Turkey Pot Pie Puff Pastry

The first time I made turkey pot pie after Thanksgiving, my kitchen smelled like butter and thyme for days. My roommate kept wandering in, asking if it was ready yet, leaning over the pot to watch the sauce thicken. When we finally sat down with steaming bowls, the pastry shattered into golden flakes over the creamy filling. That moment converted me forever.

Last January, during that week when nobody wanted to cook but everyone wanted warm food, I doubled this recipe. My neighbor texted me the next day saying her daughter asked when I was making it again. There is something about pulling that bubbling dish from the oven that makes people feel taken care of.

Ingredients

• 3 cups cooked turkey: Diced into bite-sized pieces, leftover turkey works perfectly here
• 1 cup carrots: Peeled and diced small so they cook through evenly
• 1 cup celery: Cut to match the carrots for uniform texture
• 1 cup frozen peas: Add these frozen, no need to thaw first
• 1 cup yellow onion: Diced finely to disappear into the sauce
• 2 cloves garlic: Minced fresh adds the best aromatic foundation
• 1 cup potatoes: Peeled and diced, optional but adds hearty substance
• 4 tbsp unsalted butter: The base for your roux and all the flavor
• 1/3 cup all-purpose flour: This thickens your sauce into velvety perfection
• 2 cups low-sodium broth: Chicken or turkey broth both work beautifully
• 1 cup whole milk or half-and-half: Creates that rich creamy finish
• 1 tsp fresh thyme: Strip the leaves from the stems for the best flavor
• 1/2 tsp salt and pepper: Adjust these to your taste after simmering
• 1 sheet puff pastry: Thawed in the refrigerator overnight is ideal
• 1 egg: Beaten with a fork until uniform for that golden shine

Instructions

Preheat your oven to 400°F (200°C):

Get everything ready while the oven warms up fully

Sauté the vegetables:

Melt butter in a large skillet over medium heat, add onions, carrots, celery, and potatoes, cooking for 5-7 minutes until softened

Add the garlic:

Stir in minced garlic and cook for just 1 minute more until fragrant

Make the roux:

Sprinkle flour over the vegetables, stirring constantly for 2 minutes until it coats everything and smells nutty

Create the sauce:

Gradually whisk in broth and milk, stirring until smooth, then simmer for 3-4 minutes until thickened

Combine everything:

Fold in turkey, peas, thyme, salt and pepper, taste and adjust seasoning as needed

Fill your baking dish:

Transfer the filling to a 9-inch pie dish or similar baking vessel

Top with pastry:

Roll puff pastry to fit, lay over filling, trim excess, crimp edges, and cut small slits for steam

Add the egg wash:

Brush the entire pastry surface with beaten egg for that bakery-finish shine

Bake until golden:

Cook for 25-30 minutes until pastry is deep golden and filling bubbles up through the vents

Let it rest:

Wait 10 minutes before serving so the sauce sets slightly

Save

My grandmother always said pot pie tastes better the next day, when the flavors have had time to really get acquainted. I have found this to be absolutely true, if you can manage to save any leftovers.

Make It Your Own

Sometimes I add a splash of dry white wine to the sauce after making the roux, letting it reduce for a minute before adding the broth. The subtle acidity cuts through the richness and brightens the whole dish.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through the creamy filling beautifully. I also love serving this with roasted Brussels sprouts on the side when I want something hearty.

Storage And Make Ahead

You can assemble the entire filling up to two days ahead and store it in the refrigerator. Top with fresh puff pastry right before baking for the best texture.

• Freeze unbaked pies for up to three months
• Bake from frozen, adding 15 extra minutes
• Leftovers reheat beautifully in a 350°F oven

Save

There is something deeply satisfying about turning leftovers into something that feels like a special occasion. This pie has become my favorite way to honor a good turkey.

Recipe FAQs

→ Can I use rotisserie chicken instead of turkey?

Yes, rotisserie chicken works beautifully as a substitute. Simply use the same amount of diced cooked chicken in place of the turkey for equally delicious results.

→ How do I store leftovers?

Cool completely, then cover tightly and refrigerate for up to 3 days. Reheat in a 350°F oven for 15-20 minutes to restore the pastry's crispness.

→ Can I freeze this pot pie?

Assemble the entire pie, wrap tightly in plastic and foil, and freeze for up to 3 months. Bake from frozen at 375°F for an additional 15-20 minutes.

→ What vegetables work best in the filling?

Classic choices include carrots, celery, onions, and peas. You can also add mushrooms, corn, or green beans based on personal preference and what you have on hand.

→ Why cut slits in the puff pastry?

Small slits allow steam to escape during baking, preventing the pastry from becoming soggy and ensuring it bakes up evenly crisp and golden brown.