Make Turkey Pot Pie with leftover turkey breast from the holidays! This homemade pot pie with puff pastry is delicious and comforting. Makes 8 servings, and can be served in ramekins as individual servings for entertaining.
This post was originally published on November 29, 2013. It was updated with new words and imagery, then republished in November 2020.
When Thanksgiving has come and gone, you’ve (probably) got some leftovers on your hands.
What to do?, you ask yourself.
Chances are, you might enjoy a good sandwich or even some tacos, complete with cranberry sauce, stuffing and gravy, but after you eat one or two of those, you want to try something completely different.
Why I love this recipe:
My co-worker, Breanne, and I were discussing leftover turkey breast recipes and what we do with Thanksgiving leftovers, in general, years ago.
She mentioned she’d love to see how I would make a Turkey Pot Pie, and unbeknownst to her, I did.
This recipe is an adaptation on my Chicken Pot Pie recipe, and it’s a fantastic use of leftovers, especially if you have a ton of leftover turkey breast or thighs 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, too.
Looking for dinner inspiration? Check out my Entrees Recipe Index for more ideas!
What you’ll need to make Turkey Pot Pie with Puff Pastry
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- Sharp knife and cutting board
- Casserole dish (if making a family-style serving)
- 8 7 oz. ramekins (if making individual pot pies)
- Large stockpot
- Dutch oven or a 3.5 qt. braiser
- Sheet pan and nonstick baking mat
In addition to these tools, you’re also going to need some ingredients, too!
- Leftover turkey, white or dark meat, shredded with the skin removed
- Sweet potato
- Frozen peas
- Olive oil
- All-purpose flour—I use unbleached AP flour, but you can use the regular kind, too!
- Vegetable stock—you can substitute this with chicken stock if you don’t have veggie stock on hand
- Milk and heavy whipping cream (or almond milk and coconut cream if you’re gonna do this dairy free!)
- Salt-free poultry seasoning
- Kosher salt and black pepper
- Puff Pastry
Other ingredients you can throw in, if you’ve got ’em and are feeling in the mood for them:
- Gold or white potatoes
- Green beans (fresh or frozen)
- Spinach (fresh or frozen)
- Corn (fresh or frozen)
If you’re going to add some of these ingredients, be sure to add them at the right time.
A regular ‘ol potato will boil with the rest of the veggies for the duration. The fresh/frozen green beans, spinach and corn need less time to cook, so toss them into the pot when you add the peas.
How to make Turkey Pot Pie
First and foremost, preheat your oven.
Next, line a baking sheet with a nonstick baking mat or a piece of parchment paper for the Puff Pastry.
Prep your ingredients.
This means, chop the turkey. Also, chop the carrots, sweet potatoes and onions. Get out the frozen peas and any of the other ingredients you want to add. Bring a big stockpot full of water to a boil, and cook the veggies. Drain ’em and set them aside when they’re tender, but not falling apart.
Make the roux.
In a large Dutch oven, heat the oil and add flour to the mix. Stir constantly with a whisk or a wooden spoon until the mixture is golden brown. This is your roux, and it will thicken the sauce!
Make the pot pie filling filling.
Next, stir in the vegetable stock. Stir until the mixture begins thickening, then add the milk and cream. Season with the poultry seasoning, salt and pepper, too. Cook until it’s thickened, then add in the leftover turkey and the veggies. Taste the mixture and add additional salt and pepper, if necessary.
You can bake the pot pie in individual ramekins or in your Dutch oven. Previously, I made this into individual servings for a cute easy entertaining option, but as a busy mama, I’ve chosen to leave the pot pie in the Dutch oven to bake in recent years. If you make them in ramekins, be sure to spray yours with nonstick baking spray so the filling doesn’t stick!
Bake the pot pie until bubbly and golden brown on top, about 25-35 minutes.
Make the Puff Pastry topping.
After the pot pies have gone into the oven, cut your sheet of Puff pastry into 9 squares, and space them out on your prepared baking pan. Bake ’em in the same oven as the pot pies until the tops of the pastry are browned.
Serve the pot pie!
Serve ’em up. Remove everything from the oven. Serve each individual turkey pot pie with a Puff Pastry square on top, and enjoy immediately.
Quick tips and tricks for the best Turkey Pot Pie
- You can use dark meat or white meat turkey in this recipe! I wanted this to be one of my leftover turkey breast recipes, but you do you! If you’ve got leftover chicken, feel free to use that, too.
- Vary the ingredients based on what you’ve got on hand and what your family likes to eat. Swap the sweet potato for a russet potato; skip the peas and use green beans if that’s your jam, etc. I’ve also added fresh spinach to this recipe, as well as extra onions, carrots and even celery because we love a veggie-packed turkey pot pie.
- Dairy free? You can use almond milk in this recipe in place of the regular cow’s milk. You can swap out the heavy cream for coconut cream for half-and-half, too.
- Store the pot pies separately from the Puff Pastry, if you have leftovers. The pot pies should be covered and refrigerated. The pastry should be covered and left at room temperature. It will become mushy in the fridge.
Make Turkey Pot Pies with your leftover turkey breast from the holidays! These pies are a delicious way to utilize Thanksgiving leftovers in an interesting way.
- 1 lb. leftover turkey, chopped or shredded (about 3 cups)
- 2-3 medium carrots, chopped (1 cup chopped)
- 2 medium onions, chopped (2 cups chopped)
- 1 lb. sweet potato (1 medium-sized potato)
- 1 ½ cups frozen peas
- 4 tablespoons extra virgin olive oil
- 5 tablespoons all-purpose flour
- 3 ½ cups vegetable stock
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 teaspoon salt-free poultry seasoning
- ½ teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 sheet Puff Pastry, defrosted enough to slice
- Preheat the oven to 400°F. Line a large baking sheet with a nonstick baking mat or parchment paper, and set aside.
- If making individual servings, butter or spray 8 ramekins with nonstick baking spray. If baking in the Dutch oven, don't fret about this part! If making a casserole, choose a casserole dish or an oven-safe Dutch oven/braising pan to cook your pot pie in.
- Heat a large stockpot full of water over high heat. Salt the water.
- Chop/shred the turkey. Peel the carrots and sweet potato. Chop the onion, sweet potato and carrots.
- Place the chopped carrots, onions and sweet potato in a large pot of boiling water. Cook until tender, about 8 minutes, then add in the frozen peas. Cook for an addition 1-2 minutes.
- Drain the vegetables in a colander and set aside.
- In a large Dutch oven over medium heat, heat the olive oil, then add the flour. Whisk constantly until the mixture is golden brown, forming a blonde roux.
- Pour in the stock, and stir until the mixture begins thickening, about 4-5 minutes.
- When the mixture has thickened, pour in the milk and cream. Season with the poultry seasoning, as well as the salt and pepper, and continue to stir. Taste and add extra seasonings, if need be.
- When the sauce is thick enough to coat the back of a spoon, add the chopped turkey and the vegetables.
- Pour the filling into the prepared ramekins (if doing the individual serving situation), place them on a baking sheet and bake for 30 minutes, or until bubbly and golden brown on the top. OR bake the pot pie in the Dutch oven uncovered.
- As the pot pie bakes, cut the Puff Pastry into 9 squares and space them out on the prepared baking sheet.
- Bake the Puff Pastry for 15-20 minutes or until the tops are golden brown.
- Once all ingredients are cooked, top the individual pot pies with a square of Puff Pastry and enjoy!
This recipe was originally made dairy free. It has since been updated to include the ingredients we use on a regular basis in our home. That said, if you eat a dairy free diet, replace the milk with almond milk (or another unsweetened nut milk) and use coconut cream in place of the heavy cream in the ingredients above.
You can bake this recipe in your Dutch oven (or a casserole dish) or individual ramekins. Since I'm a busy mama, when I was rephotographing this old recipe, I decided to make it easy on myself and skipped the individual servings. Do whatever works best for you!
Other ingredients to add to the pot pie, if you have them and like them:
- Golden or white potatoes
- Frozen or fresh green beans
- Frozen or fresh corn
- Frozen or fresh spinach
The potatoes should boil with the rest of the veggies. The green beans, corn and spinach should be added to cook with the frozen peas at the end.
Quick tips and tricks for the best Turkey Pot Pies
- You can use dark meat or white meat turkey in this recipe! Heck, you can even use chicken if that's what you've got on hand.
- Vary the ingredients based on what you've got on hand and what your family likes to eat. You could swap the sweet potato for a russet potato if you like white potatoes more. Skip the peas and use green beans if that's more your jam. I've also added fresh spinach to this recipe, as well as additional onions, carrots and even celery because we love a good veggie-packed pot pie.
Store the pot pie separately from the Puff Pastry, if you have leftovers. The pot pies should be covered and refrigerated. The pastry should be covered and left at room temperature. It will become mushy in the fridge.
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Serving Size:1 serving
Amount Per Serving: Calories: 394Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 66mgSodium: 546mgCarbohydrates: 30gFiber: 6gSugar: 9gProtein: 21g
Nutrition facts are an estimate and not guaranteed to be accurate.