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Golden puff pastry + savory turkey filling = the best Puff Pastry Turkey Pot Pie recipe! Perfect for weeknight dinners or holiday leftovers.
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If you are looking for a comforting way to use holiday leftovers, this turkey pot pie with puff pastry is the answer. This easy leftover turkey recipe is filled with tender vegetables, rich gravy, and topped with golden flaky pastry. It is a hearty one-pan meal the whole family will love. If you have ever wanted a foolproof recipe for turkey pot pie, this is it.
This dish is warm, filling, and perfect for cooler nights when you want something satisfying. It comes together quickly with simple ingredients you likely already have on hand. The flaky topping adds just the right amount of crunch to balance the creamy filling.
⭐ Why You’ll Love This Recipe
- This is the perfect way to turn leftovers into a family dinner.
- The puff pastry makes it easy while still giving you a flaky, bakery-style topping.
- A simple recipe for turkey pot pie that is comforting and filling.
- A great, easy leftover turkey recipe that tastes just as good as the first holiday meal.
🛒 Ingredients & Substitutions
- extra-virgin olive oil – substitute with butter
- onion – substitute with shallot or leek
- celery – substitute with fennel or omit
- carrots – substitute with parsnips or sweet potatoes
- garlic – substitute with ½ teaspoon garlic powder
- russet potato – substitute with Yukon Gold or red potatoes
- cooked turkey – substitute with cooked chicken
- kosher salt – substitute with fine sea salt
- Italian seasoning – substitute with dried thyme or poultry seasoning
- black pepper – substitute with white pepper
- chicken stock – substitute with turkey stock or vegetable stock
- cornstarch – substitute with flour (double the amount)
- frozen peas – substitute with green beans or omit
- puff pastry – substitute with pie crust or crescent roll dough
- melted butter or egg wash – optional, for browning pastry
✨ Variations
- Add mushrooms for an earthier flavor.
- Swap in leftover ham or chicken instead of turkey.
- For a creamy filling, stir in a splash of heavy cream before baking.
- Make mini turkey pot pies in ramekins with smaller pastry tops.
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🔥 Tips
- Keep puff pastry cold until ready to bake for the best flaky layers.
- Cut vegetables evenly so they cook at the same rate.
- Brush pastry with butter or egg wash for a golden finish.
- Let the turkey pot pie rest for a few minutes before serving so the filling sets.
❓ FAQs
Yes, prepare the filling and refrigerate for up to 24 hours. Add the puff pastry and bake before serving.
Thaw just enough to unfold. Keep chilled until baking.
It uses pre-cooked turkey and puff pastry, cutting down prep while still delivering homemade flavor.
Absolutely. You can place a single sheet of pastry over the filling, cut a few small slits for steam, and bake as directed.
Yes, green beans, corn, or mushrooms all work well. Just keep the veggie pieces small so they cook evenly.
🍽️ Other Recipes You May Enjoy
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Smoked Cajun Turkey Breast
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Smoked Garlic Herb Turkey Breast
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Smoked Mexican Turkey Breast
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Smoked Texas Style Turkey Breast
Puff Pastry Turkey Pot Pie
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Equipment
- large oven-proof skillet
- vegetable peeler
- mixing bowl (small and medium)
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1 large russet potato, peeled and cubed
- 2 cups cooked turkey, cubed or shredded
- ½ teaspoon kosher salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon fresh ground black pepper, or to taste
- 2 ¼ cups chicken stock, divided
- 3 tablespoons cornstarch
- ½ cup frozen peas
- 1 sheet frozen puff pastry, such as Pepperidge Farm, thawed enough to unfold
- 1-2 tablespoons melted butter or whisked egg, optional, for brushing pastry
Instructions
- Preheat the oven to 425°F. Unfold puff pastry and cut into 12 strips. Keep refrigerated until ready to use.
- Heat olive oil in a large oven-proof skillet over medium heat. Sauté onion 3-4 minutes until soft. Add celery, carrots, garlic, and potato. Cook 5 minutes until tender-crisp.
- Stir in turkey, salt, Italian seasoning, and black pepper.
- Pour in 2 cups chicken stock and bring to a simmer.
- In a small bowl, whisk cornstarch with remaining ¼ cup chicken stock to form a slurry. Add to skillet, stirring until the sauce thickens into a gravy.
- Stir in frozen peas.
- Arrange puff pastry strips in a lattice pattern over filling. Brush with melted butter or egg wash, if using.
- Bake 20-25 minutes, until filling is bubbly and pastry is golden. Serve warm.
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
♨️ REHEATING
- Oven: Reheat at 350°F for 15-20 minutes.
- Microwave: Warm individual portions in 60-second bursts.
- Air fryer: Heat at 325°F for 8-10 minutes until hot.
❄️ FREEZING
- Freeze baked pot pie in portions for up to 2 months. Wrap tightly in foil and place in a freezer bag.
💡 TIPS FOR BEST RESULTS
- Keep puff pastry cold before baking for the flakiest crust.
- For a richer gravy, replace the ¼ cup chicken stock in the slurry with milk or half and half.
🍳 ALTERNATE COOKING METHODS
- Casserole dish: Cook filling in a skillet, then transfer to a greased baking dish and top with puff pastry before baking.
- Individual ramekins: Divide filling into smaller dishes, top with puff pastry, and bake for single servings.
♻️ LEFTOVERS
- Use leftover pot pie filling as a topping for baked potatoes or over rice.
- Repurpose into hand pies with pie crust or crescent dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
