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Lighter Leftover Turkey Pot Pie with Flaky Puff Pastry

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This lighter turkey pot pie uses a velvety sauce base instead of heavy cream and a flaky puff pastry topping. It’s the perfect post-holiday comfort food that’s rich, satisfying, and won’t put you into a food coma.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • ⅓ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ½ cup whole milk
  • 3 cups cooked turkey, shredded or diced
  • 1 cup frozen peas
  • ½ cup frozen corn kernels
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 sheet (about 8–9 ounces) frozen puff pastry, thawed
  • 1 large egg, beaten
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  2. Take your puff pastry out of the freezer and let it thaw on the counter for about 20-30 minutes. It should be cool but pliable.
  3. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  4. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Sprinkle the flour over the vegetables and stir constantly for about 1 minute.
  6. Slowly pour in the chicken broth while whisking continuously. Keep whisking until the mixture is smooth and starts to thicken, about 2-3 minutes. Then add the milk and whisk again.
  7. Stir in the shredded turkey, frozen peas, frozen corn, dried thyme, and dried sage (if using). Season with salt and pepper. Let the filling simmer for 2-3 minutes until everything is heated through.
  8. Remove the skillet from the heat and stir in the fresh parsley. Taste and adjust seasoning.
  9. On a lightly floured surface, roll out the thawed puff pastry sheet just slightly—about 1 inch larger than your baking dish on all sides.
  10. If your skillet is oven-safe, leave the filling right in there. If not, transfer the filling to a 9-inch pie plate or 8×8 baking dish. Gently lay the puff pastry over the top, letting the edges hang over the sides. Crimp the edges with a fork or your fingers to seal.
  11. Cut 4-5 small slits in the top of the pastry with a sharp knife. Brush the top with the beaten egg wash, being careful not to let it drip down the sides. Sprinkle with flaky sea salt if using.
  12. Place the dish on the preheated baking sheet and bake for 20-25 minutes, until the puff pastry is puffed up and deep golden brown. Let it cool on a wire rack for at least 10 minutes before serving.

Notes

Keep puff pastry cold for best flakiness. Make sure filling is hot before adding pastry to prevent soggy bottom. Let pot pie rest 10 minutes after baking to allow filling to set. For dairy-free, use olive oil and unsweetened oat milk. For gluten-free, use 1:1 gluten-free flour blend and gluten-free puff pastry.

Nutrition

Keywords: turkey pot pie, leftover turkey, puff pastry, lighter pot pie, post-holiday, comfort food, easy dinner

Find it online: https://cravemila.com/lighter-leftover-turkey-pot-pie-with-flaky-puff-pastry/