
03 -
  • Use cold puff pastry straight from the fridge so it stays firm and puffs evenly in the oven.
  • If your filling seems too thick, whisk in a splash more broth before transferring it to the dish.
  • Brush the egg wash gently so you do not deflate the pastry, and avoid letting it pool in the slits or it will seal them shut.

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