Flaky Puff Pastry Turkey Pot Pie

Turkey Pot Pie with a puff pastry crust is a comforting, flaky, and flavorful way to use leftover turkey any time of year—especially after Thanksgiving.

Few dishes deliver the same cozy satisfaction as a warm, creamy pot pie with a buttery, flaky puff pastry crust. This turkey pot pie makes excellent use of leftover roast or smoked turkey and combines tender turkey with sautéed vegetables, savory herbs, and a silky gravy—all baked under golden puff pastry. The recipe below is straightforward and family-friendly: assemble the filling on the stovetop, prebake the bottom pastry, fill and top with a woven or full-sheet puff pastry lid, then bake until bubbly and crisp.

Ingredients

• Puff pastry dough – one package (two sheets), thawed. Remove from the freezer and allow to come to room temperature for at least 30 minutes before using.
• Unsalted butter – for sautéing the vegetables and building the gravy.
• Onion – about 1 cup diced (roughly half a large onion). Yellow or red both work.
• Carrots – 1 cup peeled and diced (about ½ lb whole carrots).
• Celery – 1 cup diced (about ½ lb whole celery stalks).
• Sweet potatoes – 1 cup diced.
• Apple – 1 cup diced (adds subtle sweetness and balance).
• Garlic – 3 cloves, minced for best flavor.
• All-purpose flour – about 1/3 cup to thicken the filling.
• Chicken or turkey broth – about 2 cups to create the gravy.
• Dried sage – 1 teaspoon for a classic holiday flavor.
• Dried thyme – 1 teaspoon.
• Kosher salt and black pepper – to taste (use amounts below for guidance).
• Cooked, diced turkey – about 2 cups of leftover turkey, diced.
• Egg and water – whisk together to form an egg wash (1 egg + 1 tablespoon water) to brush over the pastry for a deep golden finish.

Instructions

Below are clear, step-by-step instructions for preparing the pot pie. Prepare all ingredients before starting so the process moves smoothly.

1. Preheat the oven to 400°F (200°C).
2. Prepare the bottom crust: Unfold one puff pastry sheet on a lightly floured surface and roll it into a 12-inch square. Press the pastry into an 8 x 8-inch square casserole dish, trimming any excess. Prick the bottom and sides thoroughly with a fork. Cover the surface of the pastry with aluminum foil and bake for 25 minutes. Remove the foil after baking and set the prebaked shell aside.
3. Make the filling: While the pastry bakes, heat butter in a large skillet or Dutch oven over medium heat. Add the carrots, onions, celery, sweet potatoes, and diced apples. Sauté for 5–6 minutes until vegetables begin to soften. Add minced garlic and cook for another minute.
4. Sprinkle the flour over the sautéed vegetables and stir constantly for 1–2 minutes, until the raw flour smell cooks out and it turns lightly golden.
5. Slowly stir in the chicken or turkey broth, bringing the mixture to a boil while stirring to dissolve any lumps. Continue cooking and stirring until the mixture thickens into a gravy.
6. Add dried sage, dried thyme, kosher salt (about ½ teaspoon), and ground black pepper (about ½ teaspoon). Stir in the diced cooked turkey and combine. When most of the excess liquid has cooked down and the filling is thick, remove the skillet from the heat.
7. Assemble the pot pie: Spoon the hot turkey filling into the prebaked puff pastry shell. Unfold the remaining puff pastry sheet on a floured surface and cut it into six even strips. Weave the strips into a lattice across the top of the pie, or use a full sheet if you prefer a sealed top. Trim excess pastry and crimp edges to seal.
8. Whisk together one egg with 1 tablespoon water to make an egg wash. Brush the wash evenly over the top pastry to ensure a glossy, golden finish.
9. Bake: Place the assembled pot pie in the oven and bake for 40–45 minutes, until the pastry is deep golden and the filling is hot and bubbling.
10. Allow the pie to rest for at least 10 minutes before slicing. This brief cooling time helps the filling set so slices hold together cleanly when served.