Turkey Pot Pie with Puff Pastry Crust

  • Yield: 6 servings


3cups milk (whole, low-fat or fat-free)
5tablespoons all-purpose flour
2tablespoons Worcestershire sauce
2tablespoons Dijon mustard
2teaspoons dried thyme
1teaspoon onion powder
1/2teaspoon salt
1/2teaspoon ground black pepper
1/4teaspoon grated nutmeg
6cups chopped turkey meat
1pound frozen mixed vegetables
1 (17-ounce) box frozen puffed pastry, thawed


  1. Preheat oven to 375F. Place milk in a large saucepan, set over medium heat, and whisk in flour until dissolved. Continue whisking over heat until thick and bubbling.
  2. Whisk in Worcestershire sauce, mustard, thyme, onion powder, salt and pepper. Cook, whisking constantly, 1 minute. Stir in turkey and vegetables; pour into a 13-by-9-inch baking dish.
  3. Cover top of casserole with 2 sheets of puff pastry placed end-to-end and overlapped slightly in the middle; trim off any excess that hangs over edges. If desired, cut excess dough into patterns or designs with cookie cutters and lay on top of pastry.
  4. Bake about 50 minutes or until top is browned and puffed and filling is bubbling. Let stand at room temperature 5 minutes before serving.

Recipe by Bruce Weinstein and Mark Scarbrough