This post may contain affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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.
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.
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.
This post may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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 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 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 and 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 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 the puff pastry gets too warm the butter will melt into the dough and then 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
Store-bought puff pastry, biscuits, or pie crust can be easily substituted for rough puff pastry.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Leftover Turkey Pot Pie with Puff Pastry
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
- 1 Rolling Pin
- 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
- 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.