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Puff pastry turkey pot pie in a dark brown skillet on a wicker trivet and plaid cloth with a plate of pot pie, dish of fresh herbs, and dark glasses on the side.

Patchwork Turkey Pot Pie with Puff Pastry Crust

Tired of turkey and gravy on repeat? This turkey pot pie with puff pastry topping transforms your holiday leftovers into a creamy, golden-topped skillet dinner that’s as beautiful as it is easy.
5 from 6 votes
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 8
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Equipment

  • chef's knife
  • large oven-proof skillet
  • dry measuring cups
  • liquid measuring cup
  • measuring spoons
  • rimmed baking sheet
  • whisk
  • small bowl
  • pastry brush

Ingredients

  • 1 (17.3-ounce) package puff pastry sheets, thawed
  • ½ cup salted butter
  • 1 (12-ounce) package sliced baby bella mushrooms
  • ¼ cup minced shallot (about 1 large)
  • 2 cloves garlic, minced
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup dry sherry
  • 2½ cups chicken stock
  • ½ cup whole milk
  • ½ cup all-purpose flour
  • 2 tablespoon chopped fresh parsley, (plus more for garnish)
  • 2 teaspoon chopped fresh rosemary, (plus more for garnish)
  • 2 teaspoon fresh thyme leaves, (plus more for garnish)
  • 4 cups diced cooked leftover turkey
  • 2 cups bite-size-cut cooked green beans
  • 1 large egg yolk
  • 1½ teaspoon water

Instructions

  • Unfold one sheet of puff pastry onto a clean surface. Cut along the line folds with a sharp knife to create 3 strips. Cut each strip into 4 equal pieces. Repeat with the remaining puff pastry sheet. Place the squares on a parchment paper-lined baking sheet and refrigerate.
  • Melt the butter in a large oven-proof skillet with high sides over medium heat. Add the mushrooms, shallot, garlic, salt, and pepper. Sauté 8 minutes or until the mushrooms are browned and tender. Add the sherry and simmer 2 minutes.
  • Meanwhile, whisk together the chicken broth, milk, and flour. Pour the broth mixture into the skillet and add the herbs. Bring the mixture to a simmer and cook, stirring frequently, 5 minutes, or until thickened. Stir in the turkey and green beans. Season with salt and pepper to taste if needed.
  • Let the filling cool slightly while the oven preheats to 400°F.
  • Remove the puff pastry squares from the refrigerator and arrange in a single layer over the filling. (I make a concentric circle in a shingled pattern.) If you have any squares leftover, leave them on the baking sheet; they can be baked to serve with the pot pie.
  • Whisk together the egg yolk and 1 ½ teaspoons water. Carefully brush the egg wash on the puff pastry squares (including any leftover).
  • Bake the pot pie for 40 to 45 minutes, or until the pastry is puffed and golden, shielding with aluminum foil during the last 10 minutes of baking if the top is becoming too browned. (Bake any remaining puff pastry squares at 400°F for 15 to 20 minutes or until browned and puffed.)
  • Garnish the pot pie with additional herbs, if desired, and serve with the extra puff pastry squares. Serve right from the skillet.

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