Puff Pastry Turkey Pot Pie

Name: Puff Pastry Turkey Pot Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 3 cups turkey (cooked and shredded); 2 cans cream of potato soup (condensed); 2 cups peas and carrots (thawed if using frozen); ½ - 1 small onion chopped; ¼ cup milk; 1 teaspoon Herbes de Provence; ½ tsp pepper; 1 sheet puff pastry (thawed); 1 egg (beaten); Cooking spray

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Got leftover turkey? True confession: it’s one of my favorite things about a big holiday feast!

But there are only so many turkey sandwiches a person can eat, so having a meal plan for those leftovers is the way to go. This easy puff pastry turkey pot pie checks all the boxes: easy, satisfying comfort food that everyone will love!

And if you’re lucky enough to have leftovers of this pot pie? It re-heats beautifully to make yet another great meal!

puff pastry turkey pot pie with a golden lattice top crust, still in the pie plate

Why I love this turkey pot pie

I simply love pot pie, especially one with a thick gravy holding the filling together. But it can sometimes be a bit of work to cook that filling and get it to the right thickness.

This recipe takes all that out of the equation. Condensed potato soup provides the structure for the filling. Add in the cooked turkey meat and vegetables with a little seasoning, and it is done. No need to cook this filling first before adding it to the pie, the oven does all the cooking for you.

And the taste? Perfect. Nothing crazy here, just good old fashioned comfort food. The filling recipe is the same one I use for my chicken pot pie, and I’ve actually used it for many types of poultry. (it’s pretty great with pheasant LOL) This time I used a puff pastry to make a simple top crust to the pie, rather than making a traditional top and bottom crust. This made it even simpler to put together, and simple is what we all need after pulling off a big meal for a holiday gathering!

Ingredients

How to make puff pastry turkey pot pie

Simple is the word of the day, and I promise you, it really is. The only prep needed is to thaw a sheet of puff pastry and the mixed vegetables and then chop an onion.

Mix the condensed soup in a large bowl with the vegetables, turkey, onion and seasoning. You only need to add a little milk; the filling will be much thicker than soup.

Spray a deep dish 9-inch pie plate with a little cooking spray, then add the turkey mixture. Bake this at 350F for 25 minutes.

Unroll the thawed puff pastry sheet and cut it into one-inch strips. On a piece of wax paper, weave the strips to form a lattice pattern. You can place this in the refrigerator until ready to use.

After 25 minutes, remove the pie plate from the oven and turn the temperature up to 400F.

While the oven is warming up, add the puff pastry crust to the pie plate. The easiest way to do this is to carefully roll the dough onto a rolling pin. Then, slowly unroll it over the pot pie filling. Once it’s on the filling, make small adjustments to even out the strips, etc. Just be careful – the pan is hot!

Brush the pastry with some beaten egg to give it a beautiful golden finish when it bakes.

Now, return the pie plate to the oven and bake it at 400F for 20-25 minutes, until the filling is heated through and the puff pastry is golden brown.

pie plate conatining puff pastry turkey pot pie

Expert Tips/FAQ

What if I don’t have a deep dish pie plate?

Usually when I make a traditional pot pie, with 2 crusts, I use a 10-inch pie plate. That will work for this version as well. You do need the extra room for the filling this recipe makes; a standard 9-inch pie plate just won’t hold it all. You could also use a casserole dish and bake as directed.

Could I use regular pie crust for this?

Yes, I do so in my chicken pot pie. Use those baking directions for traditional crust, as it takes longer to bake than puff pastry.

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pie plate containing puff pastry turkey pot pie

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