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Turkey and Mushroom Pot Pie with Puff Pastry

Turkey and mushroom pot pie with puff pastry bakes a creamy filling of cooked turkey, cremini mushrooms, and peas beneath a flaky, deep-golden pastry top. The filling is thickened on the stovetop before baking until it bubbles and reaches 165°F.
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Prep Time 20 minutes
Cook Time 49 minutes
Cooling and resting 20 minutes
Total Time 1 hour 29 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 tbsp unsalted butter
  • 1 yellow onion medium, finely chopped
  • 1 carrot medium, peeled and diced small
  • 8 oz cremini mushrooms sliced
  • 0.33 cup all-purpose flour
  • 2 cup low-sodium chicken broth
  • 0.5 cup whole milk
  • 1 tsp dried thyme
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2.5 cup cooked turkey cut into 1/2-inch pieces
  • 1 cup frozen peas
For the pastry topping
  • 1 sheet (8 oz) frozen puff pastry thawed but cold
  • 1 egg large, beaten

Equipment

  • 1 4-quart saucepan
  • 1 10-inch deep-dish pie plate

Method
 

Make the filling
  1. Heat the oven to 400°F.
  2. Melt the butter in a 4-quart saucepan over medium heat.
  3. Add the onion, carrot, and mushrooms and cook for 8–10 minutes, stirring occasionally, until the vegetables are softened and the mushrooms’ liquid has evaporated.
  4. Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  5. Gradually whisk in the broth and milk until smooth.
  6. Stir in the thyme, salt, and pepper.
  7. Bring the mixture to a simmer and cook for 3–5 minutes, stirring, until thickened.
  8. Stir in the turkey and peas.
  9. Transfer the filling to a 10-inch deep-dish pie plate.
  10. Let the filling cool for 10 minutes.
Top and bake
  1. Unfold the puff pastry and roll it out slightly if needed to cover the pie plate.
  2. Lay the pastry over the filling and press the edges against the rim.
  3. Trim any excess pastry and cut 4 small slits in the top.
  4. Brush the pastry with the beaten egg.
  5. Bake for 30–35 minutes, until the pastry is puffed and deep golden and the filling bubbles; check that the center reaches 165°F.
  6. Let the pot pie rest for 10 minutes before serving.

Notes

For the flakiest topping, keep the thawed puff pastry cold until you cover the filling. Refrigerate leftovers for 3–4 days; freezing is possible, though the pastry may soften after thawing. For a dairy-free swap, use plant-based butter and unsweetened plant milk, and check that the puff pastry is dairy-free.