This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
This puff pastry turkey pot pie is the perfect way to use all those turkey holiday leftovers. It’s packed with delicious vegetables, homemade gravy, and buttery, flakey puff pastry topping.
If you’re like me, you still have 20 pounds of leftover turkey (in my case, from my adobo butter turkey!) hanging out in your fridge.
Of course, you can freeze it, but what if you’re lazy like me and hate having bags of frozen turkey in your freezer? That is where puff pastry turkey pot pie comes crashing down from the heavens and says, “MAKE ME MAKE ME!” My love for pot pie will never wane.
I will happily eat store-bought frozen or homemade pot pie. I love both equally. Well, I love both equally, but for different reasons.
Frozen pot pies are great because they are easy to make, but homemade turkey pot pie with a puff pastry topping will always be my favorite.
I made a creamy filling packed with leftover turkey, carrots, broccoli, peas, onions, and lots of fresh herbs and garlic and then topped it all with flakey buttery puff pastry.
Ingredients needed
- Butter
- Yellow onion
- Fresh herbs – I’m using a mix of fresh thyme and rosemary.
- Garlic
- All-purpose flour
- Chicken stock
- Whole milk
- Kosher salt and pepper
- Carrots
- Leftover turkey – shredded or cubed
- Peas
- Broccoli
- Puff pastry – Use frozen puff pastry and let it chill, but not let it get warm.
- Egg
How to make turkey pot pie
There are many components to making homemade pot pie, but it’s still reasonably easy to put everything together.
- Add butter to a large, high-sided skillet and let it melt. Once melted, add the yellow onion and fresh herbs.
- Saute until the onions are translucent. Add the garlic and cook for a minute longer. This helps bring out the garlic’s flavor without burning it.
- Add in the flour, mix to combine, and let the flour mixture cook until toasted.
- Slowly stream in the chicken stock and mix until thoroughly combined and there are no clumps. Add the milk.
- Let the sauce simmer until it thickens, about 10-15 minutes.
- Add in the carrots and cook for a few minutes until it softens.
- Remove the heat and stir in the turkey, peas, and broccoli.
- Add to your baking dish, top with puff pastry, cut some slits into the top of the puff pastry, and brush with egg.
- Bake and enjoy!
FAQ’s
More leftover turkey recipes
Puff Pastry Turkey Pot Pie
Equipment
Ingredients
- ¼ cup unsalted butter
- 1 medium yellow onion, peeled and chopped
- 1 tablespoon chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 3 cups chicken stock
- 1 cup whole milk
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 6 medium sized carrots, chopped
- 4 cups shredded leftover turkey
- 2 cups frozen peas
- 2 cups frozen chopped broccoli
- ¼ cup chopped fresh flat-leaf parsley
- 1 sheet frozen puff pastry, thawed but still cold
- 1 large egg, beaten
Instructions
- 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 degrees F 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pot pie has been one of my favorite comfort foods since I was a kid. This version sounds so delicious – that filling and that gorgeous flaky crust!
This looks incredible! And I have just enough leftover turkey to make this for dinner tonight.
Thank you for the great recipe. Turned out very tasty!
Hi Anna! I’m so glad you gave it a try and loved it!
Now this is how to enjoy turkey leftovers! Looks amazing!
Thus looks AMAZING! I can’t wait to make this!
Stick a fork in me, I’m done. This recipe is everything I need to wind up a fantastic Thanksgiving meal!
Oh that crust is driving me crazy, in such a good way!!
Love that you used puff pastry for the crust! Love me a good Pot Pie!
Oh WOW!! This is one amazing dish!! I can’t wait to try it!
I think you’re right about that topping crust! It looks so perfect.