This skillet Turkey Pot Pie with Puff Pastry is the best thing to happen to leftover turkey since… well.. ever.
The creamy, rich filling is so full of flavour from wine and vegetables and herbs. And it’s all sealed under a crispy cap of buttery, rich puff pastry that you, ahem, buy straight out of the frozen foods section at your grocery store. Heck yes!!!
I make this almost entirely in my cast iron skillet – if you’ve been following me for any length of time you probably are familiar with my deep, deep love of my cast iron skillet (ok, skillets. many, many skillets) – which makes it almost a one-pan meal. There is a minor role played by a saucepan to pre-cook the potatoes and carrots, but that’s just me taking care of your teeth. I also use store bought puff pastry because Lord knows I do not have the patience to try to make my own. Plus, I really hate scraping pastry shrapnel off of my counter. Almost as much as I hate drying lettuce. Don’t even get me started…
All you need to know is this pie is ridiculously easy to make and really, really tasty. I hope you love it!
Anything Special You Need to Know?
*You can use homemade pastry for this if you’re up for it. You can even make it a couple of days ahead. Some good tips on make ahead pie crust here.
*Of course you can use leftover chicken instead of turkey!
*I have also made a vegetarian version of this and if that’s your jam all you have to do it sub in vegetable broth and use a can of white beans in place of the turkey. It’s seriously delicious.
Turkey Pot Pie with Puff Pastry
- oven proof skillet
- 1 cup diced potatoes
- 1 cup diced carrots
- 1/2 cup butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/4 cup white wine
- 1/2 cup flour
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 2 Tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups broth
- 3/4 cup milk
- 1/4 cup cream
- 4 cups cooked turkey cut or shredded
- 1/2 cup peas
- 1 package puff pastry
- Bring potatoes and carrots to a boil in salted water and boil approximately 10 minutes until tender but not mushy.
- In a 12” ovenproof skillet melt the butter over medium heat.
- Add in the onions and celery. Cook until softened.
- Add in the wine and let simmer 2-3 minutes.
- Stir in the flour and cook 2-3 minutes.
- Add in the thyme, sage, parsley, salt and pepper.
- Add in the broth, milk and cream.
- Stir, bring to a boil and let simmer until thickened.
- Stir in the turkey and the peas.
- Remove from the heat.
- When ready to cook, top the entire skillet with puff pastry, either as an entire sheet with a few slits cut into it, sealing the edges, or as I’ve done, cut the pastry into smaller pieces and cover the entire skillet.
- Brush with egg wash and bake at 400 degrees for 30-40 minutes.
Let me know what you think!
If you like this Turkey Pot Pie with Puff Pastry Recipe then I think you would love my Creamy Vegetarian Rice Soup Recipe. It’s creamy and delicious… and you could totally add leftover turkey to it too!!
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