Description
This Turkey and Vegetable Puff Pastry Pie is a hearty, comforting dish perfect for any occasion. A flaky, golden-brown crust surrounds a rich, creamy filling packed with tender turkey, carrots, peas, and potatoes, all simmered in a savory herb-infused sauce. Whether you’re using up leftover turkey or making it from scratch, this dish will become a family favorite!
Ingredients
Scale
For the Filling
- ⅓ cup butter
- 1 large yellow onion, chopped
- 2 stalks celery, diced
- 2 large carrots, peeled and cubed
- 1 large Russet potato, peeled and cubed
- ⅓ cup all-purpose flour
- 3 cups chicken stock
- 1 cup dry white wine (optional, substitute with extra chicken stock if preferred)
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- ½ tsp ground sage
- ½ tsp white pepper
- 3 cups cooked turkey, cubed or shredded
- 1 cup peas, cooked or frozen
- ¼ cup chopped fresh parsley
For the Pastry
- 2 sheets puff pastry, thawed
- 1 egg, lightly beaten with 1 tsp water (for egg wash)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
Step 2: Make the Filling
- In a large saucepan, melt the butter over medium heat.
- Add the onion, celery, carrots, and potatoes. Sauté for 5-7 minutes until the vegetables begin to soften.
- Sprinkle the flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the chicken stock and white wine, stirring continuously. Let it simmer for 5 minutes, allowing it to thicken.
- Stir in the Dijon mustard, thyme, sage, and white pepper.
- Add the cooked turkey, peas, and fresh parsley, mixing well. Cook for 3-4 more minutes, then remove from heat.
Step 3: Assemble the Pie
- Roll out one sheet of puff pastry and fit it into a large pie dish or baking dish, trimming any excess.
- Pour the turkey and vegetable filling into the dish, spreading it evenly.
- Roll out the second sheet of puff pastry and place it over the filling. Trim and pinch the edges to seal.
- Brush the top of the pastry with egg wash for a golden finish.
Step 4: Bake the Pie
- Place the pie in the preheated oven.
- Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
Step 5: Serve and Enjoy
- Let the pie rest for 5-10 minutes before slicing.
- Serve warm and enjoy the flaky crust and creamy, savory filling!
Notes
- For extra creaminess, add ½ cup of heavy cream to the filling.
- If you don’t have white wine, replace it with extra chicken stock or a splash of lemon juice.
- Make it vegetarian by substituting turkey with mushrooms or lentils.
- To prevent a soggy bottom crust, pre-bake the bottom pastry for 5-7 minutes before adding the filling.
- Leftovers? Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-Inspired