Turkey Pot Pie is a fan favorite, and this recipe checks all of the delicious boxes. Comfort food, leftovers and easy to make! Katie used a puff pastry crust for extra ease. Just make sure to defrost it in the fridge overnight if you’ve bought the frozen kind, then let it sit at room temperature for about 20 minutes before rolling it out.
“This is one of the best reasons to make an extra-large turkey or turkey breast for Thanksgiving (or Easter, or Christmas…)!…Brightly colored vegetables mingle with satisfying chunks of cooked turkey in one of the simplest but most delicious pot pies ever. Don’t forget about this one any time you are making a turkey tenderloin or other turkey meal throughout the year!” – Katie Workman, The Mom 100
If you’re looking for other no-fuss ways like Turkey Pot Pie to transform your turkey leftovers, try our Thanksgiving Turkey Frittata or BBQ Turkey Pizza.
1 sheet (half of a 17.3 ounce package) frozen puff pastry, defrosted in the refrigerator
¼ c (1/2 stick) unsalted butter
1 c roughly chopped mushrooms
½ c chopped onion
½ c chopped carrots
1/3 c all-purpose flour
½ tsp kosher salt
¼ tsp ground black pepper
2 c turkey or chicken broth
½ c heavy cream, half and half or whole milk
3 c shredded cooked turkey
½ c corn (fresh, canned or frozen; they don’t have to be thawed)
1 c peas (fresh, canned or frozen; they don’t have to be thawed)
Preheat the oven to 425°F.
In a large saucepan, melt the butter over medium heat. Add the mushrooms, onion and carrots and cook for 7 minutes, stirring occasionally, until the mushrooms have released their liquid, and that liquid has evaporated. The vegetables should be just starting to turn golden. Stir in the flour, salt and pepper and continue to stir until the vegetables are well-coated with the flour and everything turns a blond color. Gradually add in the broth and cream, stirring the whole time until the mixture is thick and bubbly, about 5 minutes.
Add the cooked turkey, corn and peas and stir to combine. Fill a 9-inch pie pan with the pot pie mixture.
Roll out the puff pastry dough slightly on a lightly floured surface. If you have a small cookie cutter, you can cut 4 to 6 shapes from the crust. If you like, use a brush of cream or milk to adhere the shapes to the top of the crust for decoration (ex. a little leaf cookie cutter).
Place the puff pastry over the filling, and trim off the corners if they hang below the bottom of the pan. If you didn’t cut out shapes from the crust, use a sharp knife to make several slits in the crust so steam can escape.
Bake for 20 to 30 minutes until the crust is golden brown and everything is bubbly. Let the pie sit for about 10 minutes before slicing and serving, or you can serve with a large serving spoon instead (the pie won’t cut neatly; that’s part of the charm).