Creamy Chicken or Turkey Pot Pie with Puff Pastry Crust

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.

Ingredients

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.

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