Turkey Pot Pie
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Weeknight dinners don’t have to be boring! This easy turkey pot pie recipe is a delicious and comforting solution. It’s packed with leftover turkey, colorful veggies, and a creamy homemade sauce, all wrapped in a flaky puff pastry crust. Plus, it comes together in under an hour – perfect for busy weeknights or casual get-togethers.
Why You’ll Love Turkey Pot Pie
- Leftover Magic: Use up leftover turkey in a delicious and satisfying way.
- Quick & Easy: Comes together in under an hour for a stress-free weeknight meal.
- Comforting Classic: The creamy sauce, tender veggies, and flaky crust create a cozy and familiar dish.
- Customizable: Feel free to add your favorite vegetables or leftover protein for endless variations.
- Perfect for Families: A hearty and kid-approved dish that’s sure to please everyone at the table.
Ingredients Needed To Make Turkey Pot Pie
Make sure to scroll all the way down to the recipe card for the exact measurements and instructions!
- Puff pastry sheet or make your own rough puff pastry
- Cooked turkey, chopped
- Carrots, sliced
- Celery, sliced
- Frozen peas
- Frozen corn
- Chicken stock
- Cornstarch
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Butter
Before You Get Started: A couple notes to help you get the best results
How To Make Turkey Pot Pie
- Preheat oven and roll out puff pastry.
- Sauté carrots, celery, and butter.
- Make a cornstarch slurry with chicken stock.
- Combine all filling ingredients in a pot and thicken the sauce.
- Pour filling into baking dish and top with puff pastry.
- Bake until golden brown and enjoy!
Variations & Substitutions
- Veggie Swap: Don’t have peas or corn? Feel free to use fresh or frozen green beans, broccoli florets, or a combination of your favorites.
- Herb it Up: Add a teaspoon of dried thyme or rosemary to the filling for extra flavor.
- Creamy Dream: For an even richer sauce, stir in a splash of heavy cream at the end.
Commonly Asked Questions
What if my puff pastry tears?
No worries! Puff pastry can be delicate. If you get a tear, simply pinch it back together. The filling won’t spill out, and the pastry will still cook up golden brown and flaky.
Can I use leftover chicken or another protein?
Yes! This recipe is a great way to use leftover cooked chicken, shredded beef, or even sausage. Simply substitute the same amount of your chosen protein for the cooked turkey.
How can I make the sauce thicker?
The cornstarch slurry in the recipe helps thicken the sauce, but if it seems too thin after simmering, you can add a teaspoon of additional cornstarch mixed with a tablespoon of cold water. Whisk it into the pot and simmer for another minute or two until the desired consistency is reached.
Do I need to brush the puff pastry with egg wash?
Brushing the puff pastry with egg wash before baking is optional, but it gives it a beautiful golden brown color. You can use a whisked egg or even a splash of milk for the egg wash.
What if I don’t have a deep dish pie dish?
A 9×13 inch baking dish can also be used for this recipe. You may need to adjust the baking time slightly, so keep an eye on the golden brown color of the pastry crust.
Can I freeze leftover turkey pot pie?
Yes! Once the pot pie has cooled completely, wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Reheat in a preheated oven at 375°F (190°C) until warmed through.
How do I store leftover turkey pot pie?
Turkey pot pie can be stored in the fridge for up to 5 days.
Turkey Pot Pie
Equipment
- 9” deep dish pie dish or 7×10 by 2 1/2” deep baking dish
- Pastry brush (optional)
- Oven preheated to 425°F (218°C)
Ingredients
- 1 sheet puff pastry Link our rough puff pastry
- 2 ½ cups cooked turkey chopped
- 1 cup carrots sliced into 1/4-inch pieces
- 1 cup celery sliced into 1/4-inch pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 2 ½ cups chicken stock
- 1 ½ tbsp cornstarch
- 2 tsp kosher salt
- ¾ tsp black pepper
- ½ tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter
Instructions
Preparation
- Preheat the oven to 425°F (218°C).
- Roll out the puff pastry sheet to fit the size of your baking dish. Set aside.
Cooking
- Heat a large stockpot over medium heat.
- Add butter, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally.
- In a mixing bowl, combine cornstarch and chicken stock to create a slurry. Stir until well combined.
- Pour the slurry into the stockpot with the vegetables.
- Add chopped turkey, frozen peas, frozen corn, kosher salt, black pepper, garlic powder, and onion powder to the pot. Stir until the mixture thickens.
Assembly and Baking
- Pour the turkey pot pie mixture into the baking dish.
- Place the puff pastry sheet on top of the mixture in the dish. Trim any excess pastry if needed.
- Optionally, brush the top of the puff pastry with an egg wash and sprinkle with salt.
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown.
Serving
- Remove from the oven and let it cool slightly before serving.
- Enjoy your delicious Turkey Pot Pie!
Nutrition
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This turkey pot pie is sure to become a family favorite. It’s hearty, flavorful, and easy to customize with your favorite vegetables or leftover protein.
