There's nothing cozier than a pot pie on a chilly evening and this turkey pot pie with puff pastry cooks in one pot with a single crust making it easy to put together. The creamy filling has tender turkey or chicken and lots of veggies for a complete meal.
Looking for more ways to use up cooked chicken or turkey? Try these Leftover Turkey Turnovers with Simple Potato Curry Filling or Freezer Friendly Chicken Avocado Burritos for some new delicious options.
Butter: Just a couple of tablespoons of butter are needed for sautéing the vegetables. The butter also helps build the roux that thickens the sauce.
Onion, Carrot, and Celery: Known as mirepoix, this combination of diced vegetables builds a familiar and aromatic base to savory recipes.
Potato: I love to have tender potatoes in my pot pies! Use a waxy potato like a red potato, fingerling, or baby Dutch potato so that the cubes of potato stay intact in the filling. With thin skins, these potatoes don't need peeling before dicing.
Peas: I think peas are mandatory for the classic pot pie experience. If you use frozen peas, simply stir them directly into the filling without thawing. You can use fresh peas as well.
Turkey or Chicken: Shred or dice your leftover turkey breast into small pieces. Use leftover rotisserie chicken as well! If you are craving a pot pie but don't have leftovers, canned chicken breast works well in this recipe.
Flour: All purpose flour coats the vegetables before the addition of the half and half to help thicken the sauce.
Half and Half: We always have this on hand for coffee, so it's the first thing I reach for in creating a creamy sauce.
Dried Thyme and Sage: These classic herbs pair perfectly with the savory filling.
Puff Pastry: I buy this in the frozen section of the grocery store, near the pie crusts. Thaw it completely in the refrigerator overnight before making the pot pie. Unroll it carefully and keep it chilled before baking for the best rise.
Egg: One egg with a dash of water makes an egg was that gives the crust a glossy sheen.
Preparation of the Filling
Choose a skillet that is oven proof and deep enough to hold your filling. I have a 10-inch cast iron skillet that works perfectly. Heat the skillet over medium heat and melt the butter, Add in the onion, celery, carrot, and potatoes and cook for about 5 minutes, stirring often. We want to start to soften the vegetables without getting any color on them.
Add about a quarter cup of water, stir it around, and cover the skillet. Reduce the heat to medium-low and steam the vegetables for about three minutes. They should be almost tender but will finish cooking in the oven.
Sprinkle the flour, sage, thyme, salt, and pepper over the vegetables and stir them to coat. Cook the flour for about one minute.
Slowly stream the half and half into the mixture, stirring constantly and scraping the bottom of the skillet to get all of the flour incorporated and avoid any lumps in your sauce. Bring the mixture to a bubble and them remove the filling from the heat.
Assemble the Puff Pastry Crust
This turkey pot pie is a top crust only pie for ease of assembly. Can you drape the sheet of puff pastry directly from the package over your pot pie? Yes, absolutely! Roll it out so that it's a large enough sheet to cover your skillet, then cut a few slits in it for steam to escape. It will be gorgeous! If you want a little more drama to your pot pie, here's how I made the tiled crust.
Unroll your sheet of puff pastry and use a pizza cutter or sharp knife to make diamond shapes. This brand of pastry came in a large sheet, but you may need to roll out the one you have to a rough rectangle a bit bigger than your skillet.
Trace a circle on a piece of parchment paper that is the size of your skillet to use as a guide. Turn the parchment over and then place the diamonds on the circle, overlapping them just slightly.
Create a full circle and then chill the pastry before baking. All of the handling will warm the pastry up and it puffs better when it is chilled. Invert the chilled pastry over the skillet and filling and press the edges to the rim of the skillet.
For either crust method, whisk the egg with about a tablespoon of water and use a pastry brush to coat the entire crust with the egg wash.
Bake the Pot Pie
Move the skillet to a sheet pan for baking. This will catch any sauce that bubbles out and I find it easier to remove it from the oven. Bake at 425F for 30-35 minutes, until the crust is golden and the filling is bubbling. Let the pot pie rest before serving for about 5 minutes. This gives everyone a chance to ooh and ahh over this beautiful turkey pot pie with puff pastry crust before digging in, but also saves you from the magma hot filling burning your mouth.
Make Ahead Options
The turkey pot pie filling can be made a day ahead and stored in an airtight container in the refrigerator. On the day of baking, transfer the filling to a skillet, drape the pot pie with the crust, and bake as directed. The filling will have plenty of time to warm up in the oven as long as you are baking it long enough to get a golden puff pastry crust.
Try It and Share
I hope you give this Creamy Chicken or Turkey Pot Pie with Puff Pastry Crust a try and *love* it. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Creamy Chicken or Turkey Pot Pie with Puff Pastry Crust
- 2 tablespoon salted butter
- ½ cup diced onion
- 1 cup diced carrot
- 1 cup diced celery
- 1½ cup diced potato (waxy red or yellow potatoes)
- 3 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme leaves
- ¼ teaspoon ground sage
- 1½ cup half and half
- 2 cups cubed cooked chicken or turkey
- ½ cup peas (fresh or frozen)
- 9 oz sheet of puff pastry (completely thawed)
- 1 large egg
- Preheat the oven to 425°F.
Prepare the Filling
- Heat an oven-proof skillet over medium heat and melt the butter.
- Add in the onion, carrot, celery, and potatoes. Cook for about 5 minutes, stirring often for even cooking.
- Add ¼ cup of water and cover the skillet to allow the vegetables to steam for about 3 minutes on medium-low.
- Remove the cover and add the flour, salt, pepper, thyme, and sage. Cook, stirring frequently, for one minute.
- Add in the half and half in a slow stream, stirring constantly and scraping the bottom of the skillet to get a smooth sauce.
- Stir in the chicken and peas and taste the filling. Adjust seasoning if desired and remove the filling from the heat.
Puff Pastry Crust
- Unroll the puff pastry sheet. If desired, cut the sheet into diamonds and arrange them into a circle big enough to cover your skillet.
- Invert the arranged puff pastry over the skillet and make sure the filling is covered.
- Alternatively, unroll the sheet of pastry and drape it over the skillet and filling, trimming the edges if needed.
- Whisk the egg in a small bowl with one tablespoon of water and brush the surface of the pot pie with the egg wash.
Baking the Pot Pie
- Transfer the skillet to a sheet pan and bake for 30-35 minutes, until the puff pastry is golden brown.
- Allow the pot pie to rest for five minutes before serving.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.