Puff pastry pot pie is an easy meal to make with leftover turkey breast and frozen veggies. Make this classic comfort food recipe in 35 minutes or less!
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Using Leftover Turkey Breast
The holiday season is upon us and that can mean only one thing – I’m about to have a freezer full of leftover turkey!
In all seriousness, this time of year means I’m roasting lots of turkey for various gatherings of family and friends. As a result, there are lots of leftovers for me to use later on.
But this puff pastry pot pie is, hands down, my favourite way to use all that leftover turkey breast. And pretty soon it’s going to be yours too!
Here are some other classic ideas for using leftover turkey:
- Make soup! Substitute leftover turkey breast for chicken in your favourite chicken soup recipes (or try my Slow Cooker Chicken Noodle Soup recipe!)
- Make a casserole! Substitute turkey for chicken in your favourite easy weeknight meals that call for cooked chicken breast. My One Pot Creamy Chicken Enchilada Pasta is a great one to try!
- Add some protein to a salad! Try my Classic Caesar Salad or my Greek Yogurt Caesar Salad with some sliced turkey on top!
- Freeze it! You never know when you’ll need some sliced turkey for sandwiches or wraps – it makes school or work lunch prep a breeze!
When winter rolls around we love adding classic comfort food meals to our weekly meal plan.
I’ve shared so many of my favourite comfort food meals with you before, like this Easy One Pot Chicken Dinner, this Creamy One Pot Chicken Enchilada Pasta, and this Easy Turkey Sweet Potato Shepherd’s Pie.
This puff pastry pot pie is another one of our favourite comfort food meals and it’s simply perfect for a cool winter day!
Looking for more easy weeknight meals?
Puff Pastry Pot Pie Recipe Notes:
- Be sure to leave time for the puff pastry sheets to thaw before rolling them out. Otherwise, they are likely to crack. If this happens, allow the pastry to thaw a little longer and try again.
- Do not make this recipe using raw turkey. You can use leftover turkey breast or any other type of cooked poultry.
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I hope you love this puff pastry pot pie recipe as much as we do!
Let me know in the comments below, what’s your favourite way to use leftover turkey? I’d love to know!
Kitchen products I recommend:
Looking for more recipes for holiday entertaining? You’ll LOVE these:
- Easy Juicy Roast Turkey
- Easy Homemade Roast Turkey Gravy
- Easy Crock Pot Garlic Mashed Potatoes
- Easy Vegan Green Bean Casserole
- Roasted Garlic Butter Carrots
- Apple Walnut Spinach Salad
- Roasted Beet Salad with Greens
- Maple Rosemary Roasted Sweet Potatoes
- Winter Berry Cocktail (Alcohol Free Version Included)
- Rosemary Dill Roasted Potatoes
Leftover Turkey Puff Pastry Pot Pie
- 2 tablespoons butter
- 1 large onion, diced
- 2 cloves garlic, finely minced
- 1 teaspoon thyme
- 1/2 teaspoon basil
- 1 teaspoon rosemary
- 1/2 teaspoon paprika
- a pinch salt and pepper
- 2 tablespoons flour
- 1/2 cup white wine
- 1 1/2 cups chicken or turkey stock
- 3 cups cooked turkey pieces cut into 1-inch pieces
- 2 cups frozen vegetables (we use frozen baby carrots and frozen cut green beans)
- 1 1/2 sheets frozen puff pastry, thawed and rolled out
- 1 egg
- 1 tablespoon water
- sea salt (optional)
- fresh parsley or other herbs for garnish
- Preheat your oven to 400 degrees Fahrenheit.
- Heat a large oven-proof skillet (enamelled cast iron is best) over medium heat and add the butter.
- Add the onion and garlic and saute them in the butter just until softened.
- Add the thyme, basil, rosemary, paprika, and salt and pepper.
- Add the flour and stir well until the flour has coated the onion mixture.
- Add the white wine and scrape the bottom of the pan, allowing the wine to cook off for about 4-5 minutes.
- Add the stock, the cooked turkey pieces, and the frozen vegetables and stir well until a sauce forms. Remove the pan from the heat and smooth out the top of the turkey mixture.
- Cut the puff pastry into shapes as you desire (we like using cookie cutters for this job!, but you could also simply cut squares or rectangles). Add the puff pastry shapes to the top of the filling and try to cover the whole top of the pie right to the edges.
- Slice a few small vent holes in the puff pastry and brush the egg wash (one beaten egg mixed with 1 tablespoon of water) over the top of the puff pastry topping. Sprinkle some sea salt on top.
- Bake at 400 degrees Fahrenheit for about 25-30 minutes or until the topping is an even golden brown.
- Let rest for about 5 minutes before serving.