Turkey and Vegetable Puff Pastry Pie: A Comforting and Delicious Meal

There’s something truly special about a warm, flaky Turkey and Vegetable Puff Pastry Pie fresh from the oven. The buttery, golden crust perfectly complements the rich, savory filling, packed with tender turkey, hearty vegetables, and a creamy, flavorful sauce. Whether you’re looking for a comforting family dinner, a creative way to use leftover turkey, or an impressive dish for a special gathering, this recipe is sure to satisfy.

With simple ingredients and easy-to-follow steps, you’ll have a gourmet-quality dish without spending hours in the kitchen. The crispy puff pastry adds the perfect touch of elegance, making this dish both rustic and refined.

Ready to make your own Turkey and Vegetable Puff Pastry Pie? Let’s get started!

Why You’ll Love This Turkey and Vegetable Puff Pastry Pie

✔️ Flaky, Buttery Crust – Golden brown puff pastry that adds crunch and texture.
✔️ Rich and Creamy Filling – A delicious blend of turkey, vegetables, and aromatic herbs.
✔️ Great for Leftovers – Perfect for using up leftover holiday turkey.
✔️ Simple and Satisfying – An easy-to-make meal that feels gourmet.
✔️ Customizable – Swap ingredients based on what you have on hand.

Ingredients for Turkey and Vegetable Puff Pastry Pie

Here’s everything you’ll need to make this hearty, flavorful pie:

For the Filling

Ingredient	Amount
Butter	⅓ cup
Yellow onion, chopped	1 large
Celery, diced	2 stalks
Carrots, peeled and cubed	2 large
Russet potato, peeled and cubed	1 large
All-purpose flour	⅓ cup
Chicken stock	3 cups
Dry white wine (optional)	1 cup
Dijon mustard	1 tbsp
Dried thyme	1 tsp
Ground sage	½ tsp
White pepper	½ tsp
Cooked turkey, cubed or shredded	3 cups
Peas, cooked or frozen	1 cup
Fresh parsley, chopped	¼ cup

For the Pastry

• 2 sheets puff pastry, thawed
• 1 egg, lightly beaten with 1 tsp water (for egg wash)

Step-by-Step Instructions

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C).

Step 2: Make the Filling

1. In a large saucepan, melt the butter over medium heat.
2. Add the onion, celery, carrots, and potatoes. Cook for 5-7 minutes until the vegetables begin to soften.
3. Sprinkle the flour over the vegetables, stirring constantly. Cook for 1-2 minutes to remove the raw flour taste.
4. Slowly pour in the chicken stock and white wine, stirring continuously. Bring to a gentle boil, then reduce heat and simmer for 5 minutes until thickened.
5. Stir in the Dijon mustard, thyme, sage, and white pepper.
6. Add the cooked turkey, peas, and fresh parsley, stirring well. Let it cook for 3-4 more minutes.
7. Remove from heat and set aside.

Step 3: Assemble the Pie

1. Roll out one sheet of puff pastry and fit it into a large pie dish or baking dish. Trim any excess pastry.
2. Pour the turkey and vegetable filling into the dish, spreading it evenly.
3. Roll out the second sheet of puff pastry and place it over the filling. Trim the edges and press to seal.
4. Brush the top of the pastry with the egg wash for a golden, shiny crust.

Step 4: Bake the Pie

1. Place the pie in the preheated oven.
2. Bake for 25-30 minutes, or until the pastry is golden brown and crisp.

Step 5: Serve and Enjoy

1. Let the pie cool for 5-10 minutes before slicing.
2. Serve warm and enjoy the flaky crust and creamy filling!

Tips for the Best Turkey and Vegetable Puff Pastry Pie

• For extra richness, substitute half-and-half or cream for some of the stock.
• Want a vegetarian version? Swap the turkey for mushrooms, chickpeas, or lentils.
• Make it dairy-free by using olive oil instead of butter and a dairy-free pastry.
• If you don’t have puff pastry, use pie crust or biscuit dough for a different texture.
• For a deeper flavor, roast the vegetables before adding them to the filling.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~450
Protein	30g
Carbohydrates	40g
Fat	20g
Fiber	5g

(Nutritional values are approximate and may vary based on ingredient brands.)

What to Serve with Turkey and Vegetable Puff Pastry Pie

This pie is a complete meal on its own, but pairing it with the right sides makes it even better:

• Green Salad – A fresh, crisp contrast to the creamy filling.
• Roasted Brussels Sprouts – Adds a caramelized, nutty flavor.
• Garlic Mashed Potatoes – Because you can never have too much comfort food!
• Cranberry Sauce – The tanginess cuts through the richness of the pie.

How to Store and Reheat Leftovers

Refrigerator:

• Store in an airtight container for up to 4 days.
• Reheat in the oven at 350°F (175°C) for 15-20 minutes until warm.

Freezer:

• Freeze the unbaked pie for up to 3 months.
• Bake directly from frozen at 375°F (190°C) for 40-45 minutes.

Frequently Asked Questions (FAQ)

1. Can I use rotisserie chicken instead of turkey?

Yes! Rotisserie chicken works perfectly as a substitute for turkey.

2. Can I make this pie ahead of time?

Absolutely! Assemble the pie and store it in the fridge for up to 24 hours before baking.

3. Can I make individual pies instead of one large pie?

Yes! Use ramekins or a muffin tin to make individual portions.

4. What’s the best way to prevent a soggy bottom crust?

Blind-bake the bottom puff pastry for 5-7 minutes before adding the filling.

5. Can I skip the white wine?

Yes! Replace it with extra chicken stock or a splash of lemon juice for acidity.

6. Can I use frozen vegetables?

Yes! Just add them straight into the filling without thawing.

Final Thoughts: A Cozy and Flavorful Dish

This Turkey and Vegetable Puff Pastry Pie is the ultimate comfort food, combining a crispy, buttery crust with a rich and hearty filling. Whether you’re making it for a family dinner, using up Thanksgiving leftovers, or prepping for a cozy weekend meal, it’s sure to be a hit.

So why wait? Try this delicious pie today and enjoy a warm, satisfying meal!

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