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Puff Pastry Turkey Pot Pie

This puff pastry turkey pot pie is the perfect way to use up all those turkey holiday leftovers. Packed full of delicious vegetables, and homemade gravy, and topped with a buttery flakey puff pastry topping.

Puff Pastry Turkey Pot Pie in a casserole dish.

This post is sponsored by Princess Cruise Line. All opinions and thoughts are 100% my own.

If you’re like me you still have 20 pounds of leftover turkey (in my case from my adobo butter turkey!) just hanging out in your fridge.

Of course, you can freeze it up BUT what if you’re lazy like me and hate having bags of frozen turkey in your freezer?

Well, that is where puff pastry turkey pot pie comes crashing down from the heavens and is all “MAKE ME, MAKE ME!” I’m such a weirdo about my love for pot pie.

I will happily eat the cheap kind that comes frozen from the store or homemade. I both love equally.

I mean, I love both equally but for different reasons.

Homemade because it’s baller and the vegetables taste amazing and store-bought because it’s super easy and reminds me of being a kid.

See, both have great reasons.

Puff Pastry Turkey Pot Pie in a blue dish.

Instead of putting a traditional crust over this pot pie, I went full-on puff pastry.

Mostly because puff pastry is the best topping of all times. It’s buttery, crunchy, and beats out traditional pastry every. single. time. Sorry traditional pastry. I still love you! Just not on pot pie.

Still friends?

Oh and if you’re living anywhere not in the south or California you’ll know that winter is here. It’s cold, windy and 100% puff pastry turkey pot pie weather. It also makes me sorta kinda really miss Mexico. I talked about my Mexican Rivera cruise I took with Princess Cruises back in my shrimp tacos with apple pomegranate salsa post but it needs to be talked about again – TAKE ME BACK! While I love the cozy feel of this dish it just reminds me of how cold it’s really about to get. It reminds me of how awesome is was to sail around Cabo San Lucas, eat my weight in churros in Puerto Vallarta and eat all the tacos in Mazatlan. PLUS I got to sing karaoke on the boat which was a first for me. I would post that video but NO ONE needs to see me trying to sing Whitney Houston after what felt like 15 glasses of wine – NO ONE!

Ok, I would show you in person but not on the blog. How embarrassing. Plus I’m pretty sure I would get a few “why are you rambling on about a cruise, karaoke, and turkey and not just giving us the recipe?!” and I don’t feel like dealing with that right now. I’m still over here dealing with the shock of the ending of Gilmore Girls. Oh yeah, we’ll be talking about that later this week.

Puff Pastry Turkey Pot Pie scooped into a bowl.

Ok, as if this post didn’t have enough rambling notes. Seriously guys. Grab a spoon and dig in. This dish is hearty and comforting and will 100% help cure your summer Mexico Princess cruising missing heart.

Love this Puff Pastry Turkey Pot Pie?

Why not try a few of my other tasty leftover turkey recipes!

This puff pastry turkey pot pie is the perfect way to use up all those turkey holiday leftovers. Packed full of delicious vegetables, homemade gravy and topped with buttery flakey puff pastry topping. Plus it's hot and ready on your table in around 90 minutes!

Puff Pastry Turkey Pot Pie

This puff pastry turkey pot pie is the perfect way to use up all those turkey holiday leftovers. Packed full of delicious vegetables, homemade gravy, and topped with a buttery flakey puff pastry topping. Plus it's hot and ready on your table in around 90 minutes!
4.38 from 24 votes
Print Pin
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6 servings


  • 1/4 cup unsalted butter
  • 1 medium yellow onion peeled and chopped
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken stock
  • 1 cup whole milk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 6 carrots chopped
  • 4 cups shredded leftover turkey
  • 2 cups frozen peas
  • 2 cups frozen chopped broccoli
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 sheet frozen puff pastry thawed but still cold
  • 1 large egg beaten


  • Preheat oven to 400 degrees F.
  • In a large skillet set over medium-high heat add butter.
  • Once the butter is melted add in the yellow onion, fresh thyme, and fresh rosemary.
  • Saute until the onion is soft and golden in color.
  • Add in the garlic and saute just until fragrant, about 30 seconds.
  • Add in the flour and stir to combine.
  • Lower the heat to medium and cook until the mixture smells toasted and is golden in color.
  • Slowly whisk in chicken stock until the mixture is smooth and the flour is no longer clumpy.
  • Whisk in milk and continue to cook until the mixture is thick and will coat the back of a spoon. This can take anywhere from 10-15 minutes.
  • Taste, and season with the desired amount of kosher salt and black pepper.
  • Add in the carrots and continue cooking just until they start to soften, about 5 minutes.
  • Remove from the heat and stir in shredded turkey, frozen peas, chopped frozen broccoli, and parsley. Stir until the frozen broccoli and peas are combined and don’t remain in large clumps.
  • Pour the filling of the pot pie into a 2-quart dish and top with lightly rolled out puff pastry. You’re just looking for the puff pastry to cover the dish and a little overhang is ok.
  • Cut 3 slits into the top of the puff pastry. Glaze the top with the beaten egg.
  • Bake for 25 minutes and then lower the heat to 350 and bake for another 35-40 minutes or until the topping is golden brown and crispy. The filling might bubble a bit around the edges and through the top so it’s best to bake on a sheet pan so you don’t risk any spilling in your hot oven.
  • Let cool for about 10 minutes before digging in.


Serving: 1g | Calories: 460kcal | Carbohydrates: 32g | Protein: 37g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Cholesterol: 157mg | Sodium: 497mg | Fiber: 7g | Sugar: 10g
Course Main Course
Cuisine American
Keyword chicken pot pie, easy chicken pot pie, easy dinner recipes, easy pot pie, easy turkey pot pie, leftover turkey recipes, pot pie with puff pastry, puff pastry pot pie, puff pastry turkey pot pie, thanksgiving leftover recipes, turkey pot pie
Did you try this recipe?Leave a comment and 5 star review!

About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

Recipe Rating


Tuesday 10th of March 2020

And seriously, how can anyone resist pot pie? It s comfort food at its best! And with that flaky puff pastry crust right on top with the creamy turkey mixture that just melts in your mouth, you ll want to just skip over Thanksgiving and head right to the leftovers!


Tuesday 3rd of December 2019

Sooooo at altitude, this cooks very quickly! First pie burned, but second was golden. Only took about 30 min in the oven at those high temps.

Mr Bob

Monday 2nd of December 2019

Searching for a good homemade turkey pot pie recipe, I found your recipe and felt it would do us well tonight. I did have to make a few substitutions, though: we are in the middle of a huge snowstorm, and I can't get to the store. Luckily, we forgot to use the refrigerator roll of crescent rolls on Thanksgiving, so I subbed that for the puff pastry. Instead of making the creamy liquid you specify (we're low on milk!), I made the filling using some of our leftover gravy. I diced a couple of potatoes and carrots, and roasted them before adding them in with the turkey shreds, etc. My wife suggested that I chop a few dried cranberries and add them in - it was a great idea! Thanks for printing the recipe!


Friday 29th of November 2019

The flavors were all there, the puff pastry crust was literally the cherry on top, but mine turned out watery? Any suggestions? I followed the recipe to a “T” it was nice and thick and creamy when I put it into the casserole dish, baked it to the perfect golden brown, and yet inside was very soupy?


Thursday 22nd of November 2018

I tried this recipe today for Thanksgiving. Just 3 of us, but everyone really liked it. I made a couple changes as to the veggies but overall everything else was done according to the recipe and it’s a keeper. Thanks for sharing it!


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