Turkey Pot Pie with Puff Pastry

Turkey Pot Pie with Puff Pastry is the perfect way to use up all those Thanksgiving leftovers. It's simple and hearty comfort food!

Course Main Course

Cuisine American

Keyword pot pie, puff pastry, turkey

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 1014kcal

Ingredients

Filling:

3 cups turkey cooked - diced or shredded (leftover Thanksgiving turkey works well)
2 tablespoons unsalted butter
1 onion finely chopped
2 carrots peeled and diced
2 celery stalks diced
2 cloves garlic minced
½ cup peas - frozen
½ cup corn - frozen
¼ cup all-purpose flour
2 cups chicken broth or turkey broth
1 cup whole milk
1 teaspoon dried thyme

salt and pepper to taste

Puff Pastry Topping:

1 sheet puff pastry frozen - thawed according to package instructions.
1 egg beaten (for egg wash)

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish or a similar-sized ovenproof dish and set it aside.
In a large skillet or frying pan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables have softened.
Add the minced garlic, frozen peas, and the frozen corn to the skillet. Continue to cook for another 2-3 minutes, or until the peas and corn are heated through.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually add the chicken or turkey broth and whole milk, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens and comes to a simmer.
Stir in the diced turkey and dried thyme. Season with salt and pepper to taste. Simmer for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat.
Pour the turkey and vegetable mixture into the greased baking dish, spreading it out evenly.
Roll out the thawed puff pastry sheet on a lightly floured surface to fit the top of your baking dish. Place the pastry sheet over the filling, trimming any excess if necessary. Make a few small slits in the pastry to allow steam to escape.
Brush the beaten egg over the puff pastry to give it a golden, glossy finish.
Place the baking dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 35-40 minutes or until the puff pastry is puffed and golden brown, and the filling is bubbling.
Allow the Turkey Pot Pie to cool for a few minutes before serving. Serve hot and enjoy your homemade comfort food!

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