Ok so you’ve got a LOT of turkey leftovers, right? What are you planning to make? One of my favorite recipes for turkey leftovers is this EASY Turkey Pot Pie.
All the best leftovers cozy up together under a light and flaky puff pastry top crust in this incredibly easy and oh so tasty Leftover Turkey Pot Pie Recipe!
Leftover Turkey
Let’s use it up this year! I know it can seem daunting to use all of the leftovers from a huge Thanksgiving dinner but let’s face it, you paid for it, you might as well eat it! If you’re not going to eat it all right away, plan for leftovers and freeze them. It’s like having an ace in the hole for dinner time when you have frozen cooked meat in the freezer.
This quick and easy recipe can be made ANY TIME if you put away freezer bags of leftover turkey meat. Then all you need are some leftover veggies, some gravy, and a puff pastry top. BOOM dinner is done.
Check Out How Easy It Is!
Got Leftover Stuffing?
Try these AMAZING Stuffing Waffles, you won’t be sorry. The best part is you can make them with ANY stuffing.
What to Do If You Don’t Have Leftover Gravy
Always an issue in our house. I keep stock on hand to make it from scratch and if I’m lucky I’ll have some pre-made gravy on hand too.
Here are a few ideas to keep on hand for those times when you need gravy and don’t have any in the house.
- Use a good stock base to make an easy gravy
- This one from William Sonoma is AMAZING
- Trader Joe’s isn’t bad either!
Easy Turkey Pot Pie
This turkey pot pie recipe is SO easy because it’s so flexible. You can DOUBLE the vegetables OR the meat and it will turn out fine. You can use less of either and it will still turn out.
WHY?!
The rule of thumb for this recipe is to use JUST enough gravy to come up to the top of your vegetables. No more, no less. If you use MORE you’ll have a gushy pot pie. I mean everyone loves gravy so not that big of a deal.
If you use LESS gravy your pot pie will be dry, and that’s just not good. AT ALL.
What Kind Of Vegetables Should I Use in My Turkey Pot Pie?
It doesn’t matter! Use whatever you have on hand. Carrots, peas, green beans, broccoli, cabbage, cauliflower and so on. It all works!
If you DON’T have leftovers then all you need to do is quick cook some vegetables. They don’t need a lot of cooking because they will ALSO be baking for 30 minutes. Think celery, carrots, peas, corn, beans, chopped onions (don’t need cooking), and so on. Basically anything vaguely veggie will work.
Puff Pastry Pot Pie
My biggest all-time EASY hack for Pot Pies is Puff Pastry! You need to thaw it out before using it, just follow the directions on the package. Then let it warm up a bit, roll it to the size you need, and lay it on top of your pie.
The secret is to pinch the puff pastry to the pan and then your sauce won’t bubble out over it. If you like a nice brown crust, brush it with an egg wash. 1 egg yolk, a splash of water, and brush it on before baking.
Love Old Fashioned Recipes??
Try my other Old Fashioned Favorite!
Got Thanksgiving Leftovers?
- Stuffing Waffles
- Turkey Noodle Soup
- Turkey Salad
- Turkey Pot Pie
- Turkey Dumpling Soup
- Prime Rib Quesadilla
Turkey Pot Pie
All the best leftovers cozy up together under a light and flaky puff pastry top crust in this incredibly easy and oh so tasty Leftover Turkey Pot Pie Recipe!
Ingredients
- 2 cups cooked turkey
- 4 cups cooked vegetables
- 2-3 cups gravy
- 1 sheet thawed Puff Pastry, needs to rest at room temp for 20 minutes after thawing
- 1 egg yolk, for the egg wash
Instructions
- preheat the oven to 400˚
- heat the gravy up in a saucepan until it's bubbling
- meanwhile, lay the meat and vegetable in the bottom of a 3-quart baking pan
- when the gravy is bubbling pour it over your vegetables and meat, just until it comes up even with the meat and veg
- unfold and pat out your thawed puff pastry sheet, if it needs to be bigger gently roll it out
- lay it over the meat, veg, and gravy, pinch to the sides of the pan to make sure the gravy doesn't bubble out
- brush with an egg wash if desired, mix one egg yolk with a splash of water
- bake for 25-30 minutes until the puff pastry is puffed and golden brown
- cool for a few minutes before serving
Notes
- thaw the puff pastry completely and THEN let it rest on the counter 20 minutes or so before using for best results
- if the puff pastry tears use a little water to dab it back together
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 321Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 122mgSodium 1001mgCarbohydrates 30gFiber 6gSugar 5gProtein 20g
This nutrition information was calculated using a computer program, results may vary.