Go Back
–+ servings
featured image for turkey pot pie with puff pastry.
Print

Turkey Pot Pie with Puff Pastry

This comforting turkey pot pie uses leftover roasted turkey and vegetables in a creamy sauce, encased in golden-brown puff pastry. A cozy and delicious main course perfect for using up holiday leftovers!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 667kcal
Author Meghan Birnbaum

Equipment

  • Saucepan
  • Oven
  • 6 x 12oz ramekins or an 8-cup baking dish
  • 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 spills while baking)

Ingredients

  • 3 tablespoons butter
  • 1 leek finely sliced (or 1 medium onion, diced)
  • ⅓ cup all-purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk or cream
  • 1½ cups roasted vegetables e.g., potatoes, carrots, pumpkin, chopped
  • 3 cups cooked turkey chopped into chunks
  • 2 sheets puff pastry ~10 oz/300g pre-rolled sheets
  • 1 egg lightly beaten (for egg wash)
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C). Lightly grease 6 x 12oz ramekins or an 8-cup baking dish and set aside.
  • In a saucepan, melt 3 tablespoons of butter over medium heat. Add 1 leek (or 1 diced medium onion) and cook, stirring occasionally, until softened, about 5 minutes.
  • Add ⅓ cup of all-purpose flour to the saucepan and cook for 2 minutes, stirring constantly.
  • Gradually whisk in 1 cup of chicken stock, followed by 1 cup of whole milk or cream. Continue whisking until the mixture thickens enough to coat the back of a spoon.
  • Remove from heat and stir in 1½ cups of chopped roasted vegetables and 3 cups of cooked turkey. Season with salt and pepper to taste.
  • Divide the filling among the prepared ramekins or pour into the baking dish. Cover with 2 sheets of puff pastry, trimming any excess. Use the scraps to cut decorative shapes if desired.
  • In a small bowl, beat 1 egg with 1 tablespoon of water. Brush the pastry tops with the egg wash, then cut a few slits to allow steam to escape.
  • Place the ramekins or baking dish on a sheet pan to catch any spills. Bake in the preheated oven until the filling is bubbling and the pastry is golden brown—about 30 minutes for individual pies or 45 minutes for a larger pie.

Video

Notes

  • Storage: Let the pot pie cool, then refrigerate in an airtight container for up to 3-4 days.

Nutrition

Serving: 1Serving | Calories: 667kcal | Carbohydrates: 52g | Protein: 26g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 423mg | Potassium: 399mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2795IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 4mg