Leftover Turkey Pot Pie with Puff Pastry

We love Thanksgiving … and the leftovers even more!  There is something comforting about indulging in leftover turkey and dressing. Our go-to has always been the tried and true moist maker sandwich, but you can only live on sandwiches for so long, right?!?  One of our favorite winter comfort meals is cast iron chicken pot pie, but on Thanksgiving, we swap out the chicken for leftover turkey and serve it with leftover orange cranberry sauce. This leftover turkey pot pie recipe is easy to prepare, and you probably have most of the ingredients on hand.

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Key Ingredients and Substitutions

You can make a hearty, comforting pot pie with just a few staples and leftover ingredients from Thanksgiving dinner.

The complete ingredient list and measurements are listed in the printable recipe below.

• Puff Pastry: We have a simple tried-and-true recipe for making rough puff pastry, but you can also use store-bought puff pastry or even pie dough.
• Turkey: Any leftover turkey will work – dark, white, or a combination. We used grilled turkey breast for our pot pie to give it some extra flavor. Pro tip: Don‘t throw away the carcass; instead, make turkey broth that you can freeze and use for soups and stews.
• Frozen Veggies: You can use whatever vegetables you like in your pot pie. We opt for carrots and peas, but you can add green beans, potatoes, mushrooms, or corn.
• Onion: Besides adding flavor to the gravy, the onions add texture, so do not skip them.
• Heavy Cream: To make the gravy base (or roux), you will need to add either whipping cream or milk. We opted for whipping cream for the extra flavor.

How to Make Leftover Turkey Pot Pie

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Allow the pot pie to cool and the filling to set before cutting and serving.

1. Make the Gravy: Shred or dice leftover cooked turkey and then set aside. In the cast iron skillet over medium-high heat, melt the butter and then add the onions. Sauté them for about 5 to 6 minutes or until they are tender. Sprinkle in the flour and cook for about 1 minute, stirring constantly, then add broth, cream, salt, black pepper, and poultry seasoning. Continue to cook, stirring frequently until it comes to a simmer and begins to thicken, then simmer for an additional 2 minutes. Remove the skillet from heat. Skip this step if you have leftover turkey gravy that can be used.

2. Add the Turkey and Veggies: To the cast iron skillet, add the turkey, parsley, and frozen vegetables, then stir until well combined.

3. Roll Out the Puff Pastry: On a lightly floured work surface, roll out the thawed puff pastry into an approximately 12×12-inch square. Carefully drape the puff pastry over the cast iron skillet, then trim off the extra pastry, leaving about a 1-inch border all around. Fold the edge of the puff pastry under itself and crimp the edges with a fork to seal. Cut 2-3 slits into the top of the puff pastry to allow steam to escape while cooking. Whisk together the egg whites, and then evenly brush them over the puff pastry crust. Note: Do not allow the puff pastry to get too warm – if it does, place it in the refrigerator for 10-15 minutes to allow the butter to harden.

4. Bake the Pot Pie: Bake the pot pie in a preheated 400°F oven for 25-30 minutes or until the crust is golden brown. Allow it to rest for 10 minutes before serving. We love serving it with a side of leftover orange cranberry sauce.

Make-Ahead and Storage

Make-Ahead: The pot pie filling can be made in advance, cooled, and then stored in the refrigerator for up to 3 days or frozen in a freezer-safe container for 3 months. When ready to bake, transfer to a cast iron skillet or casserole dish, roll out the puff pastry, top the pot pie, and then bake as instructed in the recipe.

How to Store: Transfer cooled leftovers to an airtight container and then refrigerate for 3 to 4 days or store in a freezer-safe container for up to 3 months.

How to Reheat: Allow the frozen pot pie to thaw in the refrigerator, then transfer it to an oven-safe dish. Cover with foil and reheat at 350°F for 20-25 minutes or until warmed through. To reheat in a microwave, transfer to a microwave-safe dish, cover, and heat in one-minute increments until thoroughly heated. Note: Reheating in the microwave will not yield a crispy puff pastry.

Recipe Tips and Notes

• Let the filling cool. Allowing the pot pie filling to cool before you top it with the puff pastry prevents the dough from getting too warm before baking, which will impact all those beautiful flaky layers.
• Cut slits in the pastry. Cut a couple of slits in the top of the puff pastry before cooking to allow the steam to escape.
• Keep the puff pastry cold. If it gets too warm, the butter will melt into the dough, which will not correctly expand into flaky layers when it bakes.
• Reuse leftover turkey gravy. If you have any leftover turkey gravy, you can use it instead of or in addition to the homemade gravy (see recipe instructions step 1)

Frequently Asked Questions