The Best Pot Pie Recipe for Leftover Turkey

I generally don’t like turkey at Thanksgiving because it’s usually dry, especially as leftovers. However, I hate wasting food. Since we had a ton of turkey leftover this year, I am making it into something we can enjoy the rest of the week. I will be making the bones into bone broth/stock for soups, but in the meantime, I needed to get the rest of the turkey out of the way. I love love love pot pies and for me it’s a tasty way to eat left over turkey (or chicken). Here is my recipe:

Turkey Pot Pie Ingredients:

  • 2 cups chopped turkey or chicken
  • 2 tablespoons unsalted butter
  • 1 cloves minced garlic
  • 1 small chopped onion
  • 1/2 cup green beans
  • 1 cup diced skinless potatoes
  • 1/2 cup diced carrots
  • 1/2 cup peas
  • 1/3 cup all-purpose flour
  • 1 1/4 cup chicken or turkey broth
  • 3/4 cup heavy cream
  • 1 teaspoon thyme
  • salt and pepper to taste
  • 1 puff pastry sheet, cut into four 4 1/4-inch squares
  • 1 large egg, beaten


  1. Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
  2. To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, green beans, potatoes, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
  3. Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
  4. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

turkey pot pie

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