This turkey pot pie uses leftover turkey and flaky puff pastry crust to create a rich and decadent cozy meal. Not only is it delicious, but it's incredibly easy to make and is the perfect way to use up leftovers from your Thanksgiving dinner.
Why You'll Love This Recipe
Uses leftover ingredients - if you're sick of eating leftover turkey sandwiches for days to use up thanksgiving leftovers, this homemade turkey pot pie is about to be your best friend. While the star of the show is the turkey, you'll likely also have leftover corn, peas, and green beans you can use! You can even use up your leftover gravy.
Cozy - this puff pastry turkey pot pie is comfort food at its best. A thick, creamy filling has notes of fresh herbs and gets blanketed in a flaky, buttery pastry crust. It's warm, comforting, and the perfect savory pie recipe.
Easy - this recipe uses ingredients that you'll likely already have on hand, and even uses store-bought puff pastry. The filling whips up quickly and only requires a top crust, so you'll have this on your table in 35-40 minutes.
If you'd like to try another version of pot pie, try this Pennsylvania Dutch Chicken Pot Pie and use either chicken or turkey!
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Ingredients
- Turkey. Shred up some leftover cooked turkey meat (both light and dark meat). You could also use up any kind of leftover chicken (like chicken breasts) or rotisserie chicken.
- Stock. Any stock can be used - turkey, chicken, or vegetable stock. I'd stay away from beef stock.
- Onion and garlic.
- Herbs. Rosemary, thyme, and parsley. Fresh is best, but you can definitely use dried if that's all you have on hand.
- Mixed vegetables. This recipe calls for a bag of frozen vegetables, but use whatever you have on hand in place, or to supplement! Carrots, peas, green beans, corn, and potatoes are all great. You could add extra root vegetables like sweet potatoes
- Heavy whipping cream. This is used to help richen the filling a bit. Leftover gravy can also be used here.
- Puff pastry. One sheet of puff pastry will be used for this recipe. Store-bought is completely fine, but you can also make the rough puff pastry by hand.
See recipe card for full ingredients list and quantities.
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Substitutions
- Use ½ cup of gravy in place of heavy cream.
- Fresh vegetables instead of frozen - split the vegetables to your liking to total 1.5 cups chopped vegetables.
- You can even mix leftover green bean casserole directly into the filling! Be sure to cut the green beans into bite-size pieces.
- Use chicken instead of turkey. Rotisserie chickens are great for this.
- Use turkey, chicken, or vegetable stock.
- Add a cornstarch slurry of ¼ cup cornstarch to ⅓ cup water and mix into the vegetables and stock prior to adding the turkey. Allow it to bubble and thicken considerably.
Variations
- Add ¼ cup dry white wine after sauteing the vegetables and allow it to cook for 2 minutes prior to adding the flour.
- Add potatoes, celery, mushrooms or any other hearty vegetable you'd like. Stay away from vegetables like zucchini, which release too much excess liquid and become mushy.
- Shred the meat or chop it into cubes.
- Make them into individual turkey pot pies by using small, oven-safe vessels and cutting the puff pastry dough so it's just slightly larger than each opening.
- Use any baking dish that holds the filling. It should fill the pan ¾ of the way.
How to Make This Recipe
One: Saute the onions, garlic, and herbs in butter and oil, then add the mixed vegetables and heat until warm.
Two: Add the flour and toss to coat, cooking for one minute.
Three: Add the stock to the vegetable mixture, then cook until slightly thickened.
Four: Pour in the heavy cream and stir until combined.
Five: Stir in the turkey, and allow the mixture to come to a simmer and thicken considerably, stirring occasionally to prevent sticking.
Six: Lightly roll out the dough and place it on top of the filling. Brush with egg wash, add two large slits in the top, and bake until the pastry is golden brown all over and flaky.
Hot tip! Remove the pan from the heat and allow it to cool off for about 20 minutes prior to adding the pastry for best results.
Expert Tips
- Roll out the puff pastry sheet until it just fits over the pan.
- For the flakiest edges, allow the excess dough to hang over the sides of the pan.
- Keep the pastry as cold as possible, leaving it in the fridge and rolling out right before you're ready to use it.
- Add a baking sheet under the pan in the oven to catch any spillage.
- Some of the gravy will inevitably bubble onto some of the pastry, that's ok!
- The pot pie filling should be rather thick. This allows the puff pastry to bake up best.
- Allow the turkey pot pie to cool for 20-30 minutes prior to cutting and serving.
- Use a serrated knife to cut through the pastry, then use a large spoon to serve.
Recipe FAQs
Yes. Use up to 1 cup of gravy, and the rest of the liquid should be stock. Reduce the flour by half if using this method.
This could be because the filling was too liquidy, or the pastry was not baked long enough to fully bake.
Storage
Store the turkey pot pie covered with foil in the fridge for three days. Reheat in a 400℉ oven until the filling is hot and the pastry re-crisps. I do not recommend reheating this in the microwave, as it makes the pastry soggy.
Freezing Instructions
There are two ways to freeze the turkey pot pie:
- Make the filling, cool, then freeze in a zip top bag or other freezer safe vessel. Thaw in in the fridge, then add to a baking dish, add the puff pastry, and bake.
- Make the filling and cool completely. Add it to a freezer safe baking dish, then add the pastry. Flash freeze for 30 minutes, then wrap the entire thing tightly in plastic wrap, then foil. Transfer it to the fridge to thaw completely, then allow the dish to come to room temperature for 30 minutes prior to baking.
More Savory Recipes You'll Love
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📖Recipe
Turkey Pot Pie with Puff Pastry
Equipment
- 10" cast iron skillet to similar sized oven safe baking dish
- Rolling Pin
- Pastry brush
Ingredients
- 1 sheet puff pastry or homemade rough puff pastry
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter salted or unsalted (28g)
- 1 medium yellow onion diced
- 2 large garlic cloves minced
- 3 stalks fresh parsley minced
- 3 stalks fresh thyme minced
- 1 smalls stalk fresh rosemary minced
- 1 large potato peeled and diced into 1cm cubes
- 12 oz frozen mixed vegetables thawed (1 bag)
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon cracked black pepper plus more to taste
- 2 teaspoons worcestershire or soy sauce
- ¼ cup all-purpose flour 30g
- 2 cups turkey or chicken stock warmed (16 fl oz) plus more if needed to loosen the gravy
- ¼ cup heavy whipping cream 60ml
- 2 cups leftover roasted turkey shredded or cut into bite sized pieces
- 1 egg whisked (for egg wash)
Instructions
- Preheat the oven to 400℉/205℃.
- Thaw the puff pastry in the fridge, then roll it out so it's slightly thinner (keeping it in a square shape).1 sheet puff pastry
- Add the cast iron skillet over medium heat, then add the olive oil and butter.2 tablespoons extra virgin olive oil, 2 tablespoons butter
- Saute onion, garlic, and herbs, stirring occasionally, until softened and translucent. Add the potatoes and cook for about thre minutes.1 medium yellow onion, 2 large garlic cloves, 3 stalks fresh parsley, 3 stalks fresh thyme, 1 smalls stalk fresh rosemary, 1 large potato
- Add the mixed vegetables and salt and pepper and stir, allow it to heat up for about two minutes.12 oz frozen mixed vegetables, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper
- Add the Worcestershire and flour and toss to coat, then cook for 1 minute.2 teaspoons worcestershire or soy sauce, ¼ cup all-purpose flour
- While stirring, slowly drizzle in the stock, continue to stir as it thickens. Allow the gravy to bubble for a few minutes, stirring occassioanlly.2 cups turkey or chicken stock
- Stir in the heavy cream and bring to a simmer.¼ cup heavy whipping cream
- Add in the turkey pieces and mix. Allow it to simmer for a bit if it needs to thicken further, otherwise, remove it from the heat and allow it to cool for about 15 minutes.2 cups leftover roasted turkey
- Roll out the puff pastry evenly, then place it on top of the filling, allowing it to hang over the edges.
- Whisk an egg and brush on top of the pastry.1 egg
- Add two large slits (~2 inches) into the top of the pastry to help steam release.
- Bake in the center rack of the oven 20-30 mins until golden brown and bubbling. If the pastry in the center still looks raw, continue baking for a few more minutes at a time. Lightly tent the pastry with foil if it is browning too quickly.
Notes
- Roll out the puff pastry sheet until it just fits over the pan.
- For the flakiest edges, allow the excess dough to hang over the sides of the pan.
- Keep the pastry as cold as possible, leaving it in the fridge and rolling out right before you're ready to use it.
- Add a baking sheet under the pan in the oven to catch any spillage.
- Some of the gravy will inevitably bubble onto some of the pastry, that's ok!
- The pot pie filling should be rather thick. This allows the puff pastry to bake up best. If it does not have any loose liquid left, add ¼ cup stock at a time to loosen it back up a bit.
- Allow the turkey pot pie to cool for 20-30 minutes prior to cutting and serving.
- Use a serrated knife to cut through the pastry, then use a large spoon to serve.
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