Leftover Turkey Pot Pie

A pot pie with a wooden spoon digging in.

5 from 3 votes

This Leftover Turkey Pot Pie 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. All you need is 15 minutes to prep the filling!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 312.41kcal

Author: Sarah Hill

Equipment

Knife
Cutting board
Dutch Oven
Cast iron pan OR
Round baking dish

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!

Video

Notes

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.

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