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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. Plus, it is freezer friendly. You can make two and freeze the second for an effortless and easy weeknight meal. The family is going to give you some extra love after you feed them this comforting dish!
Ingredient List for Turkey Pot Pie with Puff Pastry
- Olive Oil
- Salt & Pepper
- Unbleached All Purpose Flour
- Chicken Broth
- Heavy Cream
- Cooked Turkey or Chicken
- Frozen Peas
- Frozen Corn
- Puff Pastry Sheet
Tips for Easy Pot Pie Recipe
- Use frozen mixed vegetables instead of chopping carrots and celery, and opening both bags of peas and corn.
- If you don't have puff pastry on hand, use Homemade Butter Pie Crust. I usually have a frozen disc of pie crust in my freezer at all times.
- Use leftover cooked turkey or chicken.
- Make two and freeze the extra for an even easier weeknight meal.
How to Make Turkey Pot Pie with Puff Pastry Crust
Step 1: Prep Ingredients
First step is to gather all your ingredients, chop all the veggies and make sure the puff pastry has been on the counter thawing. Then it's time to make this delicious and comforting dish!
Step 2: Make the Filling
In a large deep sided skillet, melt butter and oil over medium heat. Then add the onions, carrots, celery and potatoes. Saute until the onions are translucent. Add the garlic, thyme, parsley, salt and pepper and cook until the garlic is really fragrant-about 1 minute. Next, sprinkle everything with the flour and stir it all together and cook for another minute or two. Slowly stir in the chicken broth while constantly stirring, then slowly stir in the cream. Reduce heat to medium-low and cook until the potatoes are tender-about 4-5 minutes. Finally stir in the cooked turkey, peas and corn, then remove from heat.
Step 3: Build the Pot Pie
Pour the filling into a greased 9x13 baking dish. Roll the puff pastry out into a 11x15 rectangle and place on top of the filling. Prick the pastry all over with a fork - about 10 times. In a small bowl, whisk together the egg and water until frothy. Brush the egg wash all over the puff pastry.
Step 4: Bake it!
Bake the pot pie in a 400° 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
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. 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.
More Recipes Using Leftovers
More Comforting Casseroles
- Baked Rigatoni Casserole
- Chicken and Noodles
- Cheesy Spaghetti Bake
- Baked Penne Casserole
- Chicken & Spinach Stuffed Shells
- Tator Tot Hotdish
- Scalloped Potatoes & Ham
Comfort your family and yourself and try this delicious Turkey Pot Pie with Puff Pastry Crust, and let me know how much you all enjoyed it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Turkey Pot Pie with Puff Pastry
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 small carrots, diced
- 3 celery ribs, diced
- 3 medium potatoes, russet or yukon gold, peeled and diced into 1 inch cubes
- 1 tablespoon garlic, minced
- 1½ teaspoons thyme, dried
- 2 teaspoons parsley, dried
- salt & pepper , to taste
- ¼ cup unbleached all purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cups turkey, cooked and chopped, or chicken
- 1 cup frozen peas
- 1 cup frozen corn
- 1 sheet puff pastry, thawed
- 1 egg
- 1 tablespoon water
- Preheat oven to 400° and grease a 9x13 baking dish.
- 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, followed by the cream. Reduce heat to medium-low and cook until potatoes are tender, stirring often, about 4-5 minutes.
- Stir in the turkey or chicken, peas, and corn. Remove from heat and pour into prepared 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. 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 cool and rest for 10 minutes before serving.