Turkey Pot Pie with Puff Pastry

Turkey Pot Pie with Puff Pastry

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Turkey Pot Pie with Puff Pastry baked golden in a green casserole dish and garnished with fresh thyme.

I don’t know about you, but I think leftovers make some of the very best meals. Not only does leftover turkey taste amazing smothered in cream sauce all nestled up against veggies and potatoes, but it ensures that you’ve made the best of your bird with little waste. 

Groceries are expensive and we all work hard to feed our families well, which is another reason I’m a fan of leftovers.  They’re great for repurposing into inexpensive meals.  Turkey Pot Pie with Puff Pastry is a great way to use up extra vegetables in your fridge, along with the leftover turkey.  Feel free to substitute the puff pastry for pie crust dough too.  They’re both great options, I just happen to choose puff pastry for this post. 

Puff pastry sprinkled with flour and ready to be rolled with fresh vegetables and diced turkey in the background for Turkey Pot Pie with Puff Pastry.

I’ve made this Turkey Pot Pie with Puff Pastry as a one-pan family-style meal.  It bakes up golden with bubbling hot goodness beneath.  It smells amazing and is homey and comforting.  As a child, I ate frozen pot pies, usually when my dad was away to give my mom a break from cooking.  While they’re no comparison to homemade, they emanated what I love about a pot pie and I secretly enjoyed them. I didn’t know any better and I had nothing to compare the frozen version to, so for me, it was comfort food heaven in a little foil dish. Nowadays I opt to make homemade and I hope your family enjoys it as much as I do, but whatever your homey, comfort food is, enjoy it!
 

A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.

A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
Turkey Pot Pie with Puff Pastry
Print Recipe
    Servings Prep Time
    6-8 people 35-40 minutes
    Cook Time
    30-35 minutes
    Servings Prep Time
    6-8 people 35-40 minutes
    Cook Time
    30-35 minutes
    A scoop of Turkey Pot Pie with Puff Pastry from a green casserole dish with serving bowls in the background.
    Turkey Pot Pie with Puff Pastry
    Print Recipe
      Servings Prep Time
      6-8 people 35-40 minutes
      Cook Time
      30-35 minutes
      Servings Prep Time
      6-8 people 35-40 minutes
      Cook Time
      30-35 minutes
      Ingredients
      Servings: people
      Instructions
      1. Melt butter in a large pot or Dutch oven until foamy. Stir in carrots, celery and onions. Sauté for 5 minutes until starting to soften.
      2. Sprinkle in flour and stir to coat all the vegetables. Cook for 2 minutes, stirring often.
      3. Over medium heat, slowly add one cup of hot chicken broth stirring constantly until mixture comes to a boil (mixture will be very thick).
      4. Add another cup of broth and stir until smooth and the mixture comes to a simmer. Repeat with remaining broth.
      5. Reduce heat to low and add potatoes, herbs, salt and pepper. Simmer, partially covered for 10-12 minutes until potatoes are almost tender (this will depend on the size of your diced potatoes).
      6. Preheat oven to 425°F.
      7. Meanwhile prep the puff pastry dough if you have purchased unrolled. Dust your work surface with flour and roll pastry to 13"x9" rectangle or large enough to overhang your casserole dish. Dough should be 1/8"-1/4" thick.
      8. Stir turkey and peas into the stew and adjust to taste with salt and pepper. Pour mixture into a greased 12"x8" or 2-quart equivalent casserole dish.
      9. Drape rolled puff pastry over the casserole, pressing the overhang onto the edge of the dish.
      10. Whisk egg and cream together in a small bowl and brush evenly over puff pastry.
      11. Cut 6-8 slits in the puff pastry to allow steam to escape. Bake for 30-35 minutes until golden and pastry is cooked through. Remove from oven and serve immediately.
      Recipe Notes

      -It's important to use hot chicken or turkey broth.  Pouring cold liquid into the hot flour mixture will cause the flour to congeal and you will have lumps in your sauce.  Using hot broth maintains a steady temperature of the mixture allowing all flour particles to become incorporated before the flour cooks.

      -Flour does not reach its full thickening capacity until it comes to a full boil.

      -Use pre-rolled puff pastry dough for more convenience.

      -Be sure to leave an overhang of puff pastry.  If you don't the stew will bubble up over the pastry, preventing it from cooking properly.

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      Caraway Crusted Pork Pot Pie

      Caraway Crusted Pork Pot Pie

      Caraway Crusted Pork Pot Pie is comfort food at its best. Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry is warming and hearty. While this recipe may not be the most time friendly, the outcome is certainly worth every minute it takes to make.

      Chunks of pork shoulder braised with beer and stock until tender and surrounded by all the pot pie veggies you’d expect makes this dish perfect for fall and winter. The caraway crust is flaky and a little cracker like from the baking powder, making it the perfect golden crown on this braise.

      Be aware…. if you’re gonna taste the braising sauce after adding the beer, you will get a mouthful of bitterness. Only when the beer has had a chance to cook out and meld with the other ingredients does that bitterness turn into something savoury and slurp off the spoon worthy. So by all means taste, but don’t judge too hastily. In about an hour you’ll wonder if it’s the same pot of food you started with…..that’s the beauty of a braise. Just a little patience and you WILL  be rewarded!

      I love this Caraway Crusted Pork Pot Pie recipe because the pancetta adds just the right amount of salt if using homemade stock. The pork is soooo tender and delicious and the caraway crust gives a buttery and flaky chew to each bite. Enjoy!

       

      Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
      Caraway Crusted Pork Pot Pie
      Print Recipe
      Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
        Servings
        6 people
        Servings
        6 people
        Caraway Crusted Pork Pot Pie is braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
        Caraway Crusted Pork Pot Pie
        Print Recipe
        Beer braised pork shoulder and vegetables nestled beneath a flaky caraway pastry crust.
          Servings
          6 people
          Servings
          6 people
          Ingredients
          Caraway Pastry
          Pork Pot Pie
          Servings: people
          Instructions
          Caraway Pastry
          1. In a food processor bowl add flour, salt, baking powder, caraway seeds and butter. Pulse until the butter in broken down and crumbly. Add sour cream and pulse until just starting to pull away from sides. With processor running, add water and mix until just combined. Dump out dough onto a sheet of plastic wrap and form into a flat disc and wrap with plastic wrap. Mixture may still appear crumbly when dumping out onto plastic wrap, however once you start to form the dough it will start to come together. Chill for at least an hour, but can be done a day in advance. Let sit at room temperature for 20 minutes prior to rolling.
          Pork Pot Pie
          1. Heat a large heavy bottom dutch oven over medium high heat, add pancetta and cook until rendered and starting to crisp. With a slotted spoon remove pancetta to a paper towel lined plate, reserving fat in the dutch oven. Over high heat add half the pork, searing meat on all sides. Scoop out pork leaving the fat behind and set aside. Repeat with remaining pork.
          2. Preheat oven to 350℉. Add enough butter to the existing fat to equal approximately 6 tbsp, add garlic and sauté for one minute over medium low heat. Add flour and stir to combine, cooking over medium heat until bubbling and starting to turn a light caramel colour. Stir in beer and whisk until smooth and bubbling. Whisk in chicken stock and bring to a boil. Remove from heat.
          3. Add pork, pancetta, mushrooms, bay leaf, sugar and pepper. Cover and bake for 30 minutes. Add pearl onions and continue to bake for an additional 30 minutes until pork is tender. Add potatoes, celery, carrots and dill. Bake for 20 minutes or until vegetable are just tender. Remove from oven and discard bay leaf. Stir in sour cream and peas and adjust seasoning with salt and pepper. Ladle a scant 1 1/2 cups into 6 ramekins or cocotte dishes.
          4. Increase oven to 400℉. Roll out pastry to at least 1/8" thickness. Cut rounds slightly bigger than couchette dish and lay each round on top of stew. Cut 4 slits in each pastry. Whisk egg with 1 tbsp of water and brush each pastry round with egg wash. Place cocotte dishes on a large baking sheet to catch any drips. Bake for approximately 25 minutes until golden. Serve immediately.
          Recipe Notes

          When adding the vegetables to the braise, remember to take pastry out of the fridge and allow to rest at room temperature for 20 minutes.

          This pot pie can also be made in a 9"x13" pan if desired.

          Any leftover pastry can be re-rolled very thin and cut into rounds or squares and baked on a parchment line baking sheet at 350℉ for 12-15 minutes for caraway crackers.