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Leftover Turkey Pot Pie: Easy Crowd-Pleasing Recipe

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This leftover turkey pot pie turns day-after feast leftovers into a warm, buttery, crowd-pleasing comfort dish. With a creamy herby filling and flaky puff pastry topping, it comes together in under 45 minutes using simple ingredients.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk (or half-and-half for extra richness)
  • 1/4 cup dry white wine (optional)
  • 3 cups cooked leftover turkey, shredded or diced
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten (for egg wash)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Melt the butter in your cast iron skillet over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  3. Add the minced garlic and cook for another minute until fragrant, stirring constantly.
  4. Sprinkle the flour over the vegetables and stir to coat. Cook for 1-2 minutes, stirring constantly, to get rid of the raw flour taste.
  5. Slowly pour in the broth while whisking continuously to prevent lumps. Then add the milk and white wine (if using). Keep whisking until the mixture comes to a gentle simmer and thickens, about 3-4 minutes.
  6. Stir in the thyme, rosemary, salt, and pepper. Taste and adjust seasoning.
  7. Add the shredded turkey, frozen peas, and frozen corn. Stir everything together until well combined. Remove the skillet from the heat.
  8. On a lightly floured surface, roll out the thawed puff pastry sheet slightly to fit your skillet or baking dish. It should be about 1/8-inch thick.
  9. Drape the pastry over the filling in the skillet. Tuck the edges under slightly and crimp them with a fork or your fingers. Cut 3-4 small slits in the top to allow steam to escape.
  10. Brush the pastry with the beaten egg wash, then sprinkle with a pinch of flaky sea salt.
  11. Bake for 25-30 minutes, until the pastry is puffed and deeply golden and the filling is bubbling up through the slits. Let it rest for 5-10 minutes before serving.

Notes

Don’t skip the roux—it’s essential for a thick filling. Use cold puff pastry and let the filling cool slightly before adding the pastry. Cut steam vents to prevent explosions. For a gluten-free version, use gluten-free flour and gluten-free puff pastry. For a dairy-free version, use vegan butter and unsweetened oat milk. Leftovers keep in the fridge for up to 4 days. The unbaked pot pie can be frozen for up to 3 months.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie, easy pot pie, leftover turkey recipe, comfort food, holiday leftovers, puff pastry pot pie

Find it online: https://fizzlefork.com/leftover-turkey-pot-pie-easy-crowd-pleasing-recipe/