Turkey Pot Pie with Puff Pastry

Turkey Pot Pie with Puff Pastry

Golden turkey pot pie filled with a creamy gravy full of tender turkey, vegetables, and savory herbs is the best use of holiday leftovers!

Prep Time35minutes mins

Cook Time30minutes mins

Total Time1hour hr 5minutes mins

Course: Dinners

Cuisine: American

Servings: 6

Author: Kevin Is Cooking

Ingredients

How to Make Turkey Pot Pie

  1. Pre-Bake the Puff Pastry. Place a pastry sheet on a clean, floured work surface and roll into a 12-inch square. Lay inside the greased casserole dish and gently press into it and up the sides of the dish. Cut off the excess pastry. Prick the pastry all over with a fork, cover with aluminum foil, and bake for 20 minutes at 400 degrees F.
  2. Sauté the Vegetables. While the crust bakes, cook the vegetables. Start by melting the butter in a large skillet over medium heat. Add the onions, celery, carrots, and potatoes and stir. Cook for 5 minutes or so, until the vegetables are tender but still crisp and just slightly browned.
  3. Make the Gravy. Add the flour to the skillet, dusting it over the vegetables and stirring it into the mixture. Cook for 4 minutes or so before slowly pouring in the stock and wine, whisking and cooking as the gravy thickens and bubbles.
  4. Add Remaining Ingredients. Add all of the herbs, mustard, white pepper, turkey, and peas to the gravy and stir.
  5. Fill & Cover the Turkey Pot Pie. Pour the creamy turkey and vegetables into the casserole dish over the baked crust. Lay another pastry sheet on top to cover — or see the recipe card to learn how to cut and create a lattice crust.
  6. Bake. Brush the egg wash over the puff pastry and transfer the casserole to the oven on top of a baking sheet that’s been preheating in the oven. Bake for 30-35 minutes at 400 degrees F until the crust is golden and the contents are hot and bubbling!