Turkey Pot Pie is just like Chicken Pot Pie but designed with leftovers in mind! Take those delicious Thanksgiving leftover turkey and transform them into a quick and easy one-dish dinner! Perfect for the day after a busy holiday. Succulent shredded turkey in a creamy gravy loaded with vegetables and topped with a thick layer of flaky puff pastry. Giving you even more to be thankful for! If you love this, you will also love this Steak and Ale Pot Pie, Chicken Pot Pie and Creole Pot Pie.
While yes we spend days getting ready for “the big day” here in the U.S., I think we can all agree that the leftovers is really where it’s at. Everything is already made and just needs to be pieced together and reheated. Not to mention all the flavors have had a chance to develop even more. We spend days brining turkeys and frying them, so it’s only right that we should use every piece of the turkey. From making homemade turkey gravy to turkey dumplings or this turkey pot pie – not one piece should be wasted!
How to Make Turkey Pot Pie
First, gather all your leftovers. Traditionally pot pies have vegetables including peas, carrots, and potatoes. If you had any of these at your holiday dinner, grab them to use in the pie. This is meant to be easy and quick to bring together. So while I have my suggestions in the recipe card for what to include, know that you can have some freedom here when assembling yours. No need to fight the mad rush of people out in stores the day after.
Start by sauteing any raw vegetables that you have. For me, onion is a key ingredient to any pot pie and we typically don’t serve those raw during Thanksgiving. So I’ll saute an onion in butter in the skillet to start.
Next, make a roux. Season it well with salt and pepper, and any leftover herbs you have.
Add in the vegetables and shredded turkey. Turn the heat down and allow the mixture to simmer until it is thick enough to coat the back of a spoon and the vegetables are tender and warmed through.
Turn off the heat and top your pie with puff pastry. You can do a little lattice work or lay it flat. But make sure if you’re not doing lattice work that you cut a few slits in the top for steam to escape during baking. Brush the top with egg wash before baking for about 35-40 minutes. You’ll be looking for a golden brown crust and a bubbly filling.
Can I use pie crust?
Yes, of course! If you have some extra pie crusts kicking around, you can certainly 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. This is meant to be easy. So whatever helps you do that, I support you with!
Can I use chicken?
Absolutely! Chicken or even ham would be an excellent protein choice. Whatever leftovers you have, use them up!
What substitutions am I able to make?
As mentioned before, use what you have. Whatever you have for vegetables, use those. If you have whole milk instead of heavy cream, feel free to use that.
Can I use frozen vegetables?
Yes! If your guests finished off the vegetable options you had for the holidays but you have a bag of frozen mixed vegetables in the freezer, go ahead and use that. About 12-16 ounces will do depending on how full of vegetables you like your pie. Canned vegetables will work as well. Be sure to drain and rinse them before adding to your pie.
How to store Turkey Pot Pie
Leftovers of the pot pie will last up to 5 days in an airtight container within the refrigerator.
Can you freeze it?
Yes! My suggestion would be to make the filling in your cast iron skillet and then transfer to a tin pie plate. Top with puff pastry but do not bake! Wrap with plastic wrap and freeze on a sheet pan to keep it from spilling during the freezing process. Then add a cover or pop the whole thing into a gallon freezer bag. Kept frozen it will last 3 months. Refrigerate the night before you plan to cook and bake as normal once thawed.
More Delicious Turkey Recipes
Easy Turkey Pot Pie Recipe
- 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
- 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.