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Easy Leftover Turkey Pot Pie with Flaky Puff Pastry

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This easy leftover turkey pot pie with a flaky puff pastry lid transforms holiday leftovers into a creamy, comforting dinner that’s ready in about 45 minutes. A simple, crowd-pleasing recipe that turns leftover turkey into a meal worth remembering.

Ingredients

Scale
  • 2 cups cooked turkey, shredded or diced
  • 1 tablespoon olive oil or butter
  • 1 small yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 1 cup frozen peas
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup chicken or turkey broth, low-sodium
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten

Instructions

  1. Preheat your oven to 400°F (200°C). Place a baking sheet on the middle rack to catch any drips.
  2. In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften and the onion turns translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Reduce the heat to low. Add the cream of mushroom soup, chicken broth, dried thyme, dried sage (if using), salt, and pepper to the skillet. Stir until well combined and smooth.
  4. Fold in the shredded turkey and frozen peas. Stir gently until everything is evenly distributed. Let the filling simmer for 2-3 minutes. Taste and adjust seasoning if needed. Remove from heat.
  5. Pour the turkey and vegetable mixture into a 9-inch pie dish. Spread it out evenly.
  6. On a lightly floured surface, gently unfold the thawed puff pastry sheet. Using a sharp knife or pizza cutter, cut the pastry into a circle about 1 inch larger than your pie dish.
  7. Carefully lay the puff pastry circle over the filling. Tuck the edges slightly down around the inside rim of the dish. Cut 3-4 small slits in the top of the pastry to let steam escape.
  8. In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, gently brush the egg wash all over the puff pastry.
  9. Place the pie dish on the preheated baking sheet in the oven. Bake for 25-30 minutes, until the puff pastry is puffed up and deep golden brown and the filling is bubbling around the edges. If the pastry is browning too quickly, tent it loosely with foil for the last 5-10 minutes.
  10. Remove the pot pie from the oven and let it sit on a wire rack for 10 minutes before serving.
  11. Scoop out generous portions, making sure everyone gets a piece of the flaky puff pastry lid.

Notes

Don’t overwork the puff pastry; handle it as little as possible. Make sure the filling is hot before baking to ensure even cooking. Use a baking sheet to catch drips. Let the pot pie rest for 10 minutes before serving to allow the filling to set. For a dairy-free version, use olive oil and a dairy-free cream soup. For individual pot pies, divide filling among ramekins and bake for 18-22 minutes.

Nutrition

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

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