Thanksgiving Leftovers Turkey Pot Pie with Puff Pastry Crust

Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: servings

Calories: 742kcal

Author: Jazzmine Woodard

Easy remix of leftover Thanksgiving turkey, vegetables, and gravy topped with a buttery, flaky crust

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Equipment

1 cutting board
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

Notes

Modifications

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.

You can use a mix of fresh, frozen, and canned veggies in this pot pie. If you opt for canned veg, just note that they will be much more tender and won't require much cook time before baking.

You can make mini or personal-sized pot pies using ramekins or smaller pie plates instead of one nine-inch pan.

Storage

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, assemble the pot pie, skipping the egg wash and baking in step five. Wrap the pan in multiple layers of aluminum foil, then place it in the freezer (no need to preheat the oven). 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.

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