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Packed with turkey and vegetables and topped with a buttery pastry crust, this puff pastry turkey pot pie is perfect for leftover turkey.
I'm a huge fan of using leftovers from the holidays to make dishes - from turkey dumpling soup to turkey tamale pie to a turkey pesto sandwich.
And the latest and greatest recipe is a twist on the classic dish which consists of chicken, veggies in a creamy sauce that is baked in a pie crust. But why just have the standard when you can upgrade it with turkey and puff pastry.
Why This Recipe Works
- Utilizes leftovers - to me the best thing about the holidays is the leftovers. No you don't need to just have turkey how you had it the day before. You can actually use it for a whole new dish.
- More forgiving recipe - by using puff pastry instead of making pie dough, you just let it come to room temperature, roll out and place over the rest of the ingredients.
- Flavorful - you get the buttery/crispy flavor from the puff pastry and the creamy turkey pot pie filling you know and love.
Jump to:
Ingredients Notes
- Mirepoix - the famous combination of onion, celery and carrots which is a base for many recipes including this.
- Poultry herb blend - a combination of thyme, rosemary and sage that adds additional flavor.
- Low-sodium chicken stock - adds additional poultry flavor, but also thins out the filling slightly.
- Whole milk - the base for the creamy sauce.
- Turkey - leftover turkey works best, but you can also make specifically for this recipe.
- Peas - frozen works best.
- Lemon - adds a touch of acidity.
- Puff pastry - adds a buttery flavor with a slightly crunchy crust.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations for this chicken pot pie with biscuits include:
- You can use frozen mixed veggies to save time from chopping the celery and carrots.
- I'm a fan of fresh herbs but dried herbs are a good substitute. Just use ⅓ of the amount as they are more potent.
- I'm partial to chicken stock for the as it's easier, but if you have leftover turkey stock from the holidays, by all means, use it.
- If you want an even creamier filling, substitute the milk with heavy cream.
- I used leftover turkey from my spatchcock smoked turkey recipe, but any turkey will work.
- While store-bought puff pastry works great and is frankly much easier, if you really want to step your game up, try homemade puff pastry.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Add the mirepoix and herbs to the skillet with butter over medium heat, cooking for 5 minutes. Add the garlic, cooking for 30 seconds before stirring in the flour, cooking for 1 minute.
Slowly add the stock and milk, stirring until the mixture bubbles and thickens, about 4-5 minutes.
Add the turkey, peas, lemon juice and salt. Taste and adjust for seasoning if needed.
Roll out the puff pastry to a 12" square and place on top of the cast iron skillet. Cut 3 slits and brush with egg wash.
Bake at 425°F for about 25 minutes or until the puff pastry is golden brown and filling is starting to bubble.
FAQs
Not a problem. Just prepare the filling on the stove then transfer to a glass baking dish and place the pastry on top before baking.
Yes. Just prepare the filling ahead of time and place in the fridge for up to 2 days. Once ready to make, add to the skillet and top with the puff pastry.
You can also freeze for up to a month in advance. You can bake right from the dish, but it will take an extra 20-25 minutes. Be sure to cover the pastry so it doesn't brown too quickly.
If you leave the pasty dough out too long at room temperature, the butter begins to melt, making the dough sticky and difficult to handle. Just place it back in the fridge until manageable.
You can place in an airtight container in the fridge for up to 5 days or in the freezer for 3 months.
Preheat your oven to 350°F and put the pot pie on a baking sheet. Cover with foil and bake it for about 20 minutes or until the filling is bubbling.
Equipment
The equipment you use is important to how the puff pastry turkey pot pie turns out. What is needed is the following:
- Chef's knife - you want a quality knife to dice everything.
- Skillet/Dutch oven - you want something large enough to fit the filling and pastry that is also oven safe. A 10" skillet is perfect.
- Rolling pin - needed to roll out the puff pastry to make it slightly bigger than the skillet.
Pro Tips/Recipe Notes
- Homemade turkey stock can be used for extra flavor.
- If you want a vegetarian version, replace the turkey with mushrooms and use vegetable stock instead of chicken stock.
- If your puff pastry tears or cracks, rub with a bit of water and gently squeeze back together.
- Make sure to cut slits into the pastry to allow the steam to escape.
- I like a dark pastry, but if it is getting too dark for your liking, cover with aluminum foil.
Other Turkey Recipes
If you’ve tried this puff pastry turkey pot pie or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Puff Pastry Turkey Pot Pie
Ingredients
- ½ cup unsalted butter
- 2 cups carrots, chopped small
- 1 cup sweet onion, diced
- 1 cup celery stalks, chopped small
- 1 tablespoon poultry blend, chopped (thyme, rosemary, sage)
- 4 garlic cloves, minced
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock
- 1 cups whole milk
- 4 cups leftover turkey, shredded
- 2 cups frozen peas
- ½ lemon, juiced
- 1 teaspoon kosher salt
- 1 package frozen puff pastry, thawed
- egg wash
Instructions
- Preheat the oven to 425°F. Melt the butter over medium heat in a 10 inch cast iron skillet.
- Add the carrots, onion, celery and poultry blend, cooking for about 5 minutes. Stir in the garlic and cook for another 30 seconds. Add the flour and cook for 1 minute.
- Slowly add the chicken stock and milk, stirring, until the mixture begins to bubble and thickens slightly, about 4-5 minutes. Add the turkey, peas, lemon juice and salt. Taste for seasoning and adjust if needed.
- Roll out one pastry sheet into a 12 inch square on a lightly floured surface. Place over the cast iron skillet and cut 3 slits on the top of the puff pastry.
- Brush the egg wash over the puff pastry and bake for 25 minutes or until golden brown and the filling is bubbling.
Notes
- Homemade turkey stock can be used for extra flavor.
- If you want a vegetarian version, replace the turkey with mushrooms and use vegetable stock instead of chicken stock.
- If your puff pastry tears or cracks, rub with a bit of water and gently squeeze back together.
- Make sure to cut slits into the pastry to allow the steam to escape.
- I like a dark pastry, but if it is getting too dark for your liking, cover with aluminum foil.
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