If you’re looking for a cozy, comforting way to use up that leftover holiday turkey, this Turkey Pot Pie recipe is perfect! With a flaky puff pastry crust and a creamy, savory filling packed with tender turkey and veggies, it’s a dish that turns leftovers into something truly special. This recipe is easy to make and will warm you up with every bite—ideal for chilly evenings when you want something hearty without much fuss.

Turkey Pot Pie Recipe

One of the best parts of this recipe is how adaptable it is. Got extra veggies hanging around? Toss them in! This pot pie brings together common ingredients like frozen peas, corn, carrots, and pantry staples like chicken stock and milk, making it convenient to pull together without extra trips to the store. And don’t forget the fresh thyme—it adds just the right touch of warmth and flavor to complement the turkey.

With a golden, flaky puff pastry crust, this pot pie looks as impressive as it tastes. The puff pastry goes right over the skillet, so there’s minimal mess, and it gets beautifully crisp in the oven. You’ll have a satisfying, crowd-pleasing dish on the table in no time—no pie crust rolling required!

What You Will Love About This Recipe

People will absolutely love this Turkey Pot Pie recipe for several reasons! First and foremost, it’s a fantastic way to repurpose leftover holiday turkey, transforming what might be a mundane leftover meal into a comforting and delicious dish that feels like a treat. The combination of tender turkey and hearty vegetables in a creamy sauce makes for a satisfying filling that’s perfect for warming up on a chilly day.

Additionally, the use of store-bought puff pastry is a game-changer. It saves time and effort while delivering that desirable flaky texture without the need to make a pie crust from scratch. This means you can whip up a homemade pot pie even on a busy weeknight, making it an easy yet impressive option for family dinners or gatherings with friends.

Lastly, the versatility of this recipe is a major plus. You can easily customize it by adding your favorite vegetables or adjusting the seasonings to suit your taste. Plus, with its appealing presentation and hearty flavor, it’s sure to become a go-to comfort food in your household!

Ingredient List:

1 sheet of store-bought puffed pastry, thawed
1 egg, beaten
2 cups chopped leftover turkey
1 cup chicken stock
3/4 cup milk
2/3 cup frozen corn
1/2 cup frozen peas
1/2 cup fresh or frozen carrots, chopped
1 medium-sized onion
2 cloves garlic, diced
2/3 cup flour
2 tablespoons salted butter
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1 teaspoon pepper

How to Make Turkey Pot Pie

Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, on medium heat, melt the butter and fry the garlic, corn, onion, carrots, and peas until the onion is slightly translucent about 3 minutes.

Sprinkle the flour over the fried vegetables and sauté for an additional minute.

Remove from heat and add the chicken stock, the milk and the thyme leaves to the skillet and stir well. The mixture should start to thicken right away from the heat from the pan.

Add the turkey, salt, and pepper and mix well.

Place the sheet of puffed pastry directly over the skillet and pinch the edges so that the pastry is within the skillet and not hanging over the edges.

Brush the pastry with the beaten egg and place the entire skillet in the oven.

Bake for 20 mins or until the crust is golden brown.
Remove from the oven and allow to sit for 5 mins before serving.

Tips & Tricks

Use Leftover Gravy: If you have any leftover turkey gravy from your holiday meal, feel free to incorporate it into the filling. It will enhance the flavor and add extra richness to your pot pie.
Veggie Variations: Don’t hesitate to mix up the vegetables based on what you have on hand or what you prefer. Consider adding mushrooms, green beans, or bell peppers for extra color and nutrition.
Make it Ahead: You can prepare the filling ahead of time and store it in the fridge for a day or two before assembling the pie. Just remember to add the puff pastry right before baking to keep it flaky.
Egg Wash for Shine: Brushing the puff pastry with a beaten egg not only gives it a beautiful golden color but also adds a lovely sheen. This simple step elevates the appearance of your pot pie.
Check Doneness: Keep an eye on the baking time; ovens can vary. Look for a golden-brown crust and ensure that the filling is bubbling slightly. If the crust browns too quickly, you can cover it with foil to prevent burning.
Serving Suggestions: Pair your pot pie with a fresh salad or some crusty bread for a complete meal. The refreshing salad balances the richness of the pie beautifully.
Freezing Tips: If you want to make this pot pie ahead of time, you can freeze it unbaked. Just cover it well with plastic wrap and aluminum foil. When you’re ready to bake, there’s no need to thaw; just add extra time to the baking process.

FAQs

Absolutely! Rotisserie chicken is a great substitute for turkey in this recipe. It’s a quick and convenient option that still delivers a delicious pot pie.

Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through. You can also microwave individual servings, though the crust may not stay as crisp.

Yes, you can freeze the assembled pot pie before baking. Just wrap it tightly in plastic wrap and aluminum foil. When you’re ready to bake it, there’s no need to thaw—just add extra time to the baking process until it’s heated through and the crust is golden brown.

If you prefer a thicker filling, you can add a tablespoon of cornstarch or arrowroot powder mixed with a little cold water to the filling while it’s cooking. Allow it to simmer for a few minutes until thickened.

Yes! Adding shredded cheese, such as cheddar or Gruyère, to the filling can enhance the flavor and create a creamy texture. Just mix it in before you place the puff pastry on top.

Turkey Pot Pie Recipe

Name: Turkey Pot Pie Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 sheet of store bought puffed pastry, thawed; 1 egg, beaten; 2 cups chopped leftover turkey; 1 cup chicken stock; 3/4 cup milk; 2/3 cup frozen corn; 1/2 cup frozen peas; 1/2 cup fresh or frozen carrots, chopped; 1 medium-sized onion; 2 cloves garlic, diced; 2/3 cup flour; 2 tablespoons salted butter; 1 teaspoon fresh thyme leaves; 1/2 teaspoon salt; 1 teaspoon pepper

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Turkey Pot Pie Recipe is the perfect way to use your leftover turkey from Thanksgiving. You will fall in love with the creamy filling that is loaded with turkey and tons of vegetables that are topped with a flaky golden crust.

Ingredients

1 sheet of store bought puffed pastry, thawed
1 egg, beaten
2 cups chopped leftover turkey
1 cup chicken stock
3/4 cup milk
2/3 cup frozen corn
1/2 cup frozen peas
1/2 cup fresh or frozen carrots, chopped
1 medium-sized onion
2 cloves garlic, diced
2/3 cup flour
2 tablespoons salted butter
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1 teaspoon pepper

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large skillet, on medium heat, melt the butter and fry the garlic, corn, onion, carrots, and peas until the onion is slightly translucent about 3 minutes.
Sprinkle the flour over the fried vegetables and sauté for an additional minute.
Remove from heat and add the chicken stock, the milk and the thyme leaves to the skillet and stir well. The mixture should start to thicken right away from the heat from the pan.
Add the turkey, salt, and pepper and mix well.
Place the sheet of puffed pastry directly over the skillet and pinch the edges so that the pastry is within the skillet and not hanging over the edges.
Brush the pastry with the beaten egg and place the entire skillet in the oven.
Bake for 20 mins or until the crust is golden brown.
Remove from the oven and allow to sit for 5 mins before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 308Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 101mgSodium: 411mgCarbohydrates: 30gFiber: 3gSugar: 7gProtein: 20g

Melissa

I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!

Turkey Pot Pie Recipe