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Turkey Pot Pie with Puff Pastry Crust

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Get ready for a cozy and satisfying meal that’s the epitome of comfort food – homemade turkey pot pie with a flaky puff pastry crust. This classic dish is a delightful way to repurpose Thanksgiving or roast turkey leftovers.

With its creamy, savory filling brimming with tender turkey and vegetables, all encased in a golden, buttery puff pastry crust, it’s a comforting dish that’s perfect for warming up your heart and your taste buds on chilly evenings.


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One of my favorite things about Thanksgiving dinner is the leftovers! I intentionally buy an oversized turkey each year just so I can enjoy all the leftover Thanksgiving turkey recipes our family loves.

This puff pastry turkey pot pie is probably at the top of that list for our family. It is a great way to use up not just leftover turkey, but also carrots and celery you might have leftover from appetizer crudité as well.

Why I love this recipe

What’s not to love about thick, creamy pot pie filling with turkey and vegetables all wrapped up in a golden brown buttery pastry crust? This recipe is full of flavor and truly makes for the ultimate comfort food!

Do you love pot pie too? Try our chicken pot pie with pie crusts or this easy biscuit chicken pot pie casserole from Shaken Together Life, our sister site!

Ingredients

This is an easy recipe even though the ingredient list and instructions may seem a little longer. For full details see the recipe card at the bottom of this post.

  • leftover turkey – cubed or shredded
  • veggies – carrots, celery, onion, potato, and fresh or frozen peas
  • butter
  • all purpose flour
  • turkey stock, turkey broth, chicken stock or chicken broth
  • dijon mustard
  • spices – poultry seasoning and ground white pepper
  • frozen puff pastry
  • egg and water for the egg wash

Step by step

  1. Thaw puff pastry dough according to the package instructions.
  2. Preheat oven to 400 degrees Fahrenheit.
  3. Roll out a puff pastry sheet and place in the bottom of a pie pan, 8 by 8 inch, or 9 by 9 inch baking dish. Trim any excess if needed.
  4. Pierce the bottom of the puff pastry in several places with a fork. Cover with foil and bake for 20 minutes.
  5. Meanwhile, start preparing that tasty filling! Chop the onion, carrots, celery, and potato into small bite-sized pieces.
  1. Add the chopped vegetables and butter to a large pan, dutch oven, or cast iron skillet and heat over medium-high heat for about 8 minutes, or until the vegetables soften.
  2. Sprinkle the veggies with flour and stir to coat. Cook 3-4 minutes, stirring often.
  3. Add the turkey stock, mustard, and spices and stir to mix. Add turkey and peas and stir.
  4. Cook 6-8 minutes or until the mixture thickens.
  5. Spoon the creamy filling mixture into the bottom crust.
  6. Cover with the second sheet of puff pastry, or if desired, cut into strips with a pizza cutter or knife and weave into a lattice-style crust. Brush with the egg wash and bake for 35-40 minutes or until golden brown.

Tips for best results

  • For stability and to prevent spillage, I recommend placing the potpie on a baking sheet when placing in the oven.
  • If the top of the puff pastry starts to brown too much top with aluminum foil to protect it.

Substitutions and variations

  • you can use leftover chicken, rotisserie chicken or even pulled chicken from the deli section of the grocery store  in place of the turkey 
  • customize the vegetables – add chopped green beans, corn or use frozen mixed vegetables
  • omit the meat and substitute vegetable stock or vegetable broth for a vegetarian pot pie option

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results reheating leftovers see all my tips and different methods for how to reheat chicken pot pie.

This hearty meal freezes well either before or after baking:

To freeze before baking, skip the egg wash, wrap tightly, and store in a freezer-safe container (affiliate link). When ready to bake brush with the egg wash and cook at 375 degrees for one hour.

To freeze leftover pot pie that has already been baked simply store in a freezer-safe container (affiliate link). When ready to bake allow to thaw at room temperature overnight in the refrigerator then bake for 30 minutes at 375 degrees.

If you try this recipe please comment and rate it below, I love hearing from you!

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serving of turkey pot pie on white plate

Turkey Pot Pie with Puff Pastry Crust


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Description

Get ready for a cozy and satisfying meal that’s the epitome of comfort food – homemade turkey pot pie with a flaky puff pastry crust. This classic dish is a delightful way to repurpose Thanksgiving or roast turkey leftovers. With its creamy, savory filling brimming with tender turkey and vegetables, all encased in a golden, buttery puff pastry crust, it’s a comforting dish that’s perfect for warming up your heart and your taste buds on chilly evenings.


Ingredients

Units Scale
  • 2 sheets frozen puff pastry, thawed
  • 5 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 1 medium potato, diced
  • 1/3 cup all-purpose flour
  • 3 cups turkey or chicken broth or stock
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon poultry seasoning
  • 3 cups cooked turkey, diced or shredded
  • 1 cup frozen peas
  • 1 egg plus 1 tablespoon water for egg wash

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Roll out one thawed puff pasty dough sheet until it is at least 12 by 12 inches. Place in the bottom of a deep dish pie pan, 8 by 8, or 9 by 9 inch baking dish.
  3. Pierce the pastry dough with a fork several times in the bottom. Cover fully with foil and bake for 20 minutes.
  4. Meanwhile, start preparing the filling. Place diced onion, carrots, celery, and potato along with butter in a large pan, dutch oven, or cast iron skillet and heat over medium-high heat for about 8 minutes, or until the vegetables start to soften.
  5. Sprinkle the veggies with flour and stir to coat. Cook 3-4 minutes, stirring often.
  6. Add the turkey stock, mustard, and spices and stir to mix. Add turkey and peas and stir.
  7. Cook 6-8 minutes or until the mixture thickens.
  8. Spoon the filling mixture into the bottom crust.
  9. Cover with the second sheet of puff pastry, or if desired, cut the pastry sheet into strips with a pizza cutter or knife and weave into a lattice-style crust. Brush with the egg wash and bake for 35 minutes or until golden brown.

Notes

For stability and to prevent spillage, I recommend placing the potpie on a baking sheet when placing in the oven.

If the top of the puff pastry starts to brown too much top with aluminum foil to protect it.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.

This hearty meal freezes well either before or after baking:

To freeze before baking, skip the egg wash, wrap tightly, and store in a freezer-safe container (affiliate link). When ready to bake brush with the egg wash and cook at 375 degrees for one hour.

To freeze leftover pot pie that has already been baked simply store in a freezer-safe container (affiliate link). When ready to bake allow to thaw at room temperature overnight in the refrigerator then bake for 30 minutes at 375 degrees.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: main course
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 495
  • Sugar: 4.6 g
  • Sodium: 601.9 mg
  • Fat: 31.8 g
  • Carbohydrates: 44.4 g
  • Fiber: 4 g
  • Protein: 8.5 g
  • Cholesterol: 44.2 mg

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