Take that leftover turkey and turn it into something new! Creamy sauce, veggies, and crispy puff pastry to round out the whole thing. YUM.
- 2 tablespoons butter, divided
- 1/2 onion, finely diced
- 2 ribs celery, finely diced
- 2 carrots, finely diced
- 1 teaspoon kosher salt
- black pepper
- 2 tablespoons flour
- 2 cups chicken or turkey stock
- 1/2 cup heavy cream
- 3 cups shredded turkey meat
- 1/2 cup frozen peas
- 1 sheet puff pastry, thawed for at least 30 minutes on the counter
- Before starting, be sure the puff pastry is out of the freezer thawing while you prepare the filling of the pot pie. Preheat the oven to 425F and heat a large ovenproof skillet to medium heat on the stovetop.
- Add 2 tablespoons of the butter and the onion, celery, and carrots to the skillet with the salt and several grinds of pepper. Stir for about 5 minutes to soften the veggies and release some of the liquid.
- Sprinkle the flour all over the vegetables and stir for one minute more, then slowly stream in the stock, stirring the entire time to combine the flour with the stock and thicken the mixture.
- Let the stock mixture come to a bubble, then stir in the cream, turkey, and peas. Taste for seasoning and add more salt and pepper to your preference, then turn the heat off the skillet.
- If needed, stretch or roll the puff pastry, using flour to prevent sticking, to roughly the size of the dish you are using. Drape the pastry over the entire dish, pressing the edges to the baking dish to prevent it from falling into the mixture.
- Melt the remaining tablespoon of butter and brush it over the puff pastry. Cut a small slit in the pastry to allow steam to escape. Place the entire dish in the oven and bake for 30 minutes or until the pastry is golden brown and puffy all over.
- Let the pot pie rest for 10 minutes then use a large spoon to scoop servings of pot pie and puff pastry into shallow bowls. Enjoy!
I make this dish in a large braising dish that can go on the stovetop and into the oven. If you don't have that kind of dish, prepare the filling as directed then transfer it to a baking dish, then proceed with placing the puff pastry and butter over top, then baking as directed.
If you prefer, use 2 cups of frozen mixed veggies instead of the onions/carrots/celery.
Any kind of leftover turkey OR chicken works in this recipe, or you can use a whole rotisserie chicken, shredded with skin/bones removed.
To make this gluten free, skip the flour and instead whisk 2 teaspoons cornstarch into the stock before adding it to the veggies. It will thicken the mixture once it comes to a boil.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American
Keywords: turkey pot pie, uses for leftover turkey, turkey pot pie with puff pastry, puff pastry crust