Talking Turkey: Pot Pie with Puff Pastry

Turkey pot pie recipe

So good. So photogenic!

Is it possible to be in love with a pie? This one was so good, and so gorgeous to look it, I couldn’t stop taking pictures of it.  Never mind eating it. That made us swoon.

This year for Christmas dinner, hubby and I shared a lovely 14-lb turkey. Yes, just us. Why? Because we’re piggies. And,  it is all about the leftovers. Aren’t you just crazy for turkey leftovers?

From turkey sammies slathered with mayo and mustard, to bone-warming turkey soup simmering on the stovetop, to this – the glorious pie.

We served it as a welcome dinner for my mom, visiting us in sunny Scottsdale for the New Year.

What a great week for cooking and eating – and for serving up a healthy portion of gratitude for such abundant food and loved ones to share it with.


Turkey pot pie

Just a *small* portion for me.

This recipe is an adaptation of one of Food & Family’s. You can find the original here. I omitted potatoes  and increased veggie and turkey quantities. I added parsley (just love parsley, don’t you?) and decreased the gravy-making ingredients.

This is not a gluten-free recipe. By making your own GF pastry and using a mixture of rice flour and arrowroot flour for the gravy it could be easily converted. I used a store-bought puff pastry as I was feeling incredibly lazy. Could it be all that turkey?


  • 1/4 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • 1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
  • 1/4 c chopped parsley
  • 1 bay leaf
  • 2/3 cup chopped yellow onions
  • 2/3 cup chopped celery
  • 2/3 cup peeled and thinly chopped or diced carrots
  • 2/3 cup sliced white button mushrooms
  • 1- 1 1/2 cup chopped cooked turkey (or chicken)
  • 2/3 cup cooked fresh or frozen peas (for frozen, simply place peas in heat-resistant measuring cup, cover with boiling water and let stand. Drain and use.)
  • Salt and freshly ground pepper, to taste
  • 1 pkg. frozen puff pastry
  • 1 egg, beaten with 1 tsp. water


  1. Preheat an oven to 400° F.
  2. In a Dutch oven, over medium heat, melt the butter. Add the onions, celery, mushrooms, and carrots and cook until onions are softened, about 3 minutes. Add the flour and cook, stirring constantly for 1 to 2 minutes (It will be a pasty mess at this point but don’t despair. It will all come together once the stock is added). Slowly add the stock, stirring until smooth, and bring to a boil. Reduce heat to low. Add the turkey, peas, thyme, parsley, bay leaf and a sprinkling of salt and pepper. Cook until the carrots are just tender, about 5 minutes. Remove from the heat and let cool for 5-10 minutes. Remove the bay leaf and discard.
  3. Spoon the mixture into a shallow casserole dish (like a lasagna pan). Roll out the puff pastry and place over filling, pressing or pinching against the edge of the pan. Brush the puff pastry with the egg mixture. Bake until the pastry is puffed and golden brown, about 30 minutes. Let rest for 5 minutes before serving.

Number of servings (yield): 4

This is truly blissful holiday eating. Of course, you could make it anytime. And why not?



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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.


  1. Thanks Vicki! It is a really easy dish but a crowd pleaser!

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