Turkey Pot Pie with Puff Pastry
This turkey pot pie uses leftover turkey, mixed veggies, and puff pastry for a simple comfort meal. It bakes until flaky, golden brown, and bubbly.
You may also love my chicken pot pie and green bean casserole recipes!
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Every year after Thanksgiving, I make this turkey pot pie. It’s one of John’s favorites whenever we have holiday leftovers in the fridge.
This recipe has all the classic pot pie flavor. It has a creamy filling full of peas, carrots, onions, and green beans.
The crust is super simple! I use a sheet of puff pastry laid right over the top. Sometimes I’ll cut it into squares and place them in a patchwork fashion.
It gives this pot pie a flaky, buttery crust without making a pie crust from scratch. This recipe couldn’t be easier!
How to Make Turkey Pot Pie with Puff Pastry
Here’s an overview showing how I make this pot pie. The full recipe with ingredients and their amounts is further down the page.
Before you cook the filling, set the puff pastry out to let it thaw.
Start by heating a skillet over medium heat. Add the butter, onion, and mixed veggies, then stir until the veggies soften. Add the garlic and thyme, then sprinkle in the flour.
Stir again to cook out the raw flour taste. Whisk in the chicken broth and milk and let the sauce thicken. Taste, then season with salt and pepper.
Next stir in the turkey. The filling should look creamy and smooth. Pour it into a baking dish or leave it in your oven-safe skillet.
Handle the puff pastry however you like. Use the full sheet over the top crust or cut it into small squares for a patchwork look. Add a few slits if you use the whole sheet, then brush on the egg wash.
Bake at 375°F for 35–45 minutes until the pastry is puffed up and golden brown. Let it rest for a few minutes so the sauce cools a bit before serving.
Pot Pie Tips
- If the filling looks too thick, whisk in an extra splash of chicken broth.
- If the sauce looks thin, let it simmer for a minute or two to thicken up.
- Bake the pot pie on a baking sheet lined with foil to catch any drips.
- Broil it at the very end of the cook time for 2–3 minutes to brown the puff pastry. Make sure to keep a close eye on it so it doesn’t burn.
What can I use in place of thyme?
If you don’t have thyme in the pantry or don’t care for the flavor, try sage or rosemary instead. Sage is going to give you a more traditional Thanksgiving flavor. Rosemary is a bit brighter, in my opinion. Either will work!
Storage
Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven so the puff pastry stays crispy.
Freeze the pot pie by letting it cool, then wrapping the dish in plastic wrap and foil. Make sure it’s baked in a freezer-safe pan. It will keep in the freezer for up to two months.
Thaw it in the fridge before reheating so the top crust warms evenly.
More Thanksgiving Recipes
Ingredients
For the Pot Pie Filling:
- 3 tablespoons unsalted butter
- 1 cup diced white onion
- 3 cups frozen mixed vegetables
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- ⅓ cup all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 cup whole milk, or half and half
- Salt, to taste
- Black pepper, to taste
- 3 cups cooked turkey, chopped
For the Topping:
- 1 sheet puff pastry, thawed
- 1 large egg
- 1 tablespoon water
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Instructions
- Preheat the oven to 375°F, and lightly grease a 2.5-quart baking dish. Set aside.
- In a large skillet over medium heat, melt the butter. Add the onion and mixed vegetables. Cook until they begin to soften.3 tablespoons unsalted butter1 cup diced white onion3 cups frozen mixed vegetables
- Add the garlic and thyme. Stir for about 30 seconds, then sprinkle in the flour. Cook the flour for 2 to 3 minutes.1 tablespoon minced garlic1 teaspoon dried thyme⅓ cup all-purpose flour
- Slowly whisk in the chicken broth and milk. Let the sauce thicken, then taste and season with salt and pepper.1 ½ cups low-sodium chicken broth1 cup whole milkSaltBlack pepper
- Stir in the turkey. The filling should be creamy. Transfer it to the prepared baking dish or leave it in an oven-safe skillet.3 cups cooked turkey
- Place the puff pastry on a lightly floured surface. Roll it just enough to smooth the creases.1 sheet puff pastry
- Lay the sheet over the dish or cut it into small squares for a patchwork topping. Cut several small slits in the top if using a full sheet.
- Whisk the egg and water. Brush it over the pastry.1 large egg1 tablespoon water
- Bake for 35 to 45 minutes, or until the pastry is puffed and golden brown.
- Let the pot pie rest for 5 to 10 minutes before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1 ¾ cups of pot pie. Actual calories will vary.
- Scroll up above the recipe for the following info:
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- Step-by-step photos.
- Tips (including broiling the puff pastry and thinning/thickening the sauce).
- What to use in place of thyme.
- Storage (including freezing instructions).
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Made this recipe with leftover Thanksgiving turkey tonight. Love the simplicity – I had nearly all the ingredients on hand. I did not transfer my filling to a casserole dish, I left them in the iron skillet, covered with the pastry and baked. Turned out great!
Made this recipe with leftover Thanksgiving turkey tonight. Love the simplicity – I had nearly all the ingredients on hand. I did not transfer my filling to a casserole dish, I left them in the iron skillet, covered with the pastry and baked. Turned out great!