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Turkey Pot Pie with Puff Pastry

Turn leftover turkey into a comforting, flavorful pot pie. This easy turkey pot pie recipe features a creamy filling with tender turkey, colorful veggies, and a flaky puff pastry crust.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4
Calories: 621 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoon butter
  • 1 onion diced
  • 1 clove garlic minced
  • 1 carrot diced
  • ½ red pepper diced
  • 1 talk celery diced
  • ½ cup frozen corn
  • ⅔ cup frozen peas
  • ⅓ cup flour
  • 1 ¾ cup chicken broth
  • 2 cups cooked turkey
  • 1 heet puff pastry thawed
  • fresh thyme or 1 teaspoon dried thyme
  • salt and pepper to taste
  • egg optional

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Spray one large baking dish or four 10-ounce ramekins with cooking spray.
  2. Dice the onion, carrot, red pepper, and celery. Mince the garlic. Dice the turkey into bite-size pieces.
  3. Melt the butter on low heat in a skillet or Dutch oven. Add the onion, garlic, carrot, red pepper, and celery, and saute for 2-3 minutes. Then add the corn and peas and cook for 2 more minutes.
  4. Stir in the flour and cook for about 1 minute. Gradually pour in the broth, stirring to mix. Cook until the mixture thickens and starts to bubble.
  5. Add the turkey and the thyme. Add salt and pepper to taste.
  6. Spoon the filling into the ramekins or baking dishes. If using individual ramekins, cut the puff pastry into quarters. Top the pot pie filling with the puff pastry. If desired, beat an egg and brush the puff pastry with the egg. Cut slits in the dough to let the steam escape.
  7. Bake until the pastry is golden brown, about 20 minutes. Let the pot pies cool for 10 minutes before serving.

Notes

  • Puff pastry is delicate and can easily become tough if overworked. Handle it as little as possible.
  • Brush the top of your puff pastry with a beaten egg before baking for a shiny, golden-brown crust. This simple step will give your pot pie a professional-looking finish.
  • You can make the pot pie filling ahead of time and store it in the fridge for up to 24 hours before baking. To prevent the puff pastry from getting soggy, keep it separate from the filling until you're ready to bake. When ready to bake, simply top the filling with the puff pastry and proceed with the recipe.
  • This recipe is also great with leftover chicken.
  • Vary the veggies and use whatever you have available. Green beans, broccoli, or zucchini are all delicious additions.
  • Puff pastry is delicate and can easily become tough if overworked. Handle it as little as possible.
  • Brush the top of your puff pastry with a beaten egg before baking for a shiny, golden-brown crust. This simple step will give your pot pie a professional-looking finish.
  • You can make the pot pie filling ahead of time and store it in the fridge for up to 24 hours before baking. To prevent the puff pastry from getting soggy, keep it separate from the filling until you're ready to bake. When ready to bake, simply top the filling with the puff pastry and proceed with the recipe.
  • This recipe is also great with leftover chicken.
  • Vary the veggies and use whatever you have available. Green beans, broccoli, or zucchini are all delicious additions.

Nutrition Information

Calories 621kcal (31%) Carbohydrates 52g (17%) Protein 26g (52%) Fat 34g (52%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 16g Trans Fat 0.3g Cholesterol 75mg (25%) Sodium 1664mg (69%) Potassium 777mg (22%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 3422IU (68%) Vitamin C 34mg (38%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 621

% Daily Value*

Calories 621kcal 31%
Carbohydrates 52g 17%
Protein 26g 52%
Fat 34g 52%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 16g 80%
Trans Fat 0.3g 15%
Cholesterol 75mg 25%
Sodium 1664mg 69%
Potassium 777mg 17%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 3422IU 68%
Vitamin C 34mg 38%
Calcium 55mg 6%
Iron 3mg 17%

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