4.8 from 12 votes
Turkey Pot Pie with Puff Pastry
Turkey pot pie with puff pastry – creamy leftover turkey and vegetable filling covered with flaky, buttery puff pastry. Probably one of the best ways of using Thanksgiving leftovers.
Prep Time
40 mins
Cook Time
40 mins
Servings: 6
Calories: 479 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 dish/sheet puff pastry already rolled, Notes 1,2
- 2-3 cups cooked turkey chopped, 250-400 g, Note 3
- 1 onion
- 1 carrot
- 2-3 celery stalks
- 1 cup peas 150 g
- 4 ½ tablespoons butter 60 g
- ½ cup all-purpose flour 60 g
- 2 cups chicken stock 500 ml
- 1 cup milk 250 ml
- 3 tablespoons parsley chopped
- a few gratings of nutmeg
- Fine sea salt and black pepper
- 1 egg
- 1 tablespoon milk
Instructions
- Preheat the oven to 400°F/200°C.
- Prepare the ingredients: Chop the turkey and set it aside. Finely chop the onion, carrot, and celery. Place the peas on the counter to let them defrost slightly until you need them.
- Make the gravy: Melt the butter in a large skillet. Cook the vegetables with a pinch of salt on medium-low heat for about 5 minutes until softened. Sprinkle the flour on top and stir continuously for about 2 minutes until the flour is golden and loses its rawness. Don’t let it get dark.
- Gradually add the chicken stock and then the milk. Whisk constantly to avoid any lumps. Reduce slightly for about 5 minutes, often stirring.
- Add the chopped meat, peas, and parsley and stir well to combine. Adjust the taste with salt, pepper, and nutmeg. Transfer the mixture to the pie dish.
- Place the puff pastry inside the dish on top of the filling and tuck the pastry around the edges. Trim the edges if too much pastry is hanging over, and fold the rest around the edges. Make 2-3 slits on top to allow the hot air to escape.
- Mix the egg and 1 tablespoon of milk in a small bowl. Brush the pastry with the egg wash.
- Bake turkey pot pie for 35-40 minutes until the mixture is bubbly and the pastry is golden.
Cup of Yum
Notes
- Puff pastry: Already rolled puff pastry from the supermarket’s refrigerator section. One sheet weighs 10 oz/ 275 g and is about 16 in/ 40cm long and 10 in/ 26 cm. If you can buy a disc of pastry of about 12 in/ 30 cm is even better.
- Frozen pastry: Thaw and roll it according to the packet’s instructions.
- Turkey: Anything between 2 and 3 cups (250-400 g) of meat is fine. You can use either dark or white meat.
Nutrition Information
Serving
1slice
Calories
479kcal
(24%)
Carbohydrates
37g
(12%)
Protein
20g
(40%)
Fat
28g
(43%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.4g
Cholesterol
90mg
(30%)
Sodium
396mg
(17%)
Potassium
430mg
(12%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4517IU
(90%)
Vitamin C
8mg
(9%)
Calcium
91mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 479
% Daily Value*
| Serving | 1slice | |
| Calories | 479kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 396mg | 17% |
| Potassium | 430mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4517IU | 90% |
| Vitamin C | 8mg | 9% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.