Turkey Puff Pastry Pot Pie (Thanksgiving Leftovers)
In my opinion, everyone should know how to make a simple pot pie recipe. My Turkey Puff Pastry Pot Pie recipe is flavorful and full of veggies and turkey. It has a perfectly golden puff pastry crust, which is crunchy on the outside and moist and chewy on the inside! This is truly the perfect recipe to use up leftover Thanksgiving turkey. The best part is that you can add any leftover veggies from Thanksgiving dinner, too! You will love how easy this turkey pot pie recipe is – and you’ll love how it transforms the turkey into something modern and fun! Not a fan of turkey? No problem! Check out my chicken pot pie recipe, which is a great way to use up a rotisserie chicken!
Thanksgiving is my absolute favorite holiday. I love all of the traditional Thanksgiving dinner staples: stuffing, cranberry sauce, mashed potatoes, and everything else the holiday has to offer! This puff pastry turkey pot pie is a one-pot wonder.
With a creamy filling and the perfect puff pastry crust, this comfort food is the perfect way to use up Thanksgiving leftovers! Plus, using store-bought puff pastry cuts down on time.
Ina Garten once said that she always buys her puff pastry pre-made, and since then, I’ve always done the same!
If you’re looking for some more Thanksgiving recipes this holiday season, check out my maple balsamic brussels sprouts, roasted frozen green beans, baked gruyere mac n cheese, and pumpkin spice cookies!
Why You’ll Love This Recipe
- It’s customizable! This homemade turkey pot pie can easily be customized to fit whatever you have on hand! Feel free to use whatever veggies and herbs you have in your fridge to suit your needs and budget! This recipe is a great way to use up leftovers.
- Use up your leftover cooked turkey! Turkey leftovers tend to be abundant after Thanksgiving—we always have more than we need, even after sending everyone home with Tupperware full of food! I love how this easy pot pie helps us reduce waste and use up some of that delicious extra turkey! For best results, use a nice mix of dark meat and light meat.
- You’ll love the flaky puff pastry crust! A simple, store-bought puff pastry sheet makes the perfectly crispy, flaky crust for this quick pot pie recipe. I love how the buttery pastry crust gets a little chewy underneath. It’s so delicious!
Ingredients
- Cooked Pulled Turkey Meat – This is the star of the show! Turkey gives the pot pie a hearty, comforting feel. When prepping, make sure to remove the skin to keep the filling from getting too greasy. If you’re using leftover turkey, this is a great way to give it new life, but if you’re starting fresh, roasting or poaching the turkey will yield the best results.
- Celery – Celery adds a nice crunch and depth of flavor that balances the richness of the dish. When dicing, aim for even-sized pieces so they cook at the same rate as the carrots. Pro tip? Use the leafy tops too—they’re packed with flavor!
- Carrots – Carrots bring a natural sweetness and vibrant color to the pot pie. Dice them small so they cook through completely. Look for firm, brightly colored carrots at the store; they’ll have the best flavor.
- Onion – Onions are the flavor base for almost any savory dish, and this pot pie is no exception. Dicing the onion finely ensures it melts into the filling, adding flavor without being overpowering. A yellow onion works best for a mellow, sweet taste.
- Baby Bella Mushrooms – Mushrooms add a savory, earthy depth to the pot pie. Baby bellas are just the right size, so you can wash and slice them quickly. To clean, use a damp cloth or paper towel to wipe off any dirt; avoid soaking them in water, as they’ll absorb it and get soggy.
- Peas – Peas add a pop of color and sweetness that pairs perfectly with the turkey. Frozen peas are a great choice—they’re quick to use and often sweeter than fresh. Just toss them in near the end of cooking so they stay bright green and don’t get mushy.
- Garlic – Garlic brings a warm, aromatic flavor to the pot pie that makes it cozy and inviting. Mince the garlic finely to ensure it distributes evenly throughout the filling. Fresh garlic cloves are best—pre-minced garlic can sometimes taste a bit off.
- Dried Sage – Sage has a slightly peppery flavor with hints of mint, making it a great match for turkey. A little goes a long way, so stick to the ½ teaspoon called for in the recipe. If you have fresh sage on hand, you can use that instead—just double the amount.
- Thyme – Thyme adds a subtle, herbal note that complements the other flavors without overpowering them. Fresh thyme leaves are best for this recipe—just strip them off the stem and toss them in. If you’re using dried thyme, use about half the amount.
- Paprika – Paprika adds a gentle warmth and a bit of color to the filling. It’s not spicy, so it won’t overpower the other flavors. If you want a smoky flavor, you can use smoked paprika instead.
- All-Purpose Flour – Flour is what thickens the sauce, giving the pot pie its creamy, comforting texture. Make sure to stir it in well so there are no lumps. If you’re gluten-free, you can use a 1:1 gluten-free flour blend instead. You’ll still get a creamy sauce, it’ll just be gluten-free!
- Low-Sodium Chicken Broth – Using low-sodium chicken broth allows you to control the saltiness of the dish better. It forms the base of the sauce, giving it a rich, savory flavor. If you have homemade broth, that’s even better! You could totally make a homemade turkey stock from the turkey carcass from Thanksgiving.
- Heavy Cream – Heavy cream adds richness and a velvety texture to the sauce. If you’re dairy-free, a good alternative is coconut cream or a rich oat milk—just keep in mind it might slightly change the flavor.
- Puff Pastry – Puff pastry creates that irresistible golden, flaky crust that makes pot pie so special. Thaw it in the fridge overnight or on the counter for about 30 minutes before using, so it’s easy to handle but still cold enough to puff up beautifully.
- Egg – The egg is whisked and brushed over the puff pastry for a glossy, golden finish. A small pinch of salt in the egg wash will help enhance the color. If you’re out of eggs, you can use a little milk or cream as a substitute.
- Unsalted Butter – Unsalted butter adds richness and helps to sauté the vegetables, enhancing their flavor. Use unsalted butter so you can control the saltiness of the dish.
Substitutions and Additions
- Use a Different Broth – Make a delicious homemade turkey broth with the rest of the turkey carcass from Thanksgiving! The stock will be delicious for this savory turkey pot pie! You could also use vegetable stock or vegetable broth.
- Use Frozen Vegetables – Instead of fresh vegetables, you can use a bag of mixed frozen vegetables. Add them right before baking so they don’t get soggy.
- Add Potatoes – Diced potatoes add extra heartiness to the pot pie. They soak up the flavors of the broth and cream, making every bite even more comforting. You can parboil them for a few minutes before adding them to the filling to ensure they’re fully cooked.
- Add Corn – Adding a handful of corn kernels brings a touch of sweetness and a nice pop of texture. Frozen or fresh corn works well, and it pairs wonderfully with the peas and carrots.
- Add Herbs – A handful of fresh herbs like parsley or rosemary can brighten up the flavors and add a fresh, aromatic touch. You can sprinkle them on top of the filling just before adding the puff pastry.
Step by Step Instructions
Preheat the Oven: Preheat the oven to 400° Fahrenheit (200° Celsius)
Cook the Vegetables: Heat a skillet (or any oven-safe pan) over medium heat and add 2 tablespoons of butter. Once melted, add the onion, celery, garlic, dried sage, ½ teaspoon of pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, about 3-5 minutes.
Sauté the Mushrooms and Carrots: Add the mushrooms and carrots to the pan along with the remaining 1 tablespoon of butter, 3 sprigs of thyme, ½ teaspoon of pepper, and ½ teaspoon of salt. Cook until the mushrooms and carrots are tender, about 5 minutes.
Sprinkle the flour over the mixture and stir until well incorporated.
Make the Sauce: Gradually pour in the chicken broth while stirring. Add the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Continue to cook, stirring occasionally, until the mixture thickens, about 10 minutes.
Finish the Filling: Remove the pan from heat. Stir in the turkey.
Next, add the peas, paprika, and adjust seasoning with additional salt and pepper if needed.
Finally, add the cream! Mix to combine.
Prepare the Puff Pastry: Unfold the puff pastry and place it over the filling in the pan. Trim any excess pastry if desired, or fold it over for a dramatic effect.
Add the Finishing Touches: Using a sharp knife, make 3-4 slits in the center of the puff pastry. Whisk the egg with a small pinch of salt and brush it evenly over the puff pastry.
Bake and Cool: Bake for 20 minutes, or until the top of the puff pastry is deep golden brown and the filling is bubbling. Allow to cool for 10 minutes before serving.
Tips and Notes
- Thaw the Puff Pastry Properly – Puff pastry dough can be a bit tricky if it’s not handled right. Thaw it in the fridge overnight or on the counter for about 30 minutes. It should be cold but pliable. If it gets too warm, it can be hard to work with and may not puff up as nicely.
- Let the Pie Cool Before Serving – After baking, let the pot pie cool for about 10 minutes before serving. This allows the pot pie filling to set a bit, so it doesn’t spill out when you cut into it.
- Use a Casserole Dish – If you don’t have an oven-safe pan, you can transfer the filling to a lightly greased casserole dish and put the puff pastry crust ontop!
Serving Suggestions
- Wine Pairing – For wine, a lightly oaked Chardonnay brings out the creamy richness of the pot pie, while a bright Pinot Noir offers a refreshing contrast with its red fruit flavors. If you’re in the mood for bubbles, a dry Cava adds a crisp, refreshing touch! You could also mix up one of my cranberry orange whiskey sour cocktails!
- With Rice – Weirdly enough, my mom would always serve her famous chicken pot pie over a bed of rice for us. I don’t know if anyone else does that, but I love it this way! Serve this with a delicious parmesan rice for an elevated take!
- Cranberry Sauce – A dollop of cranberry sauce on the side can add a bright, tangy contrast to the pot pie. It’s a nod to Thanksgiving flavors and is so delicious with the turkey!
- More Vegetables – Add some hearty vegetables to the side of this dish like roasted cauliflower or broccoli for an extra filling meal.
Storage and Reheating Instructions
- Storage – Allow the pot pie to cool completely, then cover it tightly with aluminum foil or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating – To reheat, preheat your oven to 350° Fahrenheit (175° Celsius). Place the pot pie in an oven-safe dish (if it’s not already in one), cover it with foil to prevent the crust from over-browning, and bake for 20-25 minutes, or until the filling is heated through. For a crispier crust, uncover the pie for the last 5 minutes of baking.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Turkey Puff Pastry Pot Pie (Thanksgiving Leftovers)
Equipment
- Cast-iron pan or oven-safe skillet
- cutting board
- chef’s knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- whisk
- Small bowl
- Pastry brush
Ingredients
- 3 cups cooked pulled turkey meat skin removed
- 2 celery stalks diced
- 2 carrots diced
- 1 small onion diced
- 8 ounces baby bella mushrooms washed and sliced
- ½ cup peas
- 2 cloves garlic minced
- ½ teaspoon dried sage
- 3 sprigs thyme stems removed
- 2 ½ teaspoons fresh cracked pepper
- 2 teaspoons salt
- ½ teaspoon paprika
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 sheet of puff pastry thawed
- 1 egg
- 3 tablespoons unsalted butter
Instructions
Preheat the Oven:
- Preheat the oven to 400° Fahrenheit (200° Celsius)
Cook the Vegetables:
- Heat a cast iron pan (or any oven-safe pan) over medium heat and add 2 tablespoons of butter. Once melted, add the onion, celery, garlic, dried sage, ½ teaspoon of pepper, and ½ teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, about 3-5 minutes.
Sauté the Mushrooms and Carrots:
- Add the mushrooms and carrots to the pan along with the remaining 1 tablespoon of butter, 3 sprigs of thyme, ½ teaspoon of pepper, and ½ teaspoon of salt. Cook until the mushrooms and carrots are tender, about 5 minutes.
Make the Sauce:
- Sprinkle the flour over the mixture and stir until well incorporated.
- Gradually pour in the chicken broth while stirring. Add the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Continue to cook, stirring occasionally, until the mixture thickens, about 10 minutes.
Finish the Filling:
- Remove the pan from heat. Stir in the heavy cream, turkey, peas, paprika, and adjust seasoning with additional salt and pepper if needed.
Prepare the Puff Pastry:
- Unfold the puff pastry and place it over the filling in the pan. Trim any excess pastry if desired, or fold it over for a dramatic effect.
Add the Finishing Touches:
- Using a sharp knife, make 3-4 slits in the center of the puff pastry. Whisk the egg with a small pinch of salt and brush it evenly over the puff pastry.
Bake and Cool:
- Bake for 20 minutes, or until the top of the puff pastry is deep golden brown and the filling is bubbling. Allow to cool for 10 minutes before serving.
Made this with chicken (rotisserie) and it was delicious.