Leftover Turkey Pot Pie with Puff Pastry

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If you have cooked turkey in the fridge, this leftover turkey pot pie with puff pastry is one of the easiest ways to make it feel like a brand-new dinner. The filling is creamy and comforting, the vegetables are simple, and the puff pastry gives you a flaky golden top without making pie dough from scratch.

This recipe is especially handy after a holiday meal, but it works just as well with rotisserie chicken or any cooked poultry. For food safety, use refrigerated cooked turkey within 3 to 4 days, and reheat casseroles and leftovers to 165°F. ([extension.illinois.edu](https://extension.illinois.edu/turkey/using-leftovers?utm_source=openai))

Why This Recipe Works

A good pot pie should be thick enough to scoop, but not so stiff that it eats like paste. The trick is making a quick roux with butter and flour, then whisking in broth and milk until smooth. The cooked turkey goes in at the end so it stays tender instead of drying out.

Puff pastry keeps the recipe practical. You get a crisp, buttery top with very little effort, and because this is a top-crust pot pie, there is no soggy bottom crust to worry about.

Ingredients

  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 2 medium carrots, diced small
  • 2 celery ribs, diced
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken or turkey broth
  • 3/4 cup whole milk or half-and-half
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 1/2 cups chopped cooked turkey
  • 1 cup frozen peas
  • 1 sheet frozen puff pastry, thawed but still cold
  • 1 egg, beaten with 1 tablespoon water

How to Make Leftover Turkey Pot Pie with Puff Pastry

1. Thaw the puff pastry

Move the puff pastry from the freezer to the refrigerator several hours before you plan to cook, or thaw it according to the package directions. Keep it cold until you are ready to use it. If puff pastry gets too warm, it becomes sticky and will not puff as nicely in the oven.

2. Cook the vegetables

Heat the oven to 400°F. In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Cook for 6 to 8 minutes, stirring often, until the vegetables begin to soften. Add the garlic and cook for 30 seconds more.

3. Make the creamy gravy

Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 minute to remove the raw flour taste. Slowly whisk in the broth, scraping up any browned bits from the bottom of the pan. Add the milk or half-and-half, salt, pepper, and thyme.

Simmer the mixture for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon. If it gets too thick, splash in a little more broth. If it seems thin, let it simmer another minute or two before adding the turkey.

4. Add the turkey and peas

Stir in the chopped cooked turkey and frozen peas. Taste the filling and adjust the salt and pepper. The filling should taste well-seasoned before it goes into the oven, because the pastry will mellow the overall flavor.

5. Top with puff pastry

Transfer the filling to a 9-inch deep-dish pie plate, 8-by-8-inch baking dish, or similar 2-quart baking dish. Unfold the puff pastry and gently roll it just enough to fit over the top of your dish. Lay it over the filling, trim any large overhang, and press the edges lightly against the dish.

Cut 3 to 5 small slits in the pastry to let steam escape. Brush the top with the egg wash for a shiny, deeply golden crust.

6. Bake until golden and bubbling

Bake for 25 to 30 minutes, or until the pastry is puffed and golden brown and the filling is bubbling around the edges. If the pastry browns too quickly, tent it loosely with foil for the last few minutes.

Let the pot pie rest for 10 minutes before serving. This short rest helps the filling thicken so it scoops instead of running across the plate.

Helpful Tips for the Best Pot Pie

  • Dice vegetables small. Smaller pieces cook quickly and make the filling easier to scoop.
  • Use cold puff pastry. Warm pastry can sag into the filling before it has a chance to puff.
  • Do not boil the turkey hard. Since the turkey is already cooked, it only needs to warm through.
  • Season in layers. Broth varies in saltiness, so taste the filling before baking.
  • Use a rimmed baking sheet. Place the baking dish on a sheet pan to catch any bubbling gravy.

Easy Variations

This recipe is flexible, which makes it perfect for using what you already have.

  • Use leftover gravy: Replace 1 cup of the broth and part of the flour-thickened sauce with 1 cup prepared turkey gravy. Add it after the vegetables soften, then adjust the milk or broth as needed.
  • Add potatoes: Stir in 1 cup cooked diced potatoes with the turkey. This is a good way to use plain boiled or roasted potatoes.
  • Make it herby: Add a tablespoon of chopped fresh parsley, sage, or thyme to the filling before baking.
  • Swap the vegetables: Frozen mixed vegetables, green beans, corn, or mushrooms all work well.
  • Use chicken instead: Cooked chicken can be used in the same amount.

Make-Ahead Directions

You can make the filling up to 2 days ahead. Cool it quickly, store it in an airtight container in the refrigerator, and wait to add the puff pastry until just before baking. This keeps the pastry from getting damp.

If baking the filling straight from the refrigerator, add about 5 to 10 minutes to the baking time. The center should be hot and bubbling, and leftovers should be reheated to 165°F. ([ask.fsis.usda.gov](https://ask.fsis.usda.gov/article/What-methods-of-reheating-food-are-safe?utm_source=openai))

How to Store Leftovers

Let leftover pot pie cool, then refrigerate it in a covered container. For best quality and safety, eat turkey casseroles within 3 to 4 days. ([cdc.gov](https://www.cdc.gov/food-safety/foods/holiday-turkey.html?can_id=02f69982a4a56ca3cd81fa74590e4ccc&email_referrer=&email_subject=wellness-wednesday-november-15-2023&link_id=0&source=email-wellness-wednesday&utm_source=openai))

To reheat, place a portion in a 350°F oven or toaster oven until hot. The microwave works too, but the pastry will soften. If you want the top crisp again, warm it in the oven for a few minutes after microwaving.

What to Serve with Turkey Pot Pie

This pot pie is hearty on its own, so simple sides are best. Try a green salad with vinaigrette, roasted broccoli, cranberry sauce, or sliced apples. If you are serving it after a holiday, it also pairs nicely with leftover roasted vegetables.

Final Note

Leftover turkey pot pie with puff pastry is the kind of practical comfort food that makes leftovers worth looking forward to. Keep the filling creamy, the pastry cold, and the seasoning generous, and you will have a cozy dinner that tastes nothing like a repeat meal.

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