Turkey Pot Pie Puff (Printable)

Savory turkey and vegetables baked beneath a flaky puff pastry crust in a creamy sauce.

# What You Need:

→ Poultry

01 - 3 cups cooked turkey breast, diced or shredded

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup frozen peas
04 - 1 cup celery, diced
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 cup potatoes, peeled and diced

→ Sauce

08 - 4 tablespoons unsalted butter
09 - 1/3 cup all-purpose flour
10 - 2 cups low-sodium chicken or turkey broth
11 - 1 cup whole milk
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
14 - 1/2 teaspoon dried thyme
15 - 1/4 teaspoon dried sage

→ Topping

16 - 1 sheet frozen puff pastry, thawed
17 - 1 egg, beaten (for egg wash)

# How-To:

01 - Preheat oven to 400°F.
02 - Melt butter in a large skillet or Dutch oven over medium heat. Add onions, carrots, celery, potatoes, and garlic; sauté for 5 to 7 minutes until softened.
03 - Stir in flour and cook constantly for 1 to 2 minutes.
04 - Gradually whisk in broth and milk until smooth. Simmer for 5 to 7 minutes until thickened.
05 - Add salt, pepper, thyme, and sage. Stir in turkey and peas; cook for an additional 2 minutes.
06 - Transfer filling into a 9-inch deep-dish pie plate or similar baking dish.
07 - Unroll puff pastry and cover filling, trimming excess. Seal edges and cut vents in pastry.
08 - Brush puff pastry with beaten egg.
09 - Bake for 30 to 35 minutes until pastry is golden and filling bubbles.
10 - Allow to rest for 10 minutes before serving.

# Expert Advice:

01 -
  • The puff pastry becomes impossibly flaky and brown while the filling stays creamy and peppery underneath.
  • You can make it with turkey, chicken, or even leftover roasted vegetables if you're short on protein.
  • It actually tastes better when you use leftovers, and comes together faster than you'd expect.
02 -
  • Keep your broth low-sodium because the filling will reduce slightly as it cooks, and you don't want it ending up too salty.
  • Don't skip the resting time after baking—those 10 minutes change everything, letting the pastry stay crisp instead of getting soggy from the steam.
  • If your puff pastry hasn't fully thawed, it'll shrink unevenly; let it sit on the counter for 30 minutes before using.
03 -
  • Cut small slits in the pastry right before baking, not hours ahead—this prevents them from sealing back up while it sits.
  • If the pastry is browning too quickly, tent it loosely with foil for the last 10 minutes of baking.

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