Description
This Easy Turkey Pot Pie is a comforting and hearty dish perfect for using up leftover turkey. Featuring a creamy vegetable and turkey filling topped with flaky puff pastry, it’s baked to golden perfection in under an hour, making it an ideal weeknight dinner or festive meal.
Ingredients
Scale
Filling
- 2 tablespoons butter (or oil)
- 2 1/2 cups frozen mixed vegetables (no need to defrost)
- 1/2 teaspoon dried thyme (or poultry seasoning)
- 1/4 teaspoon dried garlic powder
- 1/4 teaspoon dried onion powder
- Salt & pepper to taste
- 1 (14.5-oz) can chicken broth
- 1/2 cup milk
- 1/3 cup cornstarch
- 1/2 teaspoon Dijon mustard (optional but delicious)
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 1/4 cup sour cream
- 1/2 teaspoon lemon juice (just a squeeze, optional)
- 3 cups cooked and diced turkey
Topping
- 1 sheet puff pastry (thawed)
- 1 egg whisked with 1 teaspoon milk (for egg wash)
Instructions
- Prep: Heat the oven to 425°F. Use a ~10-inch oven-safe skillet or grease a 9-inch pie plate. Gather and prepare all ingredients.
- Cook the filling: Heat butter in the skillet over medium heat. Add frozen mixed vegetables, dried thyme or poultry seasoning, garlic powder, onion powder, salt, and pepper. Cook for 4–5 minutes until vegetables are thawed and beginning to soften.
- Make the gravy: Pour in the chicken broth. In a separate measuring jug, whisk together milk and cornstarch until smooth. Stir this mixture into the skillet. Simmer for 3–5 minutes, stirring frequently, until the sauce thickens and looks glossy.
- Finish the filling: Remove skillet from heat. Stir in Dijon mustard, Worcestershire sauce, additional butter, sour cream, and a small squeeze of lemon juice if using. Fold in the cooked turkey until evenly coated. Taste and adjust seasoning. Spread filling evenly in the skillet or pie plate.
- Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet into an 11-inch square. Cut into squares or diamonds using a sharp knife or pizza cutter.
- Top the pot pie: Arrange the pastry pieces slightly overlapping on top of the filling without sealing edges. Brush the puff pastry lightly with the egg wash for a shiny finish.
- Bake: Place the skillet in the preheated oven and bake for 20–25 minutes until the pastry is puffed and deep golden, and the filling is bubbling at the edges. Let the pot pie sit for 10 minutes before serving to allow the filling to set slightly.
Notes
- You can substitute leftover cooked turkey with cooked chicken if preferred.
- Puff pastry can be found fresh or frozen; make sure to thaw it properly before rolling.
- For a dairy-free version, substitute butter with oil and use a non-dairy milk and sour cream alternative.
- If you don’t have an oven-safe skillet, transfer the filling to a pie plate before topping and baking.
- Adjust seasoning to taste, especially salt and pepper, before assembling.
