This Turkey Pot Pie recipe is a cinch to make using puff pastry for the crust. It’s a scrumptious way to use leftover turkey from the holidays or substitute chicken for turkey and enjoy it all year long.
Easy Turkey Pot Pie Recipe
This Turkey Pot Pie is a tasty way to stretch leftovers into a round two meal. To make puff pastry Turkey Pot Pie: (Scroll down for printable recipe).
- Preheat the oven to 350°F. Brush the bottom and sides of a 13 x 9 inch baking dish with butter or spray with cooking spray.
- Make the Filling – You can use a Dutch oven or a deep large skillet to cook the diced onion and celery for 2 minutes or just until they begin to soften and brown. (Using a large pot will double as a mixing bowl.)
- Add the potatoes, cooking for 5-7 minutes. Test the potatoes with the tip of a knife or a fork cooking until they’re tender.
- Add the minced garlic, cooking just until fragrant. Garlic can burn so it’s not necessary to take more time for it to infuse the onion.
- To the Dutch oven add the seasonings – Poultry seasoning, salt, black pepper and tarragon. Mix well. (Using a large pot will double as a mixing bowl.)
- Make the Sauce – In a separate medium saucepan add the reserved 6 tablespoons of butter. Melt then add flour, salt and black pepper. Whisk until the butter is absorbed, then gradually whisk in chicken stock. Bring it to a gentle boil then immediately lower the heat and allow the sauce to gently bubble for 4-5 minutes to cook out the flour taste.
- Add Cream – Whisk in the cream then add the shredded cheese. Stir until completely melted then remove from the heat.
- To the Dutch oven add turkey, thawed vegetables, cheese sauce and fresh parsley. Mix everything together then pour the mixture into the prepared baking dish.
- Prepare Puff Pastry – Thaw puff pastry per package instructions, then roll out on a lightly floured surface around 2 inches larger than the dish. Transfer the puff pastry to the dish, rolling edge to form a crust. Use a sharp knife to cut 1-2 inch slits in the top to vent and brush with egg wash and lightly sprinkle with sea salt.
- Bake per the recipe until puffed and golden. Let it stand on the counter for 5-10 minutes, then serve.
How to Make the BEST Turkey Pot Pie Recipe
- Ingredients you’ll need to make homemade Turkey Pot Pie: Roughly chopped cooked turkey, frozen mixed vegetables, potatoes, celery, onion, garlic, butter, olive oil, salt, lemon pepper, poultry seasoning, tarragon, chicken stock, all purpose flour, shredded cheddar cheese, frozen puff pastry, coarse sea salt, large egg beaten with cold water for the egg wash.
- Kitchen tools you’ll need: 13 x 9 inch baking dish, measuring cups and spoons, large 12 inch deep skillet or Dutch oven, cheese grater, pastry brush and large spoon or silicone spatula for stirring everything together.
- Read the instructions for thawing the puff pastry that’s on the package for the best results. You can do this at room temperature or overnight in the refrigerator.
- You can easily use chicken in place of turkey for this recipe with no other adaptations needed.
- You can adapt this recipe using your favorite vegetables. Frozen mixed vegetables make the process quick and easy.
- This is a rustic pie with only a top crust. To serve it, cut the desired size piece and scoop out with a spoon.
- Can I use a different pastry? You could adapt the top crust using a classic pie crust dough or crescent rolls.
- Keep in mind that the puff pastry will puff and shrink while baking. Roll it around 2 inches larger than the baking dish and then fold it and crimp as desired.
- Don’t skip making some slits in the puff pastry to allow steam to escape while it bakes.
- Store baked Turkey Pot Pie chilled in the refrigerator for up to 3 days.
- Reheat in single servings in the microwave or in an air fryer at 350°F for a few minutes or just until heated through.
More Easy Casseroles to Make
- Chicken Bacon Ranch Potato Casserole is hearty and filling.
- My Easy Broccoli Casserole is a family favorite.
- This Sausage Breakfast Casserole is a terrific way to start the day.
- This Chicken Cordon Bleu Noodle Casserole features all the flavors of traditional cordon bleu without the fuss.
- Easy Ravioli Casserole is an easy option for Italian night at home.
- Crockpot Chicken and Dressing Casserole is a fan favorite.
- Zucchini Potato Casserole from Southern Living.
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Helpful Kitchen Items:
Turkey Pot Pie
- 3-4 cups cooked turkey roughly chopped
- 1 medium onion finely diced
- 1 rib celery thinly sliced
- 2 Tbsp olive oil
- 8 Tbsp butter divided use
- 2 medium russet potatoes (OR 1 large) peeled and cut into 1/2 inch cubes
- 2 medium cloves garlic minced
- 1 16 oz package frozen mixed vegetables thawed
- 2 tsp poultry seasoning
- 1 1/2 tsp salt divided use
- 1 1/2 tsp black pepper divided use
- 1 tsp dried tarragon
- 2 Tbsp chopped flat leaf parsley
- 1/3 cup all purpose flour
- 3 cups low sodium chicken stock
- 1 cup light cream
- 2 cups shredded sharp cheddar cheese
- 1 sheet frozen puff pastry, thawed per package directions (1/2 of a 17.3 oz package)
- 1 large egg beaten with 1 Tbsp cold water
- coarse sea salt for sprinkling on top
- Preheat the oven to 350°F. Brush the bottom and sides of a 13 x 9 inch baking dish with butter or spray with cooking spray. Set aside.
- To Make the Filling: In a Dutch oven over medium-high heat olive oil and 2 Tbsp butter. Cook onion and celery for 2 minutes or until they begin to soften and brown. Add cubed potatoes, cooking for 5-7 minutes or until fork tender. Add garlic, cooking for 1 minute longer. To the pot add poultry seasoning, 1 tsp salt, 1 tsp black pepper and tarragon. Mix well. (Using a large pot will double as a mixing bowl.)
- To Make the Sauce: In a separate medium saucepan add reserved 6 Tbsp butter. Melt over medium heat then add flour, 1/2 tsp salt and 1/2 tsp black pepper. Whisk until butter is absorbed, then gradually whisk in chicken stock. Bring to a gentle boil then immediately lower the heat and allow to gently bubble for 4-5 minutes. Whisk in cream and once combined add shredded cheese. Stir until completely melted then remove from the heat.
- To the Dutch oven add turkey, thawed mixed vegetables, cheese sauce. and fresh parsley. Mix well to combine then pour into baking dish.
- To Prepare the Pastry: Thaw puff pastry per package instructions, then roll out on a lightly floured surface 2 inches larger than the dish. Transfer to dish, rolling edge to form crust.
- Use a sharp knife to cut 1-2 inch slits in the top to vent. Brush the top with beaten egg wash, then lightly sprinkle with coarse sea salt.
- Bake for 50-60 minutes until puffed and golden.
- Allow 5 minutes stand time, then serve.