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puff pastry pot pie made with leftover turkey
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5 from 2 votes

Leftover Turkey Puff Pastry Pot Pie

Puff pastry pot pie is an easy meal to make with your holiday leftover turkey and frozen veggies. Make this classic comfort food recipe in 35 minutes or less!
Course Dinner, Main Course
Cuisine American, Autumn, British, Christmas, Holidays, Thanksgiving
Keyword Leftover Turkey Pot Pie
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 servings
Calories 438kcal
Author Chrissie (thebusybaker.ca)


  • 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.



Serving: 1serving | Calories: 438kcal | Carbohydrates: 28g | Protein: 21g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 268mg | Potassium: 304mg | Fiber: 2g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg