Description
This turkey pot pie with puff pastry is flaky, buttery, and filled with tender turkey, vegetables, and a silky cream sauce. It is the perfect cozy skillet dinner for transforming leftover holiday turkey into something rich, comforting, and effortless.
Ingredients
Scale
- 2 medium carrots, diced
- 3 stalks celery, diced
- 1 medium onion, diced
- 1 clove garlic, minced
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 1/2 cup white wine
- 1/4 cup sherry
- 2 cups chicken or turkey stock
- 1/2 cup heavy cream
- 1/2 teaspoon fresh thyme leaves
- 1/2 cup frozen peas, thawed
- 2 cups leftover turkey, shredded or diced
- 1 sheet puff pastry, thawed but cold
- 1 egg, beaten (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Melt butter in a large oven safe skillet. Add carrots, celery, and onion. Saute about 5 minutes.
- Add garlic and cook 1 minute.
- Sprinkle flour over the vegetables and stir to form a roux. Cook 2 to 3 minutes until lightly golden.
- Add wine, sherry, and stock. Stir until smooth and thickened.
- Add heavy cream, thyme, peas, and turkey. Season with salt and pepper. Turn off heat.
- Roll puff pastry slightly so it fits the skillet. Drape it over the filling and tuck in edges.
- Cut a few vents into the pastry. Brush with egg wash if using.
- Bake 30 minutes or until the pastry is puffed and golden and the filling bubbles.
- Let rest 5 minutes before serving.
Notes
Keep pastry cold for best results. If skipping wine and sherry, use equal stock plus a splash of vinegar or apple cider. You can use homemade pie crust as a substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 760mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg