Turkey Pot Pie with Puff Pastry Crust
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Turkey Pot Pie with Puff Pastry Crust is a delicious comfort food recipe anytime of the year, but is perfect for using up leftover turkey from Thanksgiving!
Table of contents
There are very few meals more comforting than a warm, creamy turkey pot pie, with a buttery, flaky puff pastry crust! While I love a chicken or turkey pot pie anytime of the year, after Thanksgiving is the perfect time to whip up a leftover turkey pot pie.
Pile veggies, herbs and turkey leftover from Thanksgiving into a puff pastry crust for a scrumptious meal the entire family will enjoy!
Transforming leftover turkey into an easy turkey pot pie recipe is the best decision you’ll make all week!
Ingredients
- Puff pastry dough – you’ll find a box of this dough in the freezer section at the grocery store. Make sure to purchase a package that contains 2 sheets of puff pastry dough. Since the dough is frozen, you’ll want to remove it from the freezer before assembling the pot pie to let it thaw at room temperature for at least 30 minutes.
- Unsalted butter
- Onions – you’ll need one cup of onions for this recipe, which is equal to about half of a large onion. You can use red or yellow onions in this recipe.
- Carrots – you’ll want to peel and dice about a half pound of whole carrots to get 1 cup of diced carrots for this recipe.
- Celery – same as the carrots, you’ll want to dice up about a half pound of celery to get 1 cup of diced celery for the pot pie filling.
- Sweet potatoes
- Apple
- Garlic – I recommend fresh minced cloves for the best flavor.
- All-purpose flour – to thicken the pot pie filling.
- Chicken or turkey broth
- Dried sage
- Dried thyme
- Salt
- Black pepper
- Cooked, diced turkey – leftovers from this Smoked Turkey, Oven Roasted Turkey Breast or this Smoked Turkey Breast are perfect for this recipe!
- Egg – combined with water to make an egg wash for the top puff pastry crust. This will help it turn a beautiful golden brown color in the oven.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the puff pastry crust. Unfold 1 puff pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into an 8 inch x 8 inch square casserole dish. Trim the excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry. Place in the oven and bake at 400°F for 25 minutes. Remove from the oven and remove the aluminum foil.
- Prepare the pot pie filling. While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, on the stove over medium heat. Add the carrots, onions, celery, sweet potatoes and apples, cook for 5-6 minutes. Add the garlic and cook for an additional minute. Sprinkle the flour into the skillet and cook while stirring for 1-2 minutes or until the flour is golden brown. Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens. Add the sage, thyme, kosher salt and black pepper. Add the turkey and stir to combine. Once almost all of the liquid is cooked down, remove the skillet from the heat.
- Assemble the pot pie. Spoon the turkey mixture into the already cooked puff pastry in the casserole dish. Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet into 6 equal strips. Weave the strips of puff pastry over the turkey pot pie filling. Trim any excess pastry. Brush the egg wash over the pastry strips.
- Bake the pot pie. Place the turkey pot pie in the oven and bake for 40-45 minutes. Allow to cool for at least 10 minutes before slicing and serving.
Recipe tips
- Keep the piece of foil that you used when baking the bottom crust. Cut out a square in the middle, then you can use the remaining foil to cover just the edges of the crust if they start to turn dark brown.
- Keep an eye on the pot pie when it’s in the oven. During the last 10-15 minutes, you might want to add the piece of foil around the edges. It’s always a good idea to peep in the oven a couple times to make sure the crust is the golden brown color you desire.
- Always bake the pot pie in the lower half of the oven. This will ensure even distribution of heat and will guarantee that the filling is warm and bubbly, while the puff pastry crust is brown and crispy.
- Do not try to make the pot pie with the puff pastry dough still frozen! The puff pastry will fall apart and will not bake properly. If you forget to thaw your puff pastry dough before starting the recipe, remove the dough from the package, set it on a floured cutting board and place it somewhere warm. If you have the stove or oven on, you can set it near there so that it will thaw quicker.
More leftover turkey recipes
Looking for more innovative ways to put your Thanksgiving leftovers to good use? Check out these six scrumptious recipes.
Turkey Pot Pie with Puff Pastry Crust
Turkey Pot Pie with Puff Pastry Crust is a delicious comfort food recipe anytime of the year, but is perfect for using up leftover turkey from Thanksgiving!
Ingredients
- 17.3 oz package puff pastry, 2 sheets – thawed
- ¼ cup butter
- 1 cup carrots, peeled & chopped
- 1 cup onions, diced
- 1 cup celery, chopped
- 1 cup sweet potatoes, diced
- 1 cup apples, diced
- 3 cloves garlic, minced
- 1/3 cup flour
- 2 cups chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 cups cooked turkey, diced
- 1 egg
- 1 tbsp water
Instructions
- Preheat the oven to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface.
- Roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim the excess pastry. Prick the pastry thoroughly with a fork.
- Place aluminum foil onto the surface of the pastry.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and remove the aluminum foil.
- While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery, sweet potatoes and apples, cook for 5-6 minutes.
- Add the garlic and cook for an additional minute.
- Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
- Add the sage, thyme, kosher salt and black pepper. Add the turkey and stir to combine.
- Once almost all of the liquid is cooked down, remove the skillet from the heat.
- Spoon the turkey mixture into the already cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface.
- Cut the pastry sheet into 6 equal strips.
- Weave the strips of puff pastry over the turkey pot pie filling. Trim any excess pastry.
- Whisk together the egg and 1 tbsp water, then brush the egg wash over the pastry strips.
- Place in the oven and bake for 40-45 minutes.
- Allow to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Serving 4servingCalories 990kcal (50%)Carbohydrates 83g (28%)Protein 24g (48%)Fat 62g (95%)Saturated Fat 20g (100%)Cholesterol 107mg (36%)Sodium 1262mg (53%)Potassium 687mg (20%)Fiber 6g (24%)Sugar 9g (10%)Vitamin A 10635mg (213%)Vitamin C 16.8mg (20%)Calcium 86mg (9%)Iron 5.3mg (29%)
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