Turkey Pot Pie Puff (Printable Version)

Savory turkey and vegetables in creamy sauce with golden puff pastry topping.

# What You’ll 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)

# Directions:

01 - Set oven temperature to 400°F.
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, celery, potatoes, and garlic; cook for 5-7 minutes until softened.
03 - Stir in flour and cook for 1-2 minutes, stirring constantly to form a roux.
04 - Gradually whisk in broth and milk, stirring until smooth. Bring to a simmer and cook 5-7 minutes until thickened.
05 - Add salt, black pepper, thyme, and sage. Stir in turkey and peas, cooking an additional 2 minutes.
06 - Transfer filling to a 9-inch deep-dish pie plate or similar baking vessel.
07 - Unroll puff pastry over filling, trim excess, press edges to seal, and cut small vents on top.
08 - Brush the pastry surface with beaten egg to enhance browning.
09 - Bake for 30-35 minutes until the puff pastry is golden and filling bubbles.
10 - Allow to rest for 10 minutes prior to serving for optimal texture.

# Top Tips:

01 -
  • The puff pastry gets impossibly crispy and golden while everything underneath stays creamy and tender.
  • It comes together in just over an hour and feeds a crowd without requiring any fancy technique.
  • Leftover turkey finally becomes the star instead of a supporting player.
02 -
  • Thawing the puff pastry in the fridge overnight makes it far less likely to shrink or tear when you lay it over the filling.
  • Don't skip the egg wash—it's the difference between a pale, sad crust and one that catches the light like it came from a bakery.
  • If the pastry is browning too fast before the filling is done, loosely tent it with foil for the last 10 minutes of baking.
03 -
  • If your filling is too thin when you add it to the pie dish, let it cool for a few minutes—the sauce will thicken more as it cools, and you'll avoid a soggy bottom crust.
  • Keep your puff pastry cold until the moment you need it, and your egg wash applied generously—these two things are what separate a good pot pie from a truly golden, bakery-worthy one.

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