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.

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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.
Ingredient notes

- 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
- STEP 1: Melt your butter in a large skillet over medium low heat. Add the diced onions and celery and cook until softened.
- STEP 2: Add flour and cook for 2-3 minutes, stirring often.
- 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.
- STEP 4: Add frozen vegetables, herbs, and seasonings.

- STEP 5: Stir and cook until hot and bubbly, then add turkey meat.
- STEP 6: Stir to incorporate.
- STEP 7: Transfer the mixture to a pie or casserole dish and let cool for at least 15 minutes. Place a sheet of cold puff pastry on top of the pie. Brush the pastry with the egg wash
- STEP 8: Make 2 venting slits in the middle of the crust and bake for 30-35 minutes until the pastry is puffed and golden brown.

- STEP 9: Let the cooked pot pie sit for 5-10 minutes before slicing and eating.
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.
Top Tip
Check the pie after about 20 minutes in the oven. If the pastry topping is browning too much, cover the pie loosely with aluminum foil and finish baking.
Recipe FAQs
If the filling is too hot, it will melt the butter layers in the puff pastry and prevent it from puffing properly. Cooling helps keep the pastry flaky.
Simply roll it out slightly with a rolling pin to fit. If it’s still not wide enough, you can patch two pieces together by pressing the seams gently.

More From-Scratch Comfort Food Recipes
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Recipe

Turkey Pot Pie with Puff Pastry
Equipment
- 1 10-inch pie dish or similarly sized casserole dish
Ingredients
- 1 sheet puff pastry
- 2 tablespoon butter
- 1 small onion diced
- 1 celery stalk diced
- ¼ cup all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup low fat milk or milk of choice
- 3 cups cooked turkey meat chopped or shredded
- 2 cups frozen vegetables peas, carrots, green beans and corn or just peas and carrots
- 2 thyme sprigs leaves only
- 2 tablespoon fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For brushing
- 1 egg yolk
- 1 tablespoon cold water
Instructions
- Thaw one sheet of puff pastry if using frozen pastry.
- Melt butter in a large skillet. Add diced onions and celery and cook a few minutes on medium-low heat until softened, stirring often.
- Add ¼ cup flour and cook stirring for 2-3 minutes.
- Now add 1 cup chicken broth and whisk together cooking at low heat until thickened. Now add 1 cup milk and keep whisking, for a few more minutes.
- Once the sauce is thick and smooth, add frozen peas and carrots, salt, garlic powder, thyme leaves and black pepper. Stir and cook until hot and bubbly.
- Now stir in cooked turkey meat.
- Transfer the mixture to a pie or casserole dish and let cool for at least 15 minutes.
- While the pie filling is cooling, preheat the oven to 400 degrees Fahrenheit.
- Place a sheet of cold puff pastry on top of the pie. If your casserole or pie dish is larger than your sheet of pastry, roll it out a little bit. For a round pie dish, cut off any hanging edges. Press the pastry to the edges of your baking dish.
- In a small bowl whisk together egg yolk and cold water.
- Brush with the egg yolk wash and make 2 venting slits in the middle.
- Bake in preheated oven for 30-35 minutes until the pastry is puffed up and browned.
- Let sit for 5-10 minutes before digging in.











Colleen says
This was so yummy! I love the texture of the puff pastry in place of the pie crust!
Terri says
Yummy! The filling is so creamy and chunky, and the puff pastry has such a lovely texture.
Reggie says
This was perfect for our leftover turkey! Everyone loved the pot pie and no one felt like they were eating leftovers for the 3rd day lol! So good!
Betsy says
This was really delicious! The puff pastry really made it special.
Julie says
Made this the day after Thanksgiving with our leftovers. Great idea and so good.