This puff pastry turkey pot pie is the perfect way to use up all those turkey holiday leftovers. Packed full of delicious vegetables, homemade gravy and topped with buttery flakey puff pastry topping. Plus it’s hot and ready on your table in around 90 minutes!
This post is sponsored by Princess Cruise Line. All opinions and thoughts are 100% my own.
If you’re like me you still have 20 pounds of leftover turkey (in my case from my adobo butter turkey!) just hanging out in your fridge. Of course, you can freeze it up BUT what if you’re lazy like me and hate having bags of frozen turkey in your freezer? Well, that is where puff pastry turkey pot pie comes crashing down from the heavens and is all “MAKE ME, MAKE ME!” I’m such a weirdo about my love for pot pie. I will happily eat the cheap kind that comes frozen from the store or homemade. I both love equally. I mean, I love both equally but for different reasons. Homemade because it’s baller and the vegetables taste amazing and store bought because it’s super easy and reminds me of being a kid.
See, both have great reasons.
Instead of putting a traditional crust over this pot pie I went full on puff pastry. Mostly because puff pastry is the best topping of all times. It’s buttery, crunchy and beats out traditional pastry every. single. time. Sorry traditional pastry. I still love you! Just not on pot pie.
Oh and if you’re living anywhere not in the south or California you’ll know that winter is here. It’s cold, windy and 100% puff pastry turkey pot pie weather. It also makes me sorta kinda really miss Mexico. I talked about my Mexican Rivera cruise I took with Princess Cruises back in my shrimp tacos with apple pomegranate salsa post but it needs to be talked about again – TAKE ME BACK! While I love the cozy feel of this dish it just reminds me of how cold it’s really about to get. It reminds me of how awesome is was to sail around Cabo San Lucas, eat my weight in churros in Puerto Vallarta and eat all the tacos in Mazatlan. PLUS I got to sing karaoke on the boat which was a first for me. I would post that video but NO ONE needs to see me trying to sing Whitney Houston after what felt like 15 glasses of wine – NO ONE!
Ok, I would show you in person but not on the blog. How embarrassing. Plus I’m pretty sure I would get a few “why are you rambling on about a cruise, karaoke, and turkey and not just giving us the recipe?!” and I don’t feel like dealing with that right now. I’m still over here dealing with the shock of the ending of Gilmore Girls. Oh yeah, we’ll be talking about that later this week.
Ok, as if this post didn’t have enough rambling notes. Seriously guys. Grab a spoon and dig in. This dish is hearty and comforting and will 100% help cure your summer Mexico Princess cruising missing heart.
Look for even more delicious ways to use leftover turkey? Try my turkey cranberry pesto panini, Baked Turkey Bacon Onion Sandwiches, Turkey Monte Cristo, Turkey Wild Rice Chili, Turkey Apple Brie Panini with Honey Mustard Maple Mayo or my Leftover Thanksgiving Sandwich with Moist Maker.
Puff Pastry Turkey Pot Pie
This puff pastry turkey pot pie is the perfect way to use up all those turkey holiday leftovers. Packed full of delicious vegetables, homemade gravy and topped with buttery flakey puff pastry topping. Plus it's hot and ready on your table in around 90 minutes!
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
- 1/4 cup unsalted butter
- 1 medium sized yellow onion, chopped
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- Kosher salt and ground black pepper, to taste
- 6 carrots, chopped
- 4 cups shredded leftover turkey
- 2 cups frozen peas
- 2 cups frozen chopped broccoli
- 1/4 cup chopped fresh flat-leaf parsley
- 1 sheet frozen puff pastry, thawed but still cold
- 1 large egg, beaten
Slightly adapted from Bon Appetit.
Preheat oven to 400 degrees.
In a large skillet set over medium high heat add butter. Once the butter is melted add in the yellow onion, fresh thyme and fresh rosemary. Saute until the onion is soft and golden in color. Add in the garlic and saute just until fragrant, about 30 seconds.
Add in the flour and stir to combine. Lower the heat to medium and cook until the mixture smells toasted and is golden in color.
Slowly whisk in chicken stock until the mixture is smooth and the flour is no longer clumpy. Whisk in milk and continue to cook until the mixture is thick and will coat the back of a spoon. This can take anywhere from 10-15 minutes. Season with desired amount of kosher salt and black pepper.
Add in the carrots and continue cooking just until they start to soften, about 5 minutes.
Remove from the heat and stir in shredded turkey, frozen peas, chopped broccoli and parsley. Stir until the frozen broccoli and peas are combined and don't remain in large clumps.
Pour the filling of the pot pie into a 2-quart dish and top with lightly rolled out puff pastry. You're just looking for the puff pastry to cover the dish and a little overhang is ok.
Cut 3 slits into the top fo the puff pastry. Glaze the top with the beaten egg.
Bake for 25 minutes and then lower the heat to 350 and bake for another 35-40 minutes or until the topping is golden brown and crispy. The filling might bubble a bit around the edges and through the top so it's best to bake on a sheet pan so you don't risk any spilling in your hot oven.
Let cool for about 10 minutes before digging in.