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Turkey Pot Pie with Puff Pastry

Turkey Pot Pie with Puff Pastry

Made in an oven proof skillet, this is the most delicious, easy way to use leftover turkey (or chicken). Creamy, rich pot pie filling topped with buttery puff pastry. The perfect easy dinner.
5 from 1 vote
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Prep Time 30 minutes
Course Main Course
Cuisine American
Servings 8

Equipment

  • oven proof skillet

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword leftover turkey recipes, skillet pot pie, skillet turkey pot pie, turkey pot pie, turkey pot pie with puff pastry
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