Turkey pot pie with puff pastry is a hearty comfort food meal of tender turkey, veggies and silky smooth sauce baked in a buttery pastry crust. This recipe is a great use for Thanksgiving turkey leftovers!
Does the thought of trying to use leftovers lurking in your fridge terrify you? With the cost of everything in the grocery store at nearly double last year’s prices, I think it’s more important than ever to make use of every morsel.
There are simple ways to it, too. Use those little veggie scraps to make stock or broth. The next time you buy a rotisserie chicken or roast a whole chicken, save the carcass. Then grab those veggie odds and ends and make chicken broth.
Turkey pot pie with puff pastry
With Thanksgiving a couple of weeks away and grocery prices as crazy as they are, maybe you aren’t roasting and carving a turkey for 12. Even if you’re only making a boneless turkey roast, you’ll likely have Thanksgiving leftovers. If so, be sure to use them to make this amazing turkey pot pie casserole.
I adore puff pastry in all of its buttery decadence! It’s much easier to work with than traditional pie crust. This is definitely a bonus if you have trouble crimping the edges of a crust.
Turkey pot pie with puff pastry has a top and bottom crust that are super flaky. All you have to do is thaw a couple of sheets of frozen puff pastry and press them into a baking dish!
- Puff pastry
Puff pastry is a type of laminated pastry dough, like the dough croissants are made from. Basically, doughs like these have many very thin layers of pastry, that are pressed together. Each layer is separated by butter. So, then puff pastry goes into a hot oven, the butter melts, causing the layers of dough to puff up into flaky deliciousness!
As long as the meat is cooked, you can use any type of turkey you’d like. You could use leftover turkey from Thanksgiving, brown some ground turkey, or even shred deli turkey slices.
Most pot pie recipes call for either heavy cream or whole milk in the gravy. But, I know that a lot of us like to keep meals a bit lighter following an indulgent Thanksgiving meal. If that sounds like you, I think you’ll be happy to know that the gravy for this turkey casserole has NO cream or milk in it.
How is that possible? Well, rather than using a classic bechamel sauce for the pot pie gravy, you’ll be making a veloute sauce. The two sauces are both made by making a roux, then adding a liquid to it. The difference is that bechamel is made with milk, and veloute is made with a liquid stock or broth. For this recipe, you’ll use chicken stock.
I use traditional pot pie vegetables for this recipe; carrots, onions celery, and russet potatoes. Feel free to swap them out and use other veggies if you’d like. Mushrooms and peas are good options.
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!
Making turkey pot pie with puff pastry
Making this pot pie recipe is easier than you might think.
- Blind bake the bottom crust
First, you’ll place one sheet of puff pastry into the casserole dish. It’ll go into the oven to blind bake for 20 minutes. The reason we’re baking it first is so that the bottom crust stays crispy. If you add the turkey pot pie filling onto the unbaked sheet of puff pastry, the pastry will soak up the moisture from the filling and end up soggy.
- Make the pot pie filling
While the puff pastry bakes to a golden brown in the oven, you’ll sauté the vegetables and make the gravy. The cooked turkey will added and everything will be poured into the bottom puff pastry crust.
- Add the top crust, brush with egg wash, and bake.
If you’d like, you can keep things simple by just laying the sheet of puff pastry over the filling. I decided to cut the puff pastry into strips and weave them together for a lattice top crust. It’s easy to do and I think it makes the turkey casserole look SO pretty!
You can’t prepare the entire turkey pot pie casserole ahead, but you can definitely make the filling up to 3 days ahead. After you make the filling, allow it to cool, then store it in a covered container in the refrigerator until you’re ready to bake the puff pastry crust and assemble the casserole.
If you’d like to make the pot pie filling even further ahead, it will keep in the freezer for about a month. Just be sure to thaw it in the refrigerator before using it.
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!
This post, originally published on Kevin is Cooking Nov. 22, 2016, was last updated with new content on Nov. 6, 2021.
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.