Turkey Pot Pie Puff Pastry (Printable)
Creamy turkey filling with golden puff pastry, combining rich flavors and comforting textures.
# What You Need:
→ Poultry & Dairy
01 - 3 cups cooked turkey breast, diced
02 - 2 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/2 cup heavy cream
→ Vegetables
05 - 1 medium yellow onion, finely diced
06 - 2 medium carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 1 cup frozen peas
09 - 2 cloves garlic, minced
10 - 2 tablespoons fresh parsley, chopped
→ Pantry
11 - 1 sheet puff pastry, thawed
12 - 1/4 cup all-purpose flour
13 - 2 cups low-sodium chicken or turkey broth
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1 egg, beaten (for egg wash)
# Steps:
01 - Set the oven temperature to 400°F.
02 - Melt butter over medium heat in a large skillet. Add onion, carrots, and celery, cooking for 5 to 6 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 to 2 minutes to eliminate raw taste.
05 - Gradually whisk in broth, whole milk, and heavy cream. Simmer gently until mixture thickens, about 5 minutes.
06 - Combine diced turkey, peas, parsley, thyme, salt, and pepper. Stir well and simmer for 2 to 3 minutes, then remove from heat.
07 - Transfer filling into a 9-inch deep pie dish or equivalent baking vessel.
08 - Roll out puff pastry to cover the dish. Place pastry over filling, trim excess, and press edges to seal. Cut small slits to allow steam to escape.
09 - Brush the surface of puff pastry with beaten egg to ensure a glossy, golden finish.
10 - Bake for 30 to 35 minutes until pastry is golden brown and filling bubbles.
11 - Allow to stand for 10 minutes to set before slicing and serving.
# Expert Hints:
01 -
- It transforms leftovers into something that tastes like you fussed for hours when it barely takes one.
- That moment when you crack through the buttery crust and steam rises up—it never gets old, no matter how many times you make it.
- It feeds a crowd without needing to coordinate timing or multiple pans.
02 -
- If your pastry is thawed completely and warm, it will stick and tear—use it cold or even slightly frozen, straight from the thawing process.
- The filling must actually bubble at the edges when you pull it from the oven; if it just steams quietly, it's not thick enough and will be thin and soupy once it cools.
03 -
- Cold pastry, warm filling, hot oven—this combination is what creates the pastry puff and the bubbling sauce simultaneously.
- If the edges of your pastry brown too quickly before the filling bubbles, tent them loosely with foil for the final 10 minutes of baking.