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Cozy Leftover Turkey Pot Pie with Puff Pastry Lid

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This leftover turkey pot pie turns holiday leftovers into a cozy, comforting meal with a creamy filling and a flaky puff pastry lid. It’s quick, easy, and perfect for post-holiday dinners or any chilly evening.

Ingredients

Scale
  • 3 cups (about 450g) leftover cooked turkey, shredded or diced
  • 4 tablespoons (56g) unsalted butter
  • 1/3 cup (40g) all-purpose flour
  • 2 cups (480ml) low-sodium chicken or turkey broth
  • 1 cup (240ml) whole milk
  • 1 ½ cups (about 200g) frozen mixed vegetables (peas, carrots, corn, green beans)
  • 1 medium yellow onion, diced (about 150g)
  • 2 large garlic cloves, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • 1 tablespoon (15ml) lemon juice
  • 1 sheet (about 250g) puff pastry, thawed but cold
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Pinch of flaky sea salt (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven. Take puff pastry out of the fridge to keep cold but pliable.
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds more, being careful not to burn it.
  3. Sprinkle flour over the onion mixture and whisk constantly for 1-2 minutes until the mixture turns a light golden color (like a graham cracker).
  4. Slowly pour in chicken broth while whisking vigorously to prevent lumps. Then add milk in the same way. Continue whisking until the sauce is smooth and thickens, about 3-4 minutes, until it coats the back of a spoon.
  5. Stir in fresh thyme, salt, and pepper. Add frozen vegetables directly from the bag and cook for 2 minutes, stirring occasionally, until heated through.
  6. Fold in shredded or diced turkey. Stir gently and let simmer for 2 minutes to warm through. Taste and adjust seasoning, then stir in lemon juice. Remove from heat.
  7. On a lightly floured surface, gently roll out puff pastry to about ¼ inch thick, making it about 1 inch larger than your baking dish or skillet.
  8. If using a baking dish, transfer filling to the dish. Place puff pastry on top, tucking edges under slightly to create a rim. Cut 4-5 small slits in the top for steam to escape. Brush with egg wash and sprinkle with flaky sea salt if using.
  9. Place pot pie on a baking sheet and bake for 20-25 minutes until puff pastry is deep golden brown and puffed, and filling is bubbling around edges. Let rest for 5-10 minutes before serving.

Notes

For a gluten-free version, use a gluten-free flour blend and top with mashed potatoes instead of puff pastry. For dairy-free, substitute butter with vegan butter or coconut oil and use unsweetened almond or oat milk. Keep puff pastry cold for best results. Don’t overfill the dish; leave about ½ inch space at the top to prevent soggy pastry.

Nutrition

Keywords: leftover turkey pot pie, turkey pot pie, puff pastry pot pie, leftover turkey recipe, comfort food, Thanksgiving leftovers, easy pot pie

Find it online: https://lenatable.com/cozy-leftover-turkey-pot-pie-with-puff-pastry-lid/