Name: Easy Turkey Pot Pie with Puff Pastry Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup salted butter; 1 medium onion, finely diced; 1/3 cup all-purpose flour; 2 1/3 cups turkey or chicken stock; 2 tablespoons heavy cream; Salt and pepper to taste; 10 ounces mixed vegetables; 3/4 pound shredded turkey (seasoned and baked); 1 package puff pastry; 1 large egg; 1 teaspoon water

If you’re craving comfort food that’s both hearty and elegant, you’ve just stumbled on a winner with this Easy Turkey Pot Pie with Puff Pastry Recipe. I absolutely love how this turns out every time — flaky puff pastry, a rich creamy filling, and tender shredded turkey tucked in with cozy veggies. When I first tried this, it was a game changer for using up holiday leftovers without feeling boring or repetitive. Keep reading, because I’m sharing all my favorite tips to help you nail it on your very first try!

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Why You’ll Love This Recipe

Simple Ingredients: Uses pantry staples and easy-to-find puff pastry, so no complicated shopping list.
Comforting & Flavorful: The creamy, savory filling with vegetables and turkey hits all the cozy notes.
Impressive Yet Easy: Looks fancy with golden puff pastry but comes together quickly for weeknight dinners.
Perfect for Leftovers: A brilliant way to repurpose leftover turkey into something everyone raves about.

A black cast iron skillet rests on a blue cloth on a white marbled surface, holding a baked dish topped with a golden-brown crust formed by rectangular pastry pieces arranged in three rows. Beneath the crust, a bubbling, creamy cheese layer with deep golden brown spots peeks through around the edges. A small garnish of green fresh thyme sprigs lies in the center of the crust, adding a fresh touch. The skillet’s handle points downward, and loose thyme sprigs are placed beside the skillet on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each component of this Easy Turkey Pot Pie with Puff Pastry Recipe plays a perfect part — from the butter that builds a luscious roux to the puff pastry that rises to golden perfection. Here are the key players and why they work so well together.

Salted butter: Adds richness and helps create a beautiful roux to thicken the filling.
Medium onion: Finely diced for that sweet, fragrant base flavor.
All-purpose flour: Thickens the sauce to coat your turkey and veggies perfectly.
Turkey or chicken stock: Gives that savory depth you want; homemade or store-bought both work fine.
Heavy cream: Adds a silky, indulgent texture to the filling.
Salt and pepper: Essential for seasoning and balancing flavors.
Mixed vegetables: I like peas, carrots, and corn — but use your favorites or what’s in your fridge.
Shredded turkey: Seasoned and baked, the star ingredient that makes this pot pie hearty and satisfying.
Puff pastry: My go-to for flaky, buttery topping that’s easier than making pie crust from scratch.
Large egg plus water: For the egg wash to give that stunning golden shine on the puff pastry.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Easy Turkey Pot Pie with Puff Pastry Recipe is. Over the years, I’ve tried a few swaps and add-ons that really made it my own, and I encourage you to do the same!

Vegetarian twist: Swap turkey for hearty mushrooms or chickpeas, and use vegetable stock for the filling — still just as comforting.
Spicy kick: Add a pinch of cayenne pepper or smoked paprika to the roux for a subtle warmth that wakes up the flavors.
Seasonal veggies: Swap mixed vegetables for whatever you have on hand, like green beans in summer or root vegetables in fall.
Different crust: If puff pastry isn’t your thing, try a homemade biscuit topping or classic pie crust for a more traditional feel.

How to Make Easy Turkey Pot Pie with Puff Pastry Recipe

Step 1: Build a Flavorful Base

Begin by preheating your oven to 375°F. In an oven-safe skillet or cast iron pan, melt the butter over medium heat. Toss in your finely diced onion and cook it for 2-3 minutes until it softens and starts to take on a lovely golden hue. This step is pivotal — getting the onion lightly caramelized adds sweetness and depth you’ll notice in every bite.

Step 2: Create the Roux

Sprinkle in the flour and stir constantly for about 2-3 minutes. You want the flour to cook off and turn a light golden color, which means your roux is ready. This mixture is the thickening agent that will give your filling that lush, creamy body — so don’t rush this step!

Step 3: Whisk in the Liquids

Slowly pour in the turkey or chicken stock, whisking as you go to keep things smooth. Add the heavy cream next and stir well. Bring the mixture to a gentle simmer and season with salt and pepper to your taste. You’ll know it’s ready when the sauce has thickened enough to coat the back of a spoon — that’s the magic moment you’re aiming for.

Step 4: Add Turkey and Veggies

This is where it all comes together. Stir in your mixed vegetables and shredded turkey, lowering the heat to medium-low. Let everything cook together until the veggies are tender and the turkey is warmed through. I always give it a taste here to double-check seasoning — sometimes a pinch more salt or pepper is just what it needs.

Step 5: Top With Puff Pastry and Bake

Turn off the heat and carefully lay your sheet of puff pastry over the skillet, covering the filling completely. Mix the egg and water to make your egg wash, then brush it evenly over the puff pastry. This gives your pot pie a gorgeous golden shine and that signature flaky crust. Pop it in the oven and bake for 35-40 minutes, until the pastry is puffed and golden and the filling bubbles up along the edges.

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Pro Tips for Making Easy Turkey Pot Pie with Puff Pastry Recipe

Use an Oven-Safe Skillet: I always make this recipe in my cast iron skillet so I can go straight from stovetop to oven — saves cleanup and time.
Don’t Skip Cooking the Roux: Cooking the flour in butter before adding liquid prevents that raw flour taste in the filling.
Chill Puff Pastry Before Baking: Let the puff pastry rest in the fridge before placing on top to avoid it shrinking or puffing unevenly.
Egg Wash for Shine & Color: Brushing the egg wash right before baking gives that irresistible glossy crust — don’t skip it!

How to Serve Easy Turkey Pot Pie with Puff Pastry Recipe

A white speckled plate holds a serving of golden brown pastry with a flaky texture on top, slightly cracked to reveal a creamy inside. Below the pastry is a colorful mix of peas, bright orange carrot cubes, yellow corn kernels, and small pieces of cooked chicken, creating a layered look. The dish is garnished with small green herb leaves scattered on the pastry and vegetables. A silver fork with a wooden handle rests on the right side of the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling freshly chopped parsley or thyme right on top after baking; it adds a fresh note and pops with color. If you’re feeling a bit fancy, a light drizzle of truffle oil or a dusting of cracked black pepper takes this dish to another level in flavor and aroma.

Side Dishes

This pot pie pairs beautifully with simple sides like a crisp green salad tossed with vinaigrette or roasted Brussels sprouts. During fall or winter, mashed potatoes or a bowl of homemade cranberry sauce make the meal feel extra comforting.

Creative Ways to Present

For special dinners, I’ve served this in individual ramekins topped with puff pastry circles — everyone loved having their own personal pot pie. You can also arrange fresh herbs around the serving dish or serve alongside crusty bread for a rustic vibe that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover pot pie to an airtight container and store it in the fridge for up to 3 days. This recipe reheats beautifully, so don’t hesitate to make it a few nights ahead.

Freezing

Freezing whole pot pies with puff pastry can be tricky because the pastry won’t stay as crisp, but I have successfully frozen the filling alone. When ready to eat, thaw and bake with freshly rolled puff pastry on top — it’s a great shortcut for busy days.

Reheating

To reheat leftovers, I pop them in a 350°F oven covered loosely with foil to keep the pastry from burning while warming the filling through. About 15-20 minutes does the trick, and the crust stays nicely flaky.

FAQs

Can I use store-bought cooked turkey for this recipe?

Absolutely! Store-bought shredded turkey works perfectly — just make sure it’s well-seasoned or add a pinch of your favorite herbs and spices when making the filling to enhance the flavor.
What can I substitute if I don’t have puff pastry?

If puff pastry isn’t available, a refrigerated pie crust or biscuit dough can be great alternatives. Each will give a different texture, but they will still bring that comforting top layer everyone loves.
Can I make this pot pie gluten-free?

To make it gluten-free, look for a gluten-free puff pastry in the freezer section and substitute the all-purpose flour with a gluten-free blend that works for roux (like rice flour or a cup-for-cup gluten-free flour). Keep an eye on thickening consistency.
How do I prevent the puff pastry from getting soggy?

I learned that letting the filling cool slightly before placing the puff pastry helps reduce sogginess. Also, making sure the puff pastry is chilled before baking allows it to puff up beautifully without becoming greasy or damp.

Final Thoughts

This Easy Turkey Pot Pie with Puff Pastry Recipe has become one of my all-time favorites, especially after discovering how simple it is to prepare while delivering those rich, comforting flavors we all crave. Whether it’s a weeknight family dinner or a special occasion, this dish never disappoints. I truly hope you give it a try and find it as satisfying and delicious as my family does — it might just become your new go-to comfort food too!