This Turkey Pot Pie with Puff Pastry is the best way to use your leftover turkey this holiday season. Easy to make, this hearty dinner recipe features a lightened-up, creamy filling and a golden, flaky crust for a comforting meal that's sure to become a family favorite.
What's your favorite part of Thanksgiving? Mine is the leftovers!
After days of cooking, the big feast often passes too quickly for me to fully enjoy it. However, nothing tastes better than Thanksgiving leftovers.
And as much as I love a traditional turkey dinner, I also love repurposing the leftovers into something new.
Last November, I made this turkey pot pie recipe using leftover Thanksgiving turkey and an extra sheet of puff pastry I found in my freezer. It's a quick, easy, and lightened-up take on the classic dish.
Today, I’m walking you through how to make the best turkey pot pie with puff pastry, including which ingredients to use, tips that guarantee it turns out right the first time, and some of my favorite side dishes to serve with this easy dinner recipe.
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Why You'll Love This Recipe
- Easy to Make- Using leftover turkey and a single sheet of ready-to-bake puff pastry makes this pot pie incredibly easy to prepare.
- Lightened Up- This recipe uses only turkey stock and a touch of butter for a light, creamy filling. Plus, using only one puff pastry sheet also helps lighten up this dish.
- Rich & Creamy- Despite no cream or milk, the buttery roux and flavorful turkey stock give this dish its rich flavor and creamy texture.
- Great for Leftovers- Whether it's the day after Thanksgiving or you just have some leftover turkey in the fridge, this puff pastry turkey pot pie is a delicious way to use it up.
- Minimal Cleanup- Cooking and baking the pot pie in a cast iron skillet means fewer dishes to wash.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Puff Pastry- Thaw frozen puff pastry according to the package instructions, typically about 40 minutes at room temperature. It should be pliable but still cool to the touch.
- Turkey Meat- Any leftover dark or white turkey meat can be used in this recipe.
- Turkey Stock- Homemade turkey stock will give your filling the richest flavor.
- Vegetables- A mix of carrots, celery, onion, peas, and garlic gives the filling lots of flavor. Dice the vegetables uniformly for even cooking and texture.
- Poultry Seasoning- A blend of herbs like sage, thyme, marjoram, and rosemary adds an earthy, comforting flavor. I often make my own poultry seasoning for cost savings and a fresher taste.
- Flour- Mixed with butter to form a roux, flour helps thicken the filling and lends to the creamy texture.
- Butter- Butter makes the filling rich and creamy, giving it a touch of dairy flavor without the need for heavy cream or milk.
- Kosher Salt- Opt for kosher salt because it does not contain added ingredients like table salt often does.
- Black Pepper- Use freshly ground black pepper for the best flavor.
🌱 Sustainability Tip: Opt for locally-raised turkey and make your own turkey stock from the bones. This reduces the distance your food needs to travel to get to you, minimizing the environmental impact.
Substitutions and Variations
Here are a few ways you can try customizing this turkey pie with puff pastry to fit your diet and taste preferences.
- Puff Pastry- Swap puff pastry for classic pie crust or homemade biscuits.
- Turkey Meat- Cooked chicken can be used as a substitute for turkey if preferred.
- Turkey Stock- Substitute with chicken stock, chicken broth, or vegetable broth.
- Vegetables- Customize the vegetable mix to use whatever you have on hand. For example, you can use leeks, corn, or mushrooms for different flavor profiles.
- Poultry Seasoning- Replace poultry seasoning with a mix of thyme, rosemary, and sage.
- Flour- For a cornstarch thickener, mix 2 tablespoons of cornstarch with 2 tablespoons of water to make a slurry. Stir the slurry into the filling after adding the stock.
- Butter- Use olive oil, avocado oil, bacon fat, or lard in place of butter if preferred.
- Kosher Salt- Swap kosher salt for sea salt, pink Himalayan salt, or table salt.
- Black Pepper- White pepper can be used for a slightly different flavor.
- Gluten-Free- Swap regular puff pastry for gluten-free puff pastry and use cornstarch to thicken the filling instead of flour.
- Vegetarian- Substitute the turkey with a mix of sautéed mushrooms, lentils, or chickpeas. Additionally, replace the turkey stock with vegetable broth.
- Mashed Potato Topping- Skip the puff pastry and dollop leftover mashed potatoes on top of the filling for a tasty, rustic alternative.
- Mushroom- Include a variety of mushrooms along with the vegetables for a robust, earthy flavor.
- Curry- Season the filling with curry powder instead of poultry seasoning for an Indian-inspired flavor.
Here are some notes on any special equipment I used to make this recipe.
How to Make Turkey Pot Pie With Puff Pastry
Here is how to make this easy leftover turkey pot pie.
Step 1: Defrost the puff pastry. Begin by thawing the puff pastry at room temperature for about 40 minutes, or until it's still cool but pliable and easy to handle. Preheat your oven to 425℉.
Step 2: Sauté vegetables. Melt butter in a cast iron skillet or stainless steel skillet over medium heat. Add the diced onion, carrot, celery, and kosher salt. Sauté for 5-7 minutes, or until the vegetables are softened and starting to brown.
Step 3: Add seasonings. Add the minced garlic, poultry seasoning, and black pepper to the skillet. Continue to sauté for an additional 1-2 minutes.
Step 4: Make roux. Sprinkle in the flour, stirring it into the vegetables to create a roux. Cook for a few minutes to remove the raw flour taste.
Step 5: Whisk in turkey stock. Slowly pour in the turkey stock while whisking continuously to prevent lumps from forming. Allow the mixture to simmer for about 5 minutes, or until it has thickened.
Step 6: Add turkey and peas. Stir in the shredded turkey and peas, cooking for an additional 2-3 minutes. If you're using a pie plate, transfer the filling to it at this point.
Step 7: Prepare puff pastry. While the filling cools slightly, prepare the puff pastry by unfolding it and pinching together any parts that may have split. You can also cut a decorative pattern into the puff pastry if desired, then place it on top of the pie filling.
Step 8: Bake the pot pie. To prevent spills in your oven, place the cast iron skillet or pie plate onto a baking sheet. Bake the pot pie for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbling. If the edges of the puff pastry begin to brown too quickly, cover with foil for the remaining bake time.
Step 9: Cool and serve. Remove the pot pie from the oven and allow it to cool for 20-30 minutes before slicing and serving. Enjoy!
Turkey Pot Pie with Puff Pastry (Video)
Tips for Success
Make this easy turkey pot pie with puff pastry recipe successfully the first time using these helpful kitchen tips.
- Thaw puff pastry properly. Allow the puff pastry to thaw at room temperature for about 40 minutes. It should be cool, but flexible and easy to work with.
- Dice vegetables evenly. Dicing the vegetables uniformly ensures they cook through properly and that the filling has a nice texture.
- Use a cast iron skillet. If you have one, using a cast iron skillet is ideal for this recipe. It allows you to cook and bake the pot pie in the same dish, minimizing cleanup.
- Cook the flour. Cooking the flour for a few minutes removes its raw taste and gives the pot pie filling a more complex flavor.
- Ventilate the puff pastry. For crispy, flaky puff pastry, cut a few small slits into it to allow steam to escape during baking.
- Bake on a baking sheet. Using a sheet pan under the skillet or pie plate prevents any potential spillovers from making a mess in your oven.
- Rest before serving. Letting the pot pie cool for 20-30 minutes before serving allows the filling to set so that it isn't too runny.
🌟 Quick Tip: For a glossy puff pastry crust, consider brushing it lightly with an egg wash just before baking.
What to Serve with Turkey Pot Pie
Turkey pot pie is a hearty meal that can stand alone or be served with a variety of side dishes that complement its rich flavor.
If you're craving something lighter, consider serving it with your favorite vegetable side dishes. A few of my favorites include balsamic roasted Brussels sprouts, garlic butter green beans, sautéed asparagus, butternut squash, sweet potatoes, and mashed potatoes.
Finally, to contrast the richness of turkey pot pie, serve it alongside a refreshing side salad. Spinach Caprese salad, arugula quinoa salad, kale salad, and Caesar salad all pair well with this hearty dish.
Storage and Reheating
How to Store
- Refrigerator- Store leftover turkey pot pie in an airtight container in the refrigerator for 3-4 days.
- Freezer- For longer storage, freeze leftover turkey pot pie in a freezer-safe container for up to 3 months.
How to Reheat
If your leftover turkey pot pie is frozen, allow it to thaw overnight in the refrigerator before reheating for best results.
- Oven- Preheat oven to 350°F. Place the leftover pot pie directly in the oven if stored in the cast iron skillet or pie plate. If it was stored in a different container, transfer the leftovers to a baking dish before reheating. Heat for 20-30 minutes or until bubbling and warmed through.
- Microwave- Transfer an individual portion of leftover pot pie to a microwave-safe dish and cover with a lid or another plate to prevent splatters. Heat the pot pie at 50% power in 1-minute intervals, checking the temperature after each interval.
This turkey pot pie with puff pastry crust is perfect for making ahead, which is great for those busy weeknights when you don't feel like cooking.
The entire dish can be assembled and baked ahead of time, allowing you to simply reheat it in the oven when you're ready to serve. Alternatively, you can prepare the filling in advance, refrigerate it, and then bake it with the puff pastry just before serving.
Frequently Asked Questions
If the filling is too thick, you can thin it out by adding a little more turkey stock until it reaches your desired consistency. For a thin filling, allow it to simmer for longer or use a cornstarch slurry to thicken it up.
This might happen if the pastry wasn't properly thawed or if it was handled too much. Make sure to follow the thawing instructions on the package and handle it gently.
Of course! Just portion the filling into individual ramekins or small baking dishes, top with a piece of puff pastry, and bake until bubbly and golden brown.
Yes, you can. Simply cool it completely, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. I recommend baking in a disposable pie tin if you plan to freeze the entire pot pie.
Turkey Pot Pie with Puff Pastry
- 1 sheet puff pastry
- 4 tablespoons unsalted butter
- 1 small yellow onion diced
- 1 large carrot diced
- 2 stalks celery diced
- 1 teaspoon kosher salt
- 4 cloves garlic minced
- ½ teaspoon poultry seasoning
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 cups turkey stock
- 3 cups shredded turkey meat
- ½ cup peas fresh or frozen
- Begin by thawing the puff pastry at room temperature for about 40 minutes, or until it's still cool but pliable and easy to handle. Preheat your oven to 425℉.1 sheet puff pastry
- Melt butter in a cast iron skillet or stainless steel skillet over medium heat. Add the diced onion, carrot, celery, and kosher salt. Sauté for 5-7 minutes, or until the vegetables are softened and starting to brown.4 tablespoons unsalted butter, 1 small yellow onion, 1 large carrot, 2 stalks celery, 1 teaspoon kosher salt
- Add the minced garlic, poultry seasoning, and black pepper to the skillet. Continue to sauté for an additional 1-2 minutes.4 cloves garlic, ½ teaspoon poultry seasoning, ½ teaspoon black pepper
- Sprinkle in the flour, stirring it into the vegetables to create a roux. Cook for a few minutes to remove the raw flour taste.¼ cup all-purpose flour
- Slowly pour in the turkey stock while whisking continuously to prevent lumps from forming. Allow the mixture to simmer for about 5 minutes, or until it has thickened.2 cups turkey stock
- Stir in the shredded turkey and peas, cooking for an additional 2-3 minutes. If you're using a pie plate, transfer the filling to it at this point.3 cups shredded turkey meat, ½ cup peas
- While the filling cools slightly, prepare the puff pastry by unfolding it and pinching together any parts that may have split. You can also cut a decorative pattern into the puff pastry if desired, then place it on top of the pie filling.
- To prevent spills in your oven, place the cast iron skillet or pie plate onto a baking sheet. Bake the pot pie for 20-25 minutes, or until the puff pastry is golden brown and the filling is bubbling. If the edges of the puff pastry begin to brown too quickly, cover with foil for the remaining bake time.
- Remove the pot pie from the oven and allow it to cool for 20-30 minutes before slicing and serving. Enjoy!
- Make Ahead: The entire dish can be assembled and baked ahead of time, allowing you to simply reheat it in the oven when you're ready to serve. Alternatively, you can prepare the filling in advance, refrigerate it, and then bake it with the puff pastry just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freezer for up to 3 months.