Description
This Easy Turkey Pot Pie recipe is a comforting and hearty dish perfect for using up leftover turkey. It features a creamy vegetable filling seasoned with herbs and a flaky puff pastry topping baked to golden perfection. Ready in under an hour, it’s a fantastic family meal that combines savory flavors with a satisfying texture.
Ingredients
Scale
Filling
- 2 tablespoons butter (or oil)
- 2 1/2 cups frozen mixed vegetables (no need to defrost)
- 1/2 teaspoon dried thyme (or poultry seasoning)
- 1/4 teaspoon dried garlic powder
- 1/4 teaspoon dried onion powder
- Salt & pepper to taste
- 1 (14.5-oz) can chicken broth
- 1/2 cup milk
- 1/3 cup cornstarch
- 1/2 teaspoon Dijon mustard (optional but delicious)
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 1/4 cup sour cream
- 1/2 teaspoon lemon juice (just a squeeze, optional)
- 3 cups cooked and diced turkey
Topping
- 1 sheet puff pastry (thawed)
- 1 egg whisked with 1 teaspoon milk (for egg wash)
Instructions
- Prep: Heat oven to 425°F. This recipe works well in a ~10-inch oven-safe skillet; alternatively grease a 9-inch pie plate. Get your ingredients ready.
- Cook the filling: Heat butter in a 10-inch oven-safe skillet over medium heat. Add frozen vegetables, thyme (or poultry seasoning), garlic powder, onion powder, salt, and pepper. Cook 4–5 minutes, until the vegetables are thawed and just starting to soften.
- Make the gravy: Pour in the chicken broth. In a measuring jug, whisk together the milk and cornstarch until smooth. Stir the mixture into the skillet and simmer 3–5 minutes, stirring often, until the sauce thickens and looks glossy.
- Finish the filling: Remove skillet from the heat. Stir in Dijon mustard, Worcestershire sauce, butter, sour cream, and a small squeeze of lemon juice. Fold in the turkey until evenly coated. Taste and adjust seasoning. Spread the filling evenly across the skillet surface or transfer to your pie plate.
- Prepare the puff pastry: On a lightly floured surface, roll out the puff pastry into an 11-inch square. Cut into squares or diamonds using a sharp knife or pizza cutter.
- Top the pot pie: Arrange pieces slightly overlapping across the top of the filling (no need to seal the edges). Brush lightly with egg wash for shine.
- Bake: Transfer the skillet to the oven and bake 20–25 minutes, until the pastry is puffed, deep golden, and the filling is bubbling at the edges. Let sit 10 minutes before serving to allow the sauce to set slightly.
Notes
- You can use leftover cooked turkey or shredded rotisserie chicken as a convenient substitute.
- For a vegetarian version, omit turkey and substitute vegetable broth instead of chicken broth.
- If you don’t have puff pastry, refrigerated pie crust can also be used, though puff pastry creates a flakier topping.
- Make sure the frozen vegetables are well thawed and softened slightly before adding the broth to ensure even cooking.
- Letting the pot pie rest after baking helps the filling thicken and prevents it from being too runny when served.
