Turkey Pot Pie Puff (Printable)

Tender turkey and veggies in creamy sauce with flaky puff pastry crust for a comforting meal.

# What You’ll Need:

→ Poultry

01 - 3 cups cooked turkey, diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, diced
06 - 2 cloves garlic, minced

→ Sauce & Dairy

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 1 cup whole milk
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme

→ Topping

14 - 1 sheet puff pastry, thawed
15 - 1 egg, beaten (for egg wash)

# How-To Steps:

01 - Set the oven temperature to 400°F and allow it to fully preheat.
02 - Melt butter in a large skillet over medium heat. Add diced onion, carrots, and celery; cook for 5 to 7 minutes until softened. Stir in minced garlic and cook for an additional minute.
03 - Sprinkle flour over the vegetables and stir continuously for 2 minutes to cook the flour.
04 - Slowly whisk in the chicken or turkey broth followed by milk. Bring to a gentle simmer and cook for 4 to 5 minutes until the sauce thickens.
05 - Incorporate diced turkey, peas, salt, black pepper, and dried thyme into the sauce. Remove from heat once evenly mixed.
06 - Transfer the filling into a 9-inch pie dish. Roll out puff pastry and cover the filling. Seal the edges by pressing firmly and trim any excess dough. Cut small slits in the top to allow steam escape.
07 - Brush the puff pastry thoroughly with the beaten egg to ensure a golden crust.
08 - Place pie in the oven and bake for 30 to 35 minutes until the pastry is crisp and golden brown.
09 - Allow the pie to rest for 10 minutes after baking to set before slicing.

# Expert Advice:

01 -
  • It transforms plain leftovers into something that feels like a celebration all over again.
  • The puff pastry crust is foolproof and looks impressive without any real fuss.
  • You can have everything prepped and in the oven in under half an hour.
  • It tastes even better the next day, if there are any leftovers to speak of.
02 -
  • If you skip the roux step or rush it, the sauce will stay thin and soupy instead of thick and luscious.
  • Cold puff pastry tears and warm puff pastry gets sticky, so thaw it just until pliable.
  • Cutting slits in the pastry is not optional, trapped steam will make it soggy instead of crisp.
03 -
  • Use a glass or ceramic dish so you can see when the bottom is bubbling and the pastry is not just brown on top but cooked underneath.
  • Season the filling generously before baking because the pastry is unsalted and needs that savory contrast.
  • Let the pot pie rest those full 10 minutes, cutting into it too soon will make the filling spill everywhere instead of holding its shape.

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