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Easy Leftover Turkey Pot Pie with Puff Pastry

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A quick and easy leftover turkey pot pie with a flaky puff pastry lid, creamy filling, and simple ingredients. Perfect for using up holiday leftovers or any night you crave comfort food.

Ingredients

Scale
  • 3 cups cooked turkey, shredded or diced
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken or turkey broth
  • 1 cup whole milk or half-and-half
  • 1 cup frozen peas and carrots mix
  • 1/2 cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup frozen peas (for extra color and sweetness)
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
  2. Place a 10-inch oven-safe skillet over medium heat and add 2 tablespoons of butter. Let it melt completely.
  3. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and softened.
  4. Stir in the minced garlic and cook for exactly 30 seconds.
  5. Sprinkle 1/3 cup of all-purpose flour over the onion mixture. Stir constantly for about 2 minutes until pasty and clumpy.
  6. Pour in 2 cups of broth in a steady stream while whisking continuously. Then add 1 cup of milk or half-and-half. Keep stirring until smooth and thickened, about 3-4 minutes.
  7. Stir in dried thyme, crushed rosemary, salt, and black pepper. Taste and adjust seasoning.
  8. Fold in the shredded turkey, frozen peas and carrots, and frozen corn (if using). Simmer gently for 3-4 minutes. Then stir in the extra 1/4 cup of frozen peas.
  9. Lightly flour your counter and unfold the thawed puff pastry sheet. Roll it out to about 1/8 inch thick, large enough to fit your skillet with about 1 inch of overhang.
  10. Remove the skillet from the heat. Lay the puff pastry over the filling, letting the edges hang over. Trim excess, leaving about 1/2 inch overhang.
  11. In a small bowl, whisk together the egg and 1 tablespoon of water. Brush evenly over the entire puff pastry surface.
  12. Sprinkle a pinch of flaky sea salt over the egg-washed pastry.
  13. Bake for 25-30 minutes, until the puff pastry is puffed and golden and the filling is bubbling. If browning too quickly after 20 minutes, tent loosely with foil.
  14. Let the pot pie rest for 10 minutes before serving.

Notes

For best results, keep puff pastry cold until ready to use. Let filling cool slightly before adding pastry to prevent melting. Use low-sodium broth to control salt level. Pot pie tastes even better the next day.

Nutrition

Keywords: leftover turkey, pot pie, puff pastry, comfort food, easy dinner, Thanksgiving leftovers

Find it online: https://evabake.com/easy-leftover-turkey-pot-pie-with-puff-pastry/