Leftover turkey deserves better than another dry sandwich. This turkey pot pie with puff pastry is creamy, golden and made in one skillet. Pot pie with leftover turkey is made from of turkey, carrots, celery, onion and peas in a white wine cream sauce, topped with overlapping squares of puff pastry and baked at 425°F until deep golden. About an hour start to finish, and most of that is the oven.
I build the sauce right in the same oven-safe skillet, then slide the whole thing straight into the oven. No transferring, no extra dishes. I use Better Than Bouillon for the base because it gives you real roasted chicken flavor without too much effort.
I love making this with either leftover rottiserie chicken, or any chicken or turkey. My boys absolutely goes nuts for them. Great way to use up your Thanksgiving leftovers.
This is the same pastry-square method I use for my skillet chicken pot pie with leeks. Overlapping squares give you crispy edges everywhere and let steam escape, so the pastry never goes soggy in the middle. Got more turkey to use up? Make turkey cranberry sliders next.
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How to make (VIDEO)
What to use for this recipe
- Better Than Bouillon (roasted chicken base)
- All-butter puff pastry
How to make (PICTURES)
- Step 1: Sweat the onion, carrot and celery in oil with a pinch of salt in an oven-safe skillet, then add the garlic for 3 minutes. Add the butter and flour and stir for 1 to 2 minutes to make a roux. Add the leftover turkey and simmer on low until thick.
- Step 2: Pour in the white wine, then the bouillon, water and cream.
- Step 3: Stir in the frozen peas at the end.
- Step 4: Overlap squares of cold puff pastry over the filling and brush with egg wash.
- Step 5: Bake at 425°F for 25 to 30 minutes until deep golden and bubbling. Rest 5 minutes.
What to serve
- A simple green salad with a sharp vinaigrette
- Air Fryer Green Beans
- Air Fryer Honey Roasted Carrots
- Turkey Cranberry Sliders for a full leftovers spread
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Leftover Turkey Pot Pie
Ingredients
Method
- Heat the oven to 425°F.
- Heat the oil in a large oven-safe skillet over medium heat. Add the onion, carrot and celery with a pinch of salt and cook for about 5 minutes to sweat the vegetables.2 tablespoons neutral oil, 1 cup onion, 1 cup carrots, 1 cup celery, 1 pinch salt
- Add the garlic and sauté for 3 minutes, until the onion is translucent.4 cloves garlic
- Add the butter. Once it melts, sprinkle in the flour and stir for 1 to 2 minutes to make a roux and and cook down the flour.5 tablespoons butter, 5 tablespoons all-purpose flour
- Pour in the white wine and stir for 30 seconds. Add the bouillon paste, chickeb bone broth (or water) and cream, and stir until smooth.½ cup dry white wine, 2 teaspoons chicken bouillon paste, ½ cup chicken bone broth , ½ cup heavy cream
- Add the leftover turkey. Simmer on low, stirring often, until the sauce thickens, about 5 minutes.2 cups leftover turkey
- Stir in the frozen peas at the very end and turn off the heat.1 cup frozen peas
- Cut the puff pastry into small squares. Arrange them over the filling, overlapping each other. Brush the egg wash over the pastry.1 sheet puff pastry, 1 egg
- Bake at 425°F for 25 to 30 minutes, until the pastry is puffed and deep golden and the filling is bubbling. Let it rest for 5 minutes before serving.
Notes
- Use a 10 to 12 inch oven-safe skillet.
- Keep the puff pastry cold until you cut it. Cold pastry puffs, warm pastry slumps.
- Taste the filling before topping. Leftover turkey and bouillon can both be salty.
- No turkey? Use 2 cups rotisserie or leftover roast chicken.
Nutrition
Tried this recipe?
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I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Leftover Turkey Pot Pie
Bake it at 425°F for 25 to 30 minutes, until the pastry is deep golden and the filling bubbles. Let it rest 5 minutes before serving.
Yes, make the filling up to 2 days ahead and keep it in the fridge. Add the puff pastry right before baking so it stays crisp.
You need 2 cups of shredded or chopped turkey for this recipe. Light meat, dark meat or a mix all work.
Yes, stir a few spoonfuls of leftover gravy into the filling. Taste first, since gravy adds salt.
Usually the pastry went on warm or the filling was too thin. Use cold pastry, simmer the sauce until it coats a spoon, and overlap the squares so steam can escape.
Yes, freeze the cooked filling for up to 3 months. Top it with fresh puff pastry when you bake it.
Fred says
This recipe is leftover weapon 🤯🤯🤯🤯
Dan Chew says
This was the best turkey pot pie, so easy and so delicious!
Ashley Oliver says
I love chicken pot pie so I needed to make this, I think I might like turkey better than chicken!!! This is such a great recipe for leftovers over the holidays, family absolutely devoured it.