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Baked Turkey Pot Pie

A comforting and savory pot pie featuring tender turkey and a flaky puff pastry crust, perfect for family dinners or using up holiday leftovers.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 900
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked, diced turkey Leftover turkey works best for flavor.
  • 1 cup frozen peas and carrots Can substitute with fresh vegetables.
  • 3 tablespoons butter Used for making the roux.
  • 3 tablespoons flour All-purpose flour works well.
  • 1.75 cups chicken broth Substitute with vegetable broth if desired.
  • 2/3 cup milk Almond milk or oat milk can be used for dairy-free.
  • 1 sheet puff pastry Thawed if frozen.
  • 1 large egg, beaten For the egg wash.

Method
 

Preparation
  1. Preheat your oven to 400°F and lightly grease a 9-inch pie dish.
  2. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to create a roux.
  3. Slowly add the chicken broth and milk, whisking continuously. Simmer for about 5 minutes until thickened.
  4. Stir in the cooked turkey and frozen peas and carrots. Season with salt and pepper.
  5. Pour the mixture into the prepared pie dish and cover with the puff pastry, crimping the edges to seal.
  6. Cut vents in the pastry and brush with the beaten egg.
  7. Bake in the preheated oven for 30 to 35 minutes until golden brown and puffed.
  8. Let cool for about 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the pot pie tightly wrapped for up to 2 months. Reheat gently to maintain texture.