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Overhead view of baked puff pastry turkey pot pie with golden lattice crust and fresh thyme garnish.
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Puff Pastry Turkey Pot Pie

Enjoy Puff Pastry Turkey Pot Pie with savory gravy, tender veggies, leftover turkey, and a golden puff pastry crust baked to perfection.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 8 servings
Author: Jamie Sherman

Equipment

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 large russet potato peeled and cubed
  • 2 cups cooked turkey cubed or shredded
  • ½ teaspoon kosher salt
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon fresh ground black pepper or to taste
  • 2 ¼ cups chicken stock divided
  • 3 tablespoons cornstarch
  • ½ cup frozen peas
  • 1 sheet frozen puff pastry such as Pepperidge Farm, thawed enough to unfold
  • 1-2 tablespoons melted butter or whisked egg optional, for brushing pastry

Instructions

  • Preheat the oven to 425°F. Unfold puff pastry and cut into 12 strips. Keep refrigerated until ready to use.
  • Heat olive oil in a large oven-proof skillet over medium heat. Sauté onion 3-4 minutes until soft. Add celery, carrots, garlic, and potato. Cook 5 minutes until tender-crisp.
  • Stir in turkey, salt, Italian seasoning, and black pepper.
  • Pour in 2 cups chicken stock and bring to a simmer.
  • In a small bowl, whisk cornstarch with remaining ¼ cup chicken stock to form a slurry. Add to skillet, stirring until the sauce thickens into a gravy.
  • Stir in frozen peas.
  • Arrange puff pastry strips in a lattice pattern over filling. Brush with melted butter or egg wash, if using.
  • Bake 20-25 minutes, until filling is bubbly and pastry is golden. Serve warm.

Notes

🥡 STORAGE

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

♨️ REHEATING

  • Oven: Reheat at 350°F for 15-20 minutes.
  • Microwave: Warm individual portions in 60-second bursts.
  • Air fryer: Heat at 325°F for 8-10 minutes until hot.

❄️ FREEZING

  • Freeze baked pot pie in portions for up to 2 months. Wrap tightly in foil and place in a freezer bag.

💡 TIPS FOR BEST RESULTS

  • Keep puff pastry cold before baking for the flakiest crust.
  • For a richer gravy, replace the ¼ cup chicken stock in the slurry with milk or half and half.

🍳 ALTERNATE COOKING METHODS

  • Casserole dish: Cook filling in a skillet, then transfer to a greased baking dish and top with puff pastry before baking.
  • Individual ramekins: Divide filling into smaller dishes, top with puff pastry, and bake for single servings.

♻️ LEFTOVERS

  • Use leftover pot pie filling as a topping for baked potatoes or over rice.
  • Repurpose into hand pies with pie crust or crescent dough.

Nutrition

Calories: 328kcal | Carbohydrates: 32g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 393mg | Potassium: 480mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2722IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg
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