If you have cooked turkey in the refrigerator after a holiday meal, this single-crust pot pie turns it into a comforting dinner without making pastry dough. A thick vegetable gravy holds the turkey and peas below a crisp puff pastry lid. The filling is cooked on the stovetop first, so you can judge its texture before it goes into the oven.
RECIPE CARD
Leftover Turkey Pot Pie with Puff Pastry
Ingredients
- 1 sheet puff pastry (about 8 to 9 ounces), thawed according to the package
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 3 cups diced cooked turkey
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large egg, beaten
- 1 teaspoon fresh thyme leaves, optional for serving
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Prepare the turkey, vegetables and pastry: Heat the oven to 400°F (205°C) and set a rack in the center. Make sure the puff pastry is thawed according to its package…
- Soften the vegetables: Melt 2 tablespoons unsalted butter in a wide skillet over medium heat. Add the diced onion, carrots and celery. Cook for 7 to 8…
- Coat the vegetables with flour: Scatter 3 tablespoons all-purpose flour over the vegetables. Stir continuously for about 1 minute, until the white flour disappears and the vegetables look lightly…
- Thicken the gravy: Slowly pour in 2 cups low-sodium chicken broth while whisking or stirring the pan, then add 1/2 cup whole milk. Scrape up the flour-coated…
- Fold in the cooked turkey and peas: Stir 3 cups diced cooked turkey and 1 cup frozen peas into the hot gravy. Add 1 teaspoon dried thyme, 1/2 teaspoon kosher salt…
- Transfer the filling: Spoon the hot turkey mixture into the 8×8-inch baking dish. Spread it level, leaving a little space below the rim for bubbling. Keep the…
- Add the puff pastry lid: Unfold the cool puff pastry sheet. If needed, roll it only enough to cover the 8×8-inch dish with a small overhang. Lay the single…
- Bake to a golden, safe finish: Bake on the center rack at 400°F (205°C) for 30 to 35 minutes, until the puff pastry is deeply golden and flaky, the filling…
At a glance: Makes 6 servings in one 8×8-inch baking dish. Prep about 20 minutes; cook about 45 minutes, including the stovetop filling and 30 to 35 minutes in the oven; rest 10 minutes. Total about 1 hour 15 minutes, after the pastry has thawed per its package. Use cooked turkey that has been refrigerated promptly and is still within its safe leftover window.
Why this pot pie works
The flour cooks briefly with buttered vegetables before broth and milk go in, making a smooth gravy that stays in the pie instead of running across the plate. A single pastry lid can puff and brown without a soggy bottom crust. The carrots, peas and turkey remain recognizable in each spoonful. Check the filling with a thermometer at the end; a golden crust alone does not confirm that the center is hot enough.
Ingredients
Ingredients at a glance
- 1 sheet puff pastry (about 8 to 9 ounces), thawed according to the package
- 2 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup whole milk
- 3 cups diced cooked turkey
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 large egg, beaten
- 1 teaspoon fresh thyme leaves, optional for serving
Ingredient notes: Use fully cooked, chilled turkey from a recent meal, not raw turkey. A standard thawed puff pastry sheet should cover the 8×8-inch dish; keep it cool until you place it over the filling. Frozen peas can go in straight from the freezer. Low-sodium broth lets you season the gravy without making leftover turkey taste overly salty. The fresh thyme is optional and appears only on the serving photo.
Equipment and timing
Have a wide skillet, whisk or wooden spoon, shallow 8×8-inch oven-safe baking dish, rimmed baking sheet, pastry brush and food thermometer ready. Dice the ingredients during the 20-minute prep period. The vegetables soften for 7 to 8 minutes, the flour cooks for about 1 minute, the gravy thickens in 4 to 5 minutes, and the covered dish bakes for 30 to 35 minutes. Allow the final 10-minute rest before spooning into bowls or lifting portions onto plates.
Step-by-step instructions
Step 1: Prepare the turkey, vegetables and pastry
Heat the oven to 400°F (205°C) and set a rack in the center. Make sure the puff pastry is thawed according to its package directions but still cool. Dice 1 cup onion, 1 cup carrots, 1 cup celery and 3 cups already cooked turkey into bite-size pieces. Set a shallow 8×8-inch baking dish on a rimmed baking sheet. Keep the turkey refrigerated until the filling step.
Step 2: Soften the vegetables
Melt 2 tablespoons unsalted butter in a wide skillet over medium heat. Add the diced onion, carrots and celery. Cook for 7 to 8 minutes, stirring often, until the onion is translucent and the carrot pieces have softened slightly but are not mushy. Lower the heat if the butter begins to brown.
Step 3: Coat the vegetables with flour
Scatter 3 tablespoons all-purpose flour over the vegetables. Stir continuously for about 1 minute, until the white flour disappears and the vegetables look lightly coated in a paste. This brief cook removes the raw flour taste and helps the gravy thicken evenly.
Step 4: Thicken the gravy
Slowly pour in 2 cups low-sodium chicken broth while whisking or stirring the pan, then add 1/2 cup whole milk. Scrape up the flour-coated bits from the bottom. Simmer for 4 to 5 minutes, stirring, until the sauce coats the back of a spoon and a spoon drawn across the pan leaves a brief trail. It should be creamy and thick enough to hold the filling, not watery.
Step 5: Fold in the cooked turkey and peas
Stir 3 cups diced cooked turkey and 1 cup frozen peas into the hot gravy. Add 1 teaspoon dried thyme, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Cook for about 1 minute, just until the peas loosen and the turkey is warmed through. Taste the sauce and adjust seasoning only if needed; broth and turkey may already contain salt.
Step 6: Transfer the filling
Spoon the hot turkey mixture into the 8×8-inch baking dish. Spread it level, leaving a little space below the rim for bubbling. Keep the baking dish on its rimmed sheet so any filling that escapes cannot drip onto the oven floor. Let the surface stop steaming heavily for a minute or two before adding the pastry.
Step 7: Add the puff pastry lid
Unfold the cool puff pastry sheet. If needed, roll it only enough to cover the 8×8-inch dish with a small overhang. Lay the single sheet over the filling; press the edges gently to the rim and trim any large excess. Cut three short steam slits near the center. Brush the top lightly with some of the beaten egg; discard unused egg wash. This pie has only a top crust, so do not line the bottom of the dish.
Step 8: Bake to a golden, safe finish
Bake on the center rack at 400°F (205°C) for 30 to 35 minutes, until the puff pastry is deeply golden and flaky, the filling bubbles at the edges and the center of the filling reaches 165°F (74°C) on a food thermometer inserted through a steam slit. If the pastry browns before the filling is hot enough, tent the top loosely with foil and continue baking. Rest 10 minutes before serving. Sprinkle with the optional 1 teaspoon fresh thyme leaves only if using.
Make-ahead tips
You can cook the filling earlier in the day, transfer it to a shallow covered container and refrigerate it promptly. When ready to bake, reheat the filling in a skillet until steaming, transfer it to the baking dish and add the cold pastry lid. The listed bake time assumes a hot filling; a cold assembled pie may take longer, so rely on the pastry color and 165°F (74°C) center temperature. Use the turkey within 3 to 4 days of its original cooking date; making a new pie does not reset that clock.
Storage and reheating
Refrigerate leftovers in shallow covered containers within 2 hours of cooking. Because the turkey was already a leftover, finish or freeze the pie within 3 to 4 days of the turkey’s original cooking date. Reheat individual portions in a 350°F (175°C) oven until the filling reaches 165°F (74°C); cover loosely with foil if the pastry browns too fast. The microwave also works for safety when heated thoroughly to 165°F (74°C), but the crust will be softer. Freeze cooled portions promptly if you cannot use them within the original turkey window; thaw in the refrigerator and reheat to 165°F (74°C).
Common mistakes and useful swaps
- Watery filling: Simmer the gravy until it coats a spoon before adding turkey. If it still runs thin, give it another minute on the stove.
- Pale or damp pastry: Keep the sheet cool, set it over hot but not heavily steaming filling, and bake until deeply golden.
- Overfull dish: Leave space below the rim and place the dish on a rimmed sheet.
- No turkey: The same measured amount of fully cooked chicken can replace turkey; keep the 165°F reheating checkpoint.
What to serve alongside
A crisp green salad balances the creamy pie. For a holiday leftovers table, serve small portions next to our apple sage cornbread stuffing and a spoonful of cranberry orange sauce with ginger.
Frequently asked questions
Do I need a bottom crust?
No. This recipe uses one puff pastry sheet over the filling. A bare baking dish underneath keeps the method simple and avoids a damp bottom layer.
Can I assemble the pie the night before?
Keep the filling and pastry separate for the best rise. Refrigerate the cooked filling promptly, then reheat it until steaming before topping and baking. Continue to count storage time from the original turkey cooking date.
How do I know it is ready?
The pastry should be deeply golden, the filling should bubble at the edges, and a thermometer inserted into the center of the filling through a slit should read 165°F (74°C).
