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Puff Pastry Turkey Pot Pie

This puff pastry turkey pot pie is the perfect way to use up all those turkey holiday leftovers. Packed full of delicious vegetables, homemade gravy, and topped with a buttery flakey puff pastry topping. Plus it's hot and ready on your table in around 90 minutes!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 40 mins
Servings: 6 servings
Calories: 1714 kcal
Course: Main Course
Cuisine: American

Ingredients

  • ¼ cup unsalted butter
  • 1 medium yellow onion peeled and chopped
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 3 cups chicken stock
  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 medium sized carrots chopped
  • 4 cups shredded leftover turkey
  • 2 cups frozen peas
  • 2 cups frozen chopped broccoli
  • ¼ cup chopped fresh flat-leaf parsley
  • 1 sheet frozen puff pastry thawed but still cold
  • 1 large egg beaten

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In a large skillet set over medium-high heat add butter.
  3. Once the butter is melted add in the yellow onion, fresh thyme, and fresh rosemary.
  4. Saute until the onion is soft and golden in color.
  5. Add in the garlic and saute just until fragrant, about 30 seconds.
  6. Add in the flour and stir to combine.
  7. Lower the heat to medium and cook until the mixture smells toasted and is golden in color.
  8. Slowly whisk in chicken stock until the mixture is smooth and the flour is no longer clumpy.
  9. 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.
  10. Taste, and season with the desired amount of kosher salt and black pepper.
  11. Add in the carrots and continue cooking just until they start to soften, about 5 minutes.
  12. 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.
  13. 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.
  14. Cut 3 slits into the top of the puff pastry. Glaze the top with the beaten egg.
  15. 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.
  16. Let cool for about 10 minutes before digging in.

Nutrition Information

Serving 1serving Calories 1714kcal (86%) Carbohydrates 47g (16%) Protein 14g (28%) Fat 164g (252%) Saturated Fat 50g (250%) Polyunsaturated Fat 35g Monounsaturated Fat 71g Trans Fat 0.3g Cholesterol 199mg (66%) Sodium 746mg (31%) Potassium 695mg (20%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 11363IU (227%) Vitamin C 56mg (62%) Calcium 128mg (13%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 1714

% 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.