The Speckled Palate
November 29, 2013

Individual Turkey Pot Pies

Individual Turkey Pot Pies, perfect for Thanksgiving leftover turkey // The Speckled Palate

Thanksgiving has come and gone, and chances are, you’ve got a ton of leftovers lying around. (No? Just me? Because when I’ve cooked Thanksgiving… and attended various celebrations throughout the years, we always make more than we need so we specifically have leftovers because these leftovers are the best leftovers of the year.)

What to do?, you ask yourself.

Chances are, you might enjoy a good Turkey Sandwich, complete with cranberry sauce, dressing and gravy, but after you eat one or two of those, you want to try something completely different.

My co-worker, Breanne, and I were discussing Turkey Day leftovers, and she mentioned she’d love to see how I would make a Turkey Pot Pie, and unbeknownst to her, I did. (Thank you for the spectacular idea, girl!)

This recipe is an adaptation on my Chicken Pot Pie, and it’s a fantastic use of leftovers, especially if you have a ton of turkey hanging out in your fridge post-holiday. In fact, you could probably throw in a few remaining Thanksgiving veggies you’ve got in the house if they aren’t covered in sauces and already in casseroles.

Here’s how you make it:

Individual Turkey Pot Pies, perfect for Thanksgiving leftover turkey // The Speckled Palate
5 from 1 vote

Individual Turkey Pot Pies

Make dairy-free and individually portioned Turkey Pot Pies with your Thanksgiving leftovers this year! These pot pies are a delicious twist on leftovers.
Course Entree
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Author Erin Parker, The Speckled Palate


  • 1 lb . carved turkey , chopped (about 3 cups)
  • 3/4 cup carrots , chopped
  • 1 3/4 onions , chopped
  • 1 sweet potato (about 1 lb.)
  • 1/2 cup fresh green beans , chopped
  • 1 1/2 cups frozen peas
  • 1 1/2 cups fresh spinach
  • 4 tablespoons extra virgin olive oil
  • 5 tablespoons all-purpose flour
  • 3 1/2 cups vegetable stock
  • 1 cup unsweetened almond milk
  • 1 cup unsweetened coconut cream
  • 1 teaspoon salt-free poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 sheet Puff Pastry


  1. Preheat the oven to 375°F.
  2. In a large stockpot, boil the carrots, potatoes and onions in a large pot of water until “crisp tender” (about 8 minutes), then add in the green beans, peas and spinach for another 2 minutes.
  3. Drain the vegetables and set aside.
  4. In a large Dutch oven, bring the olive oil to a simmer, then add the flour. Whisk until the mixture is golden brown.
  5. Stir in the stock and milks, seasoning the mixture with the poultry seasoning, as well as the salt and pepper.
  6. Cook, stirring the mixture often, until thickened, then add the chopped turkey and the vegetables, adjusting the salt and pepper as needed.
  7. Pour the filling into greased individual baking dishes and pop in the oven, baking for 30 minutes, or until bubbly and golden brown on the top.
  8. Cut the Puff Pastry into 9 squares and space them out on a greased baking sheet.
  9. In the same oven, bake the Puff Pastry for 30 minutes or until the tops of the pastry are browned.
  10. Once all ingredients are cooked, top the individual pot pies with a square of Puff Pastry and enjoy!


Individual Turkey Pot Pies, perfect for Thanksgiving leftover turkey // The Speckled Palate

How do you like to eat your Turkey Day leftovers?


  1. Neatly-Packaged

    This is excellent Erin! Thank you so much for sharing! 🙂

    • Erin

      Aww, thank you! I hope that if you make this, it turns out wonderfully!

  2. Breanne

    Thanks for the call-out, these pot pies look fantastic! Can’t wait to try it with our left-over turkey!


    • Erin

      You’re welcome! Thanks for the fantastic idea, and I cannot wait to hear what you think of this recipe with your leftover turkey!

  3. Courtney

    I’ve made several giant pot pies in the last month or so (because hi, delicious) but oh, if i only had leftover turkey at my house. This one looks amazing!

    I’ve made pot pies with actual pie crust in the past, but my new favorite thing to do is throw together biscuits from scratch and incorporate green onions, chives, or other herbs that go well with the recipe – then bake them on top of the pie.

    • Erin

      I love that you’ve made several giant pot pies in the last month or so and that you appear to love pot pies as much as I do because they really ARE fabulous. And girl, next time you have turkey, you should save some for a pot pie because it’s darn good.

      ALSO, I need to start this biscuit dough on top of the pot pies. That sounds divine… and while it takes a little more work than this puff pastry does, I bet it’s equally as delicious and wonderful with all those herbs and spices in them! YUM! Thanks for the great idea!

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