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Turkey Pot Pie

Turkey Pot Pie

Warm, flaky pastry stuffed with savory turkey, veggies, and rich gravy—perfect for the coziest comfort food night.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups cooked turkey chopped (dark/meat mix for extra flavor)
  • 1 sheet frozen puff pastry thawed (you can swap in refrigerated pie dough)
  • 2 tbsp unsalted butter
  • 1 small onion finely diced (Vidalia or sweet onion adds mildness)
  • 2 carrots carrots peeled and sliced (baby carrots work, too)
  • 1 cup frozen peas
  • 1 cup diced potatoes Yukon Gold holds shape nicely
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 1/2 cups low-sodium chicken or turkey broth
  • 1/2 cup half-and-half (or milk for a lighter sauce)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 egg + 1 tsp water for egg wash

Instructions
 

  • Preheat oven to 400°F. Butter a 9-inch pie dish or 2-quart baking dish so the crust doesn’t stick—trust me, this tiny step saves heartbreak.
  • In a medium skillet over medium heat, melt butter. Add onion and carrots, stirring 3–4 minutes until softened. Toss in garlic and potatoes; cook another 2 minutes—listen for that gentle sizzle.
  • Sprinkle flour over veggies. Stir vigorously for a minute—this toasts the flour and dodges grainy gravy later. Slowly pour broth, whisking to smooth lumps. Add half-and-half, thyme, salt, and pepper. Let the sauce bubble and thicken, about 3 minutes.
  • Fold in chopped turkey and frozen peas. Cook until peas lose their frostiness—about 2 minutes. Taste and adjust seasoning. The mixture should be saucy but not soupy.
  • Transfer filling to your prepared dish. Unroll or roll crust to cover. Trim excess, seal edges by crimping with fingers or a fork. Cut vents in the top—little steam windows!
  • Whisk egg with water. Gently brush crust for that golden glow. Bake 25–30 minutes until crust is puffed and brown. If edges brown too fast, tent with foil.
  • Let cool 10 minutes (I know, patience!). This rest time sets the gravy so you don’t lose half the filling when slicing.

Notes

I learned that pre-thawing puff pastry at room temp for 15 minutes makes it easier to handle—no cracks! And I always taste the gravy mid-cook; sometimes my broth brand runs saltier. If your crust browns too fast, tent foil right away.
Keyword Comfort Food, Leftovers, Pie Crust, Savory Gravy, Turkey Pot Pie
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