Turkey Pot Pie with Puff Pastry Crust
Give your leftover turkey a makeover with this wholesome and savory pot pie recipe. It's made in a baking dish to feed a crowd and has a light and flaky puff pastry crust – perfect for a cozy and comforting meal on a chilly day.
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: American
Keyword: baked, comfort food, leftovers, Thanksgiving
Servings: 10
Calories: 686kcal
Author: Chelsea Jackle, RDN
Preheat the oven to 425°F. Unroll one of the pie crusts into a 9x13 baking dish, pressing it into the corners and up the sides before cutting off any excess. Poke it a few times with a fork. Bake for 15 minutes, then remove from the oven and set aside.
Make the filling mixture
Meanwhile, heat a large pot or Dutch oven over medium heat. Add butter, then add onion, carrots, celery, and mushrooms. Sauté until fork tender, stirring occasionally.
Add seasoning (salt, pepper, leftovers seasoning, umami seasoning) and flour to the pot. Stir and continue cooking until the flour is evenly incorporated into the vegetables and toasted. (The mixture will look thick at this point - that's what you want!)
Add broth, scraping any stuck on bits from the bottom of the pot and stirring to break up any remaining lumps of flour. Add a bit of extra broth if the mixture looks too thick. Continue simmering until the mixture looks like a very thick stew. (It shouldn't be watery or soupy.)
Reduce the heat to low and add in milk, turkey, and frozen peas. Stir to incorporate, then remove from the heat. Taste and adjust seasoning as needed.
Make the pot pie
Pour the filling mixture onto the par-baked crust inside the baking dish. (The baking dish shouldn't be overflowing. If it is, leave out a bit of the filling.)
Unroll the other pie crust and cover the baking dish with it. Cut off any excess and crimp the edges with a fork. Poke the surface a few times with a fork to create vents for steam.
Make an egg wash by whisking together one egg and 2 tablespoons of water. Brush the pie crust with a thin and even layer of the egg wash.
Bake at 425°F for 30 minutes or until the crust is golden brown. Serve immediately or refrigerate and enjoy as leftovers!
- Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.
- Can't find premade puff pastry dough?
- You can also make it fairly easily from scratch (here's a an awesome homemade puff pastry recipe!)
- You can also substitute in standard pie crust dough. If your pie crust doughs come in a round shape, you'll need use a pie pan or reshape your dough to fit your baking dish. To reshape your dough, crumple it into tight ball, then use a floured surface and rolling pin to roll it into a rectangular shape.
- No TJ's Everything But The Leftovers Seasoning Blend?
- Use poultry seasoning mix.
- Or, make your own batch of seasoning by combining 1 tsp onion powder, a pinch of turmeric, and ¼ tsp each: salt, ground celery seed, ground sage, rosemary, dried thyme, and dried parsley. This will make about 2 batches, so only use a teaspoon or so in this recipe.
- No TJ's Umami Seasoning Blend?
- Purchase another brand of umami seasoning.
- Omit it and swap in an extra teaspoon of your poultry or Everything But The Leftovers seasoning.
- Or, make your own by combining a pinch of red pepper flakes and ¼ tsp each: salt, onion powder, ground mustard, mushroom powder, black pepper, and dried thyme. This will make about 2 batches, so only use a teaspoon or so in this recipe.
Calories: 686kcal | Carbohydrates: 60g | Protein: 19g | Fat: 42g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 595mg | Potassium: 497mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4626IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 4mg