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+ servings
white baking dish of turkey pot pie with a slice cut out of it.
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4.72 from 7 votes

Easy Leftover Turkey Pot Pie with Puff Pastry Crust

An elevated pot pie recipe that can use up leftover turkey baked to perfection with a flaky puff pastry crust! We are adding a splash of wine for a fancy spin on this traditional recipe.
Prep Time10 minutes
Cook Time35 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 709kcal
Author: Sara Ayesh

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

Turkey Pot Pie Tips!
  • 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

Calories: 709kcal | Carbohydrates: 56g | Protein: 27g | Fat: 40g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 1567mg | Potassium: 528mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3882IU | Vitamin C: 13mg | Calcium: 76mg | Iron: 4mg