Fast Answer
Cook onion, carrots, and celery in butter and olive oil. Stir in 3 cups of cooked turkey, peas, and corn, then flour, stock, and cream. Put the filling in a 9-inch dish, top with puff pastry, brush with egg wash, and bake at 400°F for 25 to 30 minutes.
A Quick Pot Pie for Leftover Turkey
This pot pie uses 3 cups of leftover turkey with onion, carrots, celery, peas, and corn in a creamy sauce, seasoned with smoked paprika and thyme. Top it with one sheet of frozen puff pastry, so there’s no crust to roll out.
It bakes at 400°F, so you can make it the day after Thanksgiving. The whole recipe takes about 55 minutes, including 10 minutes to cool.
Start Here
- 3 cups of chopped cooked turkey, white or dark, whatever is leftover. I make this after Thanksgiving.
- Stock from the carcass. I always make my stock from the turkey carcass.
- One sheet of frozen puff pastry, thawed. I buy it at the supermarket.
- The filling: onion, carrots, celery, peas, and corn, in a sauce of butter, flour, stock, and cream.
- Bake at 400°F for 25 to 30 minutes, until the top is puffed and deep golden brown.
- Let it cool 10 minutes before you cut it.
What Most Cooks Get Wrong
- Rushing the flour: cook it for a full minute before adding the stock, or the sauce tastes raw.
- Adding the stock all at once: pour it in slowly while you stir, so the filling stays smooth.
- Under-seasoning: salt and pepper the filling generously before the crust goes on. The flavor mellows under the pastry.
- Warm pastry: keep it cold. If it softens, put it in the fridge for 5 minutes before you top the pie.
- No vents: cut a few small slits so steam can escape.
Why This Works
- Puff pastry on top only means there's no crust to roll and no bottom crust to go soggy.
- Cooking the vegetables first softens them in butter and oil before the sauce goes in.
- White or dark meat both work, so use whatever is left from the turkey.
- Smoked paprika and thyme add depth to a creamy filling.
Turkey Pot Pie
Equipment
- large skillet
- 9 inch pie dish or 6 ramekins for minis
Ingredients
Filling
- 3 cups cooked turkey chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1 cup frozen peas
- 1 cup frozen corn
- 3 tablespoons flour
- 1½ cups turkey or chicken stock
- ½ cup heavy cream or half and half
- 1 teaspoon smoked paprika
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 teaspoon fresh rosemary finely chopped , optional
- salt & pepper to taste
Crust
- 1 sheet frozen puff pastry thawed
- 1 egg + 1 teaspoon water for egg wash
Instructions
Heat the Oven
- Heat the oven to 400°F (204°C).
Cook the Vegetables
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook 5 to 7 minutes, until softened.
Add the Turkey and Vegetables
- Stir in the turkey, corn, peas, smoked paprika, thyme, and rosemary. Season with salt and pepper.
Thicken the Filling
- Sprinkle the flour over the mixture and stir for 1 minute.
- Slowly pour in the stock while stirring. Bring to a gentle simmer.
- Add the cream and cook 3 to 4 minutes, until thickened.
Assemble the Pot Pie
- Put the hot filling in a 9-inch pie dish (or 4 to 6 ramekins for minis).
- Lay the puff pastry over the top and trim the excess.
- Cut 3 to 4 small slits to vent. Brush with the egg wash.
Bake
- Bake at 400°F (204°C) for 25 to 30 minutes, until the top is puffed and deep golden brown.
Cool and Serve
- Let it cool 10 minutes so the filling settles. Serve warm.
Notes
Quick Fixes and Tips
- Want potatoes? I don't add them, but you can stir in 1 cup of diced cooked potatoes for a heartier pie.
- Want a different topping? Use a pie crust or a biscuit topping instead of puff pastry.
- Add brightness: finish with a splash of lemon juice or a handful of fresh parsley.
- Put the hot filling in the dish and top it with the pastry right away.
- Dice the vegetables evenly, so they cook at the same rate.
- Fresh herbs last: add parsley or thyme right before serving.
What to Serve With This
- Cranberry sauce: classic or orange.
- Mashed potatoes.
- Peas and carrots.
- A green salad or steamed green beans, to cut the richness.
More Leftover Turkey Ideas
- Turkey stock from the carcass, which I make for all my recipes.
- Deer Valley turkey chili
- How to roast the turkey
- Leftover turkey soup
Make-Ahead and Freezing
- You can assemble it ahead, and you can freeze it baked or unbaked.
- Freezing it unbaked: let the filling cool, top it with the pastry, wrap it tightly, and freeze. Use a freezer-to-oven safe dish or a foil pan. Brush on the egg wash and cut the vents just before baking.
- Baking it from frozen: don't thaw it. Bake at 375°F, covered with foil, for about 40 minutes. Uncover and bake 20 to 25 minutes more, until the top is deep golden brown and the center reaches 165°F.
- Freezing it baked: let it cool completely, wrap it tightly, and freeze.
- Reheating a baked pie: thaw it overnight in the refrigerator. Heat at 350°F, covered with foil, for 20 to 30 minutes, until hot in the center (165°F). Uncover for the last few minutes to crisp the top.
- Best within about 3 months.
- Leftovers: refrigerate within 2 hours, and reheat to 165°F.
Side Dishes That Pair Well With Turkey Pot Pie
| Side Dish | Description | Why It Pairs Well |
|---|---|---|
| Simple Green Salad | A crisp mix of greens with a light vinaigrette. | The freshness cuts through the creamy filling and adds texture. |
| Roasted Brussels Sprouts | Caramelized sprouts tossed with olive oil and sea salt. | The earthy, roasted flavor balances the richness of the pot pie. |
| Cranberry Sauce | Tart cranberries cooked down with a touch of sugar. | The bright acidity adds contrast and echoes holiday flavors. |
| Garlic Mashed Potatoes | Creamy potatoes blended with roasted garlic. | The flavors complement the turkey and create a cozy, comforting plate. |
| Honey-Glazed Carrots | Carrots simmered until tender and finished with honey. | The natural sweetness adds balance and pairs beautifully with herbs and turkey. |
| Buttermilk Biscuits | Soft, buttery biscuits baked until golden. | They offer extra flaky texture and are perfect for soaking up leftover filling. |
| Steamed Green Beans | Fresh green beans lightly cooked and seasoned. | They add brightness and crunch without overwhelming the meal. |
| Apple Pear Slaw | A crisp slaw with apples, pears, and a light dressing. | The fruit adds freshness and a sweet-tart contrast to the savory pie. |
Wines That Pair Well With Turkey Pot Pie
| Wine | Description | Why It Pairs Well |
|---|---|---|
| Chardonnay (unoaked or lightly oaked) | A medium-bodied white wine with notes of apple, pear, and subtle butter. | The gentle creaminess complements the pot pie filling without overpowering it. |
| Sauvignon Blanc | Crisp, herbaceous, and bright with citrus notes. | The acidity cuts through the richness and enhances the herb flavors. |
| Pinot Noir | A light to medium-bodied red with red fruit flavors and earthy undertones. | The subtle tannins pair with turkey and vegetables without overwhelming the dish. |
| Beaujolais | Light, fruity red wine with fresh berry aromas. | The bright fruitiness highlights the sweetness of corn and vegetables in the pie. |
| Riesling (off-dry) | A slightly sweet white with stone fruit notes and lively acidity. | The touch of sweetness balances the savory filling and complements smoked paprika. |
| Champagne or Sparkling Wine | Dry sparkling wine with fine bubbles and crisp minerality. | The effervescence refreshes the palate and cuts through the creamy texture. |
Frequently Asked Questions About Turkey Pot Pie
Can I use leftover turkey in a pot pie? Yes. This recipe uses 3 cups of chopped cooked turkey, white or dark, whatever is leftover. I only make it after Thanksgiving.
What crust do I use for turkey pot pie? One sheet of frozen puff pastry on top, thawed. I use the frozen puff pastry from the supermarket. You can swap in a pie crust or a biscuit topping.
Do you put potatoes in turkey pot pie? I don’t add them, but you can. Stir in 1 cup of diced cooked potatoes to make it heartier.
Can I use turkey gravy in turkey pot pie? I don’t use leftover turkey gravy in the filling. It makes its own sauce from butter, flour, stock, and cream.
What are common pot pie mistakes? Not cooking the flour long enough, adding the stock too fast, under-seasoning the filling, and using warm pastry. Cook the flour for a minute, add the stock slowly, season well, and keep the pastry cold.
How long does turkey pot pie take to bake? Bake it at 400°F for 25 to 30 minutes, until the top is puffed and deep golden brown. I top the hot filling with the pastry right away, and let the pie cool 10 minutes before cutting.
Can I freeze turkey pot pie? Yes, baked or unbaked. You can also assemble it ahead and bake it later.
How do I bake or reheat a frozen turkey pot pie? Bake an unbaked frozen pie at 375°F, covered, for about 40 minutes, then uncovered for 20 to 25 more, until the center reaches 165°F. For a baked pie, thaw it overnight and reheat at 350°F, covered, for 20 to 30 minutes.
Can I make individual turkey pot pies? Yes. Divide the filling among 4 to 6 ramekins and top each with puff pastry.
What kind of stock do I use? Turkey or chicken stock. I always make my stock from the turkey carcass. See my turkey stock recipe.
