Turkey Pot Pie with Puff Pastry

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!

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 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.

About this recipe

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!

• This recipe is the perfect way to use up holiday leftovers. Turkey, herbs, leftover veg, etc.
• It’s an elevated version of classic pot pie with puff pastry, fresh herbs, & white wine.
• It’s a huge crowd-pleaser – make it for guests who are still hanging around after the holidays.
• You can freeze this pot pie and enjoy it later – future self with thank you.

The ingredient list

• Butter – a pat of unsalted butter adds a lovely richness to the gravy.
• Mirepoix – a mix of carrots, celery, and shallots add sweetness and depth.
• Garlic – for the best flavor use freshly-minced garlic cloves!
• Herbs – fresh thyme and rosemary taste amazing with the roasted turkey.
• Flour – a bit of all-purpose flour will thicken the gravy.
• Dry white wine – the acidity in the wine adds flavor and cuts the richness a bit.
• Chicken broth – this will work as the liquid in the sauce. You can also use turkey broth if you have it!
• Milk – use whole milk to make this pot pie nice and creamy.
• Potatoes – I use Yukon gold potatoes. They’re so creamy and soften easily in the oven.
• Peas – I love adding frozen peas to the pie for texture and a pop of sweetness.
• Leftover turkey – dark meat, white meat, or a mix will all work in this recipe. Make sure to discard the bones!
• Puff pastry – since this is a single-crust pie, you’ll only need one sheet. Make sure to let it defrost for about 30 minutes or so.
• Egg wash – brush the crust with egg wash (1 egg whisked with 1 Tablespoon of water) to make the top nice and shiny!
• Salt and pepper – I use Morton’s Kosher salt and freshly-ground black pepper.

Ingredient variations

• Herbs – feel free to use any cozy herb you have on hand – sage, parsley, chives, tarragon, etc.
• Alcohol-free – if you don’t have white wine, just replace it with extra chicken broth.
• Veggies – onions, corn, russet potatoes, mushrooms, broccoli, and green beans will all work.
• Meat – if you don’t have leftover turkey, leftover roast chicken or rotisserie chicken works too!
• Crust – you can also use store-bought or homemade pie crust instead of puff pastry.

How to make this pie

Make the filling

1. First, melt the butter in a large saucepan. Add the carrots, celery, and shallot.
2. Cook until the veggies are softened and starting to brown on the edges. Then, add the garlic, rosemary, and thyme.
3. Stir in the flour and cook for about 1 minute.
4. Next, add the white wine and chicken broth. Stir until smooth.
5. Add the milk and whisk until the gravy is combined.
6. Cook, stirring often, until the gravy is thickened.

7. Once the gravy is nice and thick, add the turkey, potatoes, and peas.
8. Then, stir until the mixture is well combined.
9. Spoon the filling into a pie plate or casserole dish.

Assemble & bake

1. While the filling cools a bit, roll out the puff pastry and cut out a 10-inch circle.
2. Then, roll the puff pastry over the filling and crimp the edges. Cut a few slits in the center.
3. Lastly, brush the crust with egg wash and bake until the crust is golden-brown and the potatoes are tender. Enjoy!

Helpful tools

To make this recipe you’ll need:

• A deep 9-inch pie plate or 8×8” casserole dish
• 12-inch skillet or a large pot
• Rolling pin
• Pizza cutter or sharp knife

Serving ideas

This puff pastry turkey pot pie is an all-in-one meal but feel free to add sides to bulk it up! Sometimes I’ll just serve the pot pie with a simple green salad or fresh fruit. These are some of my other go-tos!

• Caramelized Brussels sprouts with bacon
• Raw carrot salad with feta & shallot vinaigrette
• Lemony green beans with pine nuts & garlic
• Charred broccoli with breadcrumbs & pecorino
• Hot honey Brussels sprouts

Storing, make-ahead, & freezing

To store leftover pot pie, make sure it’s completely cooled. Then, store it in airtight containers or just cover the pan with plastic or beeswax wrap. Refrigerate for up to 4-5 days.

You can also make-ahead and freeze this pot pie! 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.

Reheating leftovers

To heat the leftovers, you can use the microwave or oven. The microwave makes the crust a little soggy, so I recommend the oven if possible!

• 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 for 20-30 minutes depending on how many servings you’re heating up.

You can also bake the pie straight from the freezer! Here’s how:

1. Unwrap the frozen pot pie & cover with tin foil.
2. Bake the pot pie at 400°F 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.

Tips & tricks

• Remove the skin from the turkey. Otherwise the texture will get chewy as it bakes in the filling.
• The filling will bubble up while it’s baking. To keep it from making a mess of your oven, bake 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 of cooking time. I recommend cutting the potatoes small dice so they cook quickly in the oven!

More cozy main meals

Cacio e Pepe Pizza
Creamy Tuscan Chicken and Orzo Skillet
Braised Pork Ragù with Gnocchi
White Lasagna with Pesto & Pancetta
Beef Stroganoff with Brandy & Shallots

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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xo Sara Lynn

Song of the Day – Down the Line by Beach Fossils