Description

Turkey Pot Pie with Puff Pastry is a comforting, hearty dish with a rich turkey filling and a golden, flaky puff pastry topping. Perfect for using up holiday leftovers or a quick weeknight dinner, this dish is simple to make and full of flavor.

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)

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Instructions

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.
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 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.

Notes

You can prepare the filling up to 2 days ahead and store it in the refrigerator.

If you have leftover gravy, use it in place of the chicken broth for extra richness.

For a vegetarian version, swap turkey with more vegetables like mushrooms or zucchini.

For a spicier kick, add cayenne pepper or hot sauce to the filling.

This recipe works with both turkey and chicken.

For a gluten-free version, use gluten-free puff pastry and a gluten-free flour blend for the filling.

Prep Time: 25 minutes
Cook Time: 46 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 700mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 18g
Cholesterol: 55mg