Golden Flaky Turkey Pot Pie

Are you one of those who eagerly anticipate Thanksgiving leftovers as much as the main feast itself? If so, you’re in for a treat! This homemade Turkey Pot Pie with Puff Pastry is the ultimate comfort food, transforming your holiday turkey into an irresistible, family-friendly meal that will have everyone asking for seconds. Say goodbye to complicated pastry work; with the convenience of store-bought puff pastry, this dish bakes up effortlessly into a light, flaky, buttery, and beautifully golden-brown masterpiece.

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Imagine a rich, thick, and wonderfully creamy filling, generously packed with tender chunks of turkey, aromatic herbs, and a colorful medley of wholesome vegetables. This is the heart of our turkey pot pie, a beloved dish that breathes new life into leftover turkey. What makes this recipe truly outstanding is its simplicity – thanks to readily available store-bought puff pastry, crafting these delightful pot pies is quick, easy, and yields consistently spectacular results every time. Whether you’re feeding a crowd or enjoying a cozy meal for two, this recipe delivers maximum flavor with minimal effort.

Why Choose Puff Pastry for Your Turkey Pot Pie?

While traditional pie crust is a classic choice for pot pies, puff pastry offers a distinct advantage that elevates this dish to a gourmet level with minimal fuss. Its unique layering creates an incredibly light, airy, and buttery crust that shatters with every bite. The “puff” provides a beautiful visual appeal, making your pot pies look professionally made, yet it’s surprisingly simple to achieve. This delicate, golden crown perfectly complements the hearty, savory filling below, adding a delightful textural contrast that truly sets this turkey pot pie apart.

Gather Your Ingredients: What You’ll Need

Creating this magnificent turkey pot pie requires a few pantry staples and, of course, your delicious leftover turkey. The beauty of this recipe lies in its flexibility; feel free to adjust quantities or add your favorite vegetables to make it your own. Here’s a comprehensive list to get you started:

• Individual-size baking or casserole dishes, such as ramekins or small gratin dishes, are ideal for single servings. Alternatively, one large casserole dish can be used for a family-style pot pie.
• Store-bought puff pastry sheets: You’ll typically need about one standard sheet of puff pastry. Ensure it’s thawed properly before use – see notes below for best results.
• Butter: Essential for sautéing vegetables and creating a rich, flavorful roux for the creamy filling.
• Carrots: Diced finely to add natural sweetness and vibrant color.
• Yellow onions: Diced for a foundational savory flavor that becomes translucent and sweet when cooked.
• Celery: Diced to provide a subtle earthy note and additional texture.
• Garlic: Freshly minced garlic is highly recommended for the most pungent and aromatic flavor, though garlic powder can be a substitute in a pinch.
• All-purpose flour: Used to thicken the sauce, creating a rich and velvety consistency.
• Milk: Whole milk provides the creamiest base, but you can also use turkey stock, chicken broth, or even a mix for a lighter, yet still flavorful, filling.
• Leftover turkey gravy from Thanksgiving dinner: If you’re lucky enough to have some, it adds an incredible depth of flavor.
• Leftover turkey: A generous amount of cooked turkey, cut into bite-sized chunks. A mix of dark and white meat offers the best flavor and texture.
• Frozen peas: A classic pot pie ingredient, adding a pop of color and sweetness. No need to thaw beforehand.
• Dried parsley: For a fresh, herbaceous aroma that complements the savory filling.
• Dried or fresh thyme: Thyme is a quintessential herb for poultry dishes, imparting a warm, earthy flavor.
• Salt: To season the filling to perfection.
• White or black pepper: White pepper offers a milder, more integrated flavor in creamy sauces, but black pepper works just as well.
• Egg: Beaten to create an egg wash, which gives the puff pastry its signature golden-brown, glossy finish.

Understanding Puff Pastry: The Secret to a Flaky Crust

Puff pastry is a truly remarkable culinary creation, renowned for its incredibly light, airy, and crisp layers. This intricate pastry is made through a laborious process of repeatedly folding a dough sheet over layers of butter, then rolling it out. This method creates hundreds, sometimes thousands, of ultra-thin layers of dough separated by butter. When baked, the water in the butter rapidly turns to steam, causing these delicate layers to “puff” upwards and separate, resulting in an exceptionally flaky texture. The exterior browns beautifully, while the interior remains tender and delicate.

While traditional puff pastry made from scratch is a true labor of love, requiring significant time and specific techniques, modern store-bought puff pastry is a culinary game-changer. It’s affordable, widely available, and delivers nearly identical results to homemade, saving you hours in the kitchen without compromising on quality. This convenience makes it the perfect choice for a quick yet impressive pot pie topping.

Tips for Buying and Thawing Puff Pastry

Finding puff pastry is usually quite simple. You’ll typically locate it in the freezer aisle of most large grocery stores, often alongside frozen pie shells, pie dough, or other specialty frozen desserts. It usually comes in a long, narrow box containing one or two folded sheets.

Proper thawing is crucial for successful puff pastry. For best results, transfer the entire frozen box to your refrigerator the day before you plan to bake. Allowing it to defrost slowly in the fridge helps maintain the integrity of the butter layers, which are essential for that characteristic “puff.” You want the butter to remain as cold as possible without being frozen solid, ensuring it melts gradually and creates steam during baking. Avoid thawing at room temperature or in the microwave, as this can cause the butter to melt unevenly, resulting in a less flaky crust.

Crafting Your Creamy Turkey Pot Pie Filling

The heart of any great pot pie is its rich, flavorful filling. This recipe ensures a luscious, chunky filling that perfectly complements the flaky puff pastry. Follow these steps for a consistently delicious result:

1. Sauté the Aromatics: Begin by melting the butter in a heavy-bottomed pot or a large, deep skillet over medium heat. Add the diced onion, carrot, celery, and minced garlic. Cook these vegetables for about 4-5 minutes, stirring occasionally, until the onion becomes soft and translucent, and the vegetables are slightly tender. This step builds the foundational flavors for your filling.
2. Create the Roux: Turn off the heat. This is important to prevent the flour from burning. Sprinkle the all-purpose flour over the sautéed vegetables. Stir vigorously to thoroughly incorporate the flour, creating a thick paste known as a roux. If the mixture seems too dry to evenly distribute the flour, add a tiny bit more butter and let it melt into the roux.
3. Whisk in the Liquids: In a separate, smaller pot or in the microwave, gently heat the milk until warm. Gradually add the heated milk to the flour-vegetable mixture in a slow, steady stream while continuously whisking. This gradual addition and whisking prevent lumps and ensure a smooth, creamy sauce.
4. Thicken and Flavor: Return the pot to medium-low heat and continue to stir or whisk until the mixture thickens significantly and begins to bubble gently. If you have leftover turkey gravy, now is the time to stir in about 1/2 cup for an incredible depth of flavor. If not, simply add another 1/2 cup of milk or cream for extra richness.
5. Add Turkey and Seasonings: Stir in the dried parsley, thyme, salt, pepper, and the diced cooked turkey. Gently heat the turkey mixture through, allowing the flavors to meld, but avoid overcooking. Once heated, set the filling aside while you prepare your puff pastry.

Preparing the Puff Pastry and Assembling Your Pot Pies

This is where the magic happens, turning a simple filling into an elegant pot pie with a golden, puffed crust. Work quickly to keep the puff pastry cold:

1. Unroll the Pastry: On a clean, lightly floured work surface, carefully unroll or unfold your thawed puff pastry sheet. Handle it gently to avoid tearing.
2. Cut the Lids: Using a small knife or a round cookie cutter, cut out squares or circles of puff pastry that are slightly larger than the top opening of your pot pie dishes. You want the pastry to gently overhang the edges, which will create a beautiful, rustic seal when baked. For a visually appealing contrast, I often opt for square pastry tops on round dishes – it adds a charming, homemade touch.
3. Fill the Dishes: For individual servings, fill your individual-sized oven-safe dishes (like ramekins or small baking dishes) with the creamy turkey pot pie filling, leaving a little room at the top.
4. Top and Vent: Carefully place a square or circle of puff pastry over the filling in each dish. Press lightly around the edges to seal. Then, use a sharp knife to cut a few small slits into the top of each puff pastry lid. These vents are crucial for allowing steam to escape during baking, preventing the pastry from becoming soggy and ensuring a beautiful puff.
5. Apply Egg Wash: Whisk one egg in a small bowl to create an egg wash. Using a pastry brush, lightly brush the tops of the puff pastry lids with the egg wash. This is the secret to achieving that irresistible glossy, golden-brown finish that makes puff pastry so appealing.
6. For a Large Pot Pie: If you’re making one large pot pie, you can either lay a single large sheet of puff pastry over the entire dish (trimming excess) or cut the pastry into decorative strips or overlapping circles to create an artistic top. Don’t forget to vent and egg wash!

Baking Your Perfect Turkey Pot Pie with Puff Pastry

Achieving a perfectly baked pot pie is all about the right temperature and observation. Follow these steps for golden-brown pastry and a bubbling, hot filling:

1. Prepare for Baking: Arrange your assembled pot pies on a sturdy baking sheet. This crucial step catches any potential overflow or bubbling filling, preventing a messy oven and making cleanup much easier.
2. Bake to Perfection: Place the baking sheet with the pot pies on the middle rack of a preheated 375°F (190°C) oven. Bake for approximately 20-25 minutes. Keep an eye on them; the pot pies are ready when the puff pastry tops are beautifully risen, golden brown, and delightfully flaky, and the creamy filling beneath is visibly bubbling and hot throughout. The aroma filling your kitchen will be an excellent indicator!
3. Serve and Savor: Carefully remove the baking sheet from the oven. Allow the pot pies to cool for a few minutes before serving, as the filling will be extremely hot. Then, dig in and enjoy the comforting flavors of your homemade turkey pot pie!

Recommended Pairings for Your Pot Pie Dinner

Chef Jenn’s Expert Tips for the Best Turkey Pot Pie

Unlock even more flavor and ensure success with these helpful tips from Chef Jenn:

• Filling Consistency is Key: Don’t be alarmed if your turkey pot pie filling seems quite thick before baking. This is intentional! As the pot pie bakes, the turkey and vegetables will naturally release additional moisture, slightly thinning the sauce. Starting with a thicker consistency ensures your final pot pie has that perfectly rich, hearty texture, rather than a watery one.
• Prevent Over-Browning: If you notice the puff pastry topping is browning too quickly during baking, but the filling isn’t quite bubbling yet, simply cover the pot pies loosely with a piece of aluminum foil. This will shield the pastry from direct heat, allowing the filling to cook through without burning the crust.
• No Gravy? No Problem!: While leftover Thanksgiving gravy adds an incredible depth of umami, don’t fret if you don’t have any. You can easily substitute it with an equal amount of heavy cream for an even richer, more luxurious filling, or use additional milk for a slightly lighter touch. The pot pie will still be delicious!
• Customize Your Veggies: This recipe is wonderfully adaptable to your preferred vegetables. Feel free to add diced potatoes, sweet potatoes, pearl onions, turnips, green beans, or any other hearty favorites. However, it’s best to avoid watery vegetables like zucchini, as they can break down too much during cooking and make the filling soupy.
• Chicken Pot Pie Alternative: No leftover cooked turkey on hand? This recipe works beautifully with cooked chicken! Simply substitute the turkey with an equal amount of leftover roasted chicken or a store-bought rotisserie chicken for an equally delicious chicken pot pie.
• Time-Saving Shortcut: If you’re short on time for chopping vegetables, use about 4 cups of thawed frozen mixed vegetables instead of fresh. Ensure they are well-drained after thawing to prevent excess moisture in your filling.

What to Serve With Your Hearty Turkey Pot Pies

These creamy turkey pot pies are incredibly satisfying and often stand alone as a complete meal due to their robust nature. However, to round out the experience or add some freshness, here are some serving suggestions:

• Fresh Green Salad: A crisp, simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pot pie.
• Crusty Bread: For those with heartier appetites, a warm, crusty bread is perfect for soaking up any extra creamy filling.
• Complementary Soups: Pair your pot pie with a lighter soup course, such as a velvety Cauliflower & Sweet Potato Soup or a robust Beef & Barley Soup.
• Sweet Endings: For a delightful dessert, consider lighter options like fresh fruit or these fun air fryer cookies!

Freezing and Storing Your Turkey Pot Pie with Puff Pastry

Planning ahead for future meals or dealing with extra filling? Here’s how to properly freeze your pot pie components:

Puff pastry is best used fresh after thawing and generally does not fare well when thawed and then refrozen, as it can lose its characteristic flakiness. For optimal results when freezing, I recommend a strategic approach:

• Freeze Filling Separately: Prepare your pot pie filling as directed. Allow it to cool completely. Transfer the cooled filling into freezer-safe containers. Souper Cubes are excellent for portioning out individual servings. The filling can be frozen for up to 3 months.
• Store Puff Pastry Frozen: Keep any unused puff pastry sheets in their original packaging in the freezer until you are ready to use them.
• Assemble When Ready: When you’re ready to enjoy a frozen pot pie, simply thaw the filling in the refrigerator overnight. Once thawed, transfer the filling to your baking dishes, top with freshly thawed puff pastry, and bake according to the instructions. This method ensures you always have a perfectly flaky crust!

Frequently Asked Questions About Turkey Pot Pie

Step-by-Step Visual Process

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3.90 from 40 votes

Classic Turkey Pot Pies with Flaky Puff Pastry

Transform your leftover turkey into a luxurious, comforting meal with these easy-to-make pot pies. Featuring a rich, creamy, and chunky filling of turkey and vegetables, topped with a golden, airy, and irresistibly flaky puff pastry crust, this dish is pure culinary delight.

Course
Main Course, Dinner, Lunch

Cuisine
American, Comfort Food

Keyword
leftover turkey, pot pie, puff pastry, turkey, turkey pot pie, turkey pot pie with puff pastry, Thanksgiving leftovers

Prep Time

15 minutes
minutes

Cook Time

25 minutes
minutes

Total Time

40 minutes
minutes

Servings

4
servings

Calories

773
kcal

Ingredients

• 1/4
  cup
  
  butter
  
• 2
  cups
  diced carrots
• 1
  cup
  diced yellow onion
• 1
  cup
  diced celery
• 2
  cloves
  garlic
  minced, fresh is best
• 1/4
  cup
  
  all-purpose flour
  
• 2
  cups
  milk
  or turkey/chicken stock
• 1/2
  cup
  turkey gravy
  optional, or substitute with more milk or cream
• 4
  cups
  cooked turkey
  diced, a mix of dark and white meat is ideal
• 1
  cup
  frozen peas
  no need to thaw
• 1
  teaspoon
  dried parsley
• 1/2
  teaspoon
  
  dried thyme
  
  or 1 tbsp fresh thyme leaves
• 1/2
  teaspoon
  
  salt
  
  or to taste
• 1/4
  teaspoon
  
  ground white pepper
  
  or black pepper, to taste
• 1/2
  package
  puff pastry
  one sheet, thawed according to package directions
• 1
  large
  egg
  beaten, for egg wash

Instructions

For the Creamy Turkey Filling:

• Melt the butter in the bottom of a heavy-bottomed pot or large skillet over medium heat.
• Add the diced onion, carrot, celery, and minced garlic. Cook, stirring occasionally, for about 4-5 minutes, or until the onion is soft and translucent.
• Remove the pot from the heat. Sprinkle the all-purpose flour over the vegetables and mix very well until the flour is fully incorporated and forms a thick paste (roux). If needed, add a touch more butter to help distribute the flour evenly.
• Warm the milk in a separate small pot or in the microwave. Gradually add the heated milk to the flour-vegetable mixture in a slow stream, whisking continuously to prevent lumps and create a smooth sauce.
• Return the pot to medium-low heat. Stir constantly until the mixture thickens significantly and begins to bubble. If using, stir in the leftover turkey gravy; otherwise, add an additional 1/2 cup of milk or heavy cream.
• Stir in the dried parsley, thyme, salt, pepper, diced cooked turkey, and frozen peas. Heat the filling through for a few minutes, allowing the flavors to meld. Remove from heat and set aside while you prepare the puff pastry.

To Prepare the Puff Pastry and Assemble:

• Unroll or unfold the thawed puff pastry on a lightly floured, clean work surface.
• Using a small knife or a cookie cutter, cut out squares or circles from the puff pastry. These should be slightly larger than the top opening of your pot pie dishes, allowing for a slight overhang. This creates a charming, rustic look.
• For individual pot pies, fill individual-size oven-safe dishes with the hot pot pie filling. Top each with a cut piece of puff pastry, gently pressing the edges to seal.
• Cut a few small slits into the top of each puff pastry lid. This is essential to allow steam to escape during baking, ensuring a perfectly puffed and flaky crust. Then, brush the tops with a beaten egg (egg wash) for a beautiful golden-brown, glossy finish.
• To make a larger pot pie, cover the entire casserole dish with a single large piece of puff pastry, trimming any excess. Alternatively, you can cut the pastry into strips or overlapping circles for a decorative top. Remember to create vents and brush with the beaten egg.

To Bake:

• Place the assembled pot pies on a baking sheet. This prevents any bubbling filling from overflowing into your oven, making cleanup effortless.
• Bake on the middle rack of a preheated 375°F (190°C) oven for approximately 20-25 minutes. The pot pies are ready when the puff pastry is beautifully risen, golden brown, and flaky, and the filling is visibly bubbling hot.
• Carefully remove from the oven and allow to cool for a few minutes before serving, as the filling will be very hot. Serve warm and enjoy this ultimate comfort food!

Nutrition

Serving:
1
pot pie

|

Calories:
773
kcal

|

Carbohydrates:
57
g

|

Protein:
35
g

|

Fat:
45
g

|

Saturated Fat:
17
g

|

Polyunsaturated Fat:
5
g

|

Monounsaturated Fat:
19
g

|

Trans Fat:
1
g

|

Cholesterol:
114
mg

|

Sodium:
912
mg

|

Potassium:
858
mg

|

Fiber:
6
g

|

Sugar:
14
g

|

Vitamin A:
11697
IU

|

Vitamin C:
23
mg

|

Calcium:
215
mg

|

Iron:
4
mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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