Puff Pastry Turkey Pot Pie

This Turkey Pot Pie with Puff Pastry is the easiest way to turn leftover turkey into something everyone gets excited about. With a flaky top crust and a creamy, hearty filling, it’s a quick, low-mess dinner you’ll love long after Thanksgiving.

Leftover turkey puff pastry pot pie

Puff Pastry Turkey Pot Pie (with leftover turkey) is a quick and simple meal that is the easiest way to use up Christmas or Thanksgiving leftovers in the fridge. The recipe comes together super fast, and cleaning up is a breeze. And this leftover turkey pot pie is family friendly, kid-approved, and can be made even faster using store-bought puff pastry and frozen vegetables.

• Puff pastry - thawed but still cold
• Butter - adds richness to the pie. Olive oil will also work.
• Onion - white or yellow onion will work
• Celery stalk - diced
• All-purpose flour - to thicken the sace 
• Low sodium chicken broth - leftover turkey broth or turkey stock will also work
• Low fat milk - or milk of choice (unsweetened almond milk will work)
• Cooked turkey meat - chopped or shredded
• Frozen vegetable mix - peas, carrots, green beans and corn or just peas and carrots
• Fresh thyme - leaves only - you can also sub dried thyme.
• Fresh parsley - to add some freshness
• Salt and black pepper and Garlic powder

See recipe card for quantities.

How to make turkey pot pie with puff pastry

1. STEP 1: Melt your butter in a large skillet over medium low heat. Add the diced onions and celery and cook until softened.
2. STEP 2: Add flour and cook for 2-3 minutes, stirring often.
3. STEP 3: Add the chicken broth to the flour roux and turn the heat to low to simmer.  Whisk the mixture together until thickened, then slowly add the milk and keep whisking a few more minutes until the sauce is thick and smooth.
4. STEP 4: Add frozen vegetables, herbs, and seasonings. 

How to Serve Turkey Pot Pie

This filling and delicious pot pie goes great with a side salad. Try it with Butternut Squash Feta Salad or with my Spinach Berry Salad.

For a heartier side dish, serve with my Slow Cooker Potatoes and Green Beans and leftover cranberry sauce.

Storage and Reheating Tips

To store: Cover the pot pie tightly or transfer leftovers to an airtight container and refrigerate for 3-4 days. The puff pastry will soften but reheats well.

To reheat: Warm in a 350°F oven for 15–20 minutes, loosely covered with foil to prevent over-browning, then uncover to crisp the pastry. Individual portions can be microwaved for a quick option, though the crust will be softer.

To freeze: Freeze the pot pie baked or unbaked for up to 3 months, wrapped tightly. Bake frozen pot pie at 375°F until heated through, covering the pastry if it browns too quickly.

Recipe Tips & Tricks

• If you don't want to use an egg wash for brushing, you can brush on a little heavy cream or omit it.
• I used a 10-inch, round pie dish, but any similarly sized square or rectangle casserole dish will work. See the recipe card notes for more.
• I like to use a frozen veggie mix (peas, carrots, corn and green beans) but frozen peas and carrots by themselves are also a great option.
• If your meat was brined or well-seasoned, you may want to taste the mixture before adding extra salt or thyme. 
• Fresh thyme can be swapped for dried thyme. 
• Make sure your puff pastry is cold when topping the pot pie mixture.
• Allowing the mixture to cool in the pie pan for 10-15 minutes keeps the cold pastry from getting too soft too quickly which results in a flat, gummy texture.

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