Turkey Pot Pie Puff (Printable)
Comforting turkey with veggies in creamy sauce, topped with a golden puff pastry crust.
# What You'll Need:
→ Poultry
01 - 3 cups cooked turkey breast, diced or shredded
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced
→ Sauce
08 - 4 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2 cups low-sodium chicken or turkey broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage
→ Topping
16 - 1 sheet frozen puff pastry, thawed
17 - 1 egg, beaten (for egg wash)
# How-to Steps:
01 - Preheat the oven to 400°F.
02 - Melt butter in a large skillet or Dutch oven over medium heat. Add onions, carrots, celery, potatoes, and garlic, sautéing for 5-7 minutes until softened.
03 - Incorporate flour into the vegetables, stirring constantly and cooking for 1-2 minutes.
04 - Gradually whisk in the broth and milk, stirring until smooth. Bring to a simmer and cook for 5-7 minutes until the sauce thickens.
05 - Stir in salt, pepper, thyme, and sage. Add turkey and peas, cooking an additional 2 minutes to combine flavors.
06 - Transfer the mixture to a 9-inch deep-dish pie plate or similar baking dish.
07 - Unroll thawed puff pastry and place it over the filling, trimming excess dough. Press edges to seal and cut small slits to allow steam to escape.
08 - Brush the pastry surface with beaten egg to achieve a golden finish.
09 - Bake for 30-35 minutes until the pastry is golden and the filling bubbles.
10 - Allow to rest for 10 minutes before serving.
# Expert Pointers:
01 -
- The puff pastry top bakes into actual magic—crispy, golden, shattering when your spoon breaks through to the creamy filling underneath.
- It comes together faster than you'd think, making it perfect for weeknight dinners that don't feel rushed.
- Leftover turkey transforms into something so elegant nobody suspects you're using yesterday's dinner.
02 -
- Don't skip the resting step—I learned this the hard way when I cut into a pie too early and watched the filling pour onto the plate like soup.
- The pastry must be thawed completely or it won't puff properly, but don't let it get warm or it becomes difficult to work with.
- If you're using homemade turkey, make sure it's completely cooled before stirring it in, or it can make the sauce temperature inconsistent.
03 -
- Make the filling ahead and refrigerate it; just add a few minutes to the baking time if it goes in cold.
- The egg wash makes the difference between a pie that looks homemade and one that looks bakery-quality—don't skip it.