This Turkey Pot Pie is made in one pan, with tender turkey or chicken, vegetables, and a creamy gravy topped with puff pastry for an easy dinner idea that's also freezer friendly!
In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
Stir in flour until no white can be seen.
Add turkey, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings.
Pour into a lightly greased pie plate and top with puff pastry. Trim puff pastry along the inside of the pie plate or dish you are using -- this is important for even cooking!
Whisk together egg and water and brush over top of puff pastry (not all of it will be used -- this step can be omitted).
Bake at 400 degrees F for 30-40 minutes, until puff pastry is golden brown. Serve.