Print

Quick Turkey Pot Pie with Easy Flaky Puff Pastry

Quick turkey pot pie - featured image
Print Recipe

A quick and easy turkey pot pie with a flaky puff pastry topping, perfect for using leftover turkey or rotisserie chicken. Ready in about 35 minutes, this comforting weeknight dinner is made with simple ingredients and delivers big flavor.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup whole milk or half-and-half
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a rack in the center of the oven. Take puff pastry out of the fridge and let it sit on the counter for about 15 minutes.
  2. Melt the butter in a large skillet or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until vegetables start to soften and onions are translucent.
  3. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  4. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, until the mixture looks pasty and dry.
  5. Slowly pour in chicken broth while whisking constantly. Continue whisking until mixture is smooth and starts to thicken, about 2-3 minutes.
  6. Pour in milk or half-and-half and continue whisking until sauce is smooth and creamy. Let simmer gently for 2 minutes, stirring occasionally. Sauce should coat the back of a spoon.
  7. Stir in dried thyme, dried rosemary, salt, and pepper. Taste and adjust seasoning.
  8. Fold in cooked turkey, frozen peas, and frozen corn. Stir until well combined. Remove from heat.
  9. Transfer filling to a 9-inch pie dish or 8×8 baking dish. Spread into an even layer.
  10. Roll out puff pastry sheet slightly on a lightly floured surface to about 1/8-inch thick. Drape over filling, letting edges hang over. Trim excess, leaving 1/2-inch overhang. Tuck edges under and crimp with a fork or fingers. Cut a few small slits in top for steam to escape.
  11. Brush beaten egg over entire pastry surface. Sprinkle flaky sea salt on top if desired. Place dish on a baking sheet.
  12. Bake for 20-25 minutes until pastry is puffed and golden brown and filling is bubbling through slits. If browning too quickly, tent loosely with foil for last 5 minutes. Let cool on a wire rack for 5-10 minutes before serving.

Notes

Keep puff pastry cold for best flakiness. Use a baking sheet under the dish to catch drips. Let pot pie rest 5-10 minutes before serving to allow filling to set. For a vegetarian version, replace turkey with chickpeas or tofu and use vegetable broth. For gluten-free, use gluten-free flour and puff pastry. For dairy-free, use olive oil and unsweetened oat milk.

Nutrition

Keywords: turkey pot pie, quick pot pie, puff pastry pot pie, leftover turkey, weeknight dinner, comfort food

Find it online: https://lolaspoon.com/quick-turkey-pot-pie-with-easy-flaky-puff-pastry/