QUICK & EASY
TURKEY POT PIE
with puff pastry crust
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WHY YOU'LL LOVE THIS POT PIE!
- It's the perfect way to use up turkey leftovers.
- It's elevated with fresh herbs & white wine.
- This pie is a huge crowd-pleaser!
- Freeze it & enjoy later.
- Onions, carrots, & celery
- Rosemary & thyme
- Salt & pepper
- White wine
- Chicken broth
- Puff pastsry
01 THE FILLING
Sauté the carrots, celery, & onion. Add garlic, rosemary, & thyme.
Add flour, white wine, chicken broth, & milk. Stir until thick.
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02 PREP THE PIE
Stir the turkey, potatoes, and peas into the gravy.
Tip the filling into a pie plate and spread it evenly.
03 THE CRUST
Roll the puff pastry and drape it over the pie filling. Crimp the edges and cut a few slits in the top.
Then, make egg wash & brush it over the top of the crust.
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04 BAKE & ENJOY
Bake the pie until the crust is golden & the filling is bubbling.
Let it sit for about 5-10 minutes, slice, and serve immediately. Enjoy!
- GREEN SALAD
- CARAMELIZED BRUSSELS SPROUTS
- LEMONY GREEN BEANS
- CHARRED BROCCOLI
- HOT HONEY BRUSSELS
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If you want to enjoy this puff pastry turkey pot pie later, you definitely can!
Just wrap the unbaked pie and freeze for up to 2 months.
CAN I USE LEFTOVER CHICKEN INSTEAD?
Totally! This is also my go-to recipe when I have leftover roast chicken or rotisserie chicken that I need to use up. So delicious!
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.