Turkey Pot Pie with Puff Pastry

A slice of chicken pot pie with golden crust, filled with chicken, carrots, corn, and green beans—reminiscent of a classic chicken potato broccoli casserole—served on a white plate with a gold fork. Fresh herbs and the pie dish are in the background.

5 from 5 votes

Turkey Pot Pie with Puff Pastry

Make the most of leftover turkey with this easy Turkey Pot Pie with Puff Pastry. Flaky, creamy, and comforting, it's made with frozen veggie mix and store bought puff pastry.

Prep Time25

Cook Time30

Course: dinner, lunch

Cuisine: American

Servings:

Calories: 413kcal

Author: Agnieszka

Equipment

1 10-inch pie dish or similarly sized casserole dish

Ingredients

1 sheet puff pastry
2 tablespoon butter
1 small onion diced
1 celery stalk diced
¼ cup all-purpose flour
1 cup low sodium chicken broth
1 cup low fat milk or milk of choice
3 cups cooked turkey meat chopped or shredded
2 cups frozen vegetables peas, carrots, green beans and corn or just peas and carrots
2 thyme sprigs leaves only
2 tablespoon fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder

For brushing

1 egg yolk
1 tablespoon cold water

Instructions

Thaw one sheet of puff pastry if using frozen pastry.
Melt butter in a large skillet. Add diced onions and celery and cook a few minutes on medium-low heat until softened, stirring often.
Add ¼ cup flour and cook stirring for 2-3 minutes.
Now add 1 cup chicken broth and whisk together cooking at low heat until thickened. Now add 1 cup milk and keep whisking, for a few more minutes.
Once the sauce is thick and smooth, add frozen peas and carrots, salt, garlic powder, thyme leaves and black pepper. Stir and cook until hot and bubbly.
Now stir in cooked turkey meat.
Transfer the mixture to a pie or casserole dish and let cool for at least 15 minutes.
While the pie filling is cooling, preheat the oven to 400 degrees Fahrenheit.
Place a sheet of cold puff pastry on top of the pie. If your casserole or pie dish is larger than your sheet of pastry, roll it out a little bit. For a round pie dish, cut off any hanging edges. Press the pastry to the edges of your baking dish.
In a small bowl whisk together egg yolk and cold water.
Brush with the egg yolk wash and make 2 venting slits in the middle.
Bake in preheated oven for 30-35 minutes until the pastry is puffed up and browned.
Let sit for 5-10 minutes before digging in.

Notes

I used a 10-inch round pie dish for this pot pie but any similarly sized casserole dish will work, rectangular, square or oval. a 9x13 dish will likely be a bit too large (although you can roll the pastry thin, if you want).

For veggies, I like to use a frozen mix (peas, carrots, corn and green beans) but frozen peas and carrots are also great.

This recipe works great with leftover roasted turkey meat (such as from Thanksgiving or Christmas). If your meat was brined or seasoned well, you may want to start with ¼ teaspoon salt instead of ½ teaspoon. Just taste the mixture before covering it with pastry.

Fresh thyme can be swapped for ½ teaspoon dried thyme.

Make sure your puff pastry is cold. I buy mine frozen and thaw it in the fridge overnight.

Check the pie after about 20 minutes in the oven. If the pastry topping is browning too much, cover it with a sheet of aluminum foil and finish baking covered.

If you don't want to use an egg wash for brushing, you can swap it out for a little heavy cream or just leave it out. It will be less shiny and golden but still delicious.

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