Turkey Pot Pie Puff Pastry (Printable)

Creamy turkey and vegetables beneath a flaky puff pastry crust for a comforting meal.

# What You’ll Need:

→ Poultry

01 - 3 cups cooked turkey, diced or shredded

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup frozen peas
05 - 1 cup potatoes, peeled and diced
06 - 1 medium onion, diced

→ Sauce

07 - 4 tablespoons unsalted butter
08 - 1/3 cup all-purpose flour
09 - 2 cups low-sodium chicken or turkey broth
10 - 3/4 cup whole milk
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/2 teaspoon dried sage (optional)

→ Crust

15 - 1 sheet puff pastry, thawed
16 - 1 large egg, beaten (for egg wash)

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - In a large skillet, melt butter over medium heat. Add diced onion, carrots, celery, and potatoes; cook, stirring occasionally, until softened, about 8 to 10 minutes.
03 - Sprinkle flour over the vegetables, stirring constantly, and cook for 1 to 2 minutes to eliminate raw flour taste.
04 - Slowly whisk in chicken or turkey broth, then whole milk. Continue stirring until the sauce thickens, approximately 4 to 5 minutes.
05 - Stir in salt, black pepper, dried thyme, and optional dried sage. Add cooked turkey and frozen peas, then simmer gently for 2 to 3 minutes before removing from heat.
06 - Transfer filling to a 9-inch pie dish. Lay the thawed puff pastry sheet on top, trimming any excess. Press edges to seal and cut several small slits on the surface to vent steam.
07 - Brush the puff pastry evenly with the beaten egg to ensure a golden crust.
08 - Bake in preheated oven for 30 to 35 minutes until the crust is golden brown and filling bubbles around edges.
09 - Allow to rest for 10 minutes to set before serving.

# Expert Advice:

01 -
  • It transforms leftovers into something that feels like you've spent hours in the kitchen when it's really just 65 minutes start to finish.
  • The puff pastry does most of the visual heavy lifting—golden, crispy, and absolutely foolproof once you understand one small trick.
  • It's the kind of dish people ask for seconds of without hesitation, and somehow feels both comforting and elegant at the same time.
02 -
  • Don't skip the roux step or rush the whisking when you add the liquid—lumps are real, but they're also entirely preventable if you move deliberately.
  • If your puff pastry tears, don't panic; just piece it together and press the seams gently—no one will see the inside of the crust anyway.
03 -
  • Let your puff pastry thaw on the counter for 30 minutes before using it—it'll be easier to handle and will puff more evenly in the oven.
  • If you make this ahead, refrigerate the assembled pie and bake it directly from the fridge, adding just 5 extra minutes to the baking time.

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