Go Back Email Link
–+ servings
A Puff Pastry Turkey Pot Pie in a square baking dish set on a round wooden cutting board with a scoop of filling on a spoon.

Puff Pastry Turkey Pot Pie

Catherine
Holiday leftovers get repurposed in the most delicious way in this Puff Pastry Turkey Pot Pie! This easy to make recipe is full of flavour and sure to satisfy.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 slices
Calories 502 kcal

Ingredients
  

  • 1/4 cup butter
  • 1 medium onion diced
  • 2 medium carrots (1 cup), chopped
  • 2 ribs celery (1 cup) chopped
  • 1/4 cup flour
  • 1 1/4 cups turkey stock or chicken stock
  • 1 1/4 cups milk
  • 4 cups turkey cooked and shredded or chopped
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • 1 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup peas frozen
  • 1 sheet puff pastry
  • 1 egg beaten with 1 tablespoon water (to form an egg wash)

Instructions
 

  • Preheat oven to 400F.
  • In a large skillet, melt butter over medium heat. Add the onions, carrots, and celery and cook until soft.
  • Once the vegetables are softened, add the flour and stir to coat the vegetables. Cook for 1-2 minutes.
  • Slowly pour stock and milk into the skillet. Add the cooked turkey and seasonings and bring to a simmer.
  • Stir in the frozen peas and bring to a simmer again. Continue to simmer for 10 minutes, until the pot pie filling is thick. Turn off the heat and allow it to cool. Adjust seasoning as needed.
  • Transfer the pot pie filling into a baking dish. [You may use a pie dish or a similarly sized baking dish. I used an 9x9 dish.]
  • Meanwhile, roll one sheet of puff pastry out to 1/4 inch thickness. The puff pastry should be rolled out slightly larger than your baking dish.
  • Drape the puff pastry over the baking dish and allow a bit to overhang. Trim excess puff pastry if needed and then press gently along the outer edge of the pastry to adhere it to the baking dish.
  • Cut some slits into the top of the puff pastry to vent it and brush with the egg wash.
  • Bake for 30 minutes or until the pastry turns a nice golden colour and the filling is bubbling. [Note: let the pot pie cool for a bit before serving as the filling will be piping hot.]

Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.

Nutrition

Calories: 502kcalCarbohydrates: 34gProtein: 24gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 103mgSodium: 751mgPotassium: 509mgFiber: 3gSugar: 7gVitamin A: 4057IUVitamin C: 13mgCalcium: 107mgIron: 3mg

The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.

Keyword christmas leftovers, leftover chicken, leftover turkey, pot pie, rotisserie chicken, savory pie, savoury pie, thanksgiving leftovers
Tried this recipe?Leave a star rating and comment below to let us know how it was!