Savory Turkey Pot Pie Casserole Recipe Easy Puff Pastry Dinner
A cozy casserole with creamy turkey and vegetables topped with flaky golden puff pastry, perfect for an easy family dinner or using leftover turkey.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 50 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Ingredients
2 cups cooked turkey, shredded or diced
1 cup carrots, diced
1 cup celery, diced
1 cup frozen peas
1 small onion, finely chopped
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups turkey stock or chicken broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (optional)
1 sheet puff pastry, thawed (about 8 oz)
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 400°F (200°C).
In a large skillet over medium heat, melt butter. Add chopped onions, carrots, and celery. Cook for about 6 minutes, until softened.
Sprinkle flour over veggies and stir constantly for 2 minutes to cook off the raw taste.
Slowly pour in turkey stock, stirring well. Add heavy cream and mix until the sauce is smooth and creamy.
Reduce heat to low and stir in thyme, salt, pepper, and garlic powder (if using).
Fold in cooked turkey and frozen peas. Simmer for 2–3 minutes. Add more broth if needed to loosen.
Transfer hot filling to a 9×13-inch casserole dish or similar oven-safe dish. Spread evenly.
Gently place thawed puff pastry sheet over the filling. Tuck edges down the sides and cut a few small slits in the top for steam to escape.
Brush the pastry with beaten egg for a golden finish.
Bake for 30–35 minutes, until puff pastry is golden brown and the filling is bubbling at the edges. If pastry browns too fast, tent loosely with foil.
Let rest for 10 minutes before serving for clean, thick slices.
Notes
Keep puff pastry cold until ready to use for best results.
Always taste the filling before baking and adjust seasoning.
For gluten-free: use GF flour and puff pastry. For dairy-free: use a plant-based cream and butter alternative.
Store leftovers in the fridge for up to 3 days. Reheat in oven or microwave.
