Pot pie is the epitome of comfort food. A creamy sauce filled with shredded turkey, hearty vegetables and topped with a buttery puff pastry crust this pot pie is a dinner that will warm your heart and soul. My Turkey Pot Pie with Puff Pastry is a cozy, comforting meal the whole family will love.
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This homey pot pie is the perfect way to use up leftover Thanksgiving turkey. The velvety sauce starts with a roux (a simple mixture of butter and flour) and augmented with chicken or turkey stock, milk fresh herbs and vegetables. Flaky puff pastry makes for a crust that is easy yet decadent.
Ingredients for Turkey Pot Pie
- butter
- onion
- fresh rosemary
- fresh thyme
- carrots
- garlic
- all purpose flour
- chicken or turkey broth
- milk
- dijon mustard
- kosher salt
- ground black pepper
- shredded turkey
- russet potato
- frozen peas
- puff pastry
- large egg
How to Make Turkey Pot Pie with Puff Pastry
Preheat the oven to 400 ℉. Melt the butter in a large cast iron skillet over medium heat and add in the diced onion, rosemary and thyme; cook for 5 minutes or until the onions are translucent. Add in the garlic and carrots and cook for an additional 1 minute. Stir in the flour and cook for 1-2 minutes. Whisk in the broth and milk ensuring no lumps remain and cook until bubbly and thick, this will take about 10 minutes.
Stir in dijon mustard, kosher salt and black pepper (adjust seasoning to taste as needed). Add in the shredded turkey, potaotes and peas and stir until throughly combined. Remove the pan from the heat and set aside (you can also transfer the pot pie to a 2 quart baking dish if not using a cast iron skillet).
Roll out the puff pastry so that it’s large enough to fit over your skillet or baking dish. Cover the pot pie filling with the puf pastry and cut 3-4 slits in the puff pastry to vent. Brush the top with the beaten egg.
Place the pot pie on a sheet pan in case any of the filling bubbles over.Transfer the pot pie to the oven and bake for 35-40 minutes or until the puff pastry is golden. Remove from the oven and allow to cool before serving.
If you like this Turkey Pot Pie with Puff Pastry be sure to take a look at some of my other recipes!
Pork Tenderloin in Creamy Mushroom Sauce
Crispy Chicken Thighs with Mushroom Sauce
Maple Mustard Turkey Tenderloin
If you make this Turkey Pot Pie with Puff Pastry please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Turkey Pot Pie with Puff Pastry
Equipment
- 1 large cast iron skillet or large skillet
- 1 2 quart baking dish optional if not baking in cast iron skillet
Ingredients
- 1/4 cup butter
- 1 large onion diced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme
- 2 large carrots peeled and chopped
- 2 cloves garlic diced
- 1/3 cup all purpose flour
- 3 cups chicken or turkey broth
- 1 cup milk
- 1 tbsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 4 cups shredded turkey
- 1 large russet potato peeled and cubed
- 2 cups frozen peas
- 1 sheet puff pastry thawed
- 1 large egg beaten
Instructions
- Preheat the oven to 400 ℉.
- Melt the butter in a large cast iron skillet over medium heat and add in the diced onion, rosemary and thyme; cook for 5 minutes or until the onions are translucent. Add in the garlic and carrots and cook for an additional 1 minute.
- Stir in the flour and cook for 1-2 minutes. Whisk in the broth and milk ensuring no lumps remain and cook until bubbly and thick, this will take about 10 minutes.
- Stir in dijon mustard, kosher salt and black pepper (adjust seasoning to taste as needed). Add in the shredded turkey, potaotes and peas and stir until throughly combined. Remove the pan from the heat and set aside.
- Optional – transfer the pot pie to the baking dish if not using a cast iron skillet.
- Roll out the puff pastry so that it's large enough to fit over your skillet or baking dish. Cover the pot pie filling with the puf pastry and cut 3-4 slits in the puff pastry to vent. Brush the top with the beaten egg.
- Place the pot pie on a sheet pan in case any of the filling bubbles over.Transfer the pot pie to the oven and bake for 35-40 minutes or until the puff pastry is golden. Remove from the oven and allow to cool before serving.
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Jamie says
Wow! This turkey pot pie looks so delicious! Plus the Puff pastry added some twist to this recipe dish! Loved it!