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Cozy Thanksgiving Leftover Turkey Pot Pie Recipe with Flaky Puff Pastry

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A comforting and easy turkey pot pie made from Thanksgiving leftovers, featuring a creamy savory filling and a flaky puff pastry crust. Perfect for turning leftover turkey into a cozy, indulgent meal.

Ingredients

Scale
  • 3 cups shredded or chopped leftover turkey (dark and white meat mix)
  • 1 cup diced carrots
  • 1 cup frozen peas
  • 1 cup diced celery
  • 4 tablespoons (55g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) chicken or turkey broth
  • 1 cup (240ml) milk or cream (whole milk recommended)
  • 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon fresh rosemary, finely chopped (optional)
  • Salt and black pepper to taste
  • 1 package (usually 2 sheets) puff pastry sheets, thawed but cold
  • 1 egg beaten with 1 tablespoon water (egg wash)
  • Optional: 1/2 cup diced mushrooms or leftover roasted root vegetables

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Add diced carrots and celery; sauté for about 5 minutes until they start to soften. Add frozen peas and cook for another 2 minutes.
  3. Sprinkle 1/4 cup all-purpose flour over the veggies and stir to coat. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste and form a thick paste.
  4. Gradually pour in 2 cups chicken or turkey broth while whisking to avoid lumps. Then stir in 1 cup milk or cream. Bring the mixture to a gentle simmer, stirring frequently, until it thickens into a creamy sauce (about 5-7 minutes). If it gets too thick, add a splash more broth or milk.
  5. Add chopped thyme, rosemary, salt, and pepper to taste. Stir well and remove from heat.
  6. Fold in 3 cups shredded leftover turkey. If using optional veggies like mushrooms or roasted roots, add them now. Taste and adjust seasoning if needed.
  7. Pour the filling into your 9-inch pie dish or oven-safe skillet. Unfold the thawed puff pastry sheets and lay them over the top, trimming any excess edges. Press the edges down gently to seal. Use a sharp knife to cut a few small slits in the pastry to allow steam to escape during baking.
  8. Beat 1 egg with 1 tablespoon water and brush evenly over the pastry.
  9. Place the pot pie on a baking sheet to catch any drips and bake for 25-30 minutes or until the crust is puffed and golden brown.
  10. Let the pot pie rest for 5-10 minutes before slicing to help the filling set.

Notes

Keep puff pastry cold and thaw slowly in the fridge overnight to prevent tearing. Brush egg wash for a shiny golden crust. If puff pastry browns too fast, cover edges with foil halfway through baking. Ensure filling is thick and creamy before assembling to avoid runny pot pie. Shredding turkey keeps texture tender. Can be made ahead and refrigerated up to 24 hours before baking. For freezing, assemble but do not bake; freeze up to 2 months and bake from frozen adding extra time.

Nutrition

Keywords: Thanksgiving leftovers, turkey pot pie, puff pastry, comfort food, easy dinner, leftover turkey recipe

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