Turkey Ala King Recipe: Creamy Puff Pastry Dinner

Turkey Ala King Recipe: Creamy Puff Pastry Dinner

This turkey ala king recipe gives cooked turkey a fresh purpose: a creamy mushroom-and-pea sauce tucked into crisp puff pastry shells. It is a natural fit for leftover roast turkey, but plain cooked turkey breast from the deli counter works too. Keep the sauce at a gentle simmer, then add the turkey near the end so it warms through without drying out.

The whole dish takes under an hour and uses one skillet. Puff pastry shells give it the classic à la king presentation, though toast, rice, or mashed potatoes are just as good when that is what you have on hand. For more ways to use this versatile bird, explore our turkey recipes.

Why You'll Love This Recipe

• It turns leftover turkey into a genuinely different dinner.
• Mushrooms, peas, and pimientos add savory flavor, color, and texture to the sauce.
• Everything comes together with straightforward steps in one skillet.
• Puff pastry shells make the creamy filling feel dinner-party ready.
• You can easily swap the vegetables or serving base to suit what is in your kitchen.

Turkey Ala King Recipe Information

Use fully cooked turkey here, or cook raw turkey breast separately until the thickest part reaches 74°C / 165°F before dicing it. Keep cooked turkey refrigerated until you need it, and return leftovers to the refrigerator within 2 hours.

Ingredients

• 4 frozen puff pastry shells, baked according to the package directions
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced
• 8 ounces (225 g) cremini mushrooms, sliced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken or turkey broth, warmed
• 1 cup whole milk
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 3 cups (about 1 1/2 pounds / 680 g) cooked turkey breast, diced
• 1 cup frozen peas
• 1/2 cup diced roasted red pepper or drained diced pimientos
• 1 tablespoon lemon juice
• 2 tablespoons chopped parsley

Puff pastry shells are usually sold frozen near pie crusts or frozen appetizers. Bake them while the sauce cooks so they stay crisp. If your turkey is already well seasoned or came from a salty roast, start with less salt and adjust it at the end.

Step-by-Step Instructions

1. Bake the pastry shells

Heat the oven and bake the pastry shells according to the package instructions. Most take 18 to 22 minutes in a hot oven. They are ready when deeply golden and puffed. Let them cool for a few minutes, then carefully lift out the soft center cap to make room for the filling.

2. Soften the vegetables

While the pastry bakes, melt the butter with the olive oil in a large skillet over medium heat. Add the onion and mushrooms with a pinch of salt. Cook for 7 to 9 minutes, stirring now and then, until the onion is soft and the mushrooms have released their liquid and browned at the edges. Add the garlic and cook for 30 seconds, just until fragrant.

Give the mushrooms time to cook down. They add much more savory flavor once their liquid has evaporated. If the pan starts to darken too quickly, lower the heat instead of adding more oil.

3. Make the creamy sauce

Sprinkle the flour over the vegetables and stir continuously for 1 minute, until no dry flour remains. Pour in the warm broth slowly, scraping up anything stuck to the bottom of the skillet. Whisk until smooth, then stir in the milk, salt, pepper, and thyme.

Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring often, until it lightly coats a spoon. It should be creamy but fluid enough to spoon over the pastry. Loosen a sauce that is too thick with a splash of warm broth. If it is too thin, simmer it for another minute or two; a hard boil can make a dairy sauce less smooth.

4. Add the turkey and vegetables

Fold in the diced cooked turkey, peas, and roasted red pepper. Simmer gently for 3 to 4 minutes, stirring carefully, until the turkey and peas are hot throughout. Stir in the lemon juice and parsley, then taste and adjust the salt and pepper.

If you started with raw turkey, cook it in a separate skillet, dice it, and confirm that it reaches 74°C / 165°F before adding it to the sauce. Wash any utensils that touched the raw turkey before using them with the cooked dish.

5. Rest briefly and serve

Take the skillet off the heat and let the filling stand for 5 minutes. The short rest lets the sauce settle and cling to the turkey and vegetables. Spoon it into the warm pastry shells and serve right away, with extra parsley if you like.

Tips for Best Results

Cut the turkey into even, bite-size pieces. They warm quickly and stay tender, especially when the turkey has already been cooked once. Adding it near the end is the simplest way to avoid dry meat.

Warm broth blends into the flour mixture more easily than cold broth. Add it gradually at first, whisking until the sauce is smooth before pouring in the rest.

Keep the sauce at a gentle simmer. A few lazy bubbles are enough to thicken the flour and heat the turkey safely; aggressive boiling can reduce the sauce too far and dull the dairy flavor.

Ingredient Substitutions

Replace the turkey with cooked chicken breast in the same amount. Half-and-half can stand in for the milk if you want a richer sauce, although the nutrition estimates will change. For a dairy-free version, use plain, unsweetened oat milk and finish the sauce with a little extra olive oil instead of butter.

Frozen mixed vegetables can replace the peas and pimientos. Add them straight from the freezer and simmer until hot. White button mushrooms, baby bella mushrooms, or chopped portobellos work in place of the cremini mushrooms. No pastry shells? Spoon the filling over toasted sourdough, fluffy rice, buttery mashed potatoes, or biscuits.

What to Serve With Turkey Ala King

The filling already covers protein, vegetables, and pastry, so keep the side fresh and simple. A crisp green salad with lemon dressing, steamed green beans, roasted carrots, or lightly dressed cucumber slices all balance the creamy sauce.

If you have more cooked turkey, make a warming turkey rice soup later in the week. For another comfort-food dinner, try these turkey meatball recipes, or browse weeknight dinners for more easy ideas.

Storage Instructions

Cool the turkey filling promptly, then refrigerate it in a shallow airtight container for up to 3 days. Store the pastry shells separately at room temperature in an airtight container for one day, or freeze them if the package permits. Keeping them apart prevents the shells from becoming soggy.

The filling can be frozen for up to 2 months. Leave a little room in the container for expansion and thaw it overnight in the refrigerator. The sauce may separate slightly after freezing, but gentle reheating with a splash of broth or milk brings it back together.

Reheating Instructions

Reheat the filling in a covered skillet over low heat, stirring regularly, until it reaches 74°C / 165°F. If the sauce has thickened in the refrigerator, add broth or milk a tablespoon at a time. Warm the pastry shells separately in a 160°C / 325°F oven for 5 to 7 minutes to bring back their crisp edges.

For the microwave, heat one portion of filling in short 45-second intervals, stirring between each one. Reheat only the portion you plan to eat, and do not cool and reheat the same portion repeatedly.

Frequently Asked Questions

Can I make turkey ala king recipe with leftover turkey?

Yes. Leftover roast turkey works well as long as it was refrigerated within 2 hours of cooking. Dice it and add it near the end, just long enough for it to become hot in the sauce.

What is the best substitute for puff pastry shells?

Toast, biscuits, rice, egg noodles, mashed potatoes, and baked potatoes can all carry the creamy sauce. Choose a base sturdy enough to hold the filling without falling apart.

Why is my sauce too thick?

The flour continues to thicken the sauce as it cools. Whisk in warm broth or milk a little at a time until it is spoonable again. Adding too much at once can make the sauce bland.

Can I prepare the filling ahead?

Yes. Make the filling up to one day ahead, cool it promptly, and refrigerate it. Reheat it gently to 74°C / 165°F, then bake fresh pastry shells just before serving for the best contrast between crisp pastry and creamy filling.

Conclusion

This turkey ala king recipe is an easy way to make cooked turkey feel new. Build the sauce with mushrooms and vegetables, warm the turkey gently, and fill the pastry shells just before serving. The result is cozy enough for a weeknight and polished enough for guests.

Nutrition is an estimate per serving, calculated from the listed ingredients and four servings. It can vary with the brand of pastry, broth, and cooked turkey used.