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Brightly colored vegetables mingle with satisfying chunks of leftover cooked turkey in one of the simplest but most delicious pot pies ever. Don’t forget about this one any time you are making a turkey tenderloin or other turkey meal throughout the year!
Leftover Turkey Pot Pie
This is one of the best reasons to make an extra-large turkey or turkey breast for Thanksgiving (or Easter, or Christmas….)! This makes perfect use of the leftover turkey meat, plus some vegetables and other ingredients you will likely have in your house after a holiday feast. Add a purchased puff pastry crust and you are minutes away from a brand new meal that won’t have anyone raising an eyebrow about reheated leftovers. In fact, most members of my family look forward to the transformation of the turkey leftovers almost as much as the original meal, especially if they come in the form of a pot pie.
Use white meat, dark meat in this pot pie, or a combination. See below for more leftover turkey ideas! And note the big takeaway – never make a turkey that is just the right size for one meal!
Vegetables Pot Pie Filling
You can see here that the filling includes carrots, onions, mushrooms, corn and peas, making for a vibrantly hued casserole. However, should you have other vegetables on hand, and want to sub them in, you should absolutely do that. Cooked pearl onions, in cream sauce or not, leftover peas, green beans cut into 1-inch pieces, extra roasted butternut squash or sweet potatoes…these are all fair game, and what a smart way to use up extra vegetables. This is a real boon if you end up with a cup of this, and a cup of that, and don’t have enough to serve on their own the next day.
Puff Pastry Crust
After cooking a big holiday meal, I’m usually not in the mood to make my own pie crust. I’d rather concentrate on the filling! I am an unabashed fan of refrigerated pie crusts and frozen puff pastry. Here I chose frozen and defrosted puff pastry to easily top the turkey pot pie in a very stylish and sophisticated way. Purchased puff pastry yields a super flaky, buttery, and light top crust, a great contrast to the luscious, creamy filling below.
Make sure to defrost the puff pastry in the fridge overnight if you’ve bought the frozen kind (which is the most readily available). Then let it sit at room temp for about 20 minutes before rolling it out.
Roll out the puff pastry dough slightly on a lightly floured surface. If you have a small cookie cutter, you can cut 4 to 6 shapes from the crust. If you like, use a brush of cream or milk to adhere the shapes to the top of the crust for decoration – I used a little leaf cookie cutter).
Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. If you didn’t cut out shapes from the crust, use a sharp knife to make several slits in the crust so steam can escape.
Turkey Pot Pie: Brightly colored vegetables mingle with satisfying chunks of leftover cooked turkey in one the most delicious pot pies ever.
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Turkey Broth
Did you know that they have turkey broth in the supermarket? It’s easily available particularly during the last few months of the year in particular. I always pick up a few cartons for the holidays for my gravy, and after the meal to really lean into the turkey leftover thing. If you don’t have turkey broth you can certainly use chicken broth here. And if you’ve made your own stock from the leftover turkey and turkey bones, then you are in for a deeply flavored pot pie.
Other Leftover Turkey Recipes:
- Turkey Posole Soup
- Turkey Reuben Sandwiches
- Leftover Turkey Split Pea Soup
- Turkey Picadillo
- Turkey Tetrazzini
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Turkey Pot Pie
Ingredients
- 1 sheet frozen puff pastry , defrosted in the refrigerator (half of a 17.3 ounce package)
- ¼ cup (½ stick) unsalted butter
- 1 cup roughly chopped mushrooms
- ½ cup chopped onion
- ½ cup chopped carrots
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cups turkey or chicken broth
- ½ cup heavy cream , half and half or whole milk
- 3 cups shredded cooked or diced turkey
- ½ cup corn (fresh, canned or frozen; they don’t have to be thawed)
- 1 cup peas (fresh, canned or frozen; they don’t have to be thawed)
Instructions
- Preheat the oven to 425°F.
- In a large saucepan melt the butter over medium heat. Add the mushrooms, onion and carrots and cook for 7 minutes, stirring occasionally, until the mushrooms have released their liquid, and that liquid has evaporated. The vegetables should be just starting to turn golden. Stir in the flour, salt and pepper and continue to stir until the vegetables are well coated with the flour and everything turns a blond color. Gradually add in the broth and cream, stirring the whole time, until the mixture is thick and bubbly, about 5 minutes.
- Add the turkey, corn and peas and stir to combine. Fill a 9-inch pie pan with the pot pie mixture.
- Roll out the puff pastry dough slightly on a lightly floured surface. If you have a small cookie cutter, you can cut 4 to 6 shapes from the crust. If you like, use a brush of cream or milk to adhere the shapes to the top of the crust for decoration (I used a little leaf cookie cutter).
- Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. If you didn’t cut out shapes from the crust, use a sharp knife to make several slits in the crust so steam can escape.
- Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before slicing and serving, or you can serve with a large serving spoon instead (the pie won’t cut neatly; that’s part of the charm).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
