Make a homemade turkey pot pie to transform leftover Thanksgiving turkey into a delicious gourmet meal. The meat simmers in a luscious gravy and is baked into individual portions with a flaky puff pastry crust.
Recipe Science
- Limit puff pastry defrosting to 40 minutes. Longer exposure melts the fat, preventing the layers from puffing and creating flakiness.
- Create a rich gravy with a roux of equal parts butter and flour. This thickens the sauce by the starches swelling as it boils.
- Brush the crust with an egg wash for a golden sheen. The egg proteins and milk solids deepen the color, making it golden brown.
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Featured Comment 14
“Made this tonight. It was a crowd pleaser. I felt so resourceful using my leftover turkey. Home run. Lots of steps, but very good.”—Lyle
Why It Works
This turkey pot pie recipe is easier than you think, and you probably have all the ingredients from your Thanksgiving dinner. It’s a nice switch-up to turkey salad sandwiches. The first step is to make a hearty mixture of roast turkey and vegetables, then simmer the bite-sized pieces into a creamy filling. I like to serve individual bowls so that each person gets plenty of crust to crack into.
Instead of taking hours to make pie crust, I use frozen puff pastry dough for the flaky golden top. It takes less than 30 minutes to bake! This is truly comfort food; each spoonful tastes like a mini Thanksgiving feast. This recipe also stores well in the refrigerator or freezer, so you can make it beforehand.
Ingredients You’ll Need
- Pastry: I use Pepperidge Farm frozen puff pastry sheets. When baked, they create a super crispy and flakey pie crust for the turkey pot pies.
- Vegetables: A hearty combination of carrots, celery, peas, potatoes, brown mushrooms, onions, and garlic.
- Herbs: Strong herbs like thyme and rosemary flavor the filling.
- Gravy: The turkey gravy is made with a roux base using butter and flour to thicken the sauce. Chicken stock thins the consistency, while whole milk adds creaminess.
- Turkey: You need three cups of cooked turkey, shredded or diced into smaller pieces.
- Egg: To make the puff pastry golden brown and shiny, mix egg with milk to create an egg wash. It’s brushed on the surface before baking.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This turkey pot pie recipe is easy to customize! Try these delicious options:
- Using Pie Crust: Use homemade or store-bought pie crust instead of puff pastry for a buttery texture. Make it a double crust, or just lay it on top.
- Meat Options: Roasted chicken or rotisserie chicken is the go-to substitute if you don’t have turkey. It’s delicious with light and dark meat. Ground chicken or turkey works well, too.
- Vegetarian Option: You can make this vegetarian by omitting the meat and adding more mushrooms and potatoes. Other root vegetables would be sweet potatoes, fennel, or parsnips. Try corn, cauliflower, butternut squash, or green beans. You could even layer some leftover mashed potatoes on the bottom.
- Creamier Filling: If you like super creamy gravy, use heavy whipping cream instead of milk.
- Make it a Soup: Add more milk or chicken stock to thin out the consistency if you prefer a turkey pot pie soup. Bake smaller pieces of the puff pastry to serve on the side.
How to Make Turkey Pot Pie
Step 1: Preheat the Oven
Set the oven rack in the middle position. Preheat the oven to 400ºF (204ºC) so it’s hot when the pies are added.
Step 2: Defrost the Pastry
Ensure that the defrosting time is not exceeded by 40 minutes at room temperature. Otherwise, the butter will melt into the dough and not expand and separate properly. If not using immediately, cover and transfer to the refrigerator when defrosted. The dough can also be defrosted overnight in the fridge.
Step 3: Saute the Vegetables
A good pot pie filling always starts with sauteing a strong aromatic base of chopped onions, carrots, celery, garlic, rosemary, and thyme in butter. Diced Russet potatoes, fresh or frozen peas, and sliced mushrooms add heartiness.
Chunky pieces of chopped turkey add a boost of protein. The meat can also be shredded if you prefer. The filling is seasoned with salt and pepper to enhance the savory taste.
Step 4: Thicken the Filling
Sprinkle flour over the sauteed vegetables, stir, and cook to reduce the taste of the raw flour. Slowly pour the chicken stock and milk, stirring constantly until the sauce is smooth.
Allow to simmer until slightly thickened and the potatoes are tender but not falling apart. Add the turkey and peas and stir to combine. Turn off the heat and taste. Season with more salt and pepper as desired.
Tips for Perfect Execution: The key is to ensure that the liquid comes to a boil for a few minutes to swell the starches and eliminate the raw flour taste.
Step 5: Divide into Bowls
I find it easiest to divide the puff pastry into squares. For round crusts, use a biscuit cutter, leaving about a 1/2- to 3/4-inch overhang.
The turkey filling yields eight cups. I used medium bowls for this version to make two hearty large servings. For alternatives, see the portion size options below.
Portion Size Options:
- Small: Eight 8-ounce (1 cup) servings in ramekins.
- Medium: Four 16-ounce (2 cups) servings in ramekins.
- Large: Two 32-ounce (4 cups) serving in medium-sized bowls.
- Family Size: Use a pie plate, a 9-inch cast iron pan, or a 9×9-inch casserole dish.
Adding a few vents in the puff pastry helps the steam escape so the filling does not overflow as it bubbles. In testing, I’ve seen that not having the crust completely submerged in the filling creates flakier and crisper layers.
Expert Tip: Alternatively, you can cut and bake the puff pastry separately until the crust is golden, then place it on the filling like a lid.
Step 6: Brush with Egg Wash
Egg wash is commonly added to pies and pastries to give a golden brown sheen, making the crust more attractive. A mixture of one egg plus 1 tablespoon of milk provides the most beautiful color. The cooked milk solids and egg proteins also help to deepen the hue.
Step 7: Bake
Place the bowls on a sheet pan to catch any filling in case it bubbles. Bake until the pastry puffs up into layers and the crust is golden brown. In about 20 to 25 minutes, you’ll have a delicious turkey pot pie with leftovers.
Frequently Asked Questions
Puff pastry is a non-yeasted flour-based dough made using a delicate technique to create hundreds of layers, each separated by thin sheets of butter. The method is similar to making an almond croissant. As the dough bakes at high temperatures, 400ºF (204ºC) is optimal, the butter bubbles and melts. This separates the dough sheets, producing a super crispy, golden crust.
To make a more traditional pot pie, you can use homemade pie crust or store-bought. Like my chicken pot pie recipe, you can make a double-crust pie from scratch or use store-bought dough to save time. Brush with egg wash and bake according to the manufacturer’s or recipe directions.
The filling can be made from Thanksgiving leftovers and refrigerated for up to 2 days before baking. The crust can be defrosted the night before, cut, and placed on top right before adding it to the oven.
These turkey pot pies can be covered and refrigerated for up to three days in advance. Frozen pies can be wrapped and should last up to 1 month in the freezer. Reheat in the oven at 325ºF (163ºC) until the crust is crispy and the filling is bubbly and reaches 155 to 165ºF (68 to 74ºC).
More Turkey Recipes
If you tried this Turkey Pot Pie Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Leftover Turkey Pot Pie
Ingredients
- 1 puff pastry sheet
- ⅓ cup unsalted butter
- 1 cup diced red onions, ¼" dice
- ½ cup diced carrots, ¼" dice
- ½ cup diced celery, ¼" dice
- 1 tablespoon minced garlic
- 1 ½ teaspoon chopped thyme
- 1 teaspoon chopped rosemary
- 1 ½ cup sliced brown mushrooms, ¼" thick
- 1 pound russet potatoes, peeled, ¼" dice
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup flour
- 1 ½ cups unsalted chicken stock
- 1 cup whole milk, plus 1 tablespoon ( for egg wash)
- 3 cups turkey, cooked, ½" dice
- 1 cup peas, fresh, frozen, or canned
- 1 large egg, whisked
Instructions
- Preheat the Oven – Set the oven rack to the center position. Preheat to 400°F (204ºC).
- Defrost the Pastry – Remove the frozen puff pastry from its packaging and defrost it on a sheet tray until cool but pliable, no longer than 40 minutes. Refrigerate and cover with plastic wrap if defrosting beyond that time.
- Saute the Vegetables – Set a large skillet or Dutch oven over medium heat and melt the butter. Add the onions, carrots, celery, garlic, thyme, and rosemary. Sauté until onions are tender and translucent, about 3 minutes. Add the mushrooms, and stir and cook for 1 minute. Add the potatoes, salt, and black pepper. Stir and cook for 6 to 7 minutes.
- Thicken the Filling – Sprinkle flour over the vegetables, and stir and cook to reduce the raw flour taste, about 2 minutes. Slowly pour the chicken stock and milk, stirring constantly until the sauce is smooth. Allow to simmer until slightly thickened and potatoes are tender but not falling apart, about 5 to 6 minutes. Add the turkey and peas, and stir to combine. Turn off the heat and taste the filling. Season with more salt and pepper as desired.
- Divide into Bowls – Evenly divide the filling among 2 large heatproof bowls that can hold about 3 cups (720ml), or desired size.Roll the puff pastry out into a 10 inch square. Cut into two 5 inch squares. There will be extra. Place one square pastry sheet over each bowl, allowing the edges to hang over the sides.
- Brush with Egg Wash – In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.
- Bake – Make 4 small slits in the top, about ½-inch long. Place the bowls on a baking sheet. Bake until the pastry is puffed up on the edges and golden brown, about 20 to 25 minutes. Cool for about 10 minutes before serving.
Notes
- Overnight Thawing: The puff pastry can be thawed in the refrigerator overnight. Just keep it covered or wrapped in plastic so it does not get dried out.
- Smaller Individual Portions: Defrost two pastry sheets. Use smaller bowls or ramekins. Up to 8 servings in 8-ounce sized ramekins. Cut the puff pastry so the corners hang over the edge, about 4-inch squares. Bake until golden brown on top, about 15 to 20 minutes.
- Larger One-Pan Turkey Pot Pies: Use a pie dish, 9-inch cast iron pan, or 9×9-inch casserole dish. Cut the puff pastry so it’s large enough to fit in the pan or slightly overhang the edges. Bake until golden brown, about 45 to 55 minutes. Loosely cover with foil to prevent the pastry from getting too dark as it puffs up around the edges.
- Reheating: Reheat in the oven at 325ºF (163ºC) until the crust is crispy and the filling reaches 155 to 165ºF (68 to 74ºC). Refrigerated pies reheat in about 20 to 30 minutes, depending on size. Frozen pies reheat in about 1 to 2 hours, depending on size.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Janie H says
I have made this before and it is wonderful. I love your white bowls with the handles. Where did you find them?
Jessica Gavin says
Thank you for your feedback! I believe I got these large bowls at TJ Max but I’m sure you can find something similar at crate and barrel or amazon.
Lyle Caswell says
Made this tonight. It was a crowd pleaser. I felt so resourceful using my leftover turkey. Home run. Lots of steps, but very good.
Jessica Gavin says
Thrilled to hear that you enjoyed the turkey pot pie!
Brenna says
Hello! Do you think this recipe would work with ham instead of Turkey? Thanks!
Jessica Gavin says
Yes, you can use ham, but it tastes more savory. Perhaps adjust the salt levels in the sauce.
Noreen says
I made this yummy recipe from my leftover Thanksgiving Turkey tonight. I ended up using a teaspoon of “better than bouillon” (organic) mixed w/1/3 water, at the very end, because it lacked a little bit of something… I didn’t have rosemary on hand, so used a little extra thyme, and a sprinkle of Italian seasoning (it had some rosemary in it) lol
I made 3 Pyrex dishes and used triangles of pastry + added a little heart on top of each one, w/a tiny cookie cutter I had. (I’m a newly wed, and it seemed like a good idea)
I froze two of the dishes, and sprayed some waxed paper w/spray oil then topped the waxed paper w/ plastic wrap, and then tin foil.
There are no instructions as how to cook a frozen one, that’s already made up, so I’ll defrost them and them cook as directed, and hope for the best! 🙃
Thanks for the great recipe! 🙂
Jessica Gavin says
I’m so impressed, Noreen! The extra love you added to the pie makes it extra special!
Noreen says
Thanks you kindly!
I’m heating up a frozen one that I defrosted overnight in the fridge.. It defrosted beautifully.. [this time I used a tiny pie cutter cutouts to make a Christmas tree 🎄 with a tiny star on top for fun].
I’ll be making this recipe at least once a month I think
Thanks again!
Jessica Gavin says
I love the additional festive decorations you added to the pie! I’m so happy that this recipe will be on your monthly menu.
Keisha says
Can you put a piece of Phyllo dough under the gravy mixture? Just wondering if it have that crusty crust flavor lining the dish.
Jessica Gavin says
I haven’t tried adding phyllo dough to the bottom of the pie. I recommend baking it first to get crispy, then add the filling and topping.
Lesa B says
Have made this recipe several times now using either chicken or turkey and it always comes out great. When I use chicken it’s boneless skinless chicken thighs from Costco cooked in the Instant Pot for 13-14 minutes from frozen. Thank you!
Jessica Gavin says
Thanks for making the recipe! I love that you use chicken and turkey for the recipe. Thanks for the tip on making the chicken in the instant pot!