Turkey Pot Pie with Puff Pastry
Cozy and comforting turkey pot pie is the best way to use leftover turkey. Discover the best recipe for 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.
Tried this recipe?Let us know how it was!