Turkey Pot Pie with Puff Pastry
This turkey pot pie uses leftover turkey and flaky puff pastry crust to create a rich and decadent cozy meal. Not only is it delicious, but it's incredibly easy to make and is the perfect way to use up leftovers from your Thanksgiving dinner.
Servings: 8
Calories: 396kcal
Equipment
- 10" cast iron skillet to similar sized oven safe baking dish
- Rolling Pin
- Pastry brush
Ingredients
- 1 sheet puff pastry or homemade rough puff pastry
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter salted or unsalted (28g)
- 1 medium yellow onion diced
- 2 large garlic cloves minced
- 3 stalks fresh parsley minced
- 3 stalks fresh thyme minced
- 1 smalls stalk fresh rosemary minced
- 1 large potato peeled and diced into 1cm cubes
- 12 oz frozen mixed vegetables thawed (1 bag)
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon cracked black pepper plus more to taste
- 2 teaspoons worcestershire or soy sauce
- ¼ cup all-purpose flour 30g
- 2 cups turkey or chicken stock warmed (16 fl oz) plus more if needed to loosen the gravy
- ¼ cup heavy whipping cream 60ml
- 2 cups leftover roasted turkey shredded or cut into bite sized pieces
- 1 egg whisked (for egg wash)
Instructions
- Preheat the oven to 400℉/205℃.
- Thaw the puff pastry in the fridge, then roll it out so it's slightly thinner (keeping it in a square shape).1 sheet puff pastry
- Add the cast iron skillet over medium heat, then add the olive oil and butter.2 tablespoons extra virgin olive oil, 2 tablespoons butter
- Saute onion, garlic, and herbs, stirring occasionally, until softened and translucent. Add the potatoes and cook for about thre minutes.1 medium yellow onion, 2 large garlic cloves, 3 stalks fresh parsley, 3 stalks fresh thyme, 1 smalls stalk fresh rosemary, 1 large potato
- Add the mixed vegetables and salt and pepper and stir, allow it to heat up for about two minutes.12 oz frozen mixed vegetables, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
- Add the Worcestershire and flour and toss to coat, then cook for 1 minute.2 teaspoons worcestershire or soy sauce, ¼ cup all-purpose flour
- While stirring, slowly drizzle in the stock, continue to stir as it thickens. Allow the gravy to bubble for a few minutes, stirring occassioanlly.2 cups turkey or chicken stock
- Stir in the heavy cream and bring to a simmer.¼ cup heavy whipping cream
- Add in the turkey pieces and mix. Allow it to simmer for a bit if it needs to thicken further, otherwise, remove it from the heat and allow it to cool for about 15 minutes.2 cups leftover roasted turkey
- Roll out the puff pastry evenly, then place it on top of the filling, allowing it to hang over the edges.
- Whisk an egg and brush on top of the pastry.1 egg
- Add two large slits (~2 inches) into the top of the pastry to help steam release.
- Bake in the center rack of the oven 20-30 mins until golden brown and bubbling. If the pastry in the center still looks raw, continue baking for a few more minutes at a time. Lightly tent the pastry with foil if it is browning too quickly.
Notes
Allow the pot pie to cool for about 10 minutes prior to slicing in. Using a serrated knife is the best tool to get through the top pastry layer, then switch to a serving spoon.
Store the turkey pot pie covered with foil in the fridge for three days. Reheat in a 400℉ oven until the filling is hot and the pastry re-crisps. I do not recommend reheating this in the microwave, as it makes the pastry soggy.
Tips:
- Roll out the puff pastry sheet until it just fits over the pan.
- For the flakiest edges, allow the excess dough to hang over the sides of the pan.
- Keep the pastry as cold as possible, leaving it in the fridge and rolling out right before you're ready to use it.
- Add a baking sheet under the pan in the oven to catch any spillage.
- Some of the gravy will inevitably bubble onto some of the pastry, that's ok!
- The pot pie filling should be rather thick. This allows the puff pastry to bake up best. If it does not have any loose liquid left, add ¼ cup stock at a time to loosen it back up a bit.
- Allow the turkey pot pie to cool for 20-30 minutes prior to cutting and serving.
- Use a serrated knife to cut through the pastry, then use a large spoon to serve.
Nutrition
Calories: 396kcal | Carbohydrates: 28g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 320mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2150IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
