This post may contain affiliate links. Please read my disclosure policy.
What’s mouthwatering, warm, cozy, and golden-brown all over? This turkey pot pie! Cooler months are meant for classic, hearty recipes like this one, and there’s no better way to serve up comfort than with a dish that combines robust holiday flavors with a buttery, flaky crust. It’s a great way to use up any leftover turkey from Thanksgiving!
I think we all know that food is what we look forward to most when thinking about Thanksgiving and its surrounding holidays. Yes, I also look forward to the comfort of spending time with loved ones, but its the traditional foods that make these holidays so cozy and warming each year.
To me, a classic turkey pot pie with puff pastry embodies all of these cozy luxuries. It’s the perfect family-style meal that’ll fill you up with warm, wintry flavors and fill your kitchen with those heavenly aromas we savor during this season.
You can make it using leftover Thanksgiving turkey, or you can prep specifically for it. Either way, it’s easy, wholesome, and a true crowd pleaser!
Have a passion for puff pastry?
Another way to enjoy the flaky, buttery pastry is in bacon puff pastry cheese twists. It’s a fantastic holiday appetizer!
INGREDIENT NOTES AND SUBSTITUTIONS
- Puff Pastry – For a turkey pot pie with puff pastry, it’s arguable that the puff pastry is the star of the show. It adds a delightfully flaky, crispy, buttery component to each bite. Thaw frozen puff pastry for a super simple crust.
- Butter – This is what you’ll cook your vegetables in to infuse the entire dish with a satisfying flavor.
- Vegetables – Frozen peas and diced yellow onion, celery, carrots, and russet potatoes are classic components of turkey pot pie. Feel free to swap out what you don’t love for corn, mushrooms, asparagus, or cauliflower.
- All-Purpose Flour – This makes the filling nice and thick.
- Dry White Wine – Used to deglaze your pan so you can soak up all the best bits of flavor that get stuck to the bottom. Use extra chicken stock instead if needed.
- Chicken Stock – Adds a hearty, meaty flavor and lots of extra nutrients. Swap for vegetable stock or turkey stock if preferred.
- Cooked Turkey – The key ingredient! It must be cooked beforehand, and you can cube it or shred it depending on your preference.
- Egg – Used for an egg wash to give the crust its signature golden, shiny appearance.
HOW TO MAKE TURKEY POT PIE
- Get Prepped. Preheat your oven to 400°F and dice your carrots, onions, potatoes, and celery. Grease the inside of a 9×9” casserole dish.
- Roll Out Puff Pastry. Sprinkle flour on a flat surface and roll the thawed puff pastry into a 12-inch square. Press it along the sides and bottom of the casserole dish and trim any excess.
- Bake The Crust. Pierce the pastry with a fork all over. Place a sheet of aluminum foil flat against the pastry and cover the sides to prevent them from burning. Bake for 20 minutes, remove aluminum foil, and set aside.
- Cook Vegetables. Place a baking sheet into the oven to preheat before melting butter in a large skillet. Add onions, celery, carrots, and potatoes and sauté until they’re tender and slightly browned. Sprinkle in flour, stir, and slowly whisk in chicken stock and wine.
- Finish The Filling. Once the mixture is bubbling nicely, stir in seasonings, cooked turkey, and peas.
- Bake. Spoon the filling into the baked crust and cover the top with leftover pastry. Get fancy and create a lattice crust if desired! Brush with egg wash and bake for 30-35 minutes or until the filling is bubbling.
Other ways to use Thanksgiving leftovers
Leftover stuffing– Use the stuffing to make cranberry pecan stuffed waffles, then top them with slices of leftover mashed potatoes, turkey, and gravy. Holy cow these are good.
Leftover cranberry sauce– If you have leftover whole berry cranberry sauce, it makes a fantastic smoothie! Just pop it in the blender with plain yogurt and ice cubes. Oh, and a scoop of protein powder for an extra boost of nutrition.
Just a couple of ways to use up those Thanksgiving leftovers. Enjoy!
Why Do You Cook Turkey Pot Pie on a Baking Sheet?
Doing this helps the pie stay even, and the sheet pan catches any filling that is likely to boil and bubble over!
Why Is My Pot Pie Crust Burning?
When baking pot pie with puff pastry crust, there’s a delicate balance between cooking the crust perfectly and ensuring the filling gets nice and hot, too. When you initially bake your puff pastry before adding the filling (called blind baking), cover it with tin foil so that it doesn’t get too crisp.
Then, check on your pot pie while it bakes — if you notice the crust getting brown too early, cover it with foil for the remainder of the bake time.
Can You Freeze Turkey Pot Pie?
This is such a hearty meal, it’s not surprising if you’ve got leftovers! You can freeze turkey pot pie covered in a container for up to three months. When ready to eat, remove from fridge for about 30 minutes and bake at 375°F for about 30 minutes.
You can also freeze the pot pie before baking it. When you’re ready to eat, brush the puff pastry topping with egg wash and cook at 375°F for about an hour.
This post, originally published on Kevin is Cooking Nov. 22, 2016, was last updated with new content on Nov. 24, 2022.
Turkey Pot Pie with Puff Pastry
- 2 sheets puff pastry thawed
- 1/3 cup butter
- 1 large yellow onion chopped
- 2 stalks celery small dice
- 2 large carrots peeled and cubed
- 1 large Russet potato peeled and cubed
- 1/3 cup all purpose flour
- 3 cups chicken stock
- 1 cup dry white wine See Note 1
- 1 tbsp dijon mustard
- 1 tsp dried thyme
- 1/2 tsp ground sage
- 1/2 tsp white pepper
- 3 cups cooked turkey meat cubed or shredded
- 1 cup peas cooked or frozen
- 1/4 cup chopped fresh parsley
- 1 egg whisked with 1 tsp water, for egg wash
- Set oven to 400°F.Grease the inside of a 9×9” casserole dish. On a lightly floured surface, roll the pastry sheet into a 12-inch square. Gently press the pastry dough in and up sides of dish. Trim the excess pastry. Using a fork, prick the pastry thoroughly. Place a sheet of aluminum foil against the surface of the pastry and cover sides so they don’t over cook and burn. Bake for 20 minutes. Remove dish from oven and remove the aluminum foil, then place an empty baking sheet into the oven to preheat.
- Heat butter in a large skillet over medium heat, then add onions, celery, carrots and potatoes. Sauté for 5 minutes, or until the vegetables are tender-crisp and slightly browned. Sprinkle flour over vegetables, stir and cook for another 4 minutes. Slowly whisk in the stock and wine, cooking until the mixture bubbles and thickens.
- Stir in mustard, thyme, sage, white pepper, turkey, peas and parsley.
- Spoon the chicken vegetable mixture into the the baked bottom crust. Top with remaining puff pastry sheet, or cut into strips to create lattice crust (See Note 2) Place the turkey casserole onto a baking sheet and bake for 30-35 minutes or until the filling is hot and bubbling and the pastry is golden brown.
- If substitute is needed for wine, use chicken stock.
- On a lightly floured surface, cut the puff pastry sheet crosswise into 4 strips and halve each one, for 8 strips total. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Brush top of pastry with egg wash.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.