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Leftover Turkey Pot Pie with Puff Pastry

This one-pan Leftover Turkey Pot Pie with Puff Pastry is an easy comfort food recipe made with tender turkey, veggies, and delicious gravy topped with a flaky, buttery puff pastry crust. It's perfect for those Thanksgiving leftovers.
Servings: 6 servings
Total Time: 50 minutes
turkey pot pie in cast iron skillet and a serving on a white plate

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 leftover turkey sandwich, but you can only live on sandwiches for so long, right?!?  One of our favorite winter comfort meals is chicken pot pie but at Thanksgiving, we swap out the chicken for leftover turkey. This recipe for leftover turkey pot pie is easy to prepare and you probably have most of the ingredients already on hand.

turkey pot pie in cast iron skillet and a serving on a white plate

Key Ingredients and Substitutions


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

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 use a store-bought puff pastry or even pie dough.
  • Turkey: Any leftover turkey will work – dark, white, or combination. Pro-tip: don’t throw away the carcass instead make a 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 also add green beans, potatoes, mushrooms, or corn.
  • Onion: Besides adding flavor to the gravy the onions also 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.
ingredients for turkey pot pie

How to Make Leftover Turkey Pot Pie


Here are the quick step-by-step instructions with visuals; you can find the full instructions with 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.

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 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.

baked pot pie in cast iron skillet

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 and roll out the puff pastry and 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 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.

turkey pot pie in cast iron skillet and a serving on a black plate

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 the puff pastry gets too warm the butter will melt into the dough and then not correctly expand into flaky layers when it bakes

Frequently Asked Questions


What can I use instead of rough puff pastry?

Store-bought puff pastry, biscuits, or pie crust can be easily substituted for rough puff pastry.

turkey pot pie in cast iron skillet and a serving on a white plate

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Other Recipes to Try


If you enjoy this recipe, we recommend checking out some of these:

turkey pot pie in cast iron skillet and a serving on a white plate

Leftover Turkey Pot Pie with Puff Pastry

This one-pan Leftover Turkey Pot Pie with Puff Pastry is an easy comfort food recipe made with tender turkey, veggies, and delicious gravy topped with a flaky, buttery puff pastry crust. It's perfect for those Thanksgiving leftovers.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American
Servings 6 servings
Calories 430 kcal

Equipment

  • 1 10-inch Cast-Iron Skillet (Medium)
  • 1 Rolling Pin

Ingredients  

  • 4 cups cooked turkey, see notes
  • 2 tablespoons unsalted butter
  • 1 cup yellow or white onion, diced
  • 1 teaspoon poultry seasoning
  • ¼ cup all-purpose flour
  • 1 ½ cup chicken or turkey broth
  • 2 tablespoons heavy cream
  • 1 teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • 1 ½ cup frozen vegetables
  • ¼ cup fresh parsley, chopped
  • 8-9 ounces puff pastry, 1 sheet frozen puff pastry
  • 1 egg, whisked

Instructions 

  • Preheat oven to 400°F.
  • Shred or dice the cooked turkey and set aside.
  • Melt the butter in the cast iron skillet over medium-high heat. Once the butter has melted add onions.  Sauté for about 5 to 6 minutes or until onions are tender.
  • Sprinkle in flour and cook for 1 minute, stirring constantly.  Add broth, cream, salt, black pepper, and poultry seasoning.  Cook, stirring frequently until it comes to a simmer and begins to thicken.  Simmer for additional 2 minutes and remove from heat.
  • Add the turkey, parsley, and frozen vegetables to the cast iron skillet and stir well until combined. Set aside.
  • On a lightly floured work surface roll the thawed puff pastry into an approximately 12×12-inch square
  • Carefully drape the puff pastry over the cast iron skillet then trim the extra pastry leaving 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 3 slits into the top of the puff pastry. Whisk together the egg white and evenly brush it over the puff pastry crust.
  • Bake for 25-30 minutes or until the crust is golden brown.
  • Allow to rest for 10 minutes before serving.

Notes

1. 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.
2. Cut slits in the pastry. To allow the steam to escape cut a couple of slits in the top of the puff pastry before cooking.
3. Keep the puff pastry cold.  If the puff pastry gets too warm the butter will melt into the dough and then not correctly expand into flaky layers when it bakes
4. Substitute with a store-bought puff pastry.  A store-bought frozen puff pastry sheet can also be used.  You will need one 1 sheet of puff pastry that has been thawed but is still cold. The dough can also be defrosted overnight in the refrigerator.
5. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.  The nutritional value is only for the turkey pot pie made with white meat and frozen peas and carrots. It does not include any additions or substitutions.
6. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, make-ahead tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.

Nutrition

Serving: 1 servingCalories: 430 kcalCarbohydrates: 25 gProtein: 32 gFat: 22 gSaturated Fat: 9 gPolyunsaturated Fat: 3 gMonounsaturated Fat: 2 gCholesterol: 88 mgSodium: 502 mgPotassium: 416 mgFiber: 2 gSugar: 4 gVitamin A: 18 IUVitamin C: 15 mgCalcium: 3 mgIron: 17 mg
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