Savory Turkey Pot Pie Casserole Recipe Easy Puff Pastry Dinner

Why You’ll Love This Recipe

I love this recipe because it’s quick, filling, and perfect for using up leftover turkey. Everything comes together in one dish, and the puff pastry bakes up beautifully golden with very little effort. It’s the kind of dinner I like to serve when I want something warm and satisfying that everyone at the table enjoys.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooked turkey, shredded or diced

• carrots, diced

• celery, diced

• frozen peas

• small onion, finely chopped

• unsalted butter

• all-purpose flour

• turkey stock or chicken broth

• heavy cream

• fresh thyme leaves or dried thyme

• salt

• black pepper

• garlic powder (optional)

• puff pastry sheet, thawed

• egg, beaten

Directions

I begin by preheating the oven to 400°F (200°C) and gathering everything I need. In a large skillet over medium heat, I melt the butter and add the onion, carrots, and celery. I cook them for about 6 minutes, stirring often, until they’re softened and fragrant.

I sprinkle the flour over the vegetables and stir constantly for about 2 minutes so the flour cooks slightly. I slowly pour in the turkey stock, stirring to keep the sauce smooth, then add the heavy cream and reduce the heat to low.

I stir in the thyme, salt, pepper, and garlic powder, tasting and adjusting as needed. I fold in the turkey and peas and let everything simmer for about 3 minutes to warm through. If the filling feels too thick, I add a splash more broth.

I pour the filling into an oven-safe casserole dish and spread it evenly. I lay the puff pastry over the top, gently adjusting it to fit, and cut a few small slits to let steam escape. I brush the pastry with beaten egg and bake for 30 to 35 minutes until the top is deeply golden and the filling is bubbling. If the pastry browns too quickly, I loosely cover it with foil near the end. I let the casserole rest for about 10 minutes before serving.

Servings and Timing

This casserole makes about 6 servings. Prep time is around 15 minutes, cook time is about 35 minutes, and the total time comes to roughly 50 minutes.

Variations

I sometimes swap the turkey for cooked chicken when that’s what I have on hand. I also like adding mushrooms or corn for extra vegetables. When I want a richer flavor, I mix in a little extra cream or a small spoon of Dijon mustard into the sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm portions in the oven so the puff pastry stays crisp, or use the microwave when I need something quick.

FAQs

Can I make this casserole ahead of time?

I prepare the filling in advance and store it in the refrigerator, then add the puff pastry right before baking for best results.

Why is my filling too thick or too thin?

If it’s too thick, I stir in a little more broth. If it’s too thin, I let it simmer longer before baking.

Can I freeze this casserole?

I freeze the filling without the puff pastry, then thaw and add fresh pastry before baking.

What vegetables work best in this recipe?

I like classic pot pie vegetables, but I’ve had great results with green beans, mushrooms, or corn as well.

How do I keep the puff pastry crispy?

I keep the pastry cold until baking and avoid covering the casserole once it’s finished so steam doesn’t soften it.

Conclusion

I love how this savory turkey pot pie casserole delivers comfort food flavor with minimal effort. The creamy filling and flaky puff pastry make it a reliable, cozy dinner that works just as well for busy weeknights as it does for sharing leftovers with family.

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