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If you’re already sick of leftover turkey, you have to make this turkey pot pie with puff pastry ASAP! With potatoes, peas, carrots, shallots, and a flavorful white wine-spiked gravy, it’s a cozy and elegant way to use up leftovers. Make it for guests or a simple Sunday dinner – it’s the best!

Turkey pot pie with puff pastry in a white pan next to a white plate of pot pie, two glasses of white wine, beige linen, and brown plate of herbs on a beige counter.

There’s always a few days after the holidays where friends and family are still around but you’re sick of eating leftovers and you’ve exhausted all the take-out spots nearby. Usually, I’ll make something hands-off and big batch like braised pork ragù with gnocchi or tender pot roast with red wine and shallots.

But, when I’m really committed to using up all those leftovers? Well, that’s where the humble pot pie comes in. Everyone loves a pot pie. It’s creamy, it’s cozy, and it’s best eaten on the couch while passing around a bottle of wine.

This recipe is a combo of the chicken pot pie my mom made growing up and the one I learned how to make in pastry school years ago. It has a decadent, flavorful gravy with a bit of white wine to cut the richness (a trick I learned from my mom!) and a puff pastry lid which is how we made it in pastry school. SO good!

Use up all those leftovers

Pie dough on a beige counter next to white and brown bowls of potatoes, meat, carrots, celery, shallots, milk, herbs, garlic, peas, an egg, flour, butter, and white wine.

The key to this recipe is leftover turkey. Dark meat, white meat, or a mix will all work in this recipe. Make sure to discard the bones! If you don’t have leftover turkey, leftover roast chicken or rotisserie chicken works too.

For the rest of the recipe, grab unsalted butter, carrots, celery, shallots, garlic, fresh thyme and rosemary, flour, dry white wine, chicken broth, milk, Yukon gold potatoes, peas, puff pastry, egg wash, Morton’s Kosher salt, and freshly-ground black pepper.

Make the filling

Six steps to making gravy. In photo 1, a white pan of melted butter. In photo 2, veggies and herbs are sautéeing in the butter. In photo 3, the pan has flour in it. In photo 4, the gravy has broth in it. In photo 5, the gravy has milk. In photo 6, a wood spoon stirs the gravy.
Sauté the veggies & herbs. Add the flour, white wine, chicken broth, & milk. Cook until thickened.
Three steps to making turkey pot pie filling. In photo 1, a white pan with gravy, turkey, potatoes, and peas is on a beige counter. In photo 2, the filling is mixed. In photo 3, the filling is in a white baking pan.
Add the turkey, potatoes, and peas. Spoon the filling into a 9-inch pie plate.

Assemble & bake

Three steps to assembling pot pie. In photo 1, a circle of dough is placed on a wood board next to a pizza cutter with a tan background. In photo 2, the crust is on top of the pie. In photo 3, a hand brushes the crust with egg wash.
Trim the puff pastry and roll it over the filling. Brush with egg wash and bake.

For light and flaky crust, make sure to use chilled puff pastry. You’ll want to let it defrost for about 30 minutes from the freezer, but don’t let it warm up completely. Cold puff pastry is the secret to those flaky layers!

Refrigerate & reheat leftovers

Store leftovers in airtight containers or just cover the pan with plastic or beeswax wrap. Refrigerate for up to 4-5 days. To reheat the leftovers:

  • Microwave – heat individual portions of pot pie for 1-1 1/2 minutes, stirring it halfway through.
  • Oven – cover the pot pie with tinfoil and bake at 350°F (177°C) for 20-30 minutes depending on how many servings you’re heating up.
A hand grabbing a spoonful of turkey pot pie with puff pastry out of a white pan. The pan is on a beige counter next to a plate of pot pie, two glasses of white wine, and wood bowl.

Make-ahead & freeze

Totally turkey-ed out? You can make-ahead and freeze this pot pie for later! Start by making the filling and letting it cool completely. Tip the filling into a freezer-safe pan and top with the puff pastry crust. Carefully wrap the unbaked pot pie in two layers of plastic or beeswax wrap. Then, place the wrapped pot pie in a large freezer bag or wrap it in tinfoil. Freeze for up to 2 months.

If you’re freezing the pot pie, make sure to use a metal pie plate or a disposable aluminum pan. You don’t want to transfer a ceramic pan straight from the freezer to the oven, or it could crack.

Bake from the freezer

  1. Unwrap the frozen pot pie & cover with tin foil.
  2. Bake the pot pie at 400°F (204°C) for about 30 minutes.
  3. Then, remove the tinfoil and brush the crust with egg wash.
  4. Lastly, bake the pot pie for another 30-40 minutes until the potatoes are tender and the crust is golden-brown.
A spoon in a white pie plate of turkey pot pie with puff pastry on a beige counter next to a beige linen, glass of white wine, and brown plate of rosemary and thyme.

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4 from 1 vote

Leftover Turkey Pot Pie with Puff Pastry

Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
If you're already sick of leftover turkey, you have to make this turkey pot pie with puff pastry ASAP! With potatoes, peas, carrots, shallots, and a flavorful white wine-spiked gravy, it's a cozy and elegant way to use up leftovers. Make it for guests or a simple Sunday dinner – it's the best!
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Ingredients

  • 1 egg
  • 1/4 cup unsalted butter (56 grams)
  • 3 large carrots, peeled & sliced (3/4 cup/100 grams)
  • 2 stalks celery, diced (1/2 cup/65 grams)
  • 1 large shallot, diced (1 cup/150 grams)
  • 2 teaspoons minced garlic (2 large cloves)
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1/4 cup all-purpose flour (30 grams)
  • 1/3 cup dry white wine (80 milliliters)
  • 1 1/4 cups low-sodium chicken broth (300 milliliters)
  • 3/4 cup whole milk (180 milliliters)
  • 2 small gold potatoes, peeled & small dice (1 1/4 cups/200 grams)
  • 1/2 cup frozen peas (85 grams)
  • 2 1/2 cups diced leftover turkey (325 grams)
  • 1 sheet puff pastry, thawed
  • Kosher salt and freshly-ground black pepper, to taste

Equipment

  • Deep 9-inch pie plate (or 8×8-inch casserole dish)

Instructions 

  • Preheat the oven to 400°F (200°C). Grease a deep 9-inch pie plate with cooking spray or neutral oil. Then, whisk the egg and 1 Tablespoon (15 milliliters) of water in a small bowl to make egg wash.
  • Melt the butter in a 12-inch skillet over medium-high heat. Add the carrots, celery, shallots, and a big pinch of salt. Cook, stirring occasionally until the vegetables are tender and starting to brown on the edges, about 6-7 minutes. Add the garlic, thyme, and rosemary and sauté until fragrant, about 30 seconds.
  • Sprinkle the flour over the vegetable mixture, and cook for about 1 minute. Then, slowly whisk in the white wine, chicken broth, and milk until the mixture is smooth. Cook, stirring often, until the mixture is thickened and coats the back of a spoon.
  • Mix the potatoes, peas, and leftover turkey into the sauce. Season with salt and pepper, to taste. Carefully pour the filling into the prepared pie plate and let it cool slightly.
  • Next, unroll the puff pastry on a lightly-floured surface. Roll out any cracks in the pastry with a rolling pin. Using a pizza cutter or sharp knife, cut out a circle that's about 10-inches in diameter.
  • Stretch the puff pastry crust over the top of the filling and crimp the edges. Cut a few slits in the top of the pie for steam to escape. Then, use a pastry brush to brush the crust with the egg wash.
  • Bake the pot pie for 35-40 minutes until the crust is a deep golden-brown and the potatoes are tender. (If the crust starts to get too browned, tent the top of the pie with tinfoil.) Let the pot pie cool for about 10 minutes before serving. Enjoy!

Notes

Remove the skin from the turkey. Otherwise the texture will get chewy as it bakes.
For light and flaky crust, make sure to use chilled puff pastry. Cold puff pastry is the secret to those flaky layers!
The filling will bubble up while it’s baking. To keep it from making a mess of your oven, I recommend baking the pot pie on a sheet pan to catch the drips!
If the top of the pie starts to get too browned, just tent it with tinfoil. You want the crust to be deep golden brown but not burnt.
If the potatoes aren’t tender, add 5-10 minutes to the cook time. I recommend cutting them small dice so they cook quickly in the oven!
This recipe will make 4 generous or 6 smaller servings. Feel free to scale the recipe up if you’re feeding a crowd!
Cuisine: American
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1serving, Calories: 316kcal, Carbohydrates: 22.8g, Protein: 21.7g, Fat: 14.3g, Saturated Fat: 8g, Cholesterol: 73mg, Sodium: 215mg, Potassium: 560mg, Fiber: 2.5g, Sugar: 3.7g, Calcium: 77mg, Iron: 8mg
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