Buy Now → Leftover 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
Units
Scale
- 1 sheet puff pastry, thawed according to package directions
- 4 tablespoons salted butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth, plus more as needed
- 1/4 cup white wine
- 3/4 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 3/4 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.
Find it online: https://jennifercooks.com/leftover-turkey-pot-pie/