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–+ servings
A spoon sits in a pan of turkey pot pie holding filling.
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5 from 5 votes

Turkey Pot Pie with Puff Pastry

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.
Prep Time15 minutes
Cook Time30 minutes
Rest time15 minutes
Total Time1 hour
Course: Main Course, Side Dish, Soup
Cuisine: American
Servings: 8
Calories: 396kcal
Author: Callan Wenner

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

Allow the pot pie to cool for about 10 minutes prior to slicing in. Using a serrated knife is the best tool to get through the top pastry layer, then switch to a serving spoon. 
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.
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. 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.

Nutrition

Calories: 396kcal | Carbohydrates: 28g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 320mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2150IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg