There’s nothing more comforting than a classic pot pie—whether it’s creamy chicken or hearty beef. This Leftover Turkey Pot Pie with Buttery Puff Pastry brings that same cozy flavor to your Thanksgiving leftovers, with tender turkey, savory vegetables, and a golden, flaky crust that’s pure comfort in every bite.
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🥧 The Ingredients
Simple, wholesome ingredients come together to create a creamy, flavorful filling wrapped in a golden, buttery crust that’s the essence of comfort food. Find ingredient notes (including substitutions and variations) below.
📝 Ingredient Notes, Substitutions & Variations
- Turkey: Leftover roasted turkey works perfectly, but you can also use rotisserie chicken or cooked chicken breasts for a quick swap.
- Vegetables: Classic carrots, celery, and onions form the flavor base—add mushrooms, corn, or green beans for extra texture and color.
- Stock: Chicken or turkey stock both work beautifully; for a richer flavor, use homemade stock if you have it on hand.
- Puff Pastry: Store-bought puff pastry makes this recipe easy and impressive—just be sure it’s fully thawed before baking. You can also use a pie crust for a more traditional pot pie feel.
- Dijon Mustard: Adds a subtle tang that enhances the creamy filling; feel free to skip or replace with a touch of white wine or a splash of cream for a milder flavor.
- Herbs: Fresh thyme adds brightness, but rosemary, sage, or a pinch of poultry seasoning make great variations.
See the recipe card (with video) below for a full list of ingredients and measurements.
🔥 Tips and Tricks
- Keep the puff pastry cold: Cold pastry puffs up beautifully in the oven, so handle it quickly and chill it again if it gets too soft.
- Don’t overfill the pie: Leave a little space at the top so the filling doesn’t bubble over while baking.
- Use leftover gravy: For extra richness, stir a few spoonfuls of leftover Thanksgiving gravy into the filling.
- Taste before baking: Adjust salt, pepper, and herbs after the filling thickens—seasoning is key to a flavorful pot pie.
- Vent the top: Cut small slits in the puff pastry to let steam escape and keep the crust crisp.
- Let it rest: Allow the pot pie to cool for 10–15 minutes before serving so the filling can set slightly and won’t spill out when sliced.
- Make ahead: Prepare the filling a day in advance and store it in the fridge; assemble and bake when ready for an easy dinner.
👩🏼🍳 How to Make Leftover Turkey Pot Pies with Buttery Puff Pastry
- Step 1: Sauté the onions, celery, and carrots in the butter until tender, about 5 to 8 minutes.
- Step 2: Add the garlic and sauté for 30 seconds, and then stir in the flour and cook for 1 minute.
- Step 3: Whisk in the milk and broth, and stir until thickened, about 4 minutes.
- Step 4: Stir in the turkey, peas, thyme, salt, pepper, and Dijon. Stir until fully combined.
- Step 5: Spoon the mixture into a large ramekin. Don’t overfill.
- Step 6: Brush the edges of the ramekin with egg wash. Cut two slits in a square puff pastry and place over the top of the ramekin.
- Step 7: Brush the surface of the puff pastry with egg wash. Repeat with other pot pies.
- Step 8: Bake for about 20 minutes, until golden brown. Let rest for 10 minutes before serving.
Expert Tip
Let the filling cool slightly before topping it with puff pastry—if it’s too hot, the butter in the pastry can melt prematurely, preventing that perfect, flaky rise in the oven.
🍽️ How to Serve
- Straight from the oven: Serve warm with a sprinkle of fresh thyme or parsley and a pinch of coarse sea salt for a touch of color, texture, and a bump of flavor.
- With a side salad: Pair with a crisp green salad or simple vinaigrette to balance the rich, creamy filling.
- Alongside roasted vegetables: Complement the pot pie with roasted Mediterranean vegetables, green beans, or glazed baby carrots.
- For a cozy meal: Serve with the best mashed potatoes or maple orange cranberry sauce for a comforting, Thanksgiving-inspired dinner.
- As leftovers: Reheat gently in the oven or air fryer to keep the puff pastry crisp and flaky.
🙋🏽♂️ Frequently Asked Questions
Can I make Turkey Pot Pie ahead of time?
Yes! You can prepare the filling up to a day in advance and refrigerate it. When ready to bake, add the puff pastry on top and bake as directed.
How do I keep the puff pastry from getting soggy?
Let the filling cool slightly before topping it, and bake the pie on a preheated baking sheet to help crisp the bottom.
Can I freeze Leftover Turkey Pot Pie with Buttery Puff Pastry?
Absolutely. Assemble the pie but don’t bake it, then wrap it tightly and freeze it for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
What can I use instead of puff pastry?
You can use a traditional pie crust or even biscuit dough for a heartier, more rustic topping.
Can I make this with chicken instead of turkey?
Definitely! This recipe works just as well with cooked chicken—perfect for using up leftovers any time of year.
🦃 More Amazing Leftover Turkey Recipes
Ready to make the best pot pies in the world? Go for it!
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Leftover Turkey Pot Pie with Buttery Puff Pastry
This Leftover Turkey Pot Pie with Buttery Puff Pastry is the ultimate comfort food makeover for your Thanksgiving leftovers. Filled with tender turkey, savory vegetables, and a creamy sauce, then topped with golden, flaky puff pastry—it’s cozy, hearty, and irresistibly delicious.
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Servings: 4
Calories: 856kcal
Video
Equipment
- 4 5-inch ramekins OR one 9-inch pie dish
Ingredients
- 3 tablespoon unsalted butter
- 1 medium onion chopped, about 1 cup
- 3 celery stalks chopped, about 1 cup
- 2 medium carrots peeled and sliced, about 1 cup
- 2 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups turkey stock or chicken broth or stock
- 1 cup whole milk
- 2 cups cooked turkey cubed
- ½ cup frozen sweet peas
- ½ teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt see NOTES
- ½ teaspoon black pepper
- 4 sheets puff pastry
- 2 large eggs lightly beaten
- fresh thyme chopped, for garnish (optional)
- coarse sea salt for garnish (optional)
Instructions
- Preheat oven to 400°F.
- In a large saucepan or skillet, melt the butter over medium heat. Add the onion, celery, and carrots, and sauté until softened, about 5 to 8 minutes. Add the garlic and sauté, stirring often, for another 30 seconds.3 tablespoon unsalted butter, 1 medium onion, 3 celery stalks, 2 medium carrots, 2 cloves garlic
- Stir in the flour and cook for 1 minute.⅓ cup all-purpose flour
- Whisk in the stock (or broth) and milk, stirring until smooth and thickened, about 3 to 5 minutes.2 cups turkey stock, 1 cup whole milk
- Stir in the cooked turkey, peas, thyme, Dijon, salt, and pepper. Taste and add more salt, if needed. See NOTES.2 cups cooked turkey, ½ cup frozen sweet peas, ½ teaspoon dried thyme, 1 tablespoon Dijon mustard, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Spoon the filling into the ramekins (or 9-inch pie dish). Brush egg wash around the top edges of the ramekins or pie dish.
- Cut the puff pastries into approximately 6-inch squares (if using ramekins). Cut two slits in each puff pastry. If using a pie dish, just use one puff pastry, or if it's not large enough, arrange two across the top of the dish. Don't forget to cut the slits. Brush egg wash over the top of the puff pastry.4 sheets puff pastry, 2 large eggs
- Place the ramekins (or pie dish) on a large baking pan and bake for 20 minutes, or until the puff pastry is puffed and golden brown.
- Allow the pot pie(s) to rest for 10 to 15 minutes before serving. If desired, garnish the pastry with chopped fresh thyme and coarse sea salt.fresh thyme, coarse sea salt
Notes
NOTE: Watch the video in the recipe card for visual guidance.
- Taste before baking: Always taste the filling before adding the puff pastry—some store-bought stocks or broths can be saltier than others, so adjust seasoning as needed.
- Cool the filling slightly: Let the filling cool for a few minutes before topping with puff pastry to prevent the butter in the pastry from melting too soon.
- Keep the pastry cold: Cold puff pastry bakes up beautifully flaky—if it softens while assembling, pop it back in the fridge for a few minutes.
- Make-ahead tip: You can prepare the filling up to a day in advance; just refrigerate and assemble when ready to bake.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to keep the crust crisp and flaky.
Nutrition
Calories: 856kcal | Carbohydrates: 132g | Protein: 28g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 126mg | Sodium: 767mg | Potassium: 575mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5620IU | Vitamin C: 5mg | Calcium: 148mg | Iron: 8mg
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