Pot Pie Recipe

Leftover Turkey

This Turkey Pot Pie with Puff Pastry is going to be your new favorite way to use up leftover Thanksgiving turkey! It's rich, creamy, and finished with the best buttery pastry crust.

Kitchen Tools Needed

– Knife – Cutting board – Dutch Oven – Cast iron pan

Flour Bowl


1. Sauté the veggies. In a large dutch oven or pot, heat the olive oil and butter. Add in the onion, carrots, and celery. Stir and sauté until soft and translucent. Add the garlic, flour, salt and black pepper and stir to combine.



2. Add turkey, broth, and herbs. Stir to combine then cover and simmer for 15 minutes. After 15 minutes, turn off the heat and stir in the cream.


3 Transfer to a cast iron skillet. Using a spatula, spread until smooth and even.


4. Layer the puff pastry and bake. I like to cut the puff pastry into strips and layer it in a lattice on top of the filling. Brush the puff pastry with an egg wash, then bake for 25-30 minutes, or until golden and bubbly.


Recipe FAQs

How do I thicken my pot pie filling? The filling will continue to thicken as it bakes in the oven, but if your pot pie filling seems thin, add a slurry made of 1 tablespoon of cornstarch and 2 tablespoons of water to the pot. Continue to simmer until your desired consistency is reached. Is puff pastry the same as phyllo dough? Although both are used to make pastries, puff pastry and phyllo dough are not the same. Phyllo dough has flakier layers and is better suited for making recipes like baklava and spanakopita.


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.

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Hi, I'm Sarah!

Real food, real quick. My goal is to bring you delicious recipes without having to spend hours in the kitchen. Let me take the planning out of your day by supplying you with easy-to-make recipes for breakfast, lunch, dinner and even dessert!

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