Turkey Puff Pastry Pie (Print Version)

A creamy mixture of turkey and vegetables baked under golden, flaky puff pastry.

# Recipe Ingredients:

→ 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 - Set oven to 400°F.
02 - In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook for 5 to 6 minutes until softened.
03 - Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 to 2 minutes to form a roux.
05 - Slowly whisk in broth, whole milk, and heavy cream. Bring to a gentle simmer and cook until thickened, about 5 minutes.
06 - Add diced turkey, peas, parsley, thyme, salt, and black pepper. Stir to combine and simmer for 2 to 3 minutes. Remove from heat.
07 - Transfer filling into a 9-inch deep pie dish.
08 - Roll out puff pastry to fit dish. Drape over filling, trim excess, and press edges to seal. Cut small slits in pastry for steam release.
09 - Brush beaten egg over puff pastry surface evenly.
10 - Bake for 30 to 35 minutes until pastry is golden and filling is bubbling.
11 - Let stand for 10 minutes to set before slicing and serving.

# Expert Advice:

01 -
  • It turns humble leftovers into something that tastes like you've been cooking all day.
  • The puff pastry does the heavy lifting—your guests won't believe how easy it was.
  • One dish feeds a crowd and somehow tastes even better the next day.
02 -
  • Don't skip the resting time—I learned this the hard way when I cut into a pie straight from the oven and watched the filling spill everywhere.
  • If your pastry tears while rolling, just pinch it back together or patch it with a small piece; puff pastry forgives imperfection.
  • The filling thickens more as it cools, so it should look slightly looser than you want when it goes into the dish.
03 -
  • Thaw your puff pastry in the fridge overnight, not on the counter—it stays more cooperative and easier to work with.
  • Save your best-looking puff pastry scraps and brush them with egg wash, then bake them on a separate tray; they turn into golden, buttery crackers everyone fights over.

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