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Turkey Pot Pie with Puff Pastry

Golden turkey pot pie with puff pastry and creamy vegetable filling
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A creamy leftover-turkey and vegetable filling baked beneath one flaky, golden sheet of puff pastry for an easy comfort-food dinner.

Ingredients

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  • 5 tablespoons (71 g) unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1 teaspoon fine salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/3 cup (42 g) all-purpose flour
  • 2 1/2 cups (600 ml) low-sodium turkey or chicken broth
  • 1/2 cup (120 ml) whole milk
  • 3 cups (420 g) chopped or shredded cooked turkey
  • 1 cup (140 g) frozen peas
  • 1 sheet frozen puff pastry, thawed but kept cold
  • 1 large egg beaten with 1 tablespoon water, for egg wash

Instructions

  1. Prepare the oven and dish: Heat the oven to 400°F (205°C). Place a shallow 2- to 2 1/2-quart baking dish on a rimmed sheet pan and set aside.
  2. Cook the vegetables: Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, celery, salt, and pepper. Cook for 8 to 10 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften. Add the garlic and thyme and cook for 1 minute.
  3. Make the sauce: Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes. Gradually stir in the broth, then the milk. Bring to a gentle simmer and cook for 4 to 6 minutes, stirring often, until thick enough to coat the back of a spoon.
  4. Add turkey and peas: Fold in the cooked turkey and frozen peas. Simmer for 2 to 3 minutes, until hot. Taste and adjust the salt and pepper. Transfer the filling to the baking dish and let it cool uncovered for 15 minutes.
  5. Add the pastry: Unfold the cold puff pastry and roll it only enough to cover the opening of the dish with a slight overhang. Lay it over the filling, trim excess if needed, and press lightly against the rim. Cut 4 to 5 steam vents in the center and brush with egg wash.
  6. Bake: Bake on the sheet pan for 25 to 30 minutes, until the pastry is well risen and deeply golden and the filling bubbles at the edges. If the pastry browns too quickly, tent it loosely with foil. Verify the center of the filling reaches 165°F (74°C).
  7. Rest and serve: Let the pot pie rest for 10 minutes before spooning into bowls. Serve hot.

Notes

Total time is about 1 hour 40 minutes: 25 minutes preparation, about 50 minutes stovetop and oven cooking, 15 minutes cooling before topping, and 10 minutes resting. Use cooked turkey refrigerated within 2 hours of the original meal and within 3 to 4 days. Reheat leftovers to 165°F (74°C). Store the baked pot pie covered in the refrigerator for up to 3 days. Contains milk, wheat, and egg. Images are AI-generated illustrations; recipe not kitchen-tested.

Find it online: https://sweetindulgencerecipes.com/turkey-pot-pie-puff-pastry/