Turkey Pot Pie Puff (Print)

Tender turkey and veggies in creamy sauce under a flaky puff pastry crust, perfect for warm comforting meals.

# What You Need:

→ Poultry

01 - 3 cups cooked turkey, diced or shredded

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup potatoes, peeled and diced
06 - 1 medium onion, diced

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 3/4 cup whole milk
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage (optional)

→ Crust

15 - 1 sheet puff pastry, thawed
16 - 1 large egg, beaten (for egg wash)

# How To Make It:

01 - Set the oven temperature to 400°F.
02 - Melt butter in a large skillet over medium heat. Add diced onions, carrots, celery, and potatoes; cook for 8 to 10 minutes until tender.
03 - Sprinkle flour into the skillet, stirring constantly and cooking for 1 to 2 minutes to form a roux.
04 - Gradually whisk in the broth followed by milk, stirring continuously until the mixture thickens, about 4 to 5 minutes.
05 - Mix in salt, pepper, thyme, and sage. Add turkey and peas, then simmer for 2 to 3 minutes before removing from heat.
06 - Pour the prepared filling into a 9-inch pie dish or comparable baking dish.
07 - Cover the filling with the thawed puff pastry sheet, trim excess, seal edges firmly, and cut small slits on top to release steam.
08 - Brush the pastry surface evenly with the beaten egg to achieve a golden crust.
09 - Place the assembled dish in the oven and bake for 30 to 35 minutes until the crust is golden and the filling bubbles.
10 - Allow the dish to stand for 10 minutes to set before slicing and serving.

# Expert Advice:

01 -
  • It transforms leftovers into something that tastes made-from-scratch, not recycled.
  • The contrast between the flaky, buttery crust and the creamy filling is pure comfort food magic.
  • You can have a complete, restaurant-worthy dinner on the table in just over an hour.
02 -
  • The filling must be hot when you add the pastry—cold filling means the pastry sits on top instead of baking with it.
  • Don't skip cutting those steam vents; they're the difference between a golden crust and a pasty, undercooked top.
  • Your oven temperature matters—400°F ensures the pastry puffs and browns while the filling heats through.
03 -
  • Thaw your puff pastry in the refrigerator overnight rather than on the counter—it stays flakier and easier to work with.
  • If your filling looks thin after you add the broth and milk, remember it will thicken more as it cools, so don't panic and add extra flour mid-sauce.

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