Turkey Puff Pastry Pie (Printable version)

Tender turkey and creamy vegetables layered under a flaky puff pastry crust for a flavorful main dish.

# What You'll Need:

→ Poultry & Dairy

01 - 3 cups cooked turkey breast, diced
02 - 2 tablespoons unsalted butter
03 - 1/2 cup whole milk
04 - 1/2 cup heavy cream

→ Vegetables

05 - 1 medium yellow onion, finely diced
06 - 2 medium carrots, peeled and diced
07 - 2 celery stalks, diced
08 - 1 cup frozen peas
09 - 2 cloves garlic, minced
10 - 2 tablespoons fresh parsley, chopped

→ Pantry

11 - 1 sheet puff pastry, thawed
12 - 1/4 cup all-purpose flour
13 - 2 cups low-sodium chicken or turkey broth
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon dried thyme
17 - 1 egg, beaten (for egg wash)

# Directions:

01 - Preheat oven to 400°F.
02 - Melt butter in a large skillet over medium heat. Add diced onion, carrots, and celery, and sauté for 5 to 6 minutes until softened.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 to 2 minutes to form a roux.
05 - Gradually whisk in broth, whole milk, and heavy cream. Bring to a gentle simmer and cook until thickened, about 5 minutes.
06 - Stir in diced turkey, peas, parsley, thyme, salt, and pepper. Simmer for 2 to 3 minutes then remove from heat.
07 - Pour filling into a 9-inch deep pie dish. Roll out puff pastry to cover the dish, drape over filling, trim excess, and press edges to seal. Cut slits in the pastry for steam release.
08 - Brush the puff pastry surface with beaten egg to achieve a golden finish.
09 - Bake in preheated oven for 30 to 35 minutes until pastry is golden brown and filling bubbles.
10 - Allow to stand for 10 minutes before serving to set the filling.

# Expert advice:

01 -
  • It transforms leftover turkey into something so silky and comforting that people forget they're eating repurposed meat.
  • The puff pastry does almost all the work for you—just thaw, drape, and watch it puff into golden clouds.
  • You get a home-cooked dinner that tastes like you spent hours in the kitchen, when really you've spent maybe an hour total.
02 -
  • If your sauce looks too thin before you add the turkey, keep simmering and whisking—it'll thicken more as it cooks and as the flour fully hydrates.
  • The pastry will only puff and brown properly if it stays cold until it hits the hot oven, so don't be tempted to let it warm up on the counter.
  • Don't skip the resting time after baking, even though you're hungry—ten minutes makes the difference between a runny, sloppy filling and one that holds together when you serve it.
03 -
  • Make your filling the night before and refrigerate it, then just thaw and lay your pastry on top before baking—this cuts your active cooking time in half.
  • If you don't have a pie dish, a square baking dish or even a Dutch oven works, and it actually looks more rustic and charming that way.

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