Name: Turkey Pot Pie with Puff Pastry
Prep time: 25 min
Cook time: 46 min
Total time: 1 h 11 min
Cuisine: American
Ingredients: For the Turkey Filling:; 1½ cups peeled, diced potatoes (diced ¼ to ½ inch); 1¼ cups diced onion (from 1 medium onion); 1 cup diced carrot; 1 teaspoon kosher salt (divided); 3 tablespoons unsalted butter; 2½ tablespoons all-purpose flour; 2½ tablespoons cornstarch; 2¼ cups chicken broth (or turkey broth or vegetable broth); 1 teaspoon Worcestershire sauce; ½ teaspoon Better Than Bouillon (chicken, turkey or vegetable flavor); ¼ teaspoon dried thyme (or dried sage); ½ teaspoon dried parsley; ¼ teaspoon ground black pepper; 1¾ cups diced or shredded cooked turkey (or cooked chicken); ¾ cup frozen peas; For the Pastry Topping:; 1 sheet frozen puff pastry (thawed in the refrigerator); 1 egg (for egg wash)

Why You’ll Love This Recipe

This Turkey Pot Pie is everything you want in a comforting dish—rich, flavorful, and easy to make. The combination of tender turkey, hearty vegetables, and a creamy sauce is enveloped by a buttery puff pastry topping that turns golden brown in the oven. It’s a perfect way to repurpose leftover turkey while creating a meal that’s both satisfying and delicious. Whether you’re making it for a cozy family dinner or serving it at a holiday gathering, this recipe will quickly become a favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Turkey Filling:

1½ cups peeled, diced potatoes (diced ¼ to ½ inch)
1¼ cups diced onion (from 1 medium onion)
1 cup diced carrot
1 teaspoon kosher salt (divided)
3 tablespoons unsalted butter
2½ tablespoons all-purpose flour
2½ tablespoons cornstarch
2¼ cups chicken broth (or turkey broth or vegetable broth)
1 teaspoon Worcestershire sauce
½ teaspoon Better Than Bouillon (chicken, turkey or vegetable flavor)
¼ teaspoon dried thyme (or dried sage)
½ teaspoon dried parsley
¼ teaspoon ground black pepper
1¾ cups diced or shredded cooked turkey (or cooked chicken)
¾ cup frozen peas

For the Pastry Topping:

1 sheet frozen puff pastry (thawed in the refrigerator)
1 egg (for egg wash)

Directions

Make the Filling:

Combine the potatoes, onion, carrot, and ½ teaspoon salt in an Instant Pot or pressure cooker. Add 3 tablespoons of water and cook on high pressure for 2 minutes. Manually release the pressure once time is up.
- Alternatively, steam or microwave the vegetables with 2 tablespoons of water until just tender.
Preheat the oven to 400°F.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cornstarch until smooth. Gradually add the chicken broth, whisking constantly until smooth. Add Worcestershire sauce, Better Than Bouillon, thyme (or sage), parsley, black pepper, and the remaining salt. Bring to a boil, stirring continuously for 1 more minute. Remove from heat.
In a large mixing bowl, combine the cooked vegetables, gravy, turkey, and peas. Taste and adjust seasoning as needed. Transfer the filling to a 2½-to-3-quart capacity baking dish.

Prepare the Topping:

Roll out the puff pastry on a lightly floured surface to a 12×12-inch square. Trim the edges and divide the pastry into 4 equal rows, then each row into 4 equal squares (about 3 inches by 3 inches). You should have 16 squares.
Place the pastry squares on top of the turkey filling, overlapping them like shingles. You may need fewer squares depending on your dish size. Bake the extra squares on a lined baking sheet for extra crust if desired.
Beat the egg and 1 tablespoon of water in a small bowl and brush it gently over the pastry squares.

Bake:

Bake for 25 minutes, then turn the oven up to 425°F and bake for an additional 5 to 6 minutes, or until the pastry is golden brown.
Let the pot pie cool for 5 minutes before serving.

Servings and timing

This recipe serves 6.
Prep time: 25 minutes
Cook time: 46 minutes
Total time: 1 hour 11 minutes

Variations

Vegetarian Version: Replace the turkey with additional vegetables such as mushrooms, zucchini, or a combination of other seasonal vegetables.
Spicy Twist: Add a dash of hot sauce or cayenne pepper to the gravy mixture for a bit of heat.
Herb-infused Crust: Sprinkle the puff pastry squares with fresh herbs like rosemary or thyme before baking for added aroma.
Cheesy Version: Stir in some shredded cheese, like cheddar or Gruyère, into the filling for a cheesy, creamy texture.
Mini Pot Pies: Instead of a large pot pie, use individual ramekins to make single-serving pies.
Leftover Gravy: If you have leftover gravy, use it in place of the chicken broth for extra richness.

storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover the pot pie with foil and place it in a 350°F oven for 15 to 20 minutes, or until warmed through. For individual portions, you can also microwave them for 1-2 minutes, though the puff pastry won’t remain crisp in the microwave. If you have a small air fryer, reheating in that will help maintain a crisp crust.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling up to 2 days ahead and store it in the refrigerator. When ready to bake, reheat it slightly and proceed with the puff pastry topping and baking.

Can I freeze this pot pie?

Yes, you can freeze the assembled pot pie (before baking). Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Bake it from frozen at 375°F for 45 to 55 minutes.

Can I use store-bought puff pastry?

Absolutely! Pre-made puff pastry is a convenient option and works perfectly for this recipe.

Can I substitute the puff pastry with pie crust?

Yes, you can use pie crust instead of puff pastry if you prefer, though the texture will be different. Puff pastry creates a flakier, lighter topping.

Can I add more vegetables to the filling?

Definitely! Feel free to add vegetables like peas, corn, or even mushrooms to the filling to suit your taste.

Is this recipe gluten-free?

This recipe uses all-purpose flour and puff pastry, both of which contain gluten. To make it gluten-free, use a gluten-free puff pastry and substitute the flour with a gluten-free blend.

How do I ensure the puff pastry gets crispy?

Make sure the puff pastry is cold when you place it on top of the filling and brush it with an egg wash before baking. This helps create a golden, crispy crust.

Can I use leftover chicken instead of turkey?

Yes, you can easily substitute leftover cooked chicken for turkey. It will work just as well in this recipe.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly before serving.

Can I make this dish without a pressure cooker?

Yes, you can steam or microwave the vegetables in a covered dish with water until they are tender.

Conclusion

Turkey Pot Pie with Puff Pastry is the ultimate comfort food, with a rich and creamy turkey filling topped with a golden, flaky puff pastry crust. Perfect for holiday leftovers or weeknight dinners, it’s an easy and satisfying dish that your family will love. With its minimal prep time and delicious flavor, this pot pie will quickly become a favorite in your recipe collection.