Leftover Turkey Pot Pie

Transform leftover Thanksgiving turkey into a delicious gourmet meal by making a homemade turkey pot pie. The meat simmers in a luscious gravy and then bakes into individual portions with a flaky puff pastry crust.

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 sandwiches. The first step is to make a hearty mixture of roasted 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 a classic 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 them ahead of time.

Pot pie filling

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 simply seasoned with salt and pepper to enhance the savory taste.

What makes this pot pie irresistible is the rich and creamy gravy. Start with a roux base (equal parts of butter and flour) as a thickening agent. Stir in the flour to the fat to create a paste. This adds body to the milk, chicken stock, or turkey broth. If you like it super creamy, use heavy cream instead of milk. The key is to ensure that the gravy comes to a boil for a few minutes so that the starches swell and eliminate the raw flour taste.

Portion sizes (recipe makes 8 cups of filling)

• 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.

What is puff pastry?

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 croissants.

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.

Using puff pastry as a pie crust

For this recipe, I use Pepperidge Farm frozen puff pastry sheets. I find it easiest to cut into squares. For round crusts, use a biscuit cutter or turn your serving dish over and cut around it, leaving about a ½ to 3/4-inch overhang. Just like when making biscuits, cut straight down, so the layers don’t get smashed and seal together.

Another option is to cut and bake the puff pastry separately until the crust is golden, then place them on top of the filling like a lid. Adding a few vents on the top 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.

Egg wash enhances the appearance

Egg wash is commonly added to pies and pastries to give a golden brown sheen, making the crust more attractive. I find that 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.

Recipe substitutions

Roasted chicken is the go-to substitute if you don’t have turkey. Otherwise, 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. Alternative filling options are corn (especially fresh off the cob), cauliflower, butternut squash, or green beans. You could even layer some leftover mashed potatoes on the bottom.

Can a pie crust be used?

Yes! Raw pie dough can be used to make a more traditional pot pie. 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 directions or recipe directions.

Bake the pies

Preheat the oven to 400ºF (204ºC), so it’s hot when the pies are added. Place them on a sheet pan to catch any filling in case it bubbles a little. Bake until the puff pastry puffs up into layers and is deep golden brown. In about 20 to 25 minutes, you’ll have a delicious turkey pot pie with leftovers that you’ll look forward to making every year!

Make-ahead tips

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, then placed on the top right before adding them to the oven.

Storing and freezing

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).