Turkey Pot Pie with Puff Pastry

Tender cooked turkey, sweet peas, carrots, and onion simmer in savory gravy beneath a crisp, golden puff pastry crust. It is a comforting, practical dinner for using leftover turkey.

Prep: 20 min · Cook: 30 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups cooked turkey
• 1 cup frozen peas
• 1.5 cups carrots
• 1 medium yellow onion
• 2.5 cups turkey or chicken gravy
• 2 tablespoons unsalted butter
• 1 teaspoon poultry seasoning
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 sheet puff pastry
• 1 large egg

Cooking instructions

1. Preheat the oven to 400°F. Melt the butter in a large skillet over medium heat. Add the onion and carrots and cook until the onion softens and the carrots begin to tenderize, about 6 minutes. (about 6 min) — 400°F oven; medium heat
2. Stir in the gravy, poultry seasoning, salt, and pepper. Simmer until hot and slightly thickened, about 3 minutes. Stir in the turkey and peas, then remove from the heat. (about 3 min) — Simmer
3. Transfer the filling to a 9-inch deep-dish pie plate or 2-quart baking dish. Lay the puff pastry over the top, trim the edges if needed, and press the pastry lightly against the rim. Cut several vents in the pastry. (about 3 min)
4. Beat the egg with 1 tablespoon of water and brush it over the pastry. Place the dish on a baking sheet and bake until the pastry is puffed and deeply golden and the filling reaches 165°F in the center, about 20 to 25 minutes. (about 25 min) — 400°F
5. Rest the pot pie for 5 minutes before serving. (about 5 min)