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Puff Pastry Turkey Pot Pie in a casserole dish with fresh thyme on top and fresh sage on the counter. It's an easy dinner recipe to use leftover turkey from the holidays and ingredients you can have on hand!

Puff Pastry Turkey Pot Pie Without Peas

Creamy, warm, and so comforting, this Puff Pastry Turkey Pot Pie is a fantastic Fall and Winter family dinner. The turkey filling is creamy and flavorful with fresh sage and thyme along with garlic and scallions. The vegetables can be really whatever you like, but my version has carrots, celery, and zucchini. Yes, zucchini replaces the peas in this recipe! Then for the pie crust, flaky puff pastry is baked right on top for a golden brown, buttery, flaky finish.   Buy frozen puff pastry to save time!

Course Main Course
Cuisine American
Keyword chicken, dinner, leftover turkey, pot pie, puff pastry, turkey
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Author Carrie Tyler

Ingredients

  • 12 ounces Frozen Puff Pastry Sheets
  • 1 teaspoon Extra Virgin Olive Oil
  • 2 cloves Garlic, minced
  • 2 Scallions
  • ¾ cup Carrots, diced
  • 1 stalk Celery, diced
  • ¾ cup Zucchini, diced
  • 2 Tablespoons Butter, Salted you can use unsalted
  • ⅓ Cup White All Purpose Flour
  • 3 cups Chicken Stock or Broth
  • ½ cup Half and Half or milk
  • 3 cups Cooked Turkey shredded
  • 2 teaspoons Sage about 5 leaves
  • 2 teaspoons Thyme about 3-4 sprigs
  • 1 Egg
  • Salt, to taste
  • Ground black pepper, to taste

Instructions

Prep Ahead Steps

  1. 24 hours prior to using, place the frozen puff pastry in the refrigerator to thaw.

  2. Peel and Dice Carrots. Thinly slice Scallions.

  3. Shred the turkey to get about 3 cups

  4. Measure out your Chicken Broth, as well as half and half (or milk).

  5. Preheat a dutch oven or soup pot, add the olive oil, diced carrots, diced celery, garlic, and sliced scallions. Stir to coat with oil and cook for 3 minutes until the carrots and celery glisten. Then add the zucchini and stir to combine.

  6. Add the butter and stir to melt, then add the flour and stir again to combine with the butter and coat the carrots and scallions.

  7. Add the broth slowly stirring as you add so that the roux mixes smoothly with it. Turn the heat to a simmer. Once the roux and broth are combined and the sauce is starting to thicken (about 3-4 minutes) add the half and half (or milk) and stir to combine.

  8. Add the herbs and then the turkey. Mix to combine. Taste for seasoning and add a pinch of salt and pepper as needed.

  9. Pour the filling of the pot pie into a 2-quart casserole dish and let cool, so it is not steaming, about 30 minutes to overnight in the fridge.

Baking Steps

  1. Preheat the oven to 400 F degrees

  2. Remove the puff pastry from the fridge (NOTE, DO NOT TAKE IT OUT EARLY AS IT GETS TOO STICKY TO MANAGE WHEN ROOM TEMP). If needed, on a lightly floured surface, gently roll out the puff pastry to a slightly larger size than your casserole dish. Gently lay the puff pastry over the casserole dish so that the pastry stretches over each side of the dish. Press the edges to seal in the pie and fold any excess dough back over the edge so it is not hanging down. Cut 3-4 slits into the top of the puff pastry. Beat the egg in a small bowl and then lightly brush it on the puff pastry.

  3. Bake on a sheet pan that is larger to catch any pie filling that may sneak out for 25 minutes at 400 F degrees, then lower the heat to 350 and bake for another 30-35 minutes or until the topping is golden brown and crispy.

  4. Let cool for about 10 minutes before serving.

Recipe Video