Turkey Pot Pie Puff Pastry

The kitchen was drafty that Sunday, windows fogged up from the roast still clinging to memory in the air. My daughter stood on her step stool, watching me transform the leftover turkey into something entirely new. She called it magic pie, and honestly, she was not wrong.

Last January, after a particularly chaotic holiday week, I threw this together for exhausted neighbors. They showed up on my doorstep three days later asking for the recipe, which felt like the highest compliment imaginable.

Ingredients

• 3 cups cooked turkey: Leftovers work beautifully here, and the pieces soak up all that creamy sauce goodness
• 1 cup carrots, peeled and diced: Sweet little nuggets that soften into the filling
• 1 cup celery, diced: Adds that classic savory base flavor
• 1 cup frozen peas: Pop them in frozen, they cook perfectly in the hot filling
• 1 cup yellow onion, diced: The foundation of everything good
• 2 cloves garlic, minced: Do not skip this, it makes the whole kitchen smell amazing
• 1 cup potatoes, peeled and diced: Totally optional but I love the extra heartiness
• 4 tbsp unsalted butter: Use real butter, anything else is just not worth it
• 1/3 cup all-purpose flour: This thickens your sauce into velvet
• 2 cups low-sodium chicken or turkey broth: Low sodium is crucial here so you can control the salt
• 1 cup whole milk or half-and-half: Half-and-half makes it extra rich
• 1 tsp fresh thyme leaves: Fresh makes such a difference, but dried works in a pinch
• 1/2 tsp salt: Adjust this after tasting
• 1/2 tsp black pepper: Freshly cracked is best
• 1 sheet puff pastry, thawed: Keep it frozen until you need it, then thaw in the fridge
• 1 egg, beaten: This gives you that gorgeous golden finish

Instructions

Get your oven ready:

Preheat to 400°F so it is hot when your filling is done

Build your flavor base:

Melt butter in a large skillet over medium heat, then add onions, carrots, celery and potatoes. Sauté about 7 minutes until they are softened and smell wonderful. Add garlic for one last minute.

Make the roux:

Stir in flour and cook for 2 minutes, stirring constantly. It will look pasty but this is what thickens everything beautifully.

Create the sauce:

Whisk in broth and milk gradually, taking your time to avoid any lumps. Let it simmer until thickened, about 4 minutes.

Add the good stuff:

Stir in turkey, peas, thyme, salt and pepper. Taste it now and adjust anything that needs adjusting.

Fill your dish:

Pour everything into a 9-inch pie dish or whatever baking dish you have that fits.

Top it off:

Roll puff pastry to fit your dish. Lay it over the filling, trim the edges, and crimp them with a fork. Cut a few slits so steam can escape.

Make it shine:

Brush the whole top with beaten egg

Bake until golden:

25 to 30 minutes until the pastry is a deep golden brown and the filling is bubbling up through those vents

Patience pays off:

Let it rest for 10 minutes before serving or the filling will run everywhere

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My friend Sarah started making this every Sunday after Thanksgiving. Her family now considers it more essential than the actual turkey dinner itself.

Make Ahead Magic

You can prepare the filling up to two days in advance and keep it refrigerated. Just bring it to room temperature before topping with pastry and baking. The flavors actually develop beautifully over time.

Freezing Instructions

Wrap the unbaked pie tightly in plastic then foil and freeze for up to a month. Bake from frozen, adding about 15 minutes to the baking time and covering with foil if the pastry browns too quickly.

Serving Suggestions

A crisp green salad with tangy vinaigrette cuts through all that richness perfectly. Some crusty bread never hurt anyone either.

• Pair with a light white wine like Pinot Grigio
• Extra thyme sprigs on top make it look fancy
• Serve while the pastry is still audibly crispy

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There is something deeply satisfying about turning leftovers into a meal that feels like a celebration all over again.

Recipe FAQs

→ What type of turkey works best in this dish?

Leftover roasted turkey or rotisserie turkey both work well, providing flavorful, tender meat for the filling.

→ Can I use fresh vegetables instead of frozen peas?

Yes, fresh peas can be used and should be added during the last few minutes of simmering to maintain their texture and color.

→ How do I ensure the puff pastry cooks evenly?

Roll the pastry to fit snugly over the filling, cut small slits for steam to escape, and brush with egg wash for a golden finish.

→ Is it possible to make this dish dairy-free?

Dairy-free butter and milk alternatives can be substituted, but these changes may affect the creamy texture of the sauce.

→ Can I prepare the filling in advance?

Yes, the filling can be made ahead and refrigerated, then topped with puff pastry and baked before serving.