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–+ servings

Leftover Turkey Pot Pie with Puff Pastry

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

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 12x12-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. 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 4)
6. 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 and will vary based on the amount and type of ingredients used.
7. 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.