This leftover turkey pot pie is the perfect way to turn holiday turkey into a cozy and satisfying meal. The filling is rich, creamy, and full of tender vegetables, and it's topped with a golden, flaky puff pastry crust. The filling comes together in about 15 minutes, so it's easy to make even when you are still in post-holiday mode.
Leftover Turkey Pot Pie Recipe
After Thanksgiving, I love a bowl of leftover turkey soup, but lately this pot pie has been the cozy dinner I look forward to most. The vegetables soften in butter and olive oil and fill the kitchen with that slow, savory holiday smell. Shredded roasted turkey, broth, and a touch of thyme and sage bring everything together under a golden puff pastry top. It feels comforting and familiar, with just enough ease to make on a weeknight when you still want something a little special.
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Ingredients
Prefer chicken over turkey? My classic Chicken Pot Pie uses tender chicken, veggies, and a flaky crust for the same cozy vibes.
See the recipe card below for the remaining ingredients and quantities.
Instructions
Step 1: In a large Dutch oven or pot, heat the olive oil and butter. Add in the vegetables. Stir and sauté until soft and translucent. Add the garlic, flour, salt and black pepper and stir to combine.
Step 2: Add turkey, broth, and herbs. Stir to combine, then cover and simmer for 15 minutes. Turn off the heat and stir in the cream.
Step 3: Transfer to a cast-iron skillet or baking dish. Using a spatula, spread the creamy filling until smooth and even.
Step 4: Layer the puff pastry, brush with the egg wash, then bake until golden and bubbly. Allow it to cool for a few minutes to set before serving.
Sarah's Top Tips
- Thin out the sauce: If the filling gets too thick while it cooks, whisk in a little broth at a time (about 1 tablespoon) until it reaches a creamy, spoonable consistency.
- Tent the pie: If your pastry starts to brown before the filling is done, place a loose piece of foil over the top. This protects the crust while the pot pie continues baking.
- Don't skip the egg wash. This is the key to a perfectly golden, shiny puff pastry crust. Without the egg wash, you'll have difficulty getting your puff pastry to turn crispy and a beautiful golden brown.
- Dice the vegetables uniformly in size. This will encourage even cooking and blend the filling ingredients together easily.
- Use fresh herbs. The flavor of fresh herbs simply cannot be achieved with dried herbs. Use your leftover rosemary to make my apple cider margarita.
Serving Suggestions
Leftover turkey pot pie is rather hearty and perfectly fine to serve on its own. If you have any leftover sides, turkey pot pie is delicious on top of mashed potatoes. I also love it alongside some more veggies like roasted carrots and parsnips.
Storage Instructions
Fridge: Leftover turkey pot pie can be stored in the fridge for 3-4 days in an airtight container or wrapped with plastic wrap.
Freeze: You can also freeze it before baking for up to 3 months. If using a ceramic dish, do not transfer it directly from the freezer to the oven or it will shatter. Freeze in a foil pan or allow to defrost before baking.
Reheat: To reheat, remove from the freezer and allow to thaw in the fridge overnight. Reheat at 350 degrees F until heated through.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Recipe
Leftover Turkey Pot Pie
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Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- ⅓ cup flour
- Salt and black pepper, to taste
- 3 cups shredded leftover cooked turkey
- 2 cups chicken broth or turkey broth
- 1 sprig fresh sage leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup heavy cream or canned full-fat coconut milk
- 1 puff pastry sheet, defrosted and cut into strips
- 1 egg whisked for an egg wash
Instructions
- Preheat the oven to 425 degrees F.
- Heat the olive oil and butter in a large pot or Dutch oven.
- Add diced onion, carrots, and celery to the pot. Sauté for a few minutes until the veggies begin to soften and the onion is translucent.
- Next, add the garlic, flour, salt and black pepper. Stir to combine.
- Add the cooked turkey to the pot along with the broth and herbs. Stir, cover and let simmer for 15 minutes.
- Pour in the heavy cream or coconut milk and turn off the heat.
- Fill your pan with the filling and layer the cut puff pastry sheets on top diagonally. Brush the pastry with egg yolk and bake for 25-30 minutes until golden.
- Let rest for a few minutes, then enjoy!
Sarah's Tips
- No turkey? Leftover chicken will work well, too. This is a great way to use up extra rotisserie chicken.
- Use frozen veggies: Substitute the diced carrots and celery with frozen mixed vegetables. Peas and green beans would taste great here, too!
- Puff pastry variation: Place the entire sheet of puff pastry over your turkey pot pie filling instead of cutting strips. Cut a few small holes for ventilation in the top, then bake as usual!
- All-purpose flour substitutes: Cornstarch or arrowroot powder will both work well to thicken this pot pie filling.
- Make ahead of time: The homemade turkey pot pie filling can be made ahead of time and kept in the fridge for about 2 days. Add the puff pastry on top just before baking.
KITCHEN TOOLS NEEDED
- Cutting board
- Round baking dish
Nancy says
Love,love this leftover recipe and make it a few times a month.Sometimes using different proteins and whatever I have in the freezer.For positive someone’s going to ask me to make leftover turkey
version this week!
Trish Hart says
Enjoyed this the other night with our leftover turkey, so good! Will definitely make it again.
Sarah Hill says
Thanks Trish, so happy you loved it!