Description
This easy turkey pot pie recipe with puff pastry is the cozy, creamy, comforting dinner you need after the holidays. It turns leftover turkey into a warm, flaky one-skillet meal that’s done in under an hour.
Ingredients
Scale
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 2 tablespoons sherry (optional)
- 2 cups chicken or turkey stock
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 cup frozen peas
- 2 1/2 cups leftover turkey, shredded
- 1 sheet puff pastry, thawed and cold
- 1 egg + 1 tablespoon water for egg wash (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, melt butter. Add diced onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add minced garlic and cook 1 minute more.
- Sprinkle in flour and stir to make a roux. Cook for 2 minutes, stirring often.
- Slowly whisk in wine, sherry, and stock. Simmer until thickened, about 5 minutes.
- Stir in cream, thyme, peas, and shredded turkey. Season with salt and pepper to taste.
- Roll out puff pastry to fit over the skillet. Place on top of the filling and tuck the edges inside the pan.
- Brush with egg wash if desired. Cut a few small slits to vent steam.
- Bake for 30 minutes or until the pastry is golden and the filling is bubbling.
- Let rest 5–10 minutes before serving.
Notes
This recipe is perfect for Thanksgiving leftovers. If skipping wine and sherry, just use more broth and a splash of apple cider or vinegar for depth. To freeze, make the filling ahead and add fresh pastry before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 3g
- Sodium: 520mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg