homemade turkey pot pie with puff pastry—imagine creamy leftover turkey and veggies snug under a buttery, flaky puff pastry crust. It’s quite possibly the tastiest way to give new life to those Thanksgiving dinner leftovers!
Grab some pastry before Thanksgiving so you can whip up this tasty turkey pot pie after all the celebrations. It’s not only delicious and comforting but also super easy to make. Get ready for a new post-holiday tradition that’s as easy as pie!
Can I use puff pastry for the base of my pie?
If you want to make a puff pastry base for your pie
When you pop your pie in the oven, place the dish on a hot baking tray. Trust me, it works wonders for cooking the base of the steak pie and preventing any soggy bottoms.
Is puff pastry good for pies?
When it comes to making delicious pies, both pastries are great, but here’s my suggestion: go for shortcrust for the bottom—it’ll give you a sturdy and crisp base. And for that eye-catching wow factor on top, opt for puff or rough puff pastry. It’s the perfect combo for a pie that’s both solid and flaky!
INGREDIENT NOTES AND SUBSTITUTIONS
1: Puff Pastry – For a turkey pot pie with puff pastry, it’s arguable that the puff pastry is the star of the show. It adds a delightfully flaky, crispy, buttery component to each bite. Thaw frozen puff pastry for a super simple crust.
2: Butter – This is what you’ll cook your vegetables in to infuse the entire dish with a satisfying flavor.
3: Vegetables – Frozen peas and diced yellow onion, celery, carrots, and russet potatoes are classic components of turkey pot pie. Feel free to swap out what you don’t love for corn, mushrooms, asparagus, or cauliflower.
4: All-Purpose Flour – This makes the filling nice and thick.
5: Dry White Wine – Used to deglaze your pan so you can soak up all the best bits of flavor that get stuck to the bottom. Use extra chicken stock instead if needed.
6: Chicken Stock – Adds a hearty, meaty flavor and lots of extra nutrients. Swap for vegetable stock or turkey stock if preferred.
7: Cooked Turkey – The key ingredient! It must be cooked beforehand, and you can cube it or shred it depending on your preference.
8: Egg – Used for an egg wash to give the crust its signature golden, shiny appearance.
how to make turkey pot pie with puff pastry
1: Get Prepped. Preheat your oven to 400°F and dice your carrots, onions, potatoes, and celery. Grease the inside of a 9×9” casserole dish.
2: Roll Out Puff Pastry. Sprinkle flour on a flat surface and roll the thawed puff pastry into a 12-inch square. Press it along the sides and bottom of the casserole dish and trim any excess.
3: Bake The Crust. Pierce the pastry with a fork all over. Place a sheet of aluminum foil flat against the pastry and cover the sides to prevent them from burning. Bake for 20 minutes, remove aluminum foil, and set aside.
4: Cook Vegetables. Place a baking sheet into the oven to preheat before melting butter in a large skillet. Add onions, celery, carrots, and potatoes and sauté until they’re tender and slightly browned. Sprinkle in flour, stir, and slowly whisk in chicken stock and wine.
5: Finish The Filling. Once the mixture is bubbling nicely, stir in seasonings, cooked turkey, and peas.
6: Bake. Spoon the filling into the baked crust and cover the top with leftover pastry. Get fancy and create a lattice crust if desired! Brush with egg wash and bake for 30-35 minutes or until the filling is bubbling.
leftovers For turkey pot pie with puff pastry
leftover stuffing? Turn it into something amazing! Whip up cranberry pecan stuffed waffles and pile on slices of leftover mashed potatoes, turkey, and gravy. Trust me, these are beyond delicious!
Got some cranberry sauce left? Turn it into a fantastic smoothie! Toss it in the blender with plain yogurt, ice cubes, and why not add a scoop of protein powder for an extra boost of goodness. A sip of this and you’re in for a treat!
a couple of ways to savor those Thanksgiving leftovers. Enjoy!
benefits of turkey pot pie with puff pastry
- Warm Hug for the Tummy: Picture this – a slice of turkey pot pie with puff pastry is like a warm hug for your tummy. It’s comforting and satisfying, making it a perfect choice for cozy evenings.
- Versatile Delight: It’s a versatile delight! You can toss in those Thanksgiving leftovers and transform them into a whole new culinary experience. It’s like a delicious makeover for your meal.
- Flaky Happiness: The puff pastry brings a flaky happiness to the table. Each bite is a crispy, buttery adventure that adds a layer of joy to the overall experience.
- Easy Feast: Despite its gourmet appearance, making turkey pot pie with puff pastry is surprisingly easy. You get to enjoy a fancy-looking dish without the stress of complicated cooking.
- Sharing Joy: It’s not just a meal; it’s a joy to share. Whether you’re enjoying it with family or friends, a turkey pot pie with puff pastry is a communal experience that brings people together.
- Aromatherapy for the Kitchen: While it bakes, the aroma wafting through the kitchen is like a form of aromatherapy. It fills the air with the promise of a delicious treat, building anticipation for the feast.
turkey pot pie with puff pastry is not just about flavors; it’s about creating moments of warmth, simplicity, and shared joy in the kitchen and around the table.
how to make turkey pot pie with puff pastry
turkey pot pie with puff pastry
- 2 sheets puff pastry thawed
- ⅓ cup butter
- 1 large yellow onion chopped
- 2 stalks celery small dice
- 2 large carrots peeled and cubed
- 1 large Russet potato peeled and cubed
- ⅓ cup all purpose flour
- 3 cups chicken stock
- 1 cup dry white wine See Note 1
- 1 tbsp dijon mustard
- 1 tsp dried thyme
- ½ tsp ground sage
- 3 cups cooked turkey meat cubed or shredded
- 1 cup peas cooked or frozen
- ¼ cup chopped fresh parsley
- 1 egg whisked with 1 tsp water, for egg wash
- Set oven to 400°F.Grease the inside of a 9×9” casserole dish. On a lightly floured surface, roll the pastry sheet into a 12-inch square. Gently press the pastry dough in and up sides of dish. Trim the excess pastry.Using a fork, prick the pastry thoroughly. Place a sheet of aluminum foil against the surface of the pastry and cover sides so they don’t over cook and burn. Bake for 20 minutes.Remove dish from oven and remove the aluminum foil, then place an empty baking sheet into the oven to preheat.
- Heat butter in a large skillet over medium heat, then add onions, celery, carrots and potatoes. Sauté for 5 minutes, or until the vegetables are tender-crisp and slightly brownedSprinkle flour over vegetables, stir and cook for another 4 minutes. Slowly whisk in the stock and wine, cooking until the mixture bubbles and thickens.
- Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley.
- Spoon the chicken vegetable mixture into the the baked bottom crust. Top with remaining puff pastry sheet, or cut into strips to create lattice crust (See Note 2) Place the turkey casserole onto a baking sheet and bake for 30-35 minutes or until the filling is hot and bubbling and the pastry is golden brown.
1: If substitute is needed for wine, use chicken stock.
2: Take the puff pastry sheet and, on a surface lightly dusted with flour, slice it crosswise into 4 strips. Then, halve each strip, giving you a total of 8 strips. Now, get creative and weave these strips into a lattice pattern over the filling. Trim off any extra pastry bits, and don’t forget to give the top a nice, shiny coat with an egg wash.
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