Puff Pastry Turkey Pot Pie

Holiday leftovers get repurposed in the most delicious way in this Puff Pastry Turkey Pot Pie! This easy to make recipe is full of flavour and sure to satisfy.

Without fail, after every year holiday dinner, our leftover turkey is turned into a pot pie. I mean, is there a better way to extend that holiday feeling and create a new meal that’s ultra satisfying?

This Puff Pastry Turkey Pot Pie is loaded with vegetables, a creamy homemade gravy, and turkey (of course). This flavourful, creamy filling is topped with a store-bought pie crust which is the easiest way you can make a pot pie.

Store-bought puff pastry is always stocked in our freezer and is a huge time-saver. It’s also downright tasty so why not take a shortcut with this recipe? After whipping up an entire holiday meal, you deserve the break.

If you love a traditional pie crust, you can definitely do that. We alternate between this puff pastry version and my Turkey & Leek Pie which uses a pie crust. Instructions for making the easiest all-butter pie crust using a food processor are in my Easy Homemade Pie Crust post so be sure to check that out and use it with this filling if you like.

This pie is so good, you’ll want to make this more often. So while this recipe is for turkey pot pie, you can easily make this with leftover chicken as well and enjoy it year round!

Ingredients in Puff Pastry Turkey Pot Pie

• Butter
  
  
• Veggies: Onion, carrot, celery, peas. I use fresh vegetables except for the peas which are frozen.
  
  
• Flour: thickens the sauce/gravy.
  
  
• Turkey stock or chicken stock
  
  
• Milk
  
  
• Turkey: leftover, cooked turkey that is either shredded or chopped. You can also use chicken for this recipe.
  
  
• Herbs: thyme and parsley
  
  
• Seasoning: salt and pepper
  
  
• Puff pastry: one sheet
  
  
• Egg: to make an egg wash for the puff pastry.

Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.

How to make Puff Pastry Turkey Pot Pie

1. Saute veggies: In a large skillet, melt butter over medium heat. Add the onions, carrots, and celery and cook until soft.

2. Create a roux: Once the vegetables are softened, add the flour and stir to coat the vegetables. Cook for 1-2 minutes.

3. Add the remaining ingredients: Slowly pour stock and milk into the skillet. Add the cooked turkey and seasonings and bring to a simmer. Stir in the frozen peas and bring to a simmer again. Continue to simmer for 10 minutes, until the pot pie filling is thick. Turn off the heat and allow it to cool. Adjust seasoning as needed.

4. Transfer the pot pie filling into a baking dish. [You may use a pie dish or a similarly sized baking dish. I used an 9×9 dish.]

5. Top with puff pastry: Meanwhile, roll one sheet of puff pastry out to 1/4 inch thickness. The puff pastry should be rolled out slightly larger than your baking dish. Drape the puff pastry over the baking dish and allow a bit to overhang. Trim excess puff pastry if needed and then press gently along the outer edge of the pastry to adhere it to the baking dish.

6. Vent, brush with egg wash, and bake! Cut some slits into the top of the puff pastry to vent it and brush with the egg wash. Bake for 30 minutes or until the pastry turns a nice golden colour and the filling is bubbling. [Note: let the pot pie cool for a bit before serving as the filling will be piping hot.]

Tips for making the best Puff Pastry Turkey Pot Pie and Substitutions

• Fresh vegetables are best, but you can sub frozen. As with most recipes, nothing beats fresh ingredients so use them if you have them. If you want don’t or you just want to cut out some prep time, you can use frozen vegetables instead.
  
  
• Let the filling cool before adding the puff pastry. In my recipe I make the filling first and then turn my attention to the puff pastry. That is for two reasons. First, it allows some time for the filling to cool while you get the puff pastry ready. Secondly, your puff pastry is kept cool for as long as possible.
  
  
• Keep your puff pastry cold. In order to get the best puffy, flaky layers, its important to keep your puff pastry cold. Store it in the fridge until its time to use it for the best results.
  
  
• Place a tray under your baking dish if its needed. Because my filling doesn’t go right up to the top of my baking dish, I don’t worry about this but if you are using a baking dish that becomes quite filled with your pot pie filling, do this. Placing a baking tray under your baking dish will help catch any filling that may bubble up over the sides.
  
  
• Let your pot pie cool for a bit: The filling will be piping hot so allow the pie to cool a bit before serving.

Storing and reheating leftovers

Leftover turkey pot pie can be stored in the fridge. Allow it cool completely and then transfer it to an airtight container before placing in the fridge.

To reheat, I like to transfer portions to baking-safe ramekins or even a larger baking dish. Heat until it is warmed through. While the puff pastry won’t become as flaky and crisp as it is when its fresh, it does get back some of its texture. I don’t recommend microwaving the leftovers as they puff pastry gets soggy.

What to serve with Puff Pastry Turkey Pot Pie

Since this dish is satisfying and a bit indulgent, I like to serve it up with a nice salad or vegetable side dish like my Healthy Caesar Salad or Green Bean Salad with Lemon Herb Vinaigrette.

If you like, you can certainly serve it with something heartier like potatoes as well. Don’t forget to whip up some Easy Dinner Rolls (recipe takes 45 minutes!) to sop up all that creamy gravy!

I hope you enjoy this recipe as much as I do!

-Cathy

Looking for more ways to use leftover turkey? Check out these recipes:

Turkey & Leek Pie
Turkey Leftover Casserole
Easy Chicken Noodle Soup or Creamy Chicken Noodle Soup (just replace the chicken with turkey)
Turkey Vegetable Soup with Stuffing Dumplings