Ingredients
Equipment
Method
- Set your oven to preheat at 400°F (200°C).
- In a large pan, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until the vegetables are tender.
- Mix in the minced garlic and stir until fragrant, then sprinkle the flour over the vegetables. Continue stirring for about a minute to cook off the raw flour taste.
- Gradually add in the stock and milk (or cream), whisking continuously to form a smooth sauce and allowing the mixture to thicken.
- Season with salt, pepper, and thyme or poultry seasoning, then add the frozen peas and chopped parsley. Gently fold in the cooked turkey until everything is combined.
- Transfer the filling to a greased pie dish or baking dish.
- Carefully place the puff pastry or pie crust over the filling. Trim any excess pastry, and cut small slits in the crust to allow steam to escape.
- Brush the top of the pastry with the beaten egg.
- Bake the pie in the oven for 30–35 minutes, or until the crust is a deep golden color and the filling bubbles through the slits.
- Allow the pot pie to rest for 5–10 minutes before cutting into it and serving.
Nutrition
Notes
You can use rotisserie chicken instead of turkey if needed. To make this dairy-free, substitute the butter for olive oil or vegan margarine and use unsweetened almond or oat milk instead of cream. Let the filling cool slightly before adding the pastry; this helps to keep the crust crisp. Leftover pot pie keeps for up to 3 days in the refrigerator and can be reheated in the oven at 350°F to keep the pastry flaky. The assembled, unbaked pie can also be frozen and baked straight from the freezer for a convenient make-ahead meal.