love from the table

Turkey Puff Pastry Pot Pie

Turkey pot pie with puff pastry is a  perfect pot pie for your leftover Thanksgiving turkey. This lightened-up  skillet pot pie is made with lots of fresh veggies, lean protein, and a  flaky puff pastry crust to keep it reasonably healthy, easy and  delicious!


– 1 tablespoon extra-virgin olive oil – 1 small onion chopped – 2 stalks celery chopped – 2 large carrots peeled and chopped – 2 cloves garlic minced – 1 large russet potato peeled and chopped – 1/2 teaspoon kosher salt – 1/2 teaspoon Italian seasoning – 2 1/4 cups chicken stock divided – 3 tablespoons cornstarch – 1/2 cup frozen peas – 1 sheet puff pastry I used Pepperidge Farm – 1 tablespoon butter (optional)

Step 1

Gather the ingredients. 

Step 2

Saute the onion in olive oil.

Step 3

Add the celery, carrots and potatoes.

Step 4

Cook the veggies until softened.

Step 5

Add the cooked turkey and seasonings.

Step 6

Add 2 cups chicken stock and bring to a simmer.

Step 7

Add cornstarch slurry to thicken the sauce.

Step 8

Add frozen peas to the skillet.

Step 9

Weave together puff pastry strips to form a lattice.

Step 10

Bake until top is golden brown and inside is hot and bubbly.

Enjoy!! For full recipe and detailed instructions, visit my blog at!