Description
A hearty Turkey Pot Pie with tender turkey, colorful vegetables, and a creamy thyme-seasoned sauce beneath a flaky golden puff pastry crust. It is a comforting way to transform leftover turkey into a satisfying meal.
Ingredients
3 cups cooked turkey, diced or shredded
2 tablespoons unsalted butter
1 onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
½ cup frozen peas
½ cup frozen corn
¼ cup all-purpose flour
2 cups chicken broth or turkey broth
1 cup whole milk
1 teaspoon dried thyme
Salt and pepper to taste
1 sheet frozen puff pastry, thawed according to package instructions
1 egg, beaten, for egg wash
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or similar-sized ovenproof dish and set aside.
- Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, or until softened.
- Add the garlic, frozen peas, and frozen corn. Cook for another 2-3 minutes, or until heated through.
- Sprinkle the flour over the vegetables and stir until evenly combined. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken or turkey broth and whole milk while stirring constantly. Continue cooking until the sauce thickens and comes to a simmer.
- Stir in the cooked turkey and dried thyme. Season with salt and pepper to taste and simmer for another 2-3 minutes. Remove from the heat.
- Pour the turkey filling into the prepared baking dish and spread it into an even layer.
- On a lightly floured surface, roll the thawed puff pastry so it fits over the baking dish. Place it over the filling, trim excess pastry if needed, and cut a few small slits in the top to allow steam to escape.
- Brush the puff pastry evenly with the beaten egg.
- Place the baking dish on a baking sheet to catch any drips. Bake for 35-40 minutes, or until the pastry is puffed and golden brown and the filling is bubbling.
- Allow the pot pie to cool for a few minutes before serving hot.
Notes
Cooked chicken can be substituted for the turkey in equal amounts.
Mushrooms, green beans, diced potatoes, or other vegetables can be added. Cook firmer vegetables until tender before baking.
For a richer filling, replace part of the whole milk with cream.
Rosemary, sage, or parsley can be used to complement or replace the thyme.
For individual pot pies, divide the filling among smaller oven-safe dishes and top each with puff pastry, adjusting the baking time as needed.
Store cooled leftovers covered or in an airtight container in the refrigerator for up to 3-4 days.
Reheat in a 350°F oven for the crispiest pastry, loosely covering with foil if the crust browns too quickly.
The filling can be prepared ahead and refrigerated after cooling. Add fresh puff pastry and egg wash just before baking.
For best freezing results, freeze the filling separately and add fresh puff pastry before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 145 mg
