Turkey Pot Pie with Puff Pastry
This Turkey Pot Pie with Puff Pastry is the best way to use your leftover turkey this holiday season. Easy to make, this hearty dinner recipe features a lightened-up, creamy filling and a golden, flaky crust for a comforting meal that's sure to become a family favorite.
Servings 6 servings
Calories 385kcal
Equipment
- 10-inch cast iron skillet or stainless steel skillet
- 9-inch pie plate (if not using a cast iron skillet)
Ingredients
- 1 sheet puff pastry
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 1 large carrot diced
- 2 stalks celery diced
- 1 teaspoon kosher salt
- 4 cloves garlic minced
- ½ teaspoon poultry seasoning
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups turkey stock
- 3 cups shredded turkey meat
- ½ cup peas fresh or frozen
Instructions
- Begin by thawing the puff pastry at room temperature for about 40 minutes, or until it's still cool but pliable and easy to handle. Preheat your oven to 425℉.1 sheet puff pastry
- Melt butter in a cast iron skillet or stainless steel skillet over medium heat. Add the diced onion, carrot, celery, and kosher salt. Sauté for 5-7 minutes, or until the vegetables are softened and starting to brown.4 tablespoons unsalted butter, 1 small yellow onion, 1 large carrot, 2 stalks celery, 1 teaspoon kosher salt
- Add the minced garlic, poultry seasoning, and black pepper to the skillet. Continue to sauté for an additional 1-2 minutes.4 cloves garlic, ½ teaspoon poultry seasoning, ½ teaspoon black pepper
- Sprinkle in the flour, stirring it into the vegetables to create a roux. Cook for a few minutes to remove the raw flour taste.¼ cup all-purpose flour
- Slowly pour in the turkey stock while whisking continuously to prevent lumps from forming. Allow the mixture to simmer for about 5 minutes, or until it has thickened.2 cups turkey stock
- Stir in the shredded turkey and peas, cooking for an additional 2-3 minutes. If you're using a pie plate, transfer the filling to it at this point.3 cups shredded turkey meat, ½ cup peas
- While the filling cools slightly, prepare the puff pastry by unfolding it and pinching together any parts that may have split. You can also cut a decorative pattern into the puff pastry if desired, then place it on top of the pie filling.
- To prevent spills in your oven, place the cast iron skillet or pie plate onto a baking sheet. Bake the pot pie for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbling. If the edges of the puff pastry begin to brown too quickly, cover with foil for the remaining bake time.
- Remove the pot pie from the oven and allow it to cool for 20-30 minutes before slicing and serving. Enjoy!
Notes
- Make Ahead: The entire dish can be assembled and baked ahead of time, allowing you to simply reheat it in the oven when you're ready to serve. Alternatively, you can prepare the filling in advance, refrigerate it, and then bake it with the puff pastry just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freezer for up to 3 months.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 23g | Protein: 29g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 480mg | Potassium: 330mg | Fiber: 2g | Sugar: 3g | Vitamin C: 5mg | Calcium: 41mg | Iron: 1.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.