The Easiest, Most Delicious Way to Use Up Leftover Turkey
Grab a big spoon and crack through that crunchy pastry lid into the steamy, creamy turkey filling underneath. Every bite has tender turkey, sweet veggies, and that rich herby gravy we all crave after Thanksgiving. Leftovers warm up like a dream the next day – if anything makes it that far.
Thanksgiving is over, the fridge is packed with turkey, and you need something warm and satisfying tonight. This super-simple turkey pot pie has a creamy filling packed with herbs and veggies, all hidden under the flakiest, puffiest golden pastry lid. The best part? It comes together in one pot (or Dutch oven) and feels fancy without any hard work.
Why This Version Wins Every Time
No rolling pie dough, no blind-baking, no fuss. You cook the filling on the stove, drop squares of store-bought puff pastry right on top, and let the oven do the rest. Thirty-five minutes later you have a pot pie that looks straight out of a magazine and tastes even better.
What You’ll Need (Serves 6–8 hungry people)
For the creamy filling
- 1 stick (½ cup / 113g) butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 4 cups chicken stock or broth
- 3 cups cooked turkey, diced or shredded
- 1 (16-ounce) bag frozen peas and carrots, thawed (or any mixed veggies you like)
- ½ cup heavy cream
- 1 teaspoon dried thyme
- ½ teaspoon rubbed sage
- 2 teaspoons salt (plus more to taste)
- 1 teaspoon black pepper
For the golden top
- 2 sheets puff pastry (from a 17–18 oz package), thawed
- 1 egg + a splash of water for egg wash
Step 1: Get Everything Hot and Ready
Preheat your oven to 415°F (215°C). Place a Dutch oven or large oven-safe pot over medium heat and drop in the stick of butter. Let it melt completely and get a little foamy.
Step 2: Soften the Onion and Garlic
Add the diced onion and minced garlic to the melted butter. Cook, stirring now and then, until the onion turns soft and see-through – about 4–5 minutes. Your kitchen already smells amazing.
Step 3: Build the Thickener
Turn the heat down to medium-low. Sprinkle in the half cup of flour and stir it around for a full minute. This quick step cooks the raw taste out of the flour and keeps your sauce silky.
Step 4: Whisk in the Liquid
Slowly pour in the chicken stock while whisking constantly – go slow at first so the flour doesn’t clump. Once all the stock is in, add the thyme, sage, salt, and pepper. Crank the heat back to high and bring everything to a simmer. Watch how fast it thickens!
Step 5: Finish the Filling
When the sauce is nice and thick, stir in the diced turkey, thawed peas and carrots, and the heavy cream. Let it bubble gently for 2 more minutes so all the flavors marry. Taste it now – add a little more salt or pepper if you like. Then turn off the heat.
Step 6: Top with Puff Pastry Magic
Cut each puff pastry sheet into rectangles about 2 inches by 1 inch (no need to be perfect). Starting from the outside edge of the pot, lay the pieces in overlapping rows, like shingles on a roof. Leave a few little gaps here and there – those are your steam vents so the pastry puffs instead of getting soggy.
Step 7: Egg Wash for That Bakery Shine
Beat the egg with a splash of water. Brush it generously over every piece of puff pastry – this is the secret to that deep golden color everyone loves.
Step 8: Bake Until Golden and Puffy
Slide the whole pot into your hot 415°F oven. Bake for about 35 minutes, or until the puff pastry is tall, crisp, and a beautiful deep golden brown. Your house will smell like pure heaven.
Step 9: The Hardest Step – Wait!
Pull it out and let the pot pie rest for 20 minutes. This gives the creamy filling time to settle so it doesn’t flood your plate the second you scoop.
Time to Eat
Grab a big spoon and crack through that crunchy pastry lid into the steamy, creamy turkey filling underneath. Every bite has tender turkey, sweet veggies, and that rich herby gravy we all crave after Thanksgiving. Leftovers warm up like a dream the next day – if anything makes it that far.
This is the pot pie you’ll make every year once the turkey coma wears off. One pot, minimal dishes, maximum comfort. You’ve got this!
