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Turkey Pot Pie with Puff Pastry
5 from 3 votes

Turkey Pot Pie with Puff Pastry

This Turkey Pot Pie with Puff Pastry recipe is a fabulous use of leftover Thanksgiving turkey, but you can also use it with leftover rotisserie chicken, pan-roasted chicken breasts, or Dutch oven pulled chicken. It's easy to make, especially if you buy puff pastry or have leftover rough puff pastry in the freezer.

Prep Time
15 mins
Cook Time
1 hr
Cooling time
1 hr
Total Time
2 hrs 15 mins
Servings: 4
Calories: 572 kcal
Course: Main Course
Cuisine: International

Ingredients

  • ½ pound puff pastry defrosted
  • 2 cups turkey cooked
  • 2 tablespoons butter or olive oil
  • 1 onion chopped, medium
  • 2 carrot chopped into about ½ inch cubes, medium
  • 2 talks celery chopped to about ½ inch
  • 2 potato chopped into about ½ inch cubes, Yukon gold variety
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1 teaspoon thyme dried
  • 1 teaspoon tarragon dried
  • ½ teaspoon black pepper ground
  • ½ cup all-purpose flour 65 grams
  • 4 cups chicken broth 32 ounces
  • ¼ cup vermouth or white wine
  • ¼ cup pea fresh or frozen
  • 1 egg large

Instructions

    Cup of Yum
  1. Heat the oven to 375℉ and defrost your puff pastry if it has been frozen.
  2. If you are using leftover turkey, pull the turkey off any bones and chop or pull the cooked turkey into bite-sized pieces.
  3. Heat the oil or butter in a large pot and then cook the chopped onions until they are soft and just starting to brown.
  4. Add the chopped carrot, celery, and potatoes. Stir and cook for a minute or two. Then add the minced garlic, salt, pepper, and herbs, and stir for a minute.
  5. Add the flour and stir constantly to coat all of the vegetables and prevent the flour from burning.
  6. Add the chicken broth and vermouth or white wine. Bring to a boil, then turn down the heat until the liquid is at a simmer and cook until it thickens, stirring occasionally. This should take 5 to 10 minutes or so.
  7. Add the chopped turkey and the peas, and let the filling cool.
  8. Dust your countertop lightly with flour, and roll out your puff pastry to about a quarter inch thick. Be careful not to roll over the edge of the dough,which would compress the puff pastry layers together. Roll out or cut your puff pastry into a circle just slightly larger than your pie pan or ramekins.
  9. Divide the pot pie filling into four large individual ramekins, a 9 inch pie plate, or another serving dish able to accommodate all of the filling.
  10. Top the turkey pot pie or pies with the puff pastry circle and use a sharp knife to cut a vent in the top. Brush with a slightly beaten egg.
  11. Bake until the puff pastry turkey pie is a golden brown and the filling is bubbling, about 30 to 40 minutes. Baking the pot pies on top of an old baking sheet can help with clean up if the filling overflows.

Notes

  • This recipe will make one large turkey pot pie or four generous turkey pot pies with puff pastry in individual ramekins. 
  • Try to cut the vegetables into small bite-sized chunks that are about the same size - about half-inch cubes.
  • You can also use a cornstarch slurry with 1 tablespoon of cornstarch in quarter cup of water in place of the flour.
  • You can also use a cornstarch slurry with
  • Sub a tablespoon of lemon juice or apple cider vinegar for the acidity in wine if you prefer.
  • This is a perfect recipe for leftover turkey pot pie, but you can also use leftover chicken or poach two chicken breasts in place of leftover turkey. If you are making the pot pie with uncooked turkey or chicken, add it to the pot when you add the broth and braise the meat until cooked through.
  • You can make this recipe ahead of time and stop it at several places - best is after making the filling and before topping with puff pastry or even right before baking.

Nutrition Information

Calories 572kcal (29%) Carbohydrates 48g (16%) Protein 32g (64%) Fat 26g (40%) Saturated Fat 9g (45%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 11g (55%) Trans Fat 0.2g (10%) Cholesterol 145mg (48%) Sodium 1716mg (72%) Potassium 990mg (21%) Fiber 5g (20%) Sugar 5g (10%) Vitamin A 5462IU (109%) Vitamin C 22mg (24%) Calcium 92mg (9%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 572

% Daily Value*

Calories 572kcal 29%
Carbohydrates 48g 16%
Protein 32g 64%
Fat 26g 40%
Saturated Fat 9g 45%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 11g 55%
Trans Fat 0.2g 10%
Cholesterol 145mg 48%
Sodium 1716mg 72%
Potassium 990mg 21%
Fiber 5g 20%
Sugar 5g 10%
Vitamin A 5462IU 109%
Vitamin C 22mg 24%
Calcium 92mg 9%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.