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Lightened-Up Turkey Pot Pie with Flaky Puff Pastry

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A creamy, herb-infused turkey pot pie with a flaky puff pastry topping, lightened up with Greek yogurt instead of heavy cream. Perfect for using leftover turkey or rotisserie chicken, this comforting dish comes together in under an hour.

Ingredients

Scale
  • 2 tablespoons olive oil (or avocado oil)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 stalks celery, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour (or gluten-free all-purpose blend)
  • 2 cups low-sodium chicken or turkey broth
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 3 cups cooked turkey or chicken, shredded or diced
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels (optional)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Take puff pastry out of the fridge to sit at room temperature for about 10 minutes.
  2. Heat olive oil in an oven-safe skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened and onion is translucent.
  3. Stir in minced garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste.
  5. Slowly pour in about 1/2 cup of broth while stirring vigorously until smooth. Add remaining broth in two more additions, stirring well after each. Let the mixture come to a gentle simmer and thicken for 3-4 minutes.
  6. Remove skillet from heat and stir in Greek yogurt until fully combined. Add dried thyme, rosemary, salt, and pepper. Taste and adjust seasoning.
  7. Gently fold in shredded turkey, frozen peas, and corn (if using) until evenly distributed.
  8. On a lightly floured surface, gently roll puff pastry to about 1/8-inch thickness. Drape over the filling, tuck edges under slightly, and press against the rim of the skillet. Cut 4-5 small slits in the top for steam to escape.
  9. Brush beaten egg mixture evenly over the pastry. Sprinkle with flaky sea salt. Bake for 20-25 minutes until pastry is puffed and golden brown and filling is bubbling.
  10. Let pot pie rest for 5-10 minutes before serving to allow the filling to set.

Notes

Don’t overwork the puff pastry. Make sure filling is thick before baking to prevent soggy bottom. Let rest 10 minutes after baking for best texture. For gluten-free, use gluten-free flour blend and gluten-free puff pastry. For dairy-free, use coconut cream or dairy-free sour cream alternative.

Nutrition

Keywords: turkey pot pie, lightened-up pot pie, puff pastry pot pie, leftover turkey recipe, chicken pot pie, healthy comfort food

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