Use my quick and easy turkey pot pie recipe to turn your Thanksgiving leftovers into an appetizing lunch or dinner that the whole family will dig into without complaint! It's even freezer-friendly, in case you're burnt out on turkey but want to minimize food waste.
And if you enjoy easy leftover turkey recipes, you'll love my crock pot turkey bone broth, too!
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Featured Reader Review
★★★★★
"We used our thanksgiving turkey to make this pot pie and it's all gone! The best use of leftovers ever. I can't wait to do it again next year!
-Lisbeth
❤️ Why You'll Love this Recipe
Simple to Make - You won't need any fancy tools or advanced chef skills for this turkey leftovers pot pie recipe. It comes together fast with ingredients you probably already have in the kitchen from your holiday feast!
One Pan - Because the last thing I want to do is wash a bunch of dishes after I've gotten my kitchen back together from cooking and hosting family.
Freezer-Friendly - I love doubling this large turkey pot pie recipe because it freezes beautifully, so we can have one for now and one for later when nobody feels like cooking. Use my freezing instructions below for the best results.
👉🏾 I love remixing my meals to extend the life of leftovers and avoid wasting good food. Check out my sweet potato cornbread and sweet potato cinnamon rolls for your extra candied yams, and Soul Food style black-eyed peas or efo elegusi recipe for extra turkey or ham after Thanksgiving!
What You'll Need for this Recipe
Leftover Cooked Turkey, cut into chunks or shredded. You can use Thanksgiving turkey breast, dark meat, roasted turkey wings, or whatever you have available and would like to eat. The best part is that, if you're using the remnants of your holiday bird, it's already delicious.
Puff Pastry provides a flaky, buttery pot pie crust, and I like to cut it into lil' squares for extra razzle dazzle, but that's not required.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Gravy - This is the time for your Turkey Day gravy leftovers to shine. Use homemade giblet gravy or store-bought from frozen, jar, or a can--no judgement here!
Crust - Feel free to jazz up the puff pastry design with different shapes and sizes, or simplify things by laying the puff pastry sheets in one big layer instead. And this is a one-crust turkey pot pie recipe, but you can add a bottom crust if you want.
Vegetables - You can make this recipe with fresh vegetables, with canned vegetables, or with frozen vegetables--or a combination. If you opt for canned veg, just note that they will be much more tender and won't require much cook time before baking.
Individual - You can make mini or personal-sized pot pies using ramekins or smaller pie plates instead of one nine-inch pan.
How to Make Pot Pie with Thanksgiving Leftovers
- Step One: Dice up your carrot, celery, and mushrooms, and cut the puff pastry into squares. (Photos 1 and 2)
- Step Two: Cook the carrots and celery until tender, then mix in the remaining veggie ingredients, gravy, and spices. (Photos 3 and 4)
Pro Tip #1
I like to use a cast iron skillet or other oven-safe skillet so that I can do everything in the same pan!
Step Three: Arrange the puff pastry squares on top of the filling mixture then brush with egg wash. (Photos 5 and 6)
Step Four: Bake the pie until the crust is golden brown and the filling is warmed and bubbly. (Photo 7)
Frequently Asked Questions
Store in an airtight container in the refrigerator. The pot pie will keep for up to four days this way. I recommend making this dish within two days of Thanksgiving so that the ingredients are as fresh as possible.
To freeze before baking, assemble the pot pie, skipping the egg wash and bake steps. Wrap the pan in multiple layers of aluminum foil, then place it in the freezer. Either way, it will keep for up to six months. To bake, remove the wrapping, brush the puff pastry dough with egg wash, and bake per the recipe card directions, adding about 20-30 minutes to the bake time.
How to Serve Turkey Pot Pie
Serve your savory turkey leftovers pot pie in a bowl or on a plate--with a fork or a spoon; just make sure it's warm for the best taste.
This is a hearty, all-in-one meal loaded with turkey and vegetables for ample protein and fiber, but you can add a side salad or side dish to make it more filling.
More Favorite One-Pot Wonder Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy some leftover Thanksgiving turkey pot pie soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Thanksgiving Leftovers Turkey Pot Pie with Puff Pastry Crust
Equipment
- 1 knife
- 1 pastry brush optional
- 1 large cast iron skillet or other oven-safe skillet
Ingredients
- 1 ½ cup carrots
- 2 stalks celery
- 4 ounces mushrooms
- 2 sheets puff pastry thawed
- 2 teaspoons olive oil
- 2 pounds turkey cooked, de-boned, and diced or shredded
- 6 cups gravy
- 1 cup peas
- 1 teaspoon dried thyme or three sprigs fresh
- ½ teaspoon rubbed sage
- ¼ teaspoon cayenne pepper
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prep the Vegetables and Pastry: Cut carrot, celery, and mushrooms into ½-inch pieces. Cut the puff pastry into 2 ½-inch squares and set aside.2 stalks celery, 1 ½ cup carrots, 4 ounces mushrooms, 2 sheets puff pastry
- Warm olive oil in skillet over medium heat, then add chopped carrot and celery pieces and saute until tender, stirring occasionally (about five minutes). Remove from heat.2 teaspoons olive oil
- Make the Filling: Add turkey, gravy, mushrooms, peas, herbs and spices to pan and stir until the meat and vegetables are evenly coated.2 pounds turkey, 6 cups gravy, 1 cup peas, 1 teaspoon dried thyme, ½ teaspoon rubbed sage, ¼ teaspoon cayenne pepper
- Assemble and Bake: Lay the puff pastry squares over top of the filling in an overlapping pattern then brush them with the beaten egg. Transfer the pan to the oven and bake for about 35 minutes or until the crust is golden brown and the filling is warmed through and bubbly.1 egg
Lisbeth says
We used our thanksgiving turkey to make this pot pie and it’s all gone! The best use of leftovers ever. I can’t wait to do it again next year!
Jazzmine Woodard says
Yay! This is one of my favorite ways to reduce waste after the holidays, Lisbeth. Glad you enjoyed!