This Leftover Turkey Pot Pie with Puff Pastry is the perfect way to use up Thanksgiving leftovers. Not only is it easy, but it is also so darn delicious that you will find yourself making turkey just so you can eat the leftovers like this!
Preheat the oven to 425°F. In a skillet, sauté diced onion and minced garlic in oil until translucent.
Add turkey, cream of chicken soup, frozen peas and carrots, chicken broth, and milk or heavy cream.
Mix well, add salt, pepper, and thyme, and cook for 4-5 minutes. Pour the mixture into a 9x13 pan.
Place puff pastry on top, brush with egg wash, sprinkle with black pepper, and bake for 35-40 minutes until golden brown.
Let it sit for 5 minutes before serving.
Leftovers can be refrigerated for up to 3 days.