Turkey puff pastry pot pie is a classic turkey pot pie with a twist. A rich filling loaded with tender turkey and classic veggies is topped with buttery, flaky puff pastry, taking this comfort food to a new level.
Quick Look: Turkey Puff Pastry Pot Pie
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 30 minutes
- ⏳ Total Time: 40 minutes
- 🥧 Serving: 8 helpings
- ⚡ Calories: 687 calories per helping
- 🍗 Flavor Profile: crispy, butter, crust combines with creamy goodness
- 👌 Difficulty: Easy, a perfect way to use leftovers after thanksgiving
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If you're looking for an addition to your collection of comforting gluten-free main dishes, then you're in the right place!
This turkey puff pastry pot pie combines an old-fashioned filling loaded with turkey, peas, carrots, and celery with a buttery, flaky puff pastry crust, creating a dish perfect for those cold evenings.
Pair it with a simple arugula salad with pistachios and a sweet treat like this Nutella cake recipe for a dinner that leaves everyone satisfied.
I used my Circulon Infinity pan to make this recipe in one skillet. It's perfect for a recipe like this because it can go straight from the stovetop to the oven.
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Why You'll Love This Recipe
- Basic Ingredients: Everything you need for this recipe is either in your kitchen or at your local grocery store.
- Incredibly Easy: This is an easy, one-skillet pot pie recipe that only takes about 40 minutes from start to finish.
- Classic Comfort Food: This pot pie is loaded with all your favorite comfort food flavors and one little twist to keep things interesting.
- Perfect for Everyone: This recipe is both gluten free and dairy free, so everyone can enjoy it.
- Great for Cold Weather: With a piping hot filling and a flaky crust, this is the perfect cold-weather meal.
- A Great Meal Prep Option: This is a freezer-friendly meal, so you can make extra for future use.
- The Perfect Leftovers Recipe: Use all that leftover turkey or ham from Thanksgiving and Christmas to make easy pot pies.
Key Ingredients
You'll find a full list of ingredients and their exact amounts in the recipe card at the bottom of this post.
- Plant Cream and Chicken Broth: Plant cream and chicken broth, or chicken stock, create a rich, creamy, yet not overly thick, base for the pot pie filling.
- Turkey: Shredded or chopped cooked turkey breast is the classic protein for this dish.
- Seasonings: A blend of thyme, rosemary, sage, and paprika gives the filling that old-fashioned pot pie flavor.
- Puff Pastry: Store-bought puff pastry makes it easy to create the tasty topping. I used Gluten Free Easy puff pastry because it's simple to work with and tastes just like traditional puff pastry.
Variations
- Chicken Pot Pie: Use leftover air fryer rotisserie chicken to make my puff pastry chicken pot pie version.
- Pork Pot Pie: Shred this easy pork tenderloin to make a delicious pork pot pie.
- Ham: Use leftover diced ham in place of turkey for another tasty favorite.
- Add Some Heat: Add a pinch of red pepper flakes for a kick of heat.
- More Veggies: Add other vegetables like green beans, mushrooms, or any of your other favorites. Pro tip: frozen mixed veggies are a huge time saver!
- Traditional: I made a gluten and dairy free version, but you can use traditional cream, butter, milk, and puff pastry in equal amounts if you prefer.
- Gravy: If you make turkey gravy for the holidays, add it to the filling for even more flavor.
How to Make Turkey Puff Pastry Pot Pie
- Sauté the veggies in butter over medium heat until they're soft and the onions are translucent.
- Add the seasonings and cook until fragrant. Then, stir in the flour. Add the cream and broth, whisking to avoid lumps. Add the frozen peas and bring to a light simmer to thicken.
- Gently stir in the turkey until evenly distributed.
- Roll the puff pastry out onto a lightly floured surface and cut it into small rectangles. Then, place them on top of the filling and brush with egg wash.
- Bake at 425°F until bubbly and the pastry is golden brown.
- Let stand for a few minutes and enjoy!
Expert Tips
- For a super-flavorful pot pie, I love to use my leftover roasted rosemary turkey.
- You can also use a 12-inch cast-iron skillet for this recipe. In addition, if you don't have an oven-safe skillet, transfer the filling to a 9x13 baking dish for the final baking.
- I recommend cutting the puff pastry into strips as I did. It ensures a more even distribution of crust when you scoop it out.
- Cut the puff pastry strips while the filling simmers, so everything is ready to go at the same time.
- If your pastry is browning too quickly, place a sheet of foil over the pan.
Turkey Puff Pastry Pot Pie FAQs
Yes, you can! Puff pastry is a great alternative to traditional pot pie crust, creating a buttery, flaky crust that works perfectly with the filling.
You can either place a whole sheet of puff pastry crust over the filling or cut the pastry into small strips and top the filling with those. A whole sheet gives a more uniform look, while strips ensure everyone gets a good ratio of filling to crust when serving.
If your crust is browning too quickly, simply place a piece of foil over the pan to slow down the process.
This pot pie will last for up to 3 days in the refrigerator or up to 2 months in the freezer.
📖 Recipe
Turkey Puff Pastry Pot Pie
Video
Equipment
- 12" Cast-Iron Skillet or oven-safe pan
- Large skillet and baking dish in place of an oven-safe pan or skillet
Ingredients
- 1 stick vegan butter
- 1 cup carrots diced
- 1 cup onions diced small
- 1 cup celery diced
- 1 ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 ½ teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon sage
- ¼ teaspoon paprika
- ½ cup gluten free flour
- 1 cup vegan cream
- 2 cups chicken broth
- 1 cup green peas frozen
- 1 ½ cups turkey diced or shredded
- 20 oz gluten free puff pastry
- 1 egg large
- 1 teaspoon water
Instructions
- Preheat the oven to 425 degrees and place your cooking rack in the center of the oven.
- Saute the celery, carrots, and onions in butter for about 5 minutes until the vegetables are soft and the onions are translucent.
- Add the sea salt, black pepper, thyme, rosemary, sage, and paprika and stir well.
- Add the flour and stir well.
- Slowly whisk in the heavy cream until smooth, then whisk in the chicken broth. Bring to a light simmer and add the peas, cooking until thickened.
- Stir in the cooked turkey.
- Roll the puff pastry out on a lightly floured surface and cut it into strips.
- Top the pot pie mixture in the skillet with the puff pastry strips.
- Whisk the egg and water to make an egg wash.
- Brush the puff pastry with the egg wash. Then, bake for 20 to 25 minutes until the puff pastry is buttery and flaky and the filling is slightly bubbly.
Notes
- I recommend cutting the puff pastry into strips as I did. It ensures a more even distribution of crust when you scoop it out.
- Cut the puff pastry strips while the filling simmers, so everything is ready to go at the same time.
- If your pastry is browning too quickly, place a sheet of foil over the pan.
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