Turkey Pot Pie with Puff Pastry
This comforting Turkey Pot Pie with Puff Pastry is perfect for holiday leftovers and weeknight dinners. With minimal effort, enjoy a new family favorite that's ready in less than an hour.
Servings: 6
Calories: 437kcal
Ingredients
Turkey filling:
- 1½ cups peeled, diced potatoes diced ¼ to ½ inch
- 1¼ cups diced onion from 1 medium onion
- 1 cup diced carrot
- 1 teaspoon kosher salt DIVIDED
- 3 tablespoons (42g) unsalted butter
- 2½ tablespoons all-purpose flour
- 2½ tablespoons cornstarch
- 2¼ cups chicken broth or turkey broth or vegetable broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Better than Bouillon chicken, turkey or vegetable flavor
- ¼ teaspoon dried thyme or dried sage
- ½ teaspoon dried parsley
- ¼ teaspoon ground black pepper
- 1¾ cups diced or shredded cooked turkey or cooked chicken
- ¾ cup frozen peas
Pastry topping:
- 1 sheet frozen puff pastry thawed in the refrigerator, Note: a 17-ounce puff pastry package will come with two sheets
- 1 egg for egg wash
Instructions
Make the filling:
- Combine the potatoes, onion, carrot, and ½ teaspoon salt in an Instant Pot or pressure cooker. Add 3 tablespoons water. Cook on high pressure for 2 minutes and manually release the pressure when time is up.
- Alternatively steam or microwave covered vegetables, with 2 tablespoons of water, until just tender but not overly soft. They will continue to cook in the pie.
- Heat oven to 400ºF. In a saucepan over medium heat melt the butter. Add the flour and cornstarch and whisk until combined and smooth.
- Whisk in the chicken broth, whisking vigorously until smooth and incorporated. Add the Worcestershire, Better Than Bouillon, thyme (or sage), parsley, black pepper, and remaining ½ teaspoon salt. Cook, stirring constantly until mixture is boiling. Boil for 1 more minute while stirring continuously. Remove from heat.
- In a large mixing bowl (or Instant Pot insert) combine the cooked vegetables, gravy, turkey, and peas. Taste mixture and season with salt to taste.
- Transfer filling to a 2½-to-3-quart capacity baking dish. You can use a 9-or-10-inch cast iron skillet, deep dish pie plate, or a 9-by-9-inch baking pan.
Prepare the topping:
- If your puff pastry isn’t completely thawed in the refrigerator, let it sit at room temperature for a few minutes so it is pliable, but still cold.
- On a lightly floured work surface open the pastry sheet and roll it to a 12-by-12-inch square. Use a pairing knife to trim the edges square.
- Divide the puff pastry into 4 equal rows and then divide each row into 4 equal squares. You should have 16 squares that are about 3-inches-by-3-inches.
- Place squares on top of turkey pie filling, overlapping slightly like shingles. You may only need 14 or 15 squares depending on your dish. Bake the extra squares on a lined baking sheet for extra crust if desired.
- Beat together the egg and 1 tablespoon water in a bowl. Gently brush the puff pastry with egg wash and place dish in the oven.
Bake:
- Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425°F and bake until topping is a rich golden brown on top, another 5 to 6 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
Notes
Make-ahead option: The filling can be made up to 2 days in advance and stored in the refrigerator. When ready to bake, simply reheat slightly, pour into baking dish, and proceed with the puff pastry topping and baking instructions.
Storage & reheating: Store leftovers in the refrigerator in an airtight container for up to 5 days. To reheat, cover the pan with foil and place in a 350°F oven for 15 to 20 minutes until warmed through. Individual portions can also be microwaved for 1 to 2 minutes (the pastry will not be crisp) or warmed in an air fryer on the reheat setting.
Instant pot alternative: If you don’t have a pressure cooker, steaming or microwaving the vegetables in a covered bowl with 2 tablespoons of water until tender, works just as well.
Nutrition
Calories: 437kcal | Carbohydrates: 42g | Protein: 14g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 933mg | Potassium: 513mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3950IU | Vitamin C: 21mg | Calcium: 46mg | Iron: 3mg
