Creamy chicken soup with vegetables simmering in a large pan on stovetop.
Unbaked pie crust with decorative leaf patterns etched into the golden surface.
Freshly baked pot pie with golden brown crust in white ceramic dish viewed from above.

 

Puff Pastry Turkey Pot Pie


There's something undeniably comforting about a warm, golden-brown crust encasing a medley of rich, savory flavors. This Puff Pastry Turkey Pot Pie recipe is a testament to the art of creating a hearty, satisfying dish that warms both the body and soul. With a balance of succulent turkey, vibrant vegetables, and a flaky crust, this recipe is a culinary joy that brings together a passion for elevated cooking.


Puff Pastry Turkey Pot Pie is a celebration of home-cooked warmth, bringing together the essence of family, tradition, and elevated flavors. Whether shared at a gathering or savored in solitude, this recipe is an invitation to experience the joy of a perfectly crafted pot pie. So, preheat the oven, gather your ingredients, and let's bake a slice of pure comfort.

 

Creamy chicken pot pie filling with carrots and vegetables in a white dish.
Unbaked pie with decorative leaf patterns in pastry crust.
Golden brown pie crust baking in the oven with a flaky top.

Puff Pastry Turkey Pot Pie


PREP TIME: 25 MINUTES
Cook Time: 45 minutes
OVEN TEMPERATURE: 375°F
SERVINGS: 6 servings

Ingredients:


For The Filling

2 tablespoons unsalted butter

1 medium onion, finely chopped

3 medium carrots, peeled and chopped

3 stalks celery, halved and chopped

1 cup fresh mushrooms, roughly chopped

1/2 cup dry white wine

2 1/2 cups low sodium chicken stock

5 tablespoons all-purpose flour (for slurry)

1/2 cup heavy cream

1 bay leaf

1 teaspoon kosher salt

1/2 teaspoon ground pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried tarragon

3 cups cooked boneless turkey breasts, diced

1 cup frozen petite peas

1 cup frozen corn

2 tablespoons fresh parsley, minced


For Assembling

1 puff pastry or pie crust

1 egg


LINK TO: PUFF PASTRY


Instructions:


  • Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil.
Filling Preparation
  • Create a slurry by mixing 5 tablespoons of flour with 1/2 cup reserved chicken stock; mix well and set aside.
  • In a skillet, sauté onions, carrots, and celery in butter until onions are translucent. Add mushrooms and white wine, simmer, and reduce wine by half. Incorporate the slurry, 2 cups of chicken stock, bay leaf, thyme, tarragon, salt, and pepper. Bring to a boil, then simmer for 15 minutes until thickened.
  • Adjust seasonings, add turkey, cream, peas, corn, and parsley. Mix well and set aside.
Assembling and Baking
  • Lightly beat an egg with a dash of cream or water; set aside. Roll out the pie crust on a floured surface.
  • Option One: Pour filling into a large dish, cover with crust, crimp edges, and brush with egg wash. Make small slits for steam.
  • Option Two: Divide filling into individual ramekins, cover with traced and crimped crust. Brush with egg wash and make small slits.
  • Bake at 375°F for approximately 45 minutes, or until the top turns a beautiful golden brown and the filling starts bubbling. Note that puff pastry crust may cook faster than traditional pie crust, so keep a close watch. If the pastry begins to darken too quickly, loosely cover it with foil. Once done, let the pie rest for about five minutes before serving. Enjoy!
Print Recipe
Brown and white toile fabric pattern featuring farm animals, horses, roosters, sheep, and pastoral countryside scenes.
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about the AUTHOr

Stasia Wimmer Boschetti is an American culinary writer and the founder of American Country Living, where she writes about recipes, home, and the traditions that shape everyday American life. With more than thirty years of experience in the kitchen and a background in catering, she explores the history behind the foods we keep making and the customs that keep them in use. She is also the founder of the American Country Living General Store, offering homewares, baking goods, and provisions for everyday life at home. She lives in Texas with her husband, family, and five rescued animals, where she continues to cook, write, and keep a well-loved home.