Turkey Pot Pie with Puff Pastry Topping

Warm, flakey and soul satisfying, this Turkey Pot Pie is the ultimate comfort food dish that’s sure to be an instant family favorite. Leftover turkey gets a makeover mixed with herbs and veggies nestled in a creamy sauce, and topped with buttery squares of golden puff pastry. It’s a soul satisfying one dish meal that’s perfect for chilly winter months. Recipe created by Karen Pavone.

Prep time: 45 Mins

Cook time: 30-35 Mins

Servings: 8



  • 1 package (2 rolls) frozen puff pastry, thawed
  • 2 pounds leftover cooked turkey or chicken meat, diced bite size
  • 4 tablespoons Clover Organic Unsalted Butter
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon Herbes de Provence
  • 1/2 cup all purpose flour
  • 1 cup Chicken Bone Broth
  • 1 cup + 1 Tablespoon (reserve)ย Clover Organic Heavy Whipping Cream
  • 1 cup peeled & sliced organic carrots (about 2 large carrots)
  • 1/2 cup frozen petite corn
  • 1/2 cup frozen petite peas
  • 1 tablespoon lemon juice
  • salt & pepper to taste
  • 1 large Clover Organic Egg yolk



Preheat oven to 375. In a large skillet, melt butter. Add chopped onion and saute over medium-high heat until translucent and starting to brown (about 5 minutes). Stir in garlic and Herbs de Provence and cook 1 minute more.


To make a roux, slowly sprinkle in flour and whisk to combine. Cook and stir continually for 1 minute.


Gradually add bone broth and heavy cream, whisking constantly to blend and make a smooth creamy sauce.


Stir in diced turkey, veggies, and lemon juice. Remove from heat and season to taste with salt & pepper.


Lightly butter a 2.5 quart oblong baking dish, and pour turkey mixture into the dish spreading it evenly.


Unroll each thawed puff pastry sheet on a flat surface. Use a pizza wheel or sharp knife to cut each sheet crosswise and then lengthwise to create 1" squares. Place individual squares, slightly overlapping each other, to cover the surface of the pot pie. *It's ok to see small spaces in between.


In a small dish, whisk together the egg yolk and reserved 1 Tablespoon whipping cream. Lightly brush egg wash over the puff pastry crust using a pastry brush.


Place pot pie on the center oven rack and bake for 30-35 minutes, or until pastry top is puffed and golden brown. Remove from oven and let stand 10 minutes before serving.