No matter how crazy you are about the whole turkey, gobbling up the entire bird is a stretch! It only means you're stuck with a mountain of Thanksgiving leftovers. That's where this delicious Puff Pastry Turkey Pot Pie comes in.
I feel you, all those post-Thanksgiving turkey sandwiches can suck the joy out of having some extra turkey. Our taste buds are screaming for something different!
And today, I've got just the variety your palate craves.
A cozy and creamy filling wrapped in a flaky puff pastry crust - yum!
This pot pie recipe with leftover Thanksgiving turkey is going to make you and everyone you share it with giddy. It's warm, comforting, and oh-so-satisfying. Try it along side a Fall Harvest Salad, Apple Cheddar Pie, or Apple Cinnamon Cornbread Muffins!
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Why You'll Love Turkey Pot Pie with Puff Pastry
Comfort food! Winters make me want to cozy up with my favorite book and a hearty meal, and this puff pastry turkey pot pie does the job perfectly. I love the golden brown crust - so gooood!
Leftover-friendly! This recipe is a lifesaver when you're tired of having the same old soups, sandwiches, and salads. Also, talking about the holiday season's hustle-bustle, it saves you a ton of time in the kitchen.
Easy and foolproof! You don't have to be an expert cook to nail this recipe. It's beginner-friendly and works like magic every time.
Versatile! I'm using turkey in this recipe, but you can use any leftover protein - chicken, beef, lamb, or even tofu if you're a vegetarian.
Good for kids! This is the best part about this homemade turkey pot pie - it's loaded with mixed vegetables. It's a perfect way to get the little bubs to eat their veggies.
Turkey Pot Pie with Puff Pastry Ingredients
Shredded Turkey Leftovers - No extra cooking. Just shred the leftovers, and you're good to go! Don't use uncooked turkey in the recipe; it's not meant for it.
Butter - Make your filling creamy and luscious by adding butter.
Flour - All-purpose flour is the easiest-to-use thickener. You can use whole wheat flour, but it's heavier and might need more butter than the recipe.
Dry White Wine - Wine helps deglaze the pan so you get all the flavors from the bottom of the pan. You can skip it if you like.
Chicken Stock - Boosts the meaty flavor and nutrients of your recipe. Swap with chicken broth or turkey broth for a more complex flavor. Even vegetable stock works.
Vegetables - Use chopped white onion, carrots, and celery stalks. You'll also need frozen peas and corn. Throw in whatever veggies you like. I made it with green beans and sweet potatoes once.
Half and Half or Whole Milk - If you like a creamy sauce/filling, don't leave this ingredient out. You can also use heavy cream if you want.
Store-bought Puff Pastry - 2 sheets of puff pastry is all you need. I prefer store-bought ones coz they cut down my prep time! And also because they brown beautifully. If you prefer homemade, go for it!
Salt, black pepper, and Italian seasoning are a given.
And that's about it! All these ingredients are already in your pantry. And if not, no worries. They're the regulars you'd spot at any grocery store. For precise amounts, peep the recipe card down below.
Step By Step Instructions
- Place 1 sheet of puff pastry in the bottom of a 9x9 casserole dish and poke with a fork all over. bake at 400 degrees for 20 minutes whie you prepare the filling.
- In a large skillet melt the butter and saute the onion for 3-5 minutes
- Add the diced celery and carrots and cook 3-5 more minutes.
- Add the Italian spices and flour. Stir to completely coat the veggies.
5. Slowly add in your white wine a couple tablespoons at a time. This ensures that the filling gets thick. Make sure to stir in the wine and let it thicken a bit before moving on.
6. Now slowly add in the chicken stock the same way. Let it cook and bubble until it starts to thicken. Add the chicken stock in batches, stirring in between, until it is gone.
7. Add the frozen peas and carrots. Stir well.
8. Remove from the heat and stir in the half and half. Season with salt and pepper.
9. Add the shredded turkey and stir.
10. Pour the filling into the cooked puff pastry crust in the baking dish.
11. Top with the remaining puff pastry and cut slits in the top.
12. Bake for 30 minutes until the top crust is golden brown and enjoy!
Tips for Baking the Perfect Pot Pie
- Give the top of the puff pastry an egg wash for that beautiful color and crispy bite.
- If your leftover turkey has floppy skin on it, remove it. It'll just ruin the texture of your pot pie filling. Trust me!
- Make sure the pastry sheet is cold before you bake it. It'll puff up like magic and won't get soggy.
- Allow your baking dish to cool down a bit before you serve the pot pie. The filling will thicken as it cools down, and this keeps the pastry crust crispy for longer.
- Always slide a baking sheet under the pot pie when you're baking it. It's a lifesaver! It'll catch any spills, so you don't have to clean your oven later!
- Keep an eye on your pot pie throughout the bake time. If you ever feel it's browning too much too soon, cover it with aluminum foil.
Serving the Delicious Turkey Pot Pie
This recipe is perfect to add to your Thanksgiving dinner menu. You can serve it as a big meal with cranberry sauce, roasted veggies, and twice mashed potatoes.
You can also make individual turkey pot pies for a more fun and interactive dining experience.
Kids love these bite-sized pieces, and adults will appreciate the convenience of having their own mini-pot pie. Plus, it's so much easier to control portion sizes this way!
And let's be real; anything served in a puff pastry crust is just Insta-worthy.
Other Leftover Turkey Recipes to Try
Leftover turkey is super versatile. You can make a turkey quesadilla, turkey shepherd's pie, turkey lentil soup, even turkey burgers.
Try any (or all) of these recipes, and I promise you'll always wish for extra turkey leftovers!
Frequently Asked Questions
Of course. Replace the pie crust with a layer of mashed potatoes, or just bake the filling in a casserole dish. Make sure to add some extra liquid, as the crustless version tends to dry out quicker.
Why not? If you have leftover rotisserie chicken or any other cooked chicken, go for it! Just skip the white wine and add some fresh herbs for more flavor.
You can prepare the filling a few days in advance but don't cover it with a pastry sheet until right before baking. It'll get soggy and ruin the crust.
Yes. Bake it, cool it to room temperature, cover it with plastic wrap, and then freeze it for up to 3 months. You can reheat it in the microwave, but for the best results, bake it in preheated oven for 20-25 minutes.
More Turkey Recipes to Love!
If you tried this Easy Leftover Turkey Pot Pie with Puff Pastry or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Easy Leftover Turkey Pot Pie with Puff Pastry Crust
Equipment
- 1 skillet
- 1 baking dish
Ingredients
- 3 cups shredded leftover turkey
- 2 tablespoon butter
- 3 tablespoon flour
- 1 cup dry white wine
- 1 cup chicken stock
- ½ white onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup peas
- 1 cup corn
- ½ cup half and half or whole milk
- 2 sheets of puff pastry
- 3 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon italian seasoning
Instructions
- Place 1 sheet of puff pastry in the bottom of a 9x9 casserole dish and poke with a fork all over. bake at 400 degrees for 20 minutes whie you prepare the filling.
- In a large skillet melt the butter and saute the onion for 3-5 minutes
- Add the diced celery and carrots and cook 3-5 more minutes.
- Add your italian spices and cook until fragrant, about 1-2 minutes
- Sprinkle in flour and stir to coat the veggies.
- Slowly add in your white wine a couple tablespoons at a time. This ensures that the filling gets thick. Make sure to stir in the wine and let it thicken a bit before moving on.
- Now slowly add in the chicken stock the same way. Let it cook and bubble until thick. If it isnt thickening (think gravy texture) then add a pinch more flour! It should take a few minutes , 5-7 to get nice and thick.
- Season with salt and pepper.
- Add in the shredded turkey.
- Stir in the peas and give it a taste. Add salt or pepper if you feel like it needs more.
- Stir in the half and half or milk and let it bubble until thick and creamy.
- Pour the filling into the casserole dish and top with the additinoal puff pastry sheet. Cut a few slits in the top.
- Bake an additional 30 minutes and enjoy!
Notes
- Give the top of the puff pastry an egg wash for that beautiful color and crispy bite.
- If your leftover turkey has floppy skin on it, remove it. It'll just ruin the texture of your pot pie filling. Trust me!
- Allow your baking dish to cool down a bit before you serve the pot pie. The filling will thicken as it cools down, and this keeps the pastry crust crispy for longer.
- Always slide a baking sheet under the pot pie when you're baking it. It's a lifesaver! It'll catch any spills, so you don't have to clean your oven later!
- Keep an eye on your pot pie throughout the bake time. If you ever feel it's browning too much too soon, cover it with aluminum foil.
Nutrition
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