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Easy Leftover Turkey Pot Pie with Flaky Puff Pastry

Close-up of a bubbling turkey pot pie with a golden, flaky crust broken open to show the creamy filling.
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Use your leftover turkey to make this hearty, creamy, and comforting pot pie. This recipe features tender turkey and vegetables in a savory sauce, topped with a buttery, flaky puff pastry crust for a simple, satisfying family dinner.

Ingredients

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  • 2 cups cooked, shredded turkey
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
  2. In a large saucepan over medium heat, melt the butter. Add the onion and celery and cook until softened, about 5 minutes.
  3. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer and cook until the sauce thickens, about 3 minutes.
  5. Stir in the heavy cream, cooked turkey, mixed vegetables, thyme, salt, and pepper. Heat through until the filling is hot.
  6. Pour the creamy turkey filling into the prepared pie dish.
  7. Place the thawed puff pastry sheet over the filling. Trim the edges and crimp them to seal against the rim of the dish. Cut several slits in the top crust to allow steam to escape.
  8. Brush the top of the pastry with the beaten egg wash for a golden finish.
  9. Bake for 25 to 30 minutes, or until the crust is puffed and golden brown and the filling is bubbly.
  10. Let the pot pie cool for 10 minutes before slicing and serving.

Notes

  • For an even richer flavor, substitute half of the chicken broth with dry white wine.
  • If you do not have leftover turkey, you can substitute it with 1.5 cups of cooked, diced chicken breast.
  • To make this a make-ahead pot pie, prepare the filling and assemble the pie without the egg wash. Cover and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking from cold.

Nutrition

Find it online: https://cookingzenith.com/easy-leftover-turkey-pot-pie-recipe/