Turkey Pot Pie with Puff Pastry Crust
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Turkey Pot Pie with Puff Pastry Crust is a delicious comfort food recipe anytime of the year, but is perfect for using up leftover turkey from Thanksgiving!
There are very few meals more comforting than a warm, creamy turkey pot pie, with a buttery, flakey puff pastry crust! While I love a chicken or turkey pot pie anytime of the year, after Thanksgiving is the perfect time to whip up a leftover turkey pot pie.
Pile veggies, herbs and turkey leftover from Thanksgiving into a puff pastry crust for a scrumptious meal the entire family will enjoy!
Table of contents
Ingredients
- Frozen puff pastry dough
- Unsalted butter
- Carrots
- Onion
- Celery
- Sweet Potatoes
- Apple
- Garlic cloves
- All-purpose flour
- Chicken or turkey broth
- Dried sage
- Dried thyme
- Salt
- Black pepper
- Cooked, diced turkey – leftovers from this Oven Roasted Turkey Breast or this Smoked Turkey Breast are perfect for this recipe!
- Egg
Step by step instructions
Preheat the oven to 400°F.
Unfold 1 puff pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square.
Press the pastry into an 8 inch x 8 inch square casserole dish. Trim the excess pastry. Prick the pastry thoroughly with a fork.
Place aluminum foil onto the surface of the pastry.
Place in the oven and bake for 25 minutes.
Remove from the oven and remove the aluminum foil.
While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery, sweet potatoes and apples, cook for 5-6 minutes.
Add the garlic and cook for an additional minute.
Sprinkle the flour into the skillet and cook while stirring for 1-2 minutes or until the flour is golden brown.
Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
Add the sage, thyme, kosher salt and black pepper. Add the turkey and stir to combine.
Once almost all of the liquid is cooked down, remove the skillet from the heat.
Spoon the turkey mixture into the already cooked puff pastry in the casserole dish.
Unfold the remaining pastry sheet on a lightly floured surface.
Cut the pastry sheet into 6 equal strips.
Weave the strips of puff pastry over the turkey pot pie filling. Trim any excess pastry.
Brush the egg wash over the pastry strips.
Place in the oven and bake for 40-45 minutes.
Allow to cool for at least 10 minutes before slicing and serving.
Transforming leftover turkey into an easy turkey pot pie recipe is the best decision you’ll make all week!
More leftover turkey recipes
Looking for more innovative ways to put your Thanksgiving leftovers to good use? Check out these six scrumptious recipes:
- Turkey Fajita Rice Bowls
- Cranberry Turkey Puff Pastry
- Cream Cheese Stuffing Jalapeno Poppers
- Mushroom Spinach Turkey Quiche with Stuffing Crust
- Mashed Potato & Bacon Pizza
- Turkey Tostadas with Pomegranate Guacamole
Turkey Pot Pie with Puff Pastry Crust
Ingredients
- 17.3 oz package puff pastry, 2 sheets – thawed
- ¼ cup butter
- 1 cup carrots, peeled & chopped
- 1 cup onions, diced
- 1 cup celery, chopped
- 1 cup sweet potatoes, diced
- 1 cup apples, diced
- 3 cloves garlic, minced
- 1/3 cup flour
- 2 cups chicken broth
- 1 tsp dried sage
- 1 tsp dried thyme
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 2 cups cooked turkey, diced
- 1 egg
- 1 tbsp water
Instructions
- Preheat the oven to 400°F.
- Unfold 1 puff pastry sheet on a lightly floured surface.
- Roll the pastry sheet into a 12-inch square.
- Press the pastry into an 8 inch x 8 inch square casserole dish.
- Trim the excess pastry. Prick the pastry thoroughly with a fork.
- Place aluminum foil onto the surface of the pastry.
- Place in the oven and bake for 25 minutes.
- Remove from the oven and remove the aluminum foil.
- While the pastry is in the oven, heat the butter in a large skillet, or dutch oven, over medium heat. Add the carrots, onions, celery, sweet potatoes and apples, cook for 5-6 minutes.
- Add the garlic and cook for an additional minute.
- Add the flour and cook while stirring for 1-2 minutes or until the flour is golden brown.
- Slowly stir in the broth and heat to a boil. Cook and stir until the mixture boils and thickens.
- Add the sage, thyme, kosher salt and black pepper. Add the turkey and stir to combine.
- Once almost all of the liquid is cooked down, remove the skillet from the heat.
- Spoon the turkey mixture into the already cooked puff pastry in the casserole dish.
- Unfold the remaining pastry sheet on a lightly floured surface.
- Cut the pastry sheet into 6 equal strips.
- Weave the strips of puff pastry over the turkey pot pie filling. Trim any excess pastry.
- Whisk together the egg and 1 tbsp water, then brush the egg wash over the pastry strips.
- Place in the oven and bake for 40-45 minutes.
- Allow to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
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