Turkey Pot Pie

70 min

One of the most ubiquitous casseroles around, the pot pie has many incarnations, both good and bad—but when it’s good, it’s memorable. With tasty Creamed Turkey (or Creamed Chicken, if you prefer), loads of vegetables, and a no-fuss puff pastry crust, this one falls in the good category. We think you’ll agree. What to buy: We used Dufour puff pastry with excellent results, but if you prefer a denser crust, try topping your pot pie with frozen store-bought flaky pie dough. This recipe was feat...

70 min


number of servings
  • 2 tbl unsalted butter, plus more for coating the dish Added to
  • 2 cup pearl onions, peeled Added to
  • 1 tbl fresh sage, finely chopped Added to
  • 1 cup potato, coarsely chopped Added to
  • 23 cup celery, coarsely chopped Added to
  • 23 cup carrots, peeled and coarsely chopped Added to
  • salt Added to
  • freshly ground black pepper Added to
  • 34 cup frozen peas Added to
  • 3 tbl fresh italian parsley, coarsely chopped Added to
  • creamed turkey Added to
  • 1 large Egg Added to
  • 1 tbl water Added to
  • 14 ounce store-bought puff pastry dough, defrosted if frozen Added to


1. Step

Heat the oven to 400°F and arrange a rack in the middle. Coat a 3-by-9-inch baking dish with butter and set aside.

2. Step

Melt the measured butter over medium heat in a large frying pan until foaming. Add the onions and sage and cook until the sage aroma is released.

3. Step

Add the potato, celery, and carrots and season well with salt and pepper. Cook until the carrots and onions are just beginning to soften, about 6 minutes.

4. Step

Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.

5. Step

Turn the filling into the prepared baking dish. Whisk the egg together with the water and a pinch of salt until evenly mixed. Set aside.

6. Step

With kitchen shears, cut the dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish.

7. Step

Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.

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