This Turkey Pot Pie is cozy and comforting, filled with tender turkey and veggies, all in a creamy sauce. The best part? It’s topped with flaky puff pastry that will make you smile!
I love this recipe for how simple it is to whip up a delicious dinner. Plus, who doesn’t enjoy the sound of that crunchy pastry breaking when you dig in? It’s just the ultimate comfort food! 😋
Key Ingredients & Substitutions
Cooked Turkey: Use leftover turkey for the best flavor! If you don’t have turkey, rotisserie chicken is an excellent substitute. Alternatively, you can use diced chicken breast if you’re starting fresh.
Frozen Peas and Carrots: This combo adds color and nutrition! If you prefer fresh veggies, try diced potatoes, green beans, or even broccoli. I like to mix in whatever I have on hand!
Puff Pastry: A must for that flaky crust! If you can’t find puff pastry, you could use refrigerated pie crusts, though they won’t puff up as much. I sometimes mix in a bit of cheddar cheese for an extra touch!
Thyme: Fresh thyme has a wonderful flavor, but you can substitute dried thyme at a 1:3 ratio. If you prefer herbs, rosemary, sage, or even Italian seasoning can work too!
What’s the Best Way to Make the Sauce Smooth and Creamy?
The key to a smooth sauce is making a proper roux! Start by melting butter and whisking in flour until it’s fragrant but not dark. This sets the foundation for your creamy sauce.
- Keep the heat medium to prevent burning.
- Gradually whisk in the chicken or turkey broth and milk, stirring constantly to avoid lumps.
- Cook until thick and bubbly—this should take about 5-7 minutes. Patience is key here!
This technique ensures your pot pie filling is rich and velvety, making every bite comforting.
How to Make Turkey Pot Pies with Puff Pastry
Ingredients You’ll Need:
For the Filling:
- 2 cups cooked turkey, shredded or chopped
- 1 cup frozen peas and carrots, thawed
- ½ cup frozen corn, thawed (optional)
- â…“ cup unsalted butter
- â…“ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 ¾ cups chicken or turkey broth
- â…” cup milk
For the Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Fresh thyme sprigs for garnish (optional)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the filling, followed by 20-25 minutes for baking in the oven. Don’t forget to let the pot pies cool for about 5 minutes before digging in! So, set aside around 45 minutes in total for a delicious homemade dinner.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C) to get it nice and hot while you prepare the filling.
2. Make the Roux:
In a medium saucepan, melt the butter over medium heat. Once it’s melted, whisk in the flour, salt, pepper, garlic powder, and thyme. Keep stirring for about 2 minutes until it turns a light golden color. This creates a tasty roux for your sauce.
3. Create the Sauce:
Slowly whisk in the chicken or turkey broth and the milk. Make sure you keep stirring to avoid any lumps. Cook this mixture while stirring frequently until it thickens and bubbles for about 5-7 minutes. You want it nice and creamy!
4. Add the Veggies and Turkey:
Once your sauce is thick, stir in the cooked turkey, peas and carrots, and corn if you’re using it. Give it a good mix and then remove it from the heat. This filling is going to be so comforting!
5. Prepare the Ramekins:
Spoon the turkey mixture evenly into four individual ramekins or oven-safe bowls. Don’t fill them to the brim—leave some space for the crust!
6. Roll Out the Puff Pastry:
On a lightly floured surface, roll out the puff pastry sheet. Cut it into 4 squares big enough to cover the tops of your ramekins while leaving a bit of overhang.
7. Assemble the Pie:
Place each puff pastry square over the filled ramekins. Gently press the edges to seal them. This keeps all that delicious filling inside!
8. Add the Egg Wash:
Brush the tops of the puff pastry with the beaten egg. This gives them a lovely golden shine as they bake!
9. Vent the Pastry:
Cut a small slit in the center of each puff pastry to allow steam to escape. This is key to keeping the crust flaky!
10. Bake the Pot Pies:
Place the ramekins on a baking sheet (to catch any drips) and bake for 20-25 minutes, or until the puff pastry is puffed up and golden brown.
11. Cool and Serve:
Take the pot pies out of the oven and let them cool for about 5 minutes. This will make them easier to handle and keep you from burning your mouth!
12. Garnish and Enjoy:
Garnish with fresh thyme sprigs if you like. Now, dig in and enjoy your hearty and cozy Turkey Pot Pies!
Can I Use Leftover Turkey?
Absolutely! Using leftover turkey adds great flavor and saves time. Just shred or chop it into bite-sized pieces and mix it into your filling.
What If I Don’t Have Puff Pastry?
No problem! If you can’t find puff pastry, you can substitute it with refrigerated pie crusts, although they won’t be as flaky. Just roll it out to fit your ramekins, and you’ll still have a tasty pot pie!
Can I Make the Filling Ahead of Time?
Yes, you can prepare the filling a day in advance! Store it in an airtight container in the fridge. Just reheat it slightly before assembling with the puff pastry to ensure even baking.
How Do I Store Leftover Pot Pie?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through, keeping the crust nice and crispy!
