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5 from 8 votes
photo of turkey pot pie in a skillet topped with puff pastry crust, and a spoon inside the mixture.
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Leftover Turkey Pot Pie

8 10 8
WW Freestyle: 8
Prep Time10 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr
Easy Leftover Turkey Pot Pie is a crowd-pleasing meal that’s a snap to make. With tender chunks of turkey, peas, and carrots in a creamy gravy, and a topping of flaky puff pastry, this is a classic bake you’ll love to make!
Course: Dinner
Cuisine: American
Servings: 8
Calories: 338

Ingredients

  • 1 large egg
  • 1 tablespoon water
  • 1 frozen puff pastry sheet, thawed
  • 4 tablespoons butter
  • 1 small yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 1 large carrot, finely diced
  • 2 cups diced leftover turkey,
  • ¼ cup all purpose flour
  • 2 to 3 cups turkey broth, or you can also use chicken broth
  • ¼ cup cream, or you can also use Half & Half
  • 1 cup frozen peas, do not need to thaw
  • 2 teaspoons fresh chopped thyme
  • Salt and pepper to taste
  • sea salt, optional, for topping

Instructions 

  • Preheat oven to 400˚F.
  • In a small mixing bowl whisk together the egg and water; set aside.
  • On a lightly floured working surface, roll out the pastry sheet into a 12-inch square; cut the square into 16 small squares; set aside.
  • Melt butter in a 10-inch oven-safe skillet set over medium heat.
  • To the melted butter add onions, carrots, and celery; cook for 4 minutes.
  • Stir in the diced turkey.
  • Sprinkle flour over the mixture and stir it around; continue to cook for 2 more minutes while constantly stirring.
  • Pour in the broth and continue to stir.
  • Add in the cream and peas; bring mixture to a boil.
  • Continue to cook for 3 to 4 minutes, or until the mixture thickens.
  • Season with thyme, salt, and pepper; taste for salt and adjust accordingly.
  • Remove from heat.
  • Arrange previously cut puff pastry squares on top of the turkey mixture, each square slightly overlapping so that the entire surface of the creamy mixture is covered.
  • Using a pastry brush, brush the squares with previously prepared egg wash.
  • Optionally, sprinkle the top with sea salt.
  • Bake for 20 to 25 minutes, or until mixture is bubbly and top is browned.
  • Remove from oven. Let stand 10 minutes.
  • Sprinkle with fresh thyme leaves and serve.

Notes

Inspired by Food & Wine.
Nutrition Facts
Leftover Turkey Pot Pie
Amount Per Serving
Calories 338 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 79mg26%
Sodium 420mg18%
Potassium 318mg9%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 1812IU36%
Vitamin C 14mg17%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: homemade pot pie, puff pastry pot pie, thanksgiving leftover recipes