When you’re swimming in Thanksgiving leftovers, this Easy Turkey Pot Pie is exactly what you need! It’s cozy, creamy, and perfectly golden, made with flaky puff pastry and tender chunks of turkey. Best of all, it looks like you spent hours in the kitchen — but it’s secretly so simple to make.
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This recipe is one of my favorite ways to use up leftover turkey, gravy, and veggies. The puff pastry crust bakes up beautifully crisp and golden, while the creamy filling brings all those comforting flavors together in one bite. It’s the ultimate leftover makeover!
Table of contents
🥧 Why You’ll Love This Recipe
- Quick & easy: Uses just a few simple ingredients.
- Perfect for leftovers: A delicious way to repurpose Thanksgiving turkey.
- Golden flaky crust: Puff pastry gives it that bakery-style finish.
- Family favorite: Everyone loves this warm, comforting casserole!
🧑🍳 Ingredients
- 2 cups leftover turkey, chopped
- 1 ½ cups mixed vegetables (peas, carrots, corn)
- 1 ½ cups turkey gravy or cream of chicken soup
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for brushing)
🔪 Instructions
- Preheat oven to 400°F (200°C).
- Mix the filling: In a large bowl, combine turkey, vegetables, and gravy until evenly coated.
- Assemble the pie: Pour the mixture into a 9x 9 inch baking dish or oven-safe skillet.
- Top with puff pastry: Lay the pastry sheet over the filling, trimming edges if needed. Crimp the edges and cut 3–4 small slits on top for steam to escape.
- Brush with egg wash: Lightly brush the pastry with beaten egg for a glossy golden crust.
- Bake: Place in the oven and bake for 25–30 minutes, until the pastry is puffed and golden brown.
💡 Nettie’s Tips
- No puff pastry? Use a refrigerated pie crust or biscuit dough.
- Add extra creaminess: Stir in a splash of heavy cream or milk.
- Customize it: Use leftover veggies like green beans or roasted carrots.
- Make it ahead: Assemble and refrigerate up to 24 hours before baking.
🥣 Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F until warmed through and the crust crisps back up.
❓FAQ
Can I freeze this turkey pot pie?
Yes! Assemble it unbaked, wrap tightly, and freeze for up to 2 months. Bake straight from frozen at 375°F for 45–50 minutes.
Can I substitute chicken for turkey?
Absolutely! Rotisserie chicken or leftover roasted chicken works perfectly.
What’s the best way to reheat leftovers?
Use the oven instead of the microwave for a crispy crust. About 10–15 minutes at 350°F should do it.
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More Thanksgiving Leftover Favorites
Leftover Turkey Shepherd’s Pie
Thanksgiving Leftover Loaded Potatoes
Easy Turkey Pot Pie
Equipment
- skillet or
Ingredients
- 2 cups turkey chopped
- 1 ½ cups mixed vegetables peas, carrots, corn
- 1 ½ cups turkey gravy or cream of chicken soup
- 1 sheet puff pastry thawed
- 1 egg beaten
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix turkey, vegetables, and gravy.
- Pour mixture into a 9 x 9 baking dish or skillet
- Top with puff pastry, crimp edges, and cut small slits on top.
- Brush with beaten egg.