Y’all know we put in some serious work for Thanksgiving so I definitely don’t let it go to waste and always make my Turkey Pot Pie. I just shred my leftovers and toss them into a chicken stock based sauce along with veggies and add a golden puff pastry crust on top. It’s a straight up hit.
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How to Make Turkey Pot Pie
Step 1: Melt the salted butter in an oven-safe skillet or cast iron skillet, add diced onion, and cook for 2-3 minutes until it softens and begins to brown. Next, whisk in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
Step 2: Whisk in the turkey stock and heavy cream. Season with salt and pepper to taste.
Step 3: Add the mixed vegetables and the shredded turkey.
Step 4: Turn heat down to medium low and cook the filling until it has thickened, coating the back of a spoon, and the vegetables and turkey are softened and warmed through.
Step 5: Turn off the heat and top the filling with puff pastry (check below for how to create a lattice top!) Brush the top of the puff pastry with egg wash of egg and water.
Step 6: Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath.
Turkey Pot Pie Recipe
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Equipment
Ingredients
- 1/2 cup salted butter
- 1 medium onion finely diced
- 1/3 cup all-purpose flour
- 2 1/3 cups turkey or chicken stock
- 2 tablespoons heavy cream
- Salt and pepper to taste
- 10 ounces mixed vegetables
- 3/4 pound shredded turkey seasoned and baked
- 1 package puff pastry
- 1 large egg plus 1 teaspoon water
Instructions
- Preheat oven to 375 degrees.
- Over medium heat in an oven safe skillet or cast iron skillet, melt butter then add diced onion and cook for 2-3 minutes until it softens and begins to brown.
- Next stir in flour and continue to cook for 2-3 minutes until the flour browns and a roux begins.
- Whisk in turkey stock and heavy cream.
- Season with salt and pepper to taste.
- Next, add in mixed vegetables and shredded turkey.
- Turn heat down to medium low and cook filling until it has thickened, coating the back of a spoon, and the vegetables and turkey are softened and warmed through.
- Turn off heat and top the filling with full box of puff pastry.
- Brush the top of the puff pastry with egg wash of egg and water.
- Bake for 35-40 minutes until puff pastry is golden brown and filling is bubbling beneath then rest before serving.
Notes
How to Store
- Fridge: Store covered for up to 3-4 days. When using leftover turkey, I keep the pie within that turkey’s original 3-4-day refrigerator window or freeze it sooner.
- Freezer: Freeze cooled portions in airtight, freezer-safe containers for up to 2 months. Thaw overnight in the fridge.
- Reheating: Place portions in an oven-safe dish and warm in a 350°F oven until the filling reaches 165°F. Loosely cover with foil if the pastry starts getting too dark. The microwave works for a quick fix, but it softens the topping.
Nutrition
Recipe Tips
- Season the filling generously: Taste and adjust but make sure that filling is popping with flavor.
- Keep the puff pastry cold: This makes sure that it bakes up flaky.
- Don’t overfill: Leave a little space at the top so the the filling doesn’t spill over while baking. I also love to slide a big baking sheet on the bottom rack to catch any drips.
- Let it rest: Once it’s out of the oven, let your pie chill for about 10 minutes. This helps the filling set up nicely, so every slice stays together.
Ingredient Notes
- Turkey: Or use chicken for a chicken pot pie.
- Lighter Cream: You can swap it out for milk or your favorite dairy-free option like almond milk. It’ll still be creamy, just a bit lighter.
- Veggie Mix: If you don’t have carrots, green beans, or corn, just use whatever’s in your fridge. Peas, broccoli, zucchini… It all works boo!
- Stock Up: Vegetable or beef stock also works if you swap to beef filling.
Recipe Help
Yes, of course! If you have some extra pie crusts kicking around, you can empty the skillet of the contents, give it a quick wipe, and bake as a two-crust pie. You could also just top the filling in the skillet with one pie crust in lieu of the puff pastry topping.
You can thicken it by simmering it a bit longer on the stove to reduce the liquid. You can also mix a small amount of cornstarch with water to create a slurry, then stir it into the filling and cook for a few more minutes until it starts to thicken.
I have two tips for you boo: Make sure your filling isn’t too runny before you add the pastry on top, and don’t cover the pie until it’s completely cooled to avoid trapping steam under the crust.
More Delicious Turkey Recipes
- Baked Turkey Wings
- Turkey and Dumplings
- Turkey Tetrazzini
- Oven Roasted Turkey Legs
- How to Fry Turkey
- Homemade Turkey Rub
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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Such a great idea for leftover chicken or turkey. Can’t beat a pie for total comfort food.
This turkey pot pie is pure comfort in a dish! So satisfying! 🙂
Thank you, Karen!
This turkey pot pie is super delicious and surprisingly straightforward to prepare. My family loved it! Thank you for sharing!
What a yummy and delicious turkey pot pie recipe. I have bookmarked this to make over the weekend! Thanks for sharing.
The combination of tender turkey, vegetables, and creamy sauce was perfect. The flaky crust on top was the icing on the cake. Making this again for our Thanksgiving dinner.
110 per cent. I Love this recipe for Turkey Pie!!