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Follow this easy recipe to make creamy and delicious Turkey Pot Pie with your leftover turkey. A simple mixture of tender turkey chunks and a simple vegetable medley in a creamy, flavorful sauce. All topped with flaky puff pastry instead of a standard pie crust to make preparation even simpler.

Turkey Pot Pie in a white bowl

Sometimes I think that our family looks forward to turkey sandwiches even more than Thanksgiving dinner (same with Turkey Meatloaf!). But we still seem to end up with a lot of leftover turkey and Turkey Pot Pie is the perfect way to enjoy it!

This is a riff on my Chicken Pot Pie recipe, the main differences are skipping the step on cooking the meat and seasoning with sage instead of thyme because I think that turkey and sage were meant for each other.

Recipe Options

Though this Turkey Pot Pie tastes rich and creamy, there is just 1/3 cup of half and half in the whole recipe. If you’d like it to be richer, you can always swap in heavy cream and increase the amount to 1/2 cup or more, or top with decadent squares of Lard Pie Crust instead of puff pastry. Or skip the crust all together, as we sometimes do, just serve the filling in a bowl, aka Turkey Pot Pie Soup (similar to this Chicken Pot Pie Soup).

How to Make Turkey Pot Pie

Step 1: Butter 4 1-1/2 cup baking dishes and set aside. Cook and stir onion in a large saucepan until softened. Stir in remaining vegetables. Add chicken broth and sage; bring to boil. Simmer until vegetables are nearly tender, about 6 minutes.

softening vegetables in butter for Turkey Pot Pie

Step 2: Meanwhile, make a roux by melting butter in a small saucepan and whisking in flour all at once. Cook for 1 to 2 minutes to remove the flour taste.

making a roux

Step 3: Stir cooked turkey and roux into broth mixture; bring to simmer. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and freshly ground black pepper.

Adding cooked turkey roux and cream to turkey pot pie

Step 4: Divide mixture among baking dishes and top each with a puff pastry. Bake at 400°F until pastry is puffed and golden brown, 25 to 30 minutes. Let cool 5 minutes and serve!

dish filled with turkey pot pie filling
topping hot turkey pot pie filling with raw puff pastry
baking turkey pot pies

Recipe Video

Turkey Pot Pie

5 from 8 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Course: Main Course
Cuisine: American
Calories: 490
Servings: 4 people
An easy recipe for Turkey Pot Pie with mixed vegetables and puff pastry! A perfect way to enjoy leftover turkey!

Ingredients  

  • 1 tablespoon olive oil
  • 1/2 onion finely chopped
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 medium Yukon Gold potatoes diced
  • 3 cups chicken broth
  • 2 teaspoons minced fresh sage or 1 teaspoon dry sage
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 1/2 cups cooked turkey meat cut into 1-inch cubes
  • 1/3 cup half and half
  • salt and freshly ground black pepper
  • 7 ounces all-butter puff pastry divided into 4 equal rectangles or squares sized to fit your baking dishes, also (see recipe notes)

Instructions 

  • Preheat oven to 400°F.
  • Butter 4, 1 1/2-cup individual casserole or pie dishes and set aside.
  • Heat olive oil over medium heat in a medium saucepan. Add onion, lightly sprinkle with salt to sweat liquid and keep from browning; cook and stir 2 to 3 minutes until softened. Add carrots, celery, and potato; cook and stir 2 minutes more. Add broth and sage; bring to boil. Reduce heat and simmer 6 minutes or until vegetables are nearly tender.
  • Meanwhile, make a roux: heat a small saucepan over medium heat. Add butter. Once butter melts, add flour all at once. Whisk constantly for a minute or two, just to cook out the raw flour taste. 
  • Add cooked turkey and roux to broth mixture and stir to combine; bring to simmer. Cook and stir until thickened, about 3 minutes. Stir in half and half and season to taste with salt and freshly ground black pepper.
  • Divide mixture evenly between 4 prepared dishes. Arrange dishes on a cookie sheet to catch any splatter. Top each dish with a puff pastry square and transfer to oven.
  • Bake 25 to 30 minutes, or until pastry is puffy and golden brown. Remove from oven and let cool for 5 minutes before serving. 

Notes

  1. Use your favorite all-butter puff pastry or make your own Quick Whole Wheat Puff Pastry.

Nutrition

Calories: 490kcal | Carbohydrates: 34g | Protein: 6g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 37mg | Sodium: 919mg | Potassium: 385mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5880IU | Vitamin C: 16mg | Calcium: 64mg | Iron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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30 Comments

  1. Beckx says:

    I had no sage, so I used thyme. Super easy and fast. I did cook the root vegetables a little longer because everyone sick here and I need to be done quick. Also substituted one cup of chicken broth for 1 cup of beef broth for extra flavor. And no half and half!

    It came out , no to bad! And I can’t cook.

    1. Marissa Stevens says:

      Hi, Beckx! Glad you enjoyed this and made it your own!

  2. Kim says:

    My roux was like a soup consistency so I had to reduce it for quite a while. Did I do something wrong?

    1. Marissa Stevens says:

      Hi there, Kim. hmmm…the roux should definitely not be soupy. Somehow I think you ended up with too much butter or too little flour. If you watch the recipe video, you’ll see the consistency that it should be with the amounts in the recipe.

  3. Liz says:

    5 stars
    My oldest ALWAYS wants turkey tetrazzini, but I think he’d still stop by and gobble up your turkey pot pie! I know Bill would love it as would I!

    1. Marissa says:

      woohoo! I hope you give it a try, Liz! 🙂

  4. Jeff the Chef says:

    Your family and mine, too! Thanksgiving is a fun meal, but the leftovers are even more fun. I love how you put this pot pie together. I’m visiting relatives in Michigan, and they’re having such cold weather that this pie would be the perfect way to deal with the chill!

    1. Marissa says:

      Food is my favorite way to deal with the chill! 😉 Thanks so much, Jeff! Hope you had a wonderful Thanksgiving!

  5. Katherine | Love In My Oven says:

    Pot pie is a favourite around here, but I’ve never tried making it with puff pastry! It’s a great idea! Happy Thanksgiving, Marissa!

    1. Marissa says:

      Thank you, Katherine! Hope you had a great Thanksgiving!