Leftover Turkey Pot Pie with Buttery Puff Pastry

A close-up view of a leftover turkey pot pie with butter puff pastry in a large ramekin resting on a white dinner plate.

Leftover Turkey Pot Pie with Buttery Puff Pastry

Course: Lunch / Dinner

Cuisine: American / French

Prep Time: 20

Cook Time: 35

Resting time: 10

Total Time: 1 5

Servings:

Calories: 856kcal

Author: Kris Longwell

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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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

Video

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