Turkey Pot Pie Recipe

turkey pot pie with puff pastry in a cast iron skillet being scooped out

5 from 5 votes

This homemade turkey pot pie puts those holiday leftovers to work, boos! Shredded turkey and mixed veggies bake in a creamy skillet sauce under golden puff pastry.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: servings

Calories: 581kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1/2 cup salted butter
1 medium onion finely diced
1/3 cup all-purpose flour
2 1/3 cups turkey or chicken stock
2 tablespoons heavy cream
Salt and pepper to taste
10 ounces mixed vegetables
3/4 pound shredded turkey seasoned and baked
1 package puff pastry
1 large egg plus 1 teaspoon water

Instructions

Preheat oven to 375 degrees.
Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
Whisk in turkey stock and heavy cream.
Season with salt and pepper to taste.
Next, add in mixed vegetables and shredded turkey.
Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and turkey are softened and warmed through.
Turn off heat and top the filling with full box of puff pastry.
Brush the top of the puff pastry with egg wash of egg and water.
Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving.

Notes

For the lattice top: Cut the cold pastry into strips about an inch wide. On parchment paper, lay half the strips parallel with small gaps between them. Fold every other strip halfway back, lay another strip across them, then unfold. Repeat with the opposite strips until you have an over-and-under weave. Chill until firm, then use two wide spatulas to lift it onto the filling. Trim to fit and brush with egg wash.

How to Store

Fridge: Store covered for up to 3-4 days. When using leftover turkey, I keep the pie within that turkey's original 3-4-day refrigerator window or freeze it sooner.
Freezer: Freeze cooled portions in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
Reheating: Place portions in an oven-safe dish and warm in a 350°F oven until the filling reaches 165°F. Loosely cover with foil if the pastry starts getting too dark. The microwave works for a quick fix, but it softens the topping.

Nutrition