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Easy Leftover Turkey Pot Pie with Flaky Puff Pastry

Close-up of a golden, flaky crust broken open to show the creamy filling of a turkey pot pie with shredded turkey and vegetables.
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Transform your holiday leftovers into this hearty, creamy, and comforting turkey pot pie. Using puff pastry makes this classic American comfort food dinner quick and simple for any weeknight.

Ingredients

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  • 2 cups cooked, shredded turkey
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 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, melt the butter over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until the mixture is smooth. Bring to a simmer and cook until the sauce thickens slightly, about 3 minutes.
  5. Stir in the heavy cream, thyme, salt, and pepper. Heat through, but do not boil.
  6. Remove the saucepan from the heat. Gently fold in the cooked turkey, peas, and any other desired vegetables.
  7. Pour the creamy turkey filling into the prepared pie dish.
  8. Place the thawed puff pastry sheet over the filling. Trim the edges and crimp them to seal against the rim of the dish. Cut a few small slits in the top crust to allow steam to escape.
  9. Brush the top of the pastry with the beaten egg wash for a golden finish.
  10. Bake for 25 to 30 minutes, or until the crust is puffed and deeply golden brown.
  11. Let the pot pie cool for at least 10 minutes before slicing and serving.

Notes

  • For the flakiest crust, make sure your puff pastry is completely thawed but still cold when you place it on the filling.
  • If you do not have leftover turkey, you can substitute with 2 cups of cooked, diced chicken breast.
  • This recipe is excellent for making ahead. Assemble the entire pot pie, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://epicureempire.com/easy-leftover-turkey-pot-pie-puff-pastry/