Leftover turkey pot pie tucks cooked turkey, tender vegetables, and a creamy thyme filling under one golden sheet of puff pastry. It's a cozy dinner for six when holiday leftovers need a new direction, with no bottom crust or homemade pastry to fuss with.
Plan on 20 minutes of prep, 45-55 minutes of cooking, and a 10-minute rest, plus time to thaw the pastry according to its package. Leftovers from my Herb Butter Roasted Turkey in an Oven Bag fit right in here. Keep track of when that turkey was first cooked-the pot pie doesn't reset its refrigerator life.
Ingredients You'll Need
Cooked turkey, puff pastry, and a creamy vegetable filling are the heart of this pot pie. The recipe card below has the exact measurements.
- Puff pastry: thaw according to the package, then keep refrigerated while you make the filling.
- Salted butter, onion, carrot, celery, and garlic: finely dice the vegetables and mince the garlic.
- All-purpose flour, chicken or turkey broth, white wine, and heavy cream: these make the spoon-coating sauce.
- Cooked leftover turkey, frozen peas, and fresh thyme: chop or shred the turkey and chop the thyme.
- Salt, black pepper, and a beaten egg: season the filling to taste and brush the egg over the pastry.
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Ingredient Notes and Easy Substitutions
Cooked chicken can replace the turkey, and an equal amount of broth can replace the wine. Use ¾ teaspoon dried thyme instead of the fresh thyme, or replace the cream with half-and-half for a lighter filling.
This version uses a single puff-pastry lid. If you're looking for another pot pie dinner, try my Creamy Chicken Pot Pie.
Tools That Make It Easier
A 2-quart baking dish or deep-dish pie plate holds the filling, and a rimmed baking sheet sits underneath it. Gather these tools before starting:
- 2-quart baking dish or deep-dish pie plate
- Rimmed baking sheet
- Large skillet
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Whisk
- Cooking spoon
- Small bowl and fork for beating the egg
- Pastry brush
- Rolling pin, if needed
- Aluminum foil, if needed
- Food thermometer for reheating
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Buy Now → How to Make Leftover Turkey Pot Pie
Cook the filling until it coats a spoon, cover it with chilled pastry, then bake until the top is golden and the filling bubbles through the vents.
Step 1: Get the dish and pastry ready. Heat the oven to 375°F and set your 2-quart dish on a rimmed baking sheet. Unfold the thawed pastry, gently roll it only if needed for a slight overhang, and refrigerate it while you prepare the filling.
Step 2: Soften the vegetables and add flour. Melt the salted butter in a large skillet over medium heat; cook the onion, carrot, and celery for 6-8 minutes, stirring occasionally, until they begin to soften. Stir in the garlic for 30 seconds, then add the flour and stir for 1-2 minutes to coat the vegetables.
Step 3: Make the creamy filling. Gradually whisk in the broth, then the wine and cream; simmer gently for 3-5 minutes, stirring frequently, until the sauce coats a spoon. Fold in the turkey, frozen peas, and thyme, season with salt and pepper, and add more broth a tablespoon at a time if the filling seems too thick.
Step 4: Add the pastry lid. Spread the filling evenly in the baking dish and lay the pastry over it, pressing lightly against the rim. Cut four small steam vents and brush the surface lightly with beaten egg.
Step 5: Bake until golden and bubbling. Bake for 30-40 minutes, until the pastry is puffed and golden brown and the filling bubbles through the vents. If the top browns too quickly, cover it loosely with foil.
Step 6: Give it a short rest. Let the pot pie stand for 10 minutes before serving. Scoop through the flaky top so each portion gets pastry and creamy turkey filling.
A Few Cues That Help
Look for sauce that coats a spoon before adding the turkey. A filling that is already too thick needs the small additions of broth described above; don't wait for the oven to fix it.
Check the crust and filling together: a golden top is only half the doneness cue. You also want bubbling through the vents. If the pastry gets ahead of the filling, use the loose foil cover from the recipe.
The Best Way to Store Leftovers
Refrigerate covered leftovers within 2 hours. Use within 3-4 days of when the turkey was originally cooked; making the pot pie does not restart that window. Reheat portions to 165°F, preferably in the oven to help crisp the pastry.
For example, if the turkey was cooked on Thursday and you make the pie on Saturday, you still count the refrigerator window from Thursday. The USDA's cooked-turkey guidance is a useful reference for handling leftovers.
Can You Freeze Turkey Pot Pie?
For best pastry texture, freeze the cooled filling separately for up to 2 months. Thaw overnight in the refrigerator, heat until hot, and add fresh pastry before baking as directed. Baked portions can also be frozen for up to 2 months, although the crust may soften.
What to Serve with Leftover Turkey Pot Pie
A green salad, roasted green beans, or cranberry sauce makes a good partner for the creamy filling and flaky crust. Choose one of these for an easy side:
Homemade Yeast Rolls
Easy Baked Cranberry Sauce with Orange Marmalade
Fresh Garden Salad
For more seasonal dinner ideas, browse 17 Easy Fall Dinner Recipes for Busy Weeknights.
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Recipe
PrintLeftover Turkey Pot Pie
Turn holiday leftovers into a creamy leftover turkey pot pie with tender vegetables, fresh thyme, and a golden puff pastry crust for a satisfying family dinner.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 4 tablespoons salted butter
- ½ cup finely diced onion
- ½ cup finely diced carrot
- ½ cup finely diced celery
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 2 cups chicken or turkey broth, plus more as needed
- ¼ cup white wine
- ¾ cup heavy cream
- 2 cups cooked leftover turkey, chopped or shredded
- 1 cup frozen peas
- 2 teaspoons chopped fresh thyme
- Salt and black pepper, to taste
- 1 large egg, beaten
Instructions
- Prep
- Heat the oven to 375°F. Set a 2-quart baking dish or deep-dish pie plate on a rimmed baking sheet.
- Unfold the thawed puff pastry. If needed, roll it gently to fit the baking dish with a slight overhang. Refrigerate while preparing the filling.
- Cook
- Melt the butter in a large skillet over medium heat. Add the onion, carrot, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds. Add the flour and stir for 1-2 minutes, coating the vegetables evenly.
- Gradually whisk in the broth, then add the wine and cream. Bring to a gentle simmer, stirring frequently, and cook for 3-5 minutes, until thick enough to coat a spoon.
- Fold in the turkey, frozen peas, and thyme. Season with salt and pepper. If the filling seems too thick, stir in additional broth a tablespoon at a time.
- Assemble and Bake
- Transfer the filling to the baking dish and spread it evenly. Lay the pastry over the top, pressing it lightly against the rim.
- Cut four small slits through the pastry to release steam. Brush the surface lightly with beaten egg.
- Bake for 30-40 minutes, until the pastry is puffed and golden brown and the filling bubbles through the vents. If the top browns too quickly, cover loosely with foil.
- Let stand for 10 minutes before serving.
Notes
Substitutions: Replace the turkey with cooked chicken. Substitute an equal amount of broth for the wine. Use ¾ teaspoon dried thyme in place of fresh. Half-and-half can replace the cream for a lighter filling.
Serving Suggestions and Pairings: Serve with a green salad, roasted green beans, or cranberry sauce.
Storage: Refrigerate covered leftovers within 2 hours. Use within 3-4 days of when the turkey was originally cooked; making the pot pie does not restart that window. Reheat portions to 165°F, preferably in the oven to help crisp the pastry.
Freezing: For best pastry texture, freeze the cooled filling separately for up to 2 months. Thaw overnight in the refrigerator, heat until hot, and add fresh pastry before baking as directed. Baked portions can also be frozen for up to 2 months, although the crust may soften.
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