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Turkey Pot Pie with Flaky Pastry Crust and Peas
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • Baking dish
  • Oven

Ingredients
  

  • 2 cups cooked turkey, diced
  • 1 cup frozen peas
  • 1 medium onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups chicken broth
  • 1/2 cup milk
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet store-bought puff pastry, thawed

Instructions
 

  • Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
  • Sprinkle the flour over the vegetables and stir for 1 minute to form a roux. Slowly pour in the chicken broth while stirring to avoid lumps.
  • Add the milk, thyme, salt, and pepper. Simmer the mixture for 3 minutes until it thickens slightly.
  • Stir in the diced turkey and frozen peas. Cook for 2 more minutes, then remove the skillet from the heat.
  • Transfer the filling to a 9-inch baking dish. Lay the puff pastry sheet over the top and trim any excess edges. Cut a few small slits in the pastry to allow steam to escape.
  • Bake for 25 minutes until the crust is golden brown and the filling is bubbling. Let the pie rest for 5 minutes before serving.

Notes

Use cold puff pastry straight from the fridge so it stays flaky during baking. If the filling seems too thick after simmering, add a splash more broth before adding the turkey. Leftovers reheat well in a 350-degree oven to keep the crust crisp rather than using a microwave.
Course: Main Course
Cuisine: American
Equipment: Large skillet, Baking dish, Oven