Description
This Turkey Pot Pie recipe features a golden, flaky puff pastry crust filled with a rich, creamy turkey and mixed vegetable filling. Perfect for using leftover turkey, this comforting dish combines buttery roux-based sauce, tender vegetables, and flavorful shredded turkey baked to perfection in a cast iron skillet or oven-safe pan.
Ingredients
Scale
Filling
- 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
Crust
- 1 package puff pastry
- 1 large egg plus 1 teaspoon water (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the pot pie.
- Sauté Onions: In an oven-safe skillet or cast iron pan over medium heat, melt the butter. Add the finely diced onion and cook for 2-3 minutes until softened and beginning to brown, which brings out its sweetness.
- Make Roux: Stir in the flour and cook for another 2-3 minutes, allowing the flour to brown slightly and form a roux to thicken the sauce.
- Add Liquids: Gradually whisk in the turkey or chicken stock and heavy cream, ensuring there are no lumps.
- Season: Add salt and pepper to taste to enhance the flavors of the filling.
- Combine Filling: Stir in the mixed vegetables and shredded turkey, lowering the heat to medium-low. Cook until the mixture thickens enough to coat the back of a spoon and the vegetables and turkey are warmed through and tender.
- Top with Puff Pastry: Turn off the heat. Carefully lay the puff pastry sheet over the filling, tucking the edges slightly if needed to cover.
- Apply Egg Wash: Brush the top of the puff pastry with the egg wash made from the beaten egg and water to achieve a golden, glossy finish.
- Bake: Place the skillet in the oven and bake for 35-40 minutes until the puff pastry is puffed and golden brown and the filling is bubbling underneath.
- Rest and Serve: Let the pot pie rest for a few minutes before serving to allow the filling to set slightly for easier slicing.
Notes
- Using seasoned baked turkey adds depth of flavor to the filling, but leftover rotisserie turkey works well too.
- The roux ensures a thick and creamy sauce that holds the filling together beautifully.
- Mixed vegetables such as carrots, peas, corn, and green beans add color, texture, and nutrition.
- Be sure to use an oven-safe skillet when finishing the pot pie in the oven for convenience and even cooking.
- Letting the pot pie rest after baking avoids a runny filling and helps the crust stay crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 581 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 39 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 19 g
- Cholesterol: 89 mg
