The one thing better than Thanksgiving turkey itself is the leftovers! The only problem is deciding what to do with them. You can always warm it up and eat it just like you did on turkey day but transforming it into something else is what I prefer. That is why this Easy Leftover Turkey Pot Pie with Puff Pastry will definitely be on the menu. Not only is this Turkey Pot Pie easy but it is also so darn delicious that you will find yourself making turkey just so you can eat the leftovers like this!
Do you love leftover turkey recipes? Try this Turkey Empanadas Recipe!
Turkey Pot Pie with Puff Pastry
There are so many different ways to make Turkey Pot Pie but adding puff pastry to the top is both simple and super delicious. We also can’t forget about the amazing flaky texture.
The combination of creamy turkey filling with the crispy puff pastry topping makes this dish one to remember. Don’t let lack of leftover turkey stop you from making this casserole. Add chicken for a spectacular variation.
What is Puff Pastry?
Puff pastry is a laminated dough which means that it has layers upon layers of butter and dough. That combination is what makes it so special.
As the pastry bakes in the oven the liquid in both the dough and butter melts creating lots of layers and a flaky texture. The butter also gives it a great flavor.
Making puff pastry from scratch is no small feat. I would recommend buying it from the grocery store in the freezer section.
Ingredients Needed
- Olive Oil: Needed to keep the ingredients from sticking to the pan when making the filling.
- Onion: Diced and added to the filling for extra flavor.
- Garlic: Minced and added to the filling for an amazing aromatic and flavor profile.
- Turkey: Chopped or shredded, the turkey can be leftover or fresh.
- Cream of Chicken Soup: Used in the filling to create a smooth and creamy texture.
- Peas and Carrots: Frozen and added to the filling for great flavor and freshness.
- Milk or Heavy Cream: Added to help thin the filling and still add creaminess.
- Salt and Pepper: Simple seasoning that makes the filling taste amazing.
- Fresh Thyme: My favorite fresh herb when making any kind of turkey dish.
- Puff Pastry: An extra special ingredient that can be found in the frozen section of the grocery store.
How to make Turkey Pot Pie with Leftover Turkey and Puff Pastry
- Sauté the diced onions in a skillet until translucent and then add chopped garlic.
- Once the garlic is fragrant, add the turkey, cream of chicken soup, frozen peas and carrots, chicken broth and milk or heavy cream. Stir to combine and then add the seasonings.
- Pour the pot pie mixture into a 9×13 pan that has been sprayed with nonstick cooking spray.
- Top the pot pie mixture with one whole and one third piece of puff pie pastry dough.
- Make an egg wash and brush the mixture over the top of the puff pastry with a pastry brush. Sprinkle the puff pastry with fresh cracked black pepper.
- Bake in a 425 degree oven for 35-40 minutes or until the puff pastry is golden brown and cooked through.
Turkey Pot Pie Tips
- If you prefer a Turkey Pot Pie without a crust, add a layer of mashed potatoes on top of the filling.
- Don’t skip the egg wash on top of the puff pastry before baking. This simple step is what gives the top of the pastry dough an extra crispy texture and golden brown color.
- Allow the Leftover Turkey Pot Pie to cool for at least 5 minutes before serving. This allows the filling to set up a bit.
- Add a baking sheet under the pot pie pan when you put it in the oven if you are worried about it boiling over.
- If the top of the puff pastry is getting too brown, cover it with foil and continue to bake until it is cooked through.
Variations/Substitutions
- Meat: Chicken is an obvious substitution for turkey in this pot pie recipe but ham or beef would also work great.
- Vegetables: If you prefer a different kind of vegetable go for it! Just be sure to use the same amount. You could also use fresh vegetables but they would need to be cooked until softened before adding them to the filling.
- Herbs: Fresh thyme is my favorite herb to use with turkey but sage or even rosemary would both be great alternatives.
Frequently Asked Questions:
Store leftover Turkey Pot Pie in the refrigerator covered tightly with plastic wrap. Be sure that the casserole is cooled before covering and refrigerating.
While you can reheat pot pie with puff pastry in the microwave, doing it in the oven is going to give you the best result. Otherwise the puff pastry will get soggy.
Preheat the oven to 350 degrees and heat for 20-25 minutes or until the filling is warm and the puff pastry is crispy.
This Turkey Pot Pie with Puff Pastry can be made ahead by a couple of hours but the filling can be made ahead by a couple of days.
I would not add the puff pastry to the top of the pot pie until ready to bake.
Turkey Pot Pie with Puff Pastry can be frozen for up to 3 months. Just be sure that the pie is completely cooled before wrapping it well and freezing.
If you are cooking from frozen you may need to add additional time to the bake.
Leftover gravy can be used to make Turkey Pot Pie. Use it as a replacement for one of the ingredients {cream of chicken soup, chicken broth or milk/heavy cream} in the same amount. You may also need to adjust the amount of salt added to the pie.
Do you love easy dinner casseroles? Try these amazing recipes…
- Chicken Taco Casserole
- Chili Tater Tot Casserole
- Chicken Fajita Casserole Recipe
- Easy Chicken and Biscuits Casserole
- Easy Doritos Ground Beef Casserole Recipe
Easy Leftover Turkey Pot Pie with Puff Pastry
Ingredients
- 1 Tablespoon olive oil
- ½ onion {diced}
- 2 cloves garlic {minced}
- 3 cups cooked turkey {chopped or shredded}
- 21 ounces cream of chicken soup
- 2 cups peas and carrots {frozen}
- 1 ½ cups chicken broth
- ½ cup milk {or heavy cream}
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme {chopped}
- 1 & ⅓ sheets puff pastry
Instructions
- Preheat the oven to 425°.
- In a large skillet over medium heat add oil. Once oil is heated, add the diced onion and sauté until translucent. Add minced garlic and cook for an additional minute or until fragrant. To the onion and garlic, add the turkey, cream of chicken soup, frozen peas and carrots, chicken broth and milk or heavy cream. Mix until well combined and then add the salt, pepper and thyme. Cook for 4-5 minutes, stirring occasionally and then pour the mixture into a 9×13 pan that has been sprayed with nonstick cooking spray.
- Take one sheet of puff pastry dough and unroll it. Place on top of the turkey filling over 3/4 of the pie. Next, cut ⅓ of a second puff pastry sheet {cut along the fold and place it on the remaining pot pie. Whisk together 1 egg with 1 tablespoon of water and brush the mixture {you won't use all of it} over the top of the puff pastry. Sprinkle with black pepper and bake for 35-40 minutes or until the puff pastry is golden brown and baked through. If you notice that the puff pastry is getting too brown, cover it with foil and continue baking.
- Remove from the oven and allow it to sit for 5 minutes before serving. Leftovers can be stored in the refrigerator for up to 3 days.
Notes
- If you don’t have leftover turkey use cooked chicken or ham for a delicious pot pie.
- Change up the vegetables to whatever combination you prefer, just stick to the same amount.
Nutrition
