Puff Pastry Turkey Pot Pie
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Calories
1714 kcal
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Course
Main Course
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Cuisine
American
Puff Pastry Turkey Pot Pie
Description
The recipe begins by sautéing chopped yellow onion with fresh thyme, rosemary, and garlic in butter until flavorful and aromatic. Flour is then added to form a roux, cooking until golden to develop a toasted flavor. Chicken stock is slowly whisked in to create a smooth base, and whole milk is added to enrich the sauce. This mixture cooks until thick enough to coat the back of a spoon. Carrots are added and cooked briefly until they begin to soften, preserving some texture.
Off the heat, shredded turkey and frozen peas and broccoli are stirred in along with fresh parsley, blending the vegetables and herbs into the creamy filling. The filling is then spooned into a dish and topped with thawed puff pastry, which is brushed with beaten egg for a golden crust once baked. This combination yields a pie with a rich, silky interior and crisp, flaky topping, making good use of leftover turkey and frozen vegetables for a comforting meal.
Ingredients
- ¼ cup butter unsalted
- 1 medium yellow onion peeled and chopped
- 1 tablespoon thyme chopped fresh
- 2 teaspoons rosemary chopped, fresh
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 3 cups chicken stock
- 1 cup milk whole
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 6 medium sized carrot chopped
- 4 cups turkey shredded, leftover
- 2 cups peas frozen
- 2 cups broccoli frozen, chopped
- ¼ cup parsley chopped fresh flat-leaf
- 1 heet puff pastry thawed but still cold, frozen
- 1 large egg beaten
Instructions
- Preheat oven to 400 degrees F.
- In a large skillet set over medium-high heat add butter.
- Once the butter is melted add in the yellow onion, fresh thyme, and fresh rosemary.
- Saute until the onion is soft and golden in color.
- Add in the garlic and saute just until fragrant, about 30 seconds.
- Add in the flour and stir to combine.
- Lower the heat to medium and cook until the mixture smells toasted and is golden in color.
- Slowly whisk in chicken stock until the mixture is smooth and the flour is no longer clumpy.
- Whisk in milk and continue to cook until the mixture is thick and will coat the back of a spoon. This can take anywhere from 10-15 minutes.
- Taste, and season with the desired amount of kosher salt and black pepper.
- Add in the carrots and continue cooking just until they start to soften, about 5 minutes.
- Remove from the heat and stir in shredded turkey, frozen peas, chopped frozen broccoli, and parsley. Stir until the frozen broccoli and peas are combined and don't remain in large clumps.
- Pour the filling of the pot pie into a 2-quart dish and top with lightly rolled out puff pastry. You're just looking for the puff pastry to cover the dish and a little overhang is ok.
- Cut 3 slits into the top of the puff pastry. Glaze the top with the beaten egg.
- Bake for 25 minutes and then lower the heat to 350 degrees F and bake for another 35-40 minutes or until the topping is golden brown and crispy. The filling might bubble a bit around the edges and through the top so it's best to bake on a sheet pan so you don't risk any spilling in your hot oven.
- Let cool for about 10 minutes before digging in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1714 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 1714kcal | 86% |
| Carbohydrates | 47g | 16% |
| Protein | 14g | 28% |
| Fat | 164g | 252% |
| Saturated Fat | 50g | 250% |
| Polyunsaturated Fat | 35g | 206% |
| Monounsaturated Fat | 71g | 355% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 199mg | 66% |
| Sodium | 746mg | 31% |
| Potassium | 695mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 11363IU | 227% |
| Vitamin C | 56mg | 62% |
| Calcium | 128mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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