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
Step 1. Sauté the veggies in butter over medium heat until they're soft and the onions are translucent.
Step 2. 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.
Step 3. Gently stir in the turkey until evenly distributed.
Step 4. 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.
Step 5. Bake at 425°F until bubbly and the pastry is golden brown.
Step 6. Let stand for a few minutes and enjoy!
Expert Tips
- For a super-flavorful pot pie, I love to use my leftover roasted Orange 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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