Leftover Turkey Pot Pie

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Transform your leftover holiday turkey into a culinary masterpiece with this mouthwatering Turkey Pot Pie recipe. This dish takes tender chunks of turkey, infuses them with the rich flavors of savory vegetables, and envelops it all in a luxurious, creamy sauce, creating a harmony of tastes that’s nothing short of spectacular. Encased in a golden, flaky puff pastry crust, every bite offers a satisfying contrast between the crisp exterior and the warm, hearty filling.

Perfect for a cozy family dinner or even a special occasion, this Turkey Pot Pie goes beyond the ordinary, elevating simple leftovers into a meal that feels indulgent and gourmet. It’s not just a pot pie; it’s a celebration of comfort and flavor, designed to warm both heart and soul. Whether you’re gathering around the table for a weeknight meal or serving up something special for guests, this unique twist on a classic dish is bound to become a beloved favorite in your household.

Experience the joy of turning your holiday turkey into something truly extraordinary with this Turkey Pot Pie—a dish that’s as comforting as it is delicious, offering the perfect balance of rich, savory flavors and a delightfully flaky crust. Embrace the tradition of pot pie, reimagined with a gourmet touch, and savor every moment of this classic comfort food brought to new heights.

Prep time: 35 minutes Cook time: 35 minutes 

Total time: 1 hour 10 minutes Yields: 4 serving

Ingredients

• 2 tablespoons unsalted butter

• ½  cup onions diced

• ¼  cup carrots diced

• ¼  cup celery diced

• 1 cup russet potatoes peeled and diced

• ½ teaspoon garlic powder

• 1/3 cup all-purpose flour

• 2 cups  low sodium chicken broth

• 1/4 cup cream

• 1 cup turkey cubed

• 1 teaspoon thyme fresh/ dried

• 1/4 teaspoon freshly ground black pepper 

• 1 pinch cayenne pepper

• water, or as needed

• 1/2 cup frozen peas

• Salt and pepper to taste

• 1 pack puff pastry sheet

Directions

1. Melt butter in a saucepan over medium-high heat, and sauté onions, carrots, and celery until onions turn translucent, approximately 3 to 5 minutes.

2. Stir in flour and cook until mixture begins to turn a light golden brown, about 2 minutes more. Pour in chicken broth, garlic powder, and potatoes, stirring constantly until mixture thickens.

3. When the potatoes are just fork-tender, add cream, turkey, thyme, black pepper, and cayenne. Stir in a splash of water, and bring mixture to a simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in frozen peas, taste, and adjust seasoning. Remove from heat and let it cool.

4. On a lightly floured surface, lay the puff pastry sheet and cut circles of pastry about 2 cm larger in diameter than the baking dishes.

5. Press the pastry sheet firmly into the bottom and sides of the baking dish, trying to maintain an even thickness, and make sure the dough extends up and over the top edge.

6. Spoon the cooled filling onto the crust. Roll the second pastry sheet out on a floured surface and carefully place over the pie filling.

7. Fold the excess dough behind the bottom crust then crimp the 2 pie crusts together to seal. For a decorative crimp, press the tines of a fork around the crust edges; this will also help to seal edges firmly.

8. Whisk egg and the 1 teaspoon water together in a small bowl to make egg wash. Lightly brush the top layer of the pie.

9. Make a hole in the center with the tip of a knife to vent steam.

10. Preheat the oven to 400 degrees F (200 degrees C).

11. Place the baking tray in the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and has risen, and the filling is bubbling within. (If the puff pastry is deflating upon removal from the oven, it might need to be baked for a little longer.)

12. Let cool slightly before serving.