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Easy Turkey Pot Pie with Flaky Puff Pastry Crust

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A rich, creamy turkey pot pie topped with golden, buttery puff pastry. This comforting dish uses simple ingredients and is perfect for using leftover turkey or rotisserie chicken.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced (about 1½ cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 3 cups low-sodium chicken or turkey stock
  • 1 cup whole milk or half-and-half
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • 3 cups cooked turkey, shredded or diced
  • 1 sheet (about ½ pound) frozen puff pastry, thawed
  • 1 large egg, beaten
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the middle position.
  2. Melt the butter in your Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and cook for 1 minute more, stirring constantly.
  4. Sprinkle the flour over the vegetables. Stir to coat everything evenly, and cook for 2 minutes.
  5. Slowly pour in the stock, whisking constantly. Then add the milk or half-and-half, still whisking. Bring the mixture to a gentle simmer and cook for 2-3 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon.
  6. Stir in the thyme, rosemary, salt, and pepper. Adjust seasoning to taste.
  7. Add the frozen peas and cooked turkey. Stir gently to combine. If the filling seems too thick, add a splash more stock or milk.
  8. Pour the filling into your baking dish (or keep it in the oven-safe skillet). Spread it into an even layer. Let it cool for 5-10 minutes.
  9. On a lightly floured surface, roll the puff pastry sheet out slightly to fit your dish with about an inch of overhang, about ⅛-inch thick.
  10. Place the pastry over the filling. Tuck the edges into the dish, pressing gently against the sides. Cut 4-5 small slits in the top with a sharp knife to let steam escape.
  11. Brush the pastry with the egg wash (beaten egg mixed with water).
  12. Bake for 25-30 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling. If the edges are browning too fast, tent the dish loosely with foil for the last 10 minutes. Let the pot pie rest for 10 minutes before serving.

Notes

For a crisp bottom crust, let the filling cool before adding the pastry and bake on the lowest oven rack for the first 15 minutes. Handle puff pastry as little as possible and keep it cold. The filling can be made a day ahead and reheated before adding the pastry. For individual pot pies, divide filling among ramekins and bake for 18-22 minutes.

Nutrition

Keywords: turkey pot pie, puff pastry pot pie, leftover turkey recipe, comfort food, easy pot pie, Thanksgiving leftovers

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