Turkey Pot Pie Puff (Print)

Hearty dish with tender turkey, mixed vegetables, and a flaky puff pastry crust.

# What You Need:

→ Poultry

01 - 3 cups cooked turkey breast, diced or shredded

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced

→ Sauce

08 - 4 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2 cups low-sodium chicken or turkey broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage

→ Topping

16 - 1 sheet frozen puff pastry, thawed
17 - 1 egg, beaten (for egg wash)

# How to Make:

01 - Preheat oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add onions, carrots, celery, potatoes, and garlic; sauté for 5-7 minutes until softened.
03 - Stir in flour and cook for 1-2 minutes, stirring constantly to form a roux.
04 - Gradually whisk in broth and milk until smooth. Simmer for 5-7 minutes until sauce thickens.
05 - Add salt, pepper, thyme, and sage. Stir in turkey and peas; cook an additional 2 minutes.
06 - Transfer filling to a 9-inch deep-dish pie plate or equivalent baking dish.
07 - Unroll thawed puff pastry and cover filling, trimming excess. Press edges to seal and cut slits on top for ventilation.
08 - Brush the pastry surface with beaten egg to achieve a golden finish.
09 - Bake for 30-35 minutes until pastry is golden and filling bubbles.
10 - Allow to rest for 10 minutes to set filling before slicing and serving.

# Expert Advice:

01 -
  • It tastes like home but feels impressive enough to serve to guests without apologizing.
  • Your leftover turkey gets a second life that's somehow more satisfying than the first.
  • That shattered, buttery pastry crust makes every spoonful feel like a small celebration.
02 -
  • If your filling is too thin, your pot pie becomes soup; if it's too thick, it becomes glue—medium consistency that coats a spoon is your target.
  • The pastry will continue to brown slightly as it sits, so don't wait for it to look super dark in the oven or it'll be burnt by the time you serve it.
  • A room-temperature thawed pastry sheet unfolds smoothly, but a cold one cracks and fights you—plan ahead and let it sit out while you cook the filling.
03 -
  • Taste your sauce before you add the turkey and peas—that's when you can adjust seasoning without worry.
  • If your filling bubbles over in the oven, place a baking sheet on the rack below to catch drips and save your oven floor.

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