If you have leftover turkey making this delicious Turkey Pot Pie for dinner. It’s made in your skillet with a puff pastry that’s loaded with a creamy filling of turkey, peas and carrots then baked until it’s golden brown, flakey and bubbly.
Looking for recipe ideas for leftover turkey? I have the perfect one for you: turkey pot pie! This is an easy pot pie recipe with puff pastry that is the perfect way to use up all of that leftover turkey from the holidays.
I like to repurpose what’s left from holiday dinners, although my husband is happy with turkey sandwiches for days. I like a little variety! So, I’m always coming up with recipes using leftover turkey and this cozy pot pie is just perfect.
This is the Best Leftover Turkey Recipe!
- It uses up a lot of leftover turkey! Three cups!
- I use frozen vegetables and puff pastry to make it really easy.
- This easy skillet pot pie is loaded with flavor! The turkey and veggies cook in the most delicious creamy filling seasoned with herbs and garlic.
Pot Pie Made Easy
The last thing I want to do the day after a big holiday like Thanksgiving is do a bunch of chopping! So, for this recipe I use frozen peas, carrots, and corn. All of the work is done.
You don’t have to simmer it for hours waiting for the sauce to thicken. I use cornstarch to thicken the filling so it doesn’t take long at all.
This is the perfect way to use up turkey, but you could also make chicken pot pie with shredded cooked chicken.
Instead of a traditional pie crust, I use frozen puff pastry. It’s so much easier!
How to Make Puff Pastry Pot Pie
Before you start, take the frozen veggies out of the freezer and leave them out to thaw for 10 minutes. While they thaw, shred the turkey and set it aside.
Combine the broth, buttermilk, butter, thyme, and pepper in a stockpot and bring it to a boil over high heat.
Mix the cornstarch with water and add it to the pot. Reduce the heat to medium-high and simmer the broth for a few minutes and then remove the pot from the heat.
Add the vegetables and turkey to the broth and stir. Pour the mixture into a cast-iron skillet.
Unroll the pastry sheet and place it on a work surface lightly coated in flour. Use a rolling pin to roll it out so it’s 12 inches.
Place the puff pastry over the skillet. Fold the edges of the dough so they meet the edge of the pan. Crimp the edge of the dough with a fork. Cut some slits in the top of the dough to allow steam to vent as the pot pie bakes.
Brush the top of the dough with milk and then sprinkle the garlic salt over the top. Cover the pot pie with foil and place it on the center rack in the oven preheated to 400 degrees F.
Bake it for 35 minutes and then remove the foil. Bake it for 25 minutes more or until the pastry is a light golden brown.
Let the pot pie stand for a few minutes before serving.
Any leftovers will keep in the refrigerator for a few days. The crust will soften as it sits but it will still be delicious!
The easiest way to reheat the leftovers is in the microwave. Just keep in mind that the puff pastry won’t be as flaky when it’s reheated.
Yes! My slow cooker shredded chicken works great. Or use a rotisserie chicken to make it easy!
You can sub fresh vegetables but they will take longer to cook than frozen ones. I don’t recommend using canned veggies because they will overcook and end up a little mushy.
This is such a great way to use up all those turkey leftovers! Warm and cozy turkey pot pie is the perfect comfort food after a busy holiday dinner – your family is going to love it!
I have even more ideas if you’re wondering what to make with leftover turkey so be sure to check them out!
More Leftover Turkey Recipes!
- Turkey Corn Chowder is a simple and delicious soup that’s a great way to use up all the leftover turkey, too! You will love the flavors in this soup.
- Use them up by making my Cheesy Bacon Turkey Sliders! These are always a hit when I make them.
- Craving a comforting casserole? My Turkey Shepherd’s Pie is another great way to use it up, too!
If you love this recipe please let me know! Leave a comment and your 5-star rating – it will make my day!
Post a picture on Instagram and be sure to tag me so I can see it too! I’m loving all of your delicious foodie pics! You can find me at @julieseatsandtreats or just #julieseatsandtreats -if you hashtag me, I’ll get to see it that way too!
- 3 c. leftover turkey
- 2 c. chicken broth
- ¾ c. buttermilk
- 3 Tbsp butter
- 4 sprig thyme
- 4 cloves garlic minced
- 2 tsp pepper
- 1 ½ Tbsp water
- 2 Tbsp cornstarch
- 12 oz bag frozen peas and carrots
- 10 oz bag frozen corn
- 1 puff pastry sheet
- 2 tbsp milk
- 1/2 tsp garlic salt
- Preheat oven to 400 degrees F.
- Remove frozen vegetables from the freezer and allow to thaw at least 10 minutes.
- While vegetables are thawing, shred cooked or leftover turkey and set aside.
- Add broth, buttermilk, butter, thyme, garlic and pepper to an oven safe skillet (we used cast iron) and bring to a boil.
- Mix water with cornstarch and add to the skillet. Cook an additional 4 minutes on medium high and remove from heat.
- Add peas, carrots, corn, and turkey to the skillet. Stir to combine.
- Unroll the puff pastry sheet onto a cutting board lightly dusted with flour. Using a rolling pin, roll out dough 12”
- Place puff pastry atop oven safe skillet. Fold extra dough at the edges and crimp using a fork. Cut 4-5 slits in the center
- Brush pastry with milk and sprinkle with garlic salt.
- Cover with foil. Place into the oven on the center rack and bake for 35 minutes. Remove foil. Bake for an additional 20 minutes, or until the crust is lightly golden. Let stand for 10 minutes before serving