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Turkey Pot Pie with Puff Pastry Crust
Make turkey pot pie with puff pastry crust featuring tender turkey, veggies and rich sauce for an easy family meal.
Turkey pot pie with puff pastry crust is a savory, single-dish meal that encases tender pieces of cooked turkey, mixed vegetables, and a creamy, herb-seasoned gravy beneath a golden, flaky puff pastry lid. The filling typically features a combination of carrots, peas, onions, celery, and sometimes potatoes, bound together with a stock-based sauce enriched with milk or cream and flavored with poultry-friendly herbs such as thyme, sage, and parsley. Opting for puff pastry—instead of the traditional short-crust—creates a lighter, crispier topping and streamlines preparation. Often baked in a large casserole or individual ramekins, this comforting pie is especially popular during the colder months and is a practical way to transform post-holiday turkey leftovers into a hearty, family-friendly dinner.
Turkey Pot Pie with Puff Pastry Crust
Thanks to a few smart shortcuts—like store-bought puff pastry and a stovetop gravy that comes together in minutes—this pot pie moves from prep to plate in under an hour. The recipe also scales and freezes beautifully, so you can cook once and have a backup meal ready for the next busy weeknight.
Prep Time
25 minutes
25 minutes
Cook Time
40 minutes
40 minutes
Total Time
65 minutes
65 minutes
Ingredients
Cooked turkey, diced – 3 cups
- Puff pastry sheet, thawed – 1 sheet (about 8–9 oz)
- Unsalted butter – 4 tbsp
- Yellow onion, finely chopped – 1 medium
- Carrots, peeled and diced – 2 medium
- Celery stalks, sliced – 2
- Russet potato, peeled and cubed – 1 large
- Garlic, minced – 2 cloves
- All-purpose flour – ⅓ cup
- Low-sodium turkey or chicken broth – 2 cups
- Whole milk or half-and-half – 1 cup
- Frozen peas – 1 cup
- Fresh thyme leaves – 1 tsp
- Fresh parsley, chopped – 2 tbsp
- Kosher salt – 1 tsp
- Freshly ground black pepper – ½ tsp
- Egg, lightly beaten with 1 tbsp water (egg wash) – 1
- Optional or suggested additions that elevate the dish:
- Button mushrooms, sliced – 1 cup
- Leftover turkey gravy, stirred into filling – ½ cup
- Worcestershire sauce – 1 tsp
- Dried sage – ½ tsp
- Cranberry sauce for serving – as desired
Method
Preheat the oven to 400°F
- Thaw the puff pastry according to package directions
- Melt butter in a large skillet over medium heat
- Add diced onion, carrot, and celery to the skillet
- Cook the vegetables until softened
- Stir in minced garlic
- Cook until the garlic is fragrant
- Sprinkle flour over the vegetables
- Stir to coat everything evenly with flour
- Cook the flour mixture for about two minutes, stirring constantly
- Slowly pour in chicken or turkey broth while stirring
- Add milk to the skillet
- Bring the mixture to a gentle simmer
- Season the sauce with salt, pepper, and dried thyme
- Fold in cooked diced turkey
- Stir in frozen peas
- Simmer until the filling is thickened and heated through
- Remove the skillet from heat
- Let the filling cool slightly
- Spoon the filling into a deep pie dish
- Unfold the puff pastry sheet on a lightly floured surface
- Roll the pastry so it is large enough to cover the dish with a slight overhang
- Drape the pastry over the filling
- Press the edges of the pastry to seal around the rim
- Cut small slits in the pastry to allow steam to escape
- Brush the pastry with beaten egg
- Place the pie dish on a baking sheet
- Bake until the pastry is puffed and golden brown, about 25–30 minutes
- Let the pot pie rest for a few minutes before serving
Nutrition (whole recipe)
Calories
3330 kcal Protein
154 g Fat
180 g Carbs
254 g Fiber
26 g Sugar
38 g
3330 kcal Protein
154 g Fat
180 g Carbs
254 g Fiber
26 g Sugar
38 g
Notes
For a crust that stays lofty, slide the puff pastry onto a parchment-lined sheet and pre-bake it for 8–10 minutes while the filling thickens, then transfer it on top for the final bake. Splash in a tablespoon of dry sherry or white wine with the stock to give the gravy a subtle, restaurant-style depth.
why this recipe
This turkey pot pie with puff pastry crust is the kind of comforting centerpiece that transforms weeknight leftovers into something genuinely luxurious; tender shreds of turkey mingle with a creamy medley of vegetables, all tucked beneath a golden, ultra-flaky lid that rises dramatically in the oven. The contrast between the rich, savory filling and the delicate, buttery pastry delivers a satisfying bite every time, while the straightforward method keeps the process surprisingly stress-free. Whether you’re looking to elevate post-holiday turkey or simply craving a cozy meal that feels special without demanding hours in the kitchen, this recipe promises warmth, flavor, and a touch of elegance in every spoonful.
FAQs
FAQ acf
Frequently Asked Questions
Can I prepare the turkey pot pie in advance and freeze it for later baking?
Yes. Assemble the pot pie completely but skip the egg-wash; wrap the dish tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake straight from frozen at 400 °F, brushing the crust with egg-wash halfway through, and add about 15–20 extra minutes to the stated baking time (cover loosely with foil if the pastry browns too quickly).
Can I substitute cooked chicken for the turkey without changing the other steps or baking time?
Yes—simply swap in an equal volume of cooked chicken for the turkey. Because the meat is already fully cooked, all preparation steps and the 25-30-minute bake remain the same; just fold the chicken into the sauce as written. Taste and adjust seasoning if needed, as chicken can be a touch milder than turkey.
How can I make this pot pie dairy-free, and which milk substitutes work best?
Use olive oil or a plant-based butter in place of the 4 Tbsp dairy butter, and choose a puff pastry brand made with vegetable shortening instead of butter. Substitute the 1 cup whole milk/half-and-half with an equal amount of unsweetened soy, oat, or almond milk (light coconut milk also works and adds extra richness); the sauce thickens the same way and the bake time is unchanged. Taste and adjust seasoning at the end, as some plant milks can read slightly sweeter than dairy.