Description
Get ready for a cozy and satisfying meal that’s the epitome of comfort food – homemade turkey pot pie with a flaky puff pastry crust. This classic dish is a delightful way to repurpose Thanksgiving or roast turkey leftovers. With its creamy, savory filling brimming with tender turkey and vegetables, all encased in a golden, buttery puff pastry crust, it’s a comforting dish that’s perfect for warming up your heart and your taste buds on chilly evenings.
Ingredients
- 2 sheets frozen puff pastry, thawed
- 5 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 medium potato, diced
- 1/3 cup all-purpose flour
- 3 cups turkey or chicken broth or stock
- 2 teaspoons dijon mustard
- 1/2 teaspoon poultry seasoning
- 3 cups cooked turkey, diced or shredded
- 1 cup frozen peas
- 1 egg plus 1 tablespoon water for egg wash
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Roll out one thawed puff pasty dough sheet until it is at least 12 by 12 inches. Place in the bottom of a deep dish pie pan, 8 by 8, or 9 by 9 inch baking dish.
- Pierce the pastry dough with a fork several times in the bottom. Cover fully with foil and bake for 20 minutes.
- Meanwhile, start preparing the filling. Place diced onion, carrots, celery, and potato along with butter in a large pan, dutch oven, or cast iron skillet and heat over medium-high heat for about 8 minutes, or until the vegetables start to soften.
- Sprinkle the veggies with flour and stir to coat. Cook 3-4 minutes, stirring often.
- Add the turkey stock, mustard, and spices and stir to mix. Add turkey and peas and stir.
- Cook 6-8 minutes or until the mixture thickens.
- Spoon the filling mixture into the bottom crust.
- Cover with the second sheet of puff pastry, or if desired, cut the pastry sheet into strips with a pizza cutter or knife and weave into a lattice-style crust. Brush with the egg wash and bake for 35 minutes or until golden brown.
Notes
For stability and to prevent spillage, I recommend placing the potpie on a baking sheet when placing in the oven.
If the top of the puff pastry starts to brown too much top with aluminum foil to protect it.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.
This hearty meal freezes well either before or after baking:
To freeze before baking, skip the egg wash, wrap tightly, and store in a freezer-safe container (affiliate link). When ready to bake brush with the egg wash and cook at 375 degrees for one hour.
To freeze leftover pot pie that has already been baked simply store in a freezer-safe container (affiliate link). When ready to bake allow to thaw at room temperature overnight in the refrigerator then bake for 30 minutes at 375 degrees.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: main course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 495
- Sugar: 4.6 g
- Sodium: 601.9 mg
- Fat: 31.8 g
- Carbohydrates: 44.4 g
- Fiber: 4 g
- Protein: 8.5 g
- Cholesterol: 44.2 mg