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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. Quick to prepare with store-bought pastry, this recipe blends rich herbs and a touch of creaminess for an irresistible dinner. Ideal for holiday leftovers, it’s a classic recipe everyone will love!
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.
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Why You Will Love This Recipe
- 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.
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 - Use fresh or frozen peas for a burst of sweetness.
- Lemon - Adds a touch of acidity.
- Puff pastry - Adds a buttery flavor with a slightly crunchy crust. Use store-bought puff pastry for convenience, but ensure it's thawed before use.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations for this recipe 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.
How to Make Puff Pastry Turkey Pot Pie
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Add the mirepoix and herbs to the skillet with butter over medium heat, cooking for 5 minutes.
Step 2: Add the garlic, cooking for 30 seconds before stirring in the flour, cooking for 1 minute.
Step 3: Slowly add the stock and milk, stirring until the mixture bubbles and thickens, about 4-5 minutes.
Step 4: Add the turkey, peas, lemon juice and salt. Taste and adjust for seasoning if needed. Cool the filling.
Step 5: 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.
Step 6: Bake at 425°F for about 25 minutes or until the puff pastry is golden brown and filling is starting to bubble.
Cool the Filling!
Ensure the filling is slightly cooled before adding the puff pastry to prevent the butter in the pastry from melting, which can affect its flakiness.
Recipe 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.
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.
Also make sure the filling is cool before adding the puff pastry.
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.
Yes! While store-bought is more convenient, homemade puff pastry adds an extra layer of flakiness and flavor if you have the time.
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.
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 Recommended 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! And if you are craving another savory pie, try this chicken and ham pie or corned beef pie. You can also follow me on Facebook, Instagram, TikTok, 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. Allow the filling to cool.
- 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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