Turn leftover turkey into an easy, satisfying dinner with this no-fuss Turkey Pot Pie topped with a flaky puff pastry crust. If you don’t have turkey, shredded roasted or rotisserie chicken works just as well for a comforting meal any night of the week.
This savory pot pie features a silky, creamy filling that’s not overly heavy, and a top crust made from store-bought puff pastry for buttery, flaky layers with minimal effort. Seasoned turkey, thyme, and sage ensure each bite is flavorful—no bland pot pies here. A few smart shortcuts like frozen mixed vegetables and ready-made puff pastry keep things simple while preserving great taste.
It’s a favorite way to use leftover holiday turkey, but you can also roast a turkey breast in the oven or cook it in a slow cooker for an inexpensive, easy Sunday supper that yields leftovers perfect for this dish.
Ingredients & Common Substitutions
Below are notes and helpful shopping tips for ingredients and easy swaps. Exact amounts are listed in the recipe card further down.
- Shredded Turkey: Use cooked turkey that’s either shredded or chopped into bite-sized pieces. Dark meat, light meat, or a mixture all work. Chicken is an easy substitute.
- White or Yellow Onion: Adds savory depth to the sauce.
- Flour: All-purpose flour is fine; its job is to thicken the roux that becomes the base of the sauce.
- Sage and Thyme: Fresh or dried work. If you have only a little fresh herb, combine dried for the filling and reserve fresh leaves to sprinkle on top as garnish.
- Frozen Mixed Vegetables: A convenient shortcut—look for mixes with peas, carrots, and corn. No need to defrost before adding. Fresh vegetables can be used instead; plan on about 2 cups and add them earlier while the onion cooks so they soften.
- Broth: Chicken or vegetable broth or stock all work; if you have turkey stock use that. Low-sodium versions allow you to control the salt level.
- Cream: A splash of heavy cream or half-and-half enriches the sauce.
- Egg: Use one egg beaten with water or milk for an egg wash to create a glossy golden crust; this step is optional.
- Staples: Butter, kosher salt, and black pepper.
Freezing Leftover Turkey
Leftover turkey keeps well in the freezer for at least three and up to six months. To prevent freezer burn, pack the turkey tightly into a freezer-safe bag and press out as much air as possible before sealing.
Using Rotisserie Chicken
Yes—rotisserie chicken is a perfect swap. Use shredded rotisserie meat and follow the recipe as written.
Using a Regular Pie Crust
A traditional all-butter or store-bought pie crust works fine if you prefer it over puff pastry. Either crust will produce a delicious result.
How To Make Turkey Pot Pie
Overview: step-by-step instructions are provided in the recipe card below, including timings and temperatures.
Step One: Thaw the puff pastry until it is pliable but still cold, and keep it chilled until you’re ready to top the pie.
Step Two: Make the sauce by melting butter in a skillet, cooking the onion until tender, then whisking in flour and the herbs. Gradually add the broth and cream while whisking to avoid lumps. Simmer until the sauce is the consistency of a thin gravy.
Step Three: Stir in the shredded turkey and frozen mixed vegetables, and cook a couple of minutes until everything is warmed through and slightly thickened.
Step Four: Remove the skillet from heat and cover the filling with the puff pastry. You can roll the sheet slightly to enlarge it if needed; it doesn’t have to reach every edge of the skillet—just cover most of the surface. Cut a few slits in the pastry to vent steam.
Pro Tip: For a prettier presentation, cut the puff pastry into strips and weave a lattice top instead of covering the entire pie.
Step Five: Bake at 400°F for about 30–35 minutes until the crust is golden and the filling bubbles at the edges. Let the pie cool for 10–15 minutes before serving.
If the filling comes close to the rim of your skillet, place the skillet on a rimmed baking sheet before transferring to the oven to catch any drips.
No oven-safe skillet: Transfer the filling to a 9″ x 9″ baking dish or similar ovenproof pan, top with pastry, and bake as directed.
Individual Portions
You can make individual pot pies by dividing the filling among ramekins or oven-safe dishes, topping each with a piece of puff pastry, and baking the same amount of time. Individual servings make a lovely presentation and are easy to portion.
Make Ahead
This pot pie is an excellent make-ahead option. Prepare the filling up to two days in advance and refrigerate. When ready to serve, top with the pastry and bake. You can also fully bake the pie, cool it close to room temperature, then refrigerate for 1–2 days. Reheat at 350°F for about 25 minutes, tenting with foil to prevent the crust from over-browning.
Serving Suggestions
This is practically a complete one-pot meal—protein, vegetables, and carbs all in one dish. If you want a side, steamed green beans or roasted baby carrots complement the pie nicely. A side of stuffing is also delicious if you’re in the mood for extra comfort food.
Storage & Reheating
Leftovers keep well for several days and make an easy lunch or dinner the next day.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheating: Reheat in an oven or toaster oven at about 250°F for roughly 20 minutes to keep the pastry crisp. The microwave is faster but will soften the pastry; it still tastes great if you’re short on time.
Recipe: Turkey Pot Pie with Puff Pastry
Turkey Pot Pie with Puff Pastry
Ingredients
- 4 tablespoons butter
- 1 medium white or yellow onion, diced
- 1/3 cup flour
- 1 teaspoon ground sage (or about 1 tablespoon fresh)
- 1 teaspoon dried thyme (or about 1 tablespoon fresh)
- Kosher salt and black pepper, to taste
- 2 cups chicken broth (or stock)
- 1/4 cup heavy cream or half-and-half
- 10–12 ounces frozen mixed vegetables (no need to defrost)
- 2 cups leftover turkey, shredded or chopped
- 1 sheet puff pastry, thawed but still cold
- 1 egg (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C).
- In a medium-large skillet over medium heat, melt the butter. Add the diced onion and cook 4–5 minutes until very tender.
- Whisk in the flour, sage, thyme, and salt and pepper to taste. Cook for about 2 minutes to remove the raw flour taste.
- Slowly pour in the broth while whisking, then add the cream. Keep whisking to smooth any lumps. Simmer until the mixture bubbles gently and begins to thicken to a thin gravy consistency.
- Stir in the turkey and frozen mixed vegetables and cook 2–3 minutes more until warmed and the filling is slightly thickened.
- Remove from heat. Cover the skillet filling with the puff pastry sheet, trimming or rolling if necessary so it covers most of the surface. Cut 2–3 slits in the top to vent steam.
- Beat the egg with about 1 tablespoon water and brush lightly over the puff pastry for a golden finish.
- Bake 30–35 minutes until the crust is golden brown and the filling bubbles at the edges. Let cool 10–15 minutes before serving.
Notes
- Use roughly 2 cups of fresh vegetables if you prefer fresh to frozen—add them earlier so they have time to soften.
- If the filling reaches near the top of your skillet, place the skillet on a rimmed baking sheet before baking to catch any drips.
- If you don’t have an oven-safe skillet, bake the filling in a 9″ x 9″ baking dish or similar pan topped with puff pastry.
Nutrition Estimate (per serving)
Calories: 490 kcal; Carbohydrates: 33 g; Protein: 21 g; Fat: 31 g; Saturated Fat: 12 g; Sodium: 259 mg; Fiber: 3 g.
More Cozy Casseroles
If you enjoy comforting, one-dish meals, try other pot pie and casserole-style recipes that pair well with leftover poultry or seasonal vegetables. Whether made with turkey or chicken, this pot pie is a satisfying way to turn leftovers into a fresh, flavorful dinner.
If you try this Turkey Pot Pie with puff pastry, please leave a review to share how it turned out in your kitchen—feedback from cooks helps refine recipes and inspires others to try them.