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This leftover Turkey Pot Pie With Puff Pastry is delicious homemade comfort food. This simple dinner has a flavorful creamy base paired with LOTS of veggies and tender leftover turkey.
Hello, there you gorgeous comfort food!
This easy leftover turkey pot pie is positively packed with veggies and topped with flaky tender puff pie pastry. It is the perfect way to use up leftover turkey to create a whole new amazing dish.
And if you’re looking for more recipes like this, check out our Turkey Noodle Soup, Turkey Rice Casserole, Instant Pot Chicken Pot Pie, Cheesy Green Bean Casserole, and Turkey Shepherd’s Pie.
Ingredients and Variations
This recipe needs:
- Veggies – lots of carrots, celery, potatoes, onions, garlic, and peas. I used frozen peas and fresh veggies, but you can absolutely use frozen chopped and prepped veggies from the grocery store.
- Liquids – chicken stock (or try turkey bone broth) and whole milk.
- Protein – I used leftover turkey but leftover chicken would work great for this recipe as well. Shred a whole chicken (related: Dry Brined Chicken) or make some No Breading Air Fryer Chicken Tenders.
- Spices & herbs – sea salt, black pepper, celery seed (not celery salt), and dried parsley.
- Misc – puff pastry, butter, flour, and an egg.
How to Make This Recipe:
*I’ll walk you through it here with some photos and tips, and you’ll also find a printable recipe card at the bottom of the post with exact measurements, etc. You can also click “jump to recipe” to skip down.
Start by following the thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).
Add the carrots, potatoes, and celery (but not the frozen peas) to a large saucepan, and then add enough water to fully cover the veggies. Bring everything to a boil for 1 minute and then simmer until vegetables are soft. This could take anywhere from 10 to 15 minutes. Drain vegetables and set them aside.
While the veggies are cooking, you’re going to make the amazing sauce that is going to bring this whole dish together.
In a large skillet, melt the butter and cook the onions until softened (~5 minutes). Add the garlic, salt, pepper, celery seed, and parsley. Cook for 2 minutes, stirring often.
Sprinkle the all-purpose flour over the butter/onion mixture, whisking slowly. Cook this down until the butter is lightly browned, ~3 minutes. You don’t want to rush this part, otherwise the sauce will taste like raw flour, and that’s the opposite of delicious.
Now, slowly add the chicken stock and warmed milk, whisking the whole time. This will keep the sauce from getting clumpy. Increase the temperature to medium heat and whisk slowly while it cooks down for 5 minutes.
In a deep 8×8 baking dish or a deep 9-inch pie plate, gently combine the cooked vegetables, cooked turkey, and frozen peas. It’s totally fine that the peas are still frozen.
Pour or spoon the sauce over the veggies and turkey. Cover everything with the sheet of thawed puff pastry, allowing for 1-inch overhang on all the sides. Cut 2-4 slits in the top of the pastry.
Bake the pot pie on the middle rack of the oven at 400˚F for 15 minutes. Pro tip: if your baking dish isn’t deep, place it on a baking sheet before putting it in the oven. This will catch any potential liquid spilling over.
Brush the egg/milk mixture over the top of the puff pastry and bake for an additional 5-15 minutes or until the puff pastry is golden brown. Pro tip: if the puff pastry is browning too quickly, loosely tent with foil.
Remove from the oven and everything let stand for 10-15 minutes before cutting/serving.
HOW TO STORE AND REHEAT
Storing Leftovers: Allow the turkey pot pie to fully cool before storing it covered in the fridge for 3-4 days.
Reheating Leftovers: You can reheat the pot pie for 1-2 minutes in the microwave.
Freezing: I do not recommend freezing this recipe.
Frequently Asked Questions
For this recipe, the puff pastry will be lightly browned and crisp. The vegetables will be tender soft, and the turkey will be warmed through.
Absolutely! If you need to make this gluten-free, some popular gluten-free puff pastry brands are: Schar, Jus-Rol, Good Love Foods, and GeeFree.
You will also need to replace the all-purpose flour with your favorite gluten-free flour, or cornstarch. Reduce the cornstarch to 2 tbsp.
Yes! Use your favorite plant-based butter or replace it with olive oil. And replace the whole milk with a creamy plant-based milk, such as cashew or oat.
Pro Tips/Recipe Notes
- Check the directions on the box of your puff pastry to confirm the thawing time. Some brands only recommend 20 minutes and others recommend up to 1 hour.
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- Using prechopped and frozen ingredients are total time-savers. Frozen chopped garlic, frozen onions, and garlic paste will all cut down on your prep time.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
- If you need to use raw chicken or turkey, the baking time remains the same.
More Delicious Comfort Food You’ll Love
- Sage Sausage Stuffing
- Chicken Bacon Ranch Casserole
- Pesto Turkey Bacon Sandwich
- Chicken Pasta Broccoli Bake
- Ham and Cheese Pinwheels
- Taquito Bake
- Puff Pastry Quiche
- Gluten-Free Scalloped Potatoes
- French Onion Pork Chops
- Air Fryer Twice Baked Potatoes
- Boursin Mashed Potatoes
- Vegan Gravy
- Instant Pot Lasagna Soup
- Cheddar Gruyere Mac and Cheese
- Lemon Garlic Pasta
- Instant Pot Beef Tips
- Vegetarian Ravioli Bake
Turkey Pot Pie With Puff Pastry
Equipment
- Pie pan
Ingredients
- 1 sheet puff pastry {thawed. See box for recommended thawing time}
- 2 cups carrots {peeled and chopped}(~4 carrots)
- 1 cup celery {chopped}{~2 stalks}
- 1 1/4 cup peeled and cubed potatoes {~1 Russet or 2 yellow potatoes}
- 1/3 cup unsalted butter
- 1/3 cup white onion {diced}
- 4 cloves garlic {minced}
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp celery seed {not celery salt}
- 1 tsp dried parsley
- 1/4 cup all-purpose flour
- 1/2 cup chicken stock {warmed}
- 2/3 cup whole milk {warmed}
- 2 cups turkey, cooked {cut into 1/2 to 1 inch cubes}
- 3/4 cup frozen peas
- 1 egg
- 1 tbsp whole milk
Instructions
- Follow thawing times on the puff pastry box (anywhere from 20-120 minutes depending on the brand).1 sheet puff pastry
- Preheat the oven to 400˚F.
- In a small bowl, whisk together egg and 1 tbsp of whole milk. Set aside.1 egg, 1 tbsp whole milk
- Place carrots, celery, and potato in a medium saucepan and cover with water (~2.5 cups). Bring to a boil for 1 minute and then simmer until vegetables are soft (~10-15 minutes).2 cups carrots, 1 cup celery, 1 1/4 cup peeled and cubed potatoes
- Drain vegetables and set them aside.
- While the vegetables are cooking, heat a large frying pan over medium heat.
- Melt butter and cook onion until softened (~5 minutes). Add garlic, salt, pepper, celery seed, and parsley. Cook for 2 minutes, stirring often.1/3 cup unsalted butter, 1/3 cup white onion, 4 cloves garlic, 1 tsp sea salt, 1/2 tsp black pepper, 1/4 tsp celery seed, 1 tsp dried parsley
- Sprinkle butter mixture with flour, whisking slowly. Cook for 3 minutes, stirring often.1/4 cup all-purpose flour
- Slowly whisk in chicken stock, warmed whole milk, whisking constantly to incorporate.1/2 cup chicken stock, 2/3 cup whole milk
- Increase the temperature to medium heat and whisk slowly while it cooks down for 5 minutes.
- Combine cooked vegetables, cooked turkey, and frozen peas in an 8×8 baking dish or 9-inch pie plate.2 cups turkey, cooked, 3/4 cup frozen peas
- Pour or spoon the warm sauce over the top of the vegetables and turkey.
- Cover with puff pastry, allowing for 1-inch overhang on all the sides. Cut 2-4 slits in the top of the pastry.1 sheet puff pastry
- Bake on the middle rack at 400˚F for 15 minutes.
- Brush the egg/milk mixture over the top of the puff pastry and bake for an additional 5-15 minutes or until the puff pastry is golden brown. Pro tip: if the pastry is browning too quickly, loosely tent with foil.
- Remove from the oven and let stand for 10-15 minutes before cutting/serving.
Notes
- Check the directions on the box of your puff pastry to confirm the thawing time. Some brands only recommend 20 minutes and others recommend up to 1 hour.
- Celery seed and celery salt are not interchangeable. This recipe calls for celery seed.
- Do not skip the step of warming the milk before adding it to the floured onions. This will prevent the sauce from breaking/curdling.
- Depending on the size of the pastry, you may need to use a rolling pin to make the sheet large enough to cover your baking dish. Also, work quickly to cut the slits in as the puff pastry gets challenging to work with when it makes contact with the warm liquid.
- Nutrition values are an estimate only.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Exactly what I needed! What a delicious way to use up leftover turkey!
So glad you enjoyed it, Kim!
This delicious! I have made it twice already. You have to try this recipe!
So glad you enjoyed it, Angela! We love it and love that there are soooo many veggies.