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Turkey Pot Pie with Puff Pastry crust is a comforting and satisfying meal. It's easy to make all in one pan, with a simple puff pastry crust, and baked to golden perfection. This is a meal the whole family is going to enjoy again and again.
This recipe is a great family meal full of protein and veggies, and then topped with a delicious and buttery pastry crust. It's a great way to use up any leftover turkey or chicken you have in the fridge. I love repurposing leftovers and this recipe is a great way to get it done. Along with Turkey Noodle Soup, Easy Turkey Tetrazzini and Leftover Turkey Pot Pie.
This post was originally posted on 10/27/2020 and updated on 11/15/2021.
Turkey Pot Pie with Puff Pastry Ingredients
- Salted Butter
- Olive Oil
- Dried Parsley
- Black Pepper
- Unbleached All Purpose Flour
- Chicken Broth
- Heavy Cream
- Cooked Shredded Turkey
- Frozen Peas
- Frozen Corn
- Puff Pastry Sheet
- Salted Butter: Unsalted butter can be used, I recommend adding an extra ¼ teaspoon of salt to the sauce.
- Olive Oil: Any neutral oil like canola, avocado or grapeseed can be used. Or you can use all butter.
- Carrots/Peas/Corn: To make this meal super duper easy you can use a bag of frozen mixed vegetables.
- Potatoes: Any type of potatoes will work, I normally use Russet or Yukon Gold.
- Chicken Broth: Vegetable broth, bone broth, bouillon and water can all be used.
- Heavy Cream: The cream gives the gravy a richer flavor, but milk or half and half can be used.
- Shredded Turkey: Feel free to use shredded chicken or beef.
How to Make Easy Turkey Pot Pie
- First step is to gather all your ingredients, chop all the veggies and make sure the puff pastry has been on the counter thawing.
- In a large deep sided skillet, melt butter and oil over medium heat. Then add the onions, carrots, celery and potatoes. Sauté for 3-4 minutes until the onions are soft and translucent.
- Add the minced garlic, thyme, parsley, salt and pepper and cook another minute until the garlic is fragrant.
- Next, sprinkle everything with the flour and stir it all together and cook for another minute or two.
- Slowly add the chicken broth while constantly stirring, then slowly stir in the heavy cream.
- Reduce heat to medium-low and cook until the potatoes are fork tender and gravy has thickened, about 5-8 minutes.
- Finally, stir in the cooked turkey, peas and corn, then remove from heat.
- Pour the filling into a greased 9x13 or 3 quart baking dish.
- Roll the puff pastry out into a 11x15 rectangle and place on top of the filling. The pastry will shrink as it bakes, so in order to keep the filling covered it needs to be 11x15. Then, prick the pastry all over with a fork - about 10 times.
- In a small bowl, whisk together the egg and water until frothy. Evenly brush the egg wash all over the puff pastry.
- Bake the pot pie in a preheated 400°F oven for 30-35 minutes until the puff pastry is a deep golden brown and the filling is bubbling.
- Let cool and rest about 10 minutes before serving.
How to Freeze Turkey Pot Pie with Puff Pastry
Once the pot pie is assembled, let it sit until the filling is completely cooled. Then wrap tightly with plastic wrap and then foil. Label and date on top of the foil. This will last 3-4 months in the freezer.
To bake: take pot pie out the night before and thaw overnight in fridge. Uncover the pot pie and bake as directed and add an additional 15-20 minutes to the bake time. If the puff pastry is getting too brown, lightly cover it with foil. The additional time will all depend on how thawed the pot pie is before going in the oven.
Or you can bake the pot pie from frozen. Take the plastic wrap off and cover back up with foil. Bake for 30 minutes covered and then bake for another 30-45 minutes uncovered until the puff pastry is deep golden brown and filling is bubbly.
Other Comforting Casseroles
- Chicken Spaghetti Bake
- Baked Rigatoni Casserole
- Chicken and Noodles
- Cheesy Spaghetti Bake
- Baked Penne Casserole
- Chicken & Spinach Stuffed Shells
- Tator Tot Hotdish
- Scalloped Potatoes & Ham
Turkey Pot Pie with Puff Pastry
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 small carrots, diced
- 3 celery ribs, diced
- 3 medium russet potatoes, peeled and diced into ½ inch cubes
- 1 tablespoon minced garlic
- 1½ teaspoons dried thyme
- 2 teaspoons dried parsley
- 1 teaspoons salt
- ½ teaspoon black pepper
- ¼ cup unbleached all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cooked turkey
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet puff pastry, thawed
- 1 large egg
- 1 tablespoon water
- Preheat oven to 400°F and make sure the puff pastry sheet is thawed.
- In a large deep skillet, melt butter and oil over medium heat.
- Add the onions, carrots, celery and potatoes. Saute until the onions are translucent, about 3-4 minutes.
- Stir in the garlic, thyme, parsley, salt and pepper. Cook until the garlic is fragrant, about 1-2 minutes.
- Sprinkle the flour all over and stir it together, while cooking for 1-2 minutes.
- Slowly add the chicken broth while stirring, then stir in the heavy cream.
- Reduce heat to medium-low and cook until potatoes are tender and gravy is thickened, stirring often, about 5-8 minutes.
- Stir in the turkey, peas, and corn. Remove from heat and pour into 9x13 or 3 quart baking dish.
- Roll the puff pastry into a 11x15 rectangle and lay over the filling. Prick the pastry all over with a fork, about 10 times.
- In a small bowl, beat the egg and water together until frothy. Evenly brush the egg wash over the pastry.
- Bake for 30-35 minutes until the pastry is deep golden brown and the filling is bubbly.
- Let rest for 10 minutes before serving.