Classic Turkey Pot Pie with Puff Pastry
Classic turkey pot pie with puff pastry turns cooked turkey into a full dinner with very little fuss. The filling is creamy but not heavy, with onion, carrot, celery, peas, and mushrooms tucked into a savory herb sauce.
Puff pastry gives the pot pie its crisp, golden top without the extra work of rolling pie dough. Keeping the pastry cold and cutting a few vents helps it rise in flaky layers while the filling bubbles underneath.
The sauce starts with butter and flour, then builds flavor with turkey stock, milk, thyme, and a little Dijon mustard. Simmering it until thick before baking prevents the crust from sinking into a loose filling.
This is especially useful after a holiday meal, but it works just as well with rotisserie turkey or leftover roast chicken. Let the finished pie rest briefly so the filling settles into spoonable portions.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and set a deep 9-inch pie dish or 2-quart baking dish on a rimmed sheet pan.
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2
Melt the butter in a large skillet or Dutch oven over medium heat, then add the onion, carrots, celery, mushrooms, and 1/2 teaspoon salt.
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3
Cook the vegetables for 8 to 10 minutes, stirring often, until the mushrooms release their moisture and the carrots begin to soften.
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4
Stir in the garlic and thyme and cook for about 1 minute, just until fragrant.
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5
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, until no dry flour remains.
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6
Slowly whisk in the turkey stock, then the milk, scraping the bottom of the pan until the sauce is smooth.
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7
Simmer for 4 to 6 minutes, stirring often, until the sauce thickens enough to coat a spoon.
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8
Fold in the turkey, peas, Dijon mustard, remaining salt, and black pepper, then spoon the hot filling into the baking dish.
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9
Unfold the cold puff pastry, lay it over the dish, trim any long overhang, crimp the edges lightly, brush with beaten egg, and cut 4 small vents in the top.
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10
Bake for 25 to 30 minutes, until the pastry is deeply golden and the filling bubbles at the vents; rest for 10 minutes before serving.
Ingredients
- Frozen Puff Pastry Sheet, thawed but cold:1 sheet
- Cooked Turkey, diced or shredded:3 cups
- Unsalted Butter:4 tbsp
- Yellow Onion, diced:1 cup
- Carrots, diced:1 cup
- Celery, diced:3/4 cup
- Cremini Mushrooms, sliced:8 oz
- Garlic Cloves, minced:2
- All-Purpose Flour:1/3 cup
- Turkey Stock:2 cups
- Whole Milk:1 cup
- Frozen Peas:1 cup
- Dijon Mustard:1 tsp
- Fresh Thyme Leaves:2 tsp
- Kosher Salt:1 1/4 tsp
- Black Pepper:1/2 tsp
- Large Egg, beaten:1
Tips & Notes
- Use cold puff pastry so it puffs instead of melting into the filling.
- If the filling seems loose after adding the turkey, simmer it for another minute before transferring it to the baking dish.
- Chicken stock works if turkey stock is not available.
- Place the dish on a sheet pan to catch any bubbling sauce.
