Recipe courtesy of Kelsey Nixon
Turkey Pot Pie
1 hr 35 min
30 min
6 servings
1 hr 35 min
30 min
6 servings


  • 1 package puff pastry, thawed
  • 1 tablespoon all-purpose flour, plus more for dusting
  • 3 tablespoons unsalted butter
  • 1/2 cup peeled and chopped carrots
  • 1/2 cup chopped celery
  • 1/2 yellow onion, chopped
  • 1 1/4 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1 1/2 cups leftover turkey, roughly chopped
  • 1/2 cup frozen petite peas
  • 1/4 teaspoon celery seed
  • Kosher salt and freshly cracked black pepper
  • 1 large egg, beaten


Preheat the oven to 400 degrees F.

Carefully unfold one sheet of puff pastry on a floured surface. Using a rolling pin, roll out the pastry large enough to cover the bottom of 9-inch pie plate with overhang (about 12 inches in diameter). Trim the overhang, and using the tongs of a fork, prick the bottom of the pastry all over.

In a saucepan over medium-high heat, melt the butter. Add the carrots, celery and onions and cook until the vegetables start to soften, about 5 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Slowly add the broth and milk. Bring to a boil, reduce to a simmer and cook until the mixture thickens enough to coat the back of a spoon.

Stir in the turkey, peas, celery seed and season with salt and pepper. Remove from the heat and cool completely.

Unfold an additional sheet of pastry on a floured surface and cut into 6 to 8 even strips.

Pour the filling into the pie crust. Create a lattice pattern over the top by weaving the strips over and under each other. Trim the excess edges. Gently beat the egg and 1 tablespoon water in a small bowl. Brush the dough with the egg wash before placing the pot pie on a sheet tray.

Place in the oven and bake until the pastry is golden brown and the filling is bubbly, 45 minutes. Cool for 10 minutes before serving.

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