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Turkey Pot Pie with Puff Pastry

16 INGREDIENTS • 12 STEPS • 1HR 15MINS

Turkey Pot Pie with Puff Pastry

Recipe

5.0

1 rating
This Turkey Pot Pie with Puff Pastry is a great way to use up extra vegetables in your fridge along with your leftover Thanksgiving turkey. Tender pieces of turkey, veggies, potato, and a silky smooth sauce nestled together under a golden flaky crust make for hearty comfort in every bite.
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This Turkey Pot Pie with Puff Pastry is a great way to use up extra vegetables in your fridge along with your leftover Thanksgiving turkey. Tender pieces of turkey, veggies, potato, and a silky smooth sauce nestled together under a golden flaky crust make for hearty comfort in every bite.
author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

1HR 15MINS

Total Time

$3.27

Cost Per Serving

Ingredients

Servings
6
us / metric
Unsalted Butter
4 Tbsp
Unsalted Butter
Carrot
225 g
Carrots
1/2-inch diced
Celery
150 g
Celery
1/2-inch diced
Onion
75 g
Onions
1/4-inch diced
All-Purpose Flour
4 Tbsp
All-Purpose Flour
Chicken Broth
720 mL
Hot Chicken Broth
Baby Potato
360 mL
Baby Potatoes
1/2-inch diced
Fresh Thyme
1 tsp
Finely Chopped Fresh Thyme
or 1/2 tsp Dried Thyme
Fresh Parsley
1 tsp
Chopped Fresh Parsley
or 1/2 tsp Dried Parsley
Kosher Salt
1/4 tsp
Kosher Salt
plus more to taste
Ground Black Pepper
1/4 tsp
Ground Black Pepper
plus more to taste
Turkey
480 mL
Cooked Turkey
1/2-inch diced
or Cooked Chicken
Frozen Green Peas
110 g
Frozen Green Peas
Puff Pastry
1 sheet
Puff Pastry
Large Egg
1
Large Egg
Cream
1 Tbsp
Cream
or Milk

Nutrition Per Serving

VIEW ALL
Calories
251
Fat
9.5 g
Protein
20.1 g
Carbs
19.1 g
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Recipe yields 6-8 servings.

It's important to use hot chicken or turkey broth. Pouring cold liquid into the hot flour mixture will cause the flour to congeal, and you will have lumps in your sauce. Using hot broth maintains a steady temperature throughout the mixture allowing all flour particles to become incorporated before the flour cooks.

Be sure to leave an overhang of puff pastry. Otherwise, the stew will bubble up over the pastry, preventing it from cooking properly.

Cooking Instructions

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step 1
Melt the Unsalted Butter (4 Tbsp) in a large pot or Dutch oven until foamy. Stir in Carrots (225 g), Celery (150 g), and Onions (75 g), Sauté for 5 minutes until they start to soften.
step 2
Sprinkle in All-Purpose Flour (4 Tbsp) and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
step 3
Over medium heat, slowly add Chicken Broth (240 mL), stirring constantly until the mixture comes to a boil (the mixture will be very thick).
step 4
Add another cup of Chicken Broth (480 mL) and stir until smooth and the mixture comes to a simmer. Repeat with the remaining broth.
step 5
Reduce heat to low and add Baby Potatoes (360 mL), Fresh Thyme (1 tsp), Fresh Parsley (1 tsp), Kosher Salt (1/4 tsp), and Ground Black Pepper (1/4 tsp). Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
step 6
Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
step 7
Next, prep the puff pastry dough. Dust your work surface with flour and roll the Puff Pastry (1 sheet) into a 13x9-inch rectangle or large enough to overhang your casserole dish. The dough should be 1/8-1/4 inches thick.
step 8
Stir in the Turkey (480 mL) and Frozen Green Peas (110 g) into the stew and adjust to taste with salt and pepper. Pour the mixture into a greased 12x8-inch or 2-quart equivalent casserole dish.
step 9
Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
step 10
Whisk a Large Egg (1) and Cream (1 Tbsp) together in a small bowl and brush evenly over the puff pastry.
step 11
Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and the pastry is cooked through.
step 12
Remove from oven and serve immediately.
step 12 Remove from oven and serve immediately.
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