Looking for a cozy weeknight meal with little prep? Turkey Pot Pie with Puff Pastry is your answer! With tender chunks of leftover turkey, mingling with roasted vegetables in a creamy sauce, all nestled under a flaky puff pastry crust - it's comfort food at its finest, and let me tell you, this recipe is so delicious.
Pot pie, a savory dish with a rich culinary history, traces its origins back to medieval Europe. Originally cooked in a pot with a pastry lid, this classic comfort food has evolved over centuries, with variations found in cuisines around the world, each boasting its unique fillings and pastry styles.
This turkey pot pie with puff pastry recipe is inspired by my Irish Chicken and Leek Pie, and pairs well with this Easy Green Bean Recipe. For more ways to use leftover turkey meat check out my Turkey Shepherd's Pie.
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🌟 Why You'll Love this Recipe
- Simplicity: This recipe offers a straightforward approach to creating a delicious meal, making it accessible to cooks of all skill levels.
- Versatility: Its adaptability allows for ingredient substitutions and modifications, catering to different dietary needs and preferences.
- Satisfaction: Enjoy the comforting flavors and textures of this dish, providing a satisfying and fulfilling dining experience for any occasion.
🥘 Ingredients
This turkey pot pie with puff pastry recipe to use leftover turkey. The leeks and roasted vegetables adds depth of flavor and texture to the dish and the puff pastry is an easy shortcut for a flaky crust.
- Butter
- Leek or onion
- All-purpose/plain flour
- Chicken stock
- Whole/full-fat milk or cream
- Roasted vegetables (such as potatoes, pumpkin, carrots)
- Cooked turkey
- Puff pastry
- Egg
See recipe card for quantities.
🔪 Instructions
Sauté leeks/onions in butter until soft.
Stir in flour to make a roux.
Gradually whisk in chicken stock and milk, then simmer until thickened.
Stir in cooked turkey and roasted vegetables.
Fill ramekins or baking dish with filling.
Top with puff pastry and brush with egg wash.
Bake until golden brown and bubbly.
Serve!
👩🏼🍳 Chef's Tip
- Before assembling the pot pies, lightly brush the inside of the baking dish or ramekins with melted butter or oil. This helps prevent the filling from sticking to the dish, making it easier to serve and clean up afterward.
📖 Substitutions & Variations
- Vegetarian Variation: Omit turkey, replace with roasted vegetables or alternative protein, and use vegetable stock.
- Gluten-Free Variation: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free puff pastry sheets.
- Herb and Garlic Variation: Enhance the filling with minced garlic and a mix of herbs like thyme and rosemary for a savory flavor profile.
- Curry Variation: Infuse the filling with curry spices such as curry powder and ground cumin, and consider adding coconut milk for a flavorful twist with a hint of sweetness.
🍴 Equipment
- Saucepan
- Oven (regular/conventional)
- Baking dish or individual ramekins
- Mixing spoon or spatula
- Small bowl for egg wash
- Pastry brush
- Sharp knife
- Sheet pan
💭 Recipe FAQs
Yes, absolutely! Store-bought puff pastry works perfectly fine for this recipe. Just make sure to follow the instructions for thawing the pastry if it's frozen before using it.
Of course! You can use a variety of vegetables in the filling based on your preferences or what you have on hand. Some popular options include peas, carrots, celery, mushrooms, and corn. Just make sure to chop them into bite-sized pieces before adding them to the filling.
Yes, you can prepare the filling ahead of time and store it in the refrigerator for up to a day before assembling and baking the pot pies. You can also assemble the pies ahead of time and refrigerate them, then bake them when you're ready to serve. If you're freezing the pies, make sure to wrap them tightly to prevent freezer burn, and they can be stored for up to three months before baking.
🥣 Storage & Reheating
Storage: Once cooled to room temperature, store any leftover pot pie in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat individual servings, place them in the oven at 350°F/175°C for about 15-20 minutes or until heated through. Alternatively, reheat in the microwave using short intervals, stirring occasionally until heated to your liking.
Freezing: You can freeze the pot pie before or after baking. If freezing before baking, assemble the pie without the egg wash, wrap it tightly, and store in the freezer for up to 3 months. If freezing after baking, allow the pie to cool, wrap it tightly, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
🍷 Wine Pairing
A Viognier is an excellent choice for this recipe due to its medium body and aromatic profile, featuring notes of stone fruits, honeysuckle, and floral undertones. Its crisp acidity and subtle sweetness complement the creamy texture of the dish while enhancing the flavors of the turkey and roasted vegetables.
👩🏼🍳 Top Tips
- Thicken the Sauce Smoothly: Cook the flour thoroughly with butter, whisk in liquids gradually, and simmer until thickened for a creamy sauce without lumps.
- Prevent Soggy Crust: Lightly pre-bake the bottom puff pastry, brush with egg wash, and leave an overhang to seal edges and maintain crispness.
- Handle Puff Pastry Carefully: Ensure a tight seal by leaving an overhang, score the top for steam release, and brush evenly with egg wash for a golden-brown finish. These steps ensure a perfectly baked and visually appealing pot pie.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Turkey Pot Pie with Puff Pastry
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Equipment
- Saucepan
- Oven
- 6 x 12oz/1½ cup ramekins or an 8 cup baking dish or casserole
- Mixing spoon or spatula
- Small bowl for egg wash
- Pastry brush
- Sharp knife (for trimming pastry and cutting decorative shapes)
- Sheet pan (to catch any potential spills/bubbles in the oven)
Ingredients
- 3 tablespoons butter
- 1 leek finely sliced, or 1 medium onion, diced
- ⅓ cup all-purpose/plain flour
- 1 cup chicken stock
- 1 cup whole/full-fat milk or cream
- 1 ½ cups roasted vegetables such as potatoes, pumpkin, carrots, chopped
- 3 cups cooked turkey chopped into chunky pieces
- 2 sheets puff pastry approximately 10 oz/300g pre-rolled sheets
- 1 egg for egg wash
Instructions
- Preheat your oven to 375°F/190°C. Lightly grease the inside of 6 x 12oz/1½ cup ramekins or an 8 cup baking dish or casserole. Set aside.
- Heat the butter in a saucepan over medium heat. Add the leek or onion and cook, stirring often, until very soft, about 5 minutes.
- Add the flour to the pan and cook for a further 2 minutes, stirring constantly.
- Whisk in the chicken stock and milk, a little at a time. Whisk well after each addition until the mixture smooths out. Bring to a boil over medium heat, stirring constantly. Simmer until the mixture thickens enough to coat the back of a spoon, then remove from heat. Stir in the chopped turkey and roasted vegetables. Add salt and pepper to taste.
- Fill the prepared ramekins or large dish with the turkey filling.
- Lightly beat the egg with a tablespoon of water in a small bowl and set aside.
- Cover the top of the dish/es with the puff pastry. Trim any excess with a sharp knife. Cut a decorative shape for the top of each pie from any pastry scraps.
- Brush the pastry all over with egg wash, then cut a few slits in the pastry to allow steam to escape.
- Place the pie onto a sheet pan and bake until the filling is bubbling and the pastry is puffed and golden brown, about 30 minutes for individual pies or 45 minutes for a larger pie.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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