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Servings:

Turkey Pot Pie with Puff Pastry

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.

Total Time

1hr 15min

5.0

1 Rating

Author: Compelled to Cook

Servings:

Ingredients

•

4 Tbsp

Unsalted Butter

•

1 1/2 cups

Carrots

•

1 cup

Celery

•

1/2 cup

Onions

•

4 Tbsp

All-Purpose Flour

•

3 cups

Hot Chicken Broth

•

1 1/2 cups

Baby Potatoes

•

1 tsp

Finely Chopped Fresh Thyme

or 1/2 tsp Dried Thyme

•

1 tsp

Chopped Fresh Parsley

or 1/2 tsp Dried Parsley

•

as needed

Kosher Salt

•

as needed

Ground Black Pepper

•

2 cups

Cooked Turkey

or Cooked Chicken

•

1 cup

Frozen Green Peas

•

1 sheet

Puff Pastry

•

Farmhouse Eggs® Large Brown Egg (sponsored)

•

1 Tbsp

Cream

or Milk

Cooking Instructions

Melt the Unsalted Butter (4 Tbsp) in a large pot or Dutch oven until foamy. Stir in Carrots (1 1/2 cups) , Celery (1 cup) , and Onions (1/2 cup) , Sauté for 5 minutes until they start to soften.

Sprinkle in All-Purpose Flour (4 Tbsp) and stir to coat all the vegetables. Cook for 2 minutes, stirring often.

Over medium heat, slowly add Chicken Broth (1 cup) , stirring constantly until the mixture comes to a boil (the mixture will be very thick).

Add another cup of Chicken Broth (2 cups) and stir until smooth and the mixture comes to a simmer. Repeat with the remaining broth.

Reduce heat to low and add Baby Potatoes (1 1/2 cups) , Fresh Thyme (1 tsp) , Fresh Parsley (1 tsp) , Kosher Salt (as needed) , and Ground Black Pepper (as needed) . Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).

Meanwhile, preheat the oven to 425 degrees F (220 degrees C).

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.

Stir in the Turkey (2 cups) and Frozen Green Peas (1 cup) 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.

Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.

10.

Whisk a Farmhouse Eggs® Large Brown Egg (sponsored) (1) and Cream (1 Tbsp) together in a small bowl and brush evenly over the puff pastry.

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.

12.

Remove from oven and serve immediately.

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.

Nutrition Per Serving

CALORIES

251

FAT

9.5 g

PROTEIN

20.1 g

CARBS

19.1 g