Turkey Pot Pies with Puff Pastry

5 from 9 votes

Turkey Pot Pies with Puff Pastry

These savory and creamy pies are the perfect way to use leftover roasted turkey or chicken and vegetables! You'll never look at leftovers the same way again.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Western

Keyword: chicken pot pies, pot pies, turkey pot pies, turkey pot pies with puff pastry

Servings:

Calories: 519kcal

Ingredients

Pie filling

3 Tbsp butter
1 leek finely sliced or 1 medium onion, diced
⅓ cup flour all-purpose/plain
1 cup chicken stock
1 cup milk whole/full fat, or cream
1 1/2 cups roasted vegetables leftover, chopped see notes 200g
3 cups cooked turkey chopped into chunky pieces 420g
2 sheets puff pastry I use all-butter puff which comes in a pre-rolled 10oz/300g sheet. Any store bought pre-rolled is fine.
1 egg

US Customary - Metric

Instructions

Regular/conventional oven

Preheat oven to 375°F/190°C. Lightly grease the inside of 6 x 12oz/1½ cup ramekins or an 8 cup baking dish or casserole. Set aside.

Combi steam oven

Preheat oven to 400°F/200°C, combination steam setting. If your oven has variable steam settings, choose 50%. If not, don’t worry! Just select combi steam at the correct temperature and the oven will work out the humidity for you. Lightly grease the inside of 6 x 12oz/1½ cup ramekins or an 8 cup baking dish or casserole. Set aside.

For both methods

Heat the butter in a saucepan over medium heat. Add the leek and cook, stirring often, until very soft, about 5 minutes.
3 Tbsp butter, 1 leek
Add the flour to the pan and cook for a further 2 minutes, stirring constantly.
⅓ cup flour
Whisk in the chicken stock and milk, a little at a time. Whisk well after each addition, until the mixture smooths out. It’ll be very thick to start with, but will loosen as you add more liquid. When all the liquid has been added, bring to a boil over medium heat, stirring constantly. Simmer until the mixture thickens enough to coat the back of a spoon, then remove from heat. Stir in turkey, then fold through the roasted vegetables. Add salt and pepper to taste.
1 cup chicken stock, 1 cup milk, 1 1/2 cups roasted vegetables, 3 cups cooked turkey
Fill the prepared ramekins or large dish with the turkey filling. Lightly beat the egg with a tablespoon of water in a small bowl, and set aside.
1 egg
Cover the top of the dish/es with the puff pastry. It should hang ⅜ inch (1cm) over the edges of whatever you’re cooking in, to allow for a good lid which covers the entire top of the pie. Trim any excess with a sharp knife. Cut a decorative shape for the top of each pie from any pastry scraps.
2 sheets puff pastry
Brush the pastry all over with egg wash, then cut a few slits in the pastry to allow steam to escape.
1 egg
Put the pie onto a sheet pan in case it bubbles over in the oven, and cook until the filling is bubbling and the pastry is puffed and golden brown, about 30 minutes for individual pies (20 minutes combi steam) or 45 minutes (30 minutes combi steam) for a larger pie. Serve individual pies in their baking dishes. For a large pie, cut through the pastry with a sharp serrated knife to make neat portions, then scoop the filling and pastry onto warmed plates.

Notes

This recipe is designed to use up leftover turkey (or chicken) and roasted vegetables. Feel free to make it with bought cooked meat, or to cook your own if you don’t have leftovers. If you’re cooking your own in a steam oven, I love this method for turkey, or this one for chicken.
I used leftover roasted potatoes, pumpkin and carrots for the pictured pies. The vegetables were lightly oiled and seasoned with mixed herbs before roasting; if you aren’t using pre-seasoned veg in your pies you may wish to add a little thyme, rosemary or oregano to the sauce.
If you don’t have roasted vegetables hanging around, try mixed frozen vegetables (no need to thaw, just put them in), or steam fresh vegetables and add those. Anything goes, you just need to have larger pieces chopped into bite-sized bits.
I use milk in this recipe, but if you want to go all-out you can use cream in the sauce instead.
It’s not at all necessary, but if you’ve got cranberry sauce in the fridge, add a couple of tablespoons to the filling with the turkey and vegetables. It sweetens everything just a touch and adds depth of flavor to the pie.

Nutrition