Why You’ll Adore This Turkey Pot Pie Recipe

Effortless Leftover Transformation: Are you tired of the endless parade of turkey sandwiches after a big holiday meal? This homemade turkey pot pie is designed to be your culinary savior. It’s the ultimate solution for repurposing not just your leftover turkey, but also any extra corn, peas, or green beans you might have on hand. You can even elevate the richness of the filling by incorporating leftover gravy, adding an extra layer of flavor and reducing waste, making your post-holiday meal prep both delicious and efficient.

Pure Comfort in Every Bite: There’s nothing quite like a warm, savory pot pie to evoke feelings of coziness and contentment. This puff pastry turkey pot pie embodies comfort food at its finest. Beneath a gorgeously flaky, golden, and buttery crust lies a thick, creamy filling, expertly seasoned with fresh herbs like rosemary, thyme, and parsley. Each spoonful delivers a symphony of flavors and textures – a tender embrace of poultry and vegetables enveloped in a rich sauce, all crowned with a light, airy pastry. It’s the perfect savory pie for any occasion that calls for a hug in a bowl, especially on a chilly evening.

Surprisingly Simple Preparation: Don’t let the impressive appearance fool you – this recipe is incredibly straightforward, even for novice cooks. It leverages everyday ingredients you likely already possess in your pantry, and best of all, it calls for convenient store-bought puff pastry, significantly cutting down on prep time and effort. The decadent filling comes together quickly with minimal fuss, and since it only requires a top crust, you can have this magnificent meal on your table, ready to impress, in just 35-40 minutes from start to finish. This speed makes it ideal for busy weeknights or when you crave a hearty meal without the hassle.

For those who enjoy exploring different variations of this classic dish, you might also like to try our Pennsylvania Dutch Chicken Pot Pie, a versatile recipe that works beautifully with either chicken or turkey, offering another delightful comfort food option.

To create this magnificent turkey pot pie, you’ll need a selection of fresh and pantry-staple ingredients. Each component plays a vital role in building the dish’s signature rich flavor and comforting texture. Here’s a detailed look:

• Cooked Turkey: The primary ingredient and star of our show! This recipe is ideal for utilizing any leftover cooked turkey meat you have, whether it’s a mix of light and dark meat from a holiday roast. If Thanksgiving is a distant memory, shredded leftover chicken (from a previous meal) or a convenient store-bought rotisserie chicken works equally well, offering flexibility and convenience while maintaining the savory foundation of the pie.
• Stock (Turkey, Chicken, or Vegetable): This liquid gold forms the flavorful base of your creamy pot pie filling. Turkey stock will naturally complement the turkey meat best, but chicken or vegetable stock are excellent and versatile choices. For optimal flavor and compatibility, we recommend avoiding beef stock, as its robust profile might overpower the delicate turkey and herb notes.
• Aromatics (Onion and Garlic): These fundamental ingredients build the aromatic foundation and depth of flavor in your pot pie. Diced yellow onion and minced garlic cloves are sautéed gently to release their sweet, pungent, and savory flavors, which are absolutely essential for a truly rich-tasting filling.
• Fresh Herbs (Rosemary, Thyme, and Parsley): Fresh herbs truly elevate the flavor profile of the pot pie, infusing it with bright, earthy, and aromatic notes that bring a garden-fresh essence to the rich filling. While fresh is always preferred for its vibrant taste, dried herbs can certainly be used if that’s what you have on hand; just remember to use about one-third of the amount of fresh herbs, as dried herbs are more concentrated.
• Mixed Vegetables: Our recipe conveniently calls for a bag of frozen mixed vegetables, which typically includes carrots, peas, and green beans – classic pot pie elements. However, feel free to get creative and use whatever fresh or frozen vegetables you have in your pantry or garden. Carrots, peas, green beans, and corn are excellent and widely loved choices. For an extra hearty and satisfying pie, consider adding cubed potatoes (as recommended in the caption) or other root vegetables like parsnips or sweet potatoes for a touch of sweetness and varying textures.
• Heavy Whipping Cream: This ingredient is absolutely key to achieving that luxurious, thick, and creamy consistency in your pot pie filling. It adds a delightful richness that makes every bite truly comforting and decadent. As a bonus, any leftover gravy from your holiday meal can be partially substituted for the cream, adding depth and an extra layer of savory flavor while efficiently cleaning out your fridge.
• Puff Pastry: The crowning glory of our pot pie! One sheet of store-bought puff pastry is all you need for a beautifully flaky, golden-brown, and irresistibly buttery crust. It’s a fantastic shortcut that doesn’t compromise on taste or texture, providing that quintessential pot pie experience with minimal effort. For those who enjoy a baking challenge and desire an even more bespoke crust, you can also try making your own rough puff pastry from scratch.
• Olive Oil and Butter: Used for sautéing the aromatics and vegetables, contributing rich flavor and ensuring a smooth start to the filling.
• All-Purpose Flour: Acts as a thickening agent, creating the roux that gives the pot pie its creamy, hearty consistency.
• Worcestershire or Soy Sauce: A secret ingredient that adds a significant depth of umami flavor, enhancing the overall savoriness of the filling without being overtly noticeable.
• Salt and Pepper: Essential seasonings to balance and amplify all the wonderful flavors in the pot pie.
• Egg (for Egg Wash): A whisked egg brushed over the puff pastry ensures a beautiful golden-brown, shiny, and crisp finish.

Please refer to the detailed recipe card below for precise quantities and additional notes to help you gather everything you need for this delicious meal.

Step Five: Incorporate Turkey and Cool. Gently fold in the 2 cups of shredded or bite-sized cooked turkey pieces. Stir just enough to distribute the turkey evenly throughout the thick, creamy filling without overmixing. Allow the mixture to simmer for a few more minutes if it needs to thicken further. Otherwise, remove the skillet from the heat and let the filling cool for about 15-20 minutes. This cooling step is crucial for preventing a soggy crust when the puff pastry is added, as hot filling can prematurely steam the pastry.

Step Six: Top with Pastry and Bake. While the filling cools, lightly roll out your thawed puff pastry sheet on a floured surface until it’s just slightly larger than your baking dish, maintaining a square or rectangular shape. Carefully place the pastry over the cooled filling, letting any excess dough elegantly drape over the edges of the pan for a rustic look. In a small bowl, whisk 1 egg to create an egg wash, then brush it generously over the entire surface of the puff pastry. Make two large slits (about 2 inches long) in the center of the pastry to allow steam to escape during baking. Bake in the preheated 400°F (205°C) oven for 20-30 minutes, or until the pastry is puffed, deeply golden brown, and wonderfully flaky all over, with the filling bubbling up enticingly around the edges.

Absolutely! Using leftover gravy is a fantastic way to add depth of flavor, extra richness, and to efficiently utilize holiday ingredients. You can substitute up to 1 cup of gravy for an equal amount of stock in the recipe. If you’re using gravy, it’s important to remember to reduce the amount of all-purpose flour by half, as most gravies are already thickened. Adjust the final consistency of the filling as needed with additional stock or a cornstarch slurry if the mixture becomes too thick or thin.

Soggy puff pastry can be a common issue, usually due to two main reasons. First, the pot pie filling might have been too liquidy. A thinner filling releases more steam during baking, which can condense and make the bottom of the pastry wet and unappetizing. Ensure your filling is thick and adequately reduced before adding the pastry. Second, the pastry may not have baked long enough or at a high enough temperature. Puff pastry needs sufficient time in a hot oven to fully cook through, puff up, and turn a deep golden brown, which ensures a crisp texture. Make sure your oven is accurately calibrated to the correct temperature and bake until the pastry is visibly golden and firm, not just lightly browned.

Yes, you can certainly prepare the pot pie filling ahead of time. Cook the filling completely according to the instructions, then let it cool thoroughly to room temperature. Once cooled, store it in an airtight container in the refrigerator for up to 2-3 days. When you’re ready to bake, transfer the cold filling to your baking dish, top with a freshly thawed sheet of puff pastry, and proceed with baking as directed. You may need to add a few extra minutes to the baking time since the filling will be starting from a cold temperature.

A 10-inch cast iron skillet is an excellent choice for pot pie due to its superb heat distribution properties and its versatility, allowing it to go directly from stovetop to oven. This also provides a beautiful, rustic presentation. Alternatively, any oven-safe baking dish that holds approximately 8-10 cups of filling, such as a 9×13 inch casserole dish, a deep pie dish, or individual ramekins, will work perfectly. Just ensure the filling fills the pan about ¾ of the way, leaving adequate room for the puff pastry to rise and expand beautifully without overflowing.

Turkey pot pie is a complete meal on its own, but it pairs wonderfully with simple sides that complement its rich flavors. A crisp green salad with a light vinaigrette provides a refreshing contrast. Steamed or roasted asparagus, broccoli, or glazed carrots can add extra vegetables. Crusty bread or dinner rolls are also great for soaking up any extra gravy. For a truly indulgent meal, consider a side of cranberry sauce to add a touch of tart sweetness.

Turkey Pot Pie with Puff Pastry

By Callan Wenner

This turkey pot pie uses succulent leftover turkey and a beautifully flaky puff pastry crust to create a rich, comforting, and utterly decadent meal. It’s incredibly easy to make and is the ultimate way to utilize leftovers from your Thanksgiving or holiday dinner.

Equipment

• 10″ cast iron skillet or 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 small 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

1. Preheat the oven to 400℉ (205℃).
2. Thaw the puff pastry in the fridge. Lightly flour a surface and roll it out so it’s slightly thinner than its original state, maintaining a square or rectangular shape to fit your pan.
3. Place a 10-inch cast iron skillet (or similar oven-safe baking dish) over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
4. Add the diced onion, minced garlic, fresh parsley, fresh thyme, and fresh rosemary to the skillet. Sauté gently, stirring occasionally, until the onions are softened and translucent and the herbs are fragrant (about 5-7 minutes). Add the peeled and diced potato and cook for about three minutes, stirring gently.
5. Stir in the thawed frozen mixed vegetables, 1 teaspoon of kosher salt, and ½ teaspoon of cracked black pepper. Cook for about two minutes, allowing the vegetables to heat through and meld with the aromatics.
6. Pour in the 2 teaspoons of Worcestershire or soy sauce, then sprinkle ¼ cup of all-purpose flour over the mixture. Toss well to coat all the vegetables and turkey evenly. Cook for 1 minute, stirring constantly, to lightly toast the flour and cook out its raw taste.
7. While continuously stirring, slowly drizzle in the 2 cups of warmed turkey or chicken stock. Keep stirring as the liquid comes to a simmer and thickens into a rich gravy. Allow the gravy to bubble gently for a few minutes, stirring occasionally to prevent sticking and ensure a smooth consistency.
8. Stir in the ¼ cup of heavy whipping cream until fully combined. Bring the mixture back to a gentle simmer for about a minute.
9. Fold in the 2 cups of shredded or bite-sized leftover roasted turkey pieces. Mix gently to combine. If the filling needs to thicken further, let it simmer for another minute or two. Otherwise, remove the skillet from the heat and allow the filling to cool for about 15-20 minutes. This is a crucial step to prevent a soggy pastry crust.
10. Carefully place the rolled-out puff pastry sheet on top of the cooled filling, allowing the edges to overhang slightly for a rustic look.
11. In a small bowl, whisk 1 egg to create an egg wash. Brush the egg wash generously over the entire surface of the puff pastry, ensuring an even coat for a golden finish.
12. Using a sharp knife, make two large slits (approximately 2 inches long) in the center of the puff pastry. These vents will allow steam to escape during baking, preventing the pastry from becoming too wet or dense.
13. Bake the turkey pot pie in the preheated 400℉ (205℃) oven on the center rack for 20-30 minutes, or until the puff pastry is beautifully golden brown, puffed up, and flaky all over, with the filling bubbling up around the edges. If the pastry in the center appears undercooked, continue baking for a few more minutes at a time. If the pastry starts browning too quickly, loosely tent it with aluminum foil to prevent over-browning.

Notes

Allow the pot pie to cool for about 10-15 minutes prior to slicing and serving. This resting period helps the filling set and prevents it from being too runny. For best results when cutting through the flaky top layer, use a serrated knife. Afterward, switch to a large serving spoon or spatula to scoop out individual portions.

Store any leftover turkey pot pie covered with foil or plastic wrap in the fridge for up to three days. For reheating, place it in a 400℉ (205℃) oven until the filling is hot and the pastry re-crisps. Reheating in the microwave is not recommended, as it will likely result in a soggy pastry.

Additional Tips:

• Roll out the puff pastry sheet until it just fits over the pan, with a slight overhang.
• For the flakiest edges, allow the excess dough to hang over the sides of the pan; do not trim it flush.
• Always keep your puff pastry as cold as possible. Store it in the fridge and only take it out to roll right before you’re ready to use it.
• To catch any potential spillage from the bubbling filling, place a baking sheet on the oven rack directly below your pot pie.
• Don’t worry if some of the gravy bubbles onto the pastry; it’s part of the rustic charm!
• Ensure your pot pie filling is rather thick before adding the pastry. This thickness is crucial for the puff pastry to bake up light and airy. If it’s too liquidy, simmer a bit longer. If it becomes bone dry, add a splash of stock.
• Allow the turkey pot pie to cool for 20-30 minutes prior to cutting and serving for cleaner slices and a set filling.
• A serrated knife is the ideal tool for cutting through the crispy pastry, followed by a large spoon for serving.

Nutritional Information (Estimate Per Serving)

Calories: 396 kcal | 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

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed and can vary based on specific ingredients used and preparation methods.

Tried this recipe? Let us know how it was! We’d love to hear your thoughts and see your creations!