Print

Easy Creamy Leftover Turkey Pot Pie Best Recipe

leftover turkey pot pie - featured image
Print Recipe

This creamy leftover turkey pot pie features a flaky puff pastry crust and a velvety sauce filled with tender turkey and vegetables. It’s the perfect way to transform holiday leftovers into a comforting, crowd-pleasing meal that tastes even better than the original.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 cups cooked turkey, diced or shredded
  • 1 cup frozen peas
  • 1/2 cup frozen corn kernels (optional)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 sheet 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). Place a rack in the middle position.
  2. Melt the butter in an oven-safe skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to make a roux.
  5. Slowly pour in the chicken broth while whisking constantly. Whisk until smooth and thickened, about 2-3 minutes.
  6. Add the milk and heavy cream, whisking to combine. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until thick enough to coat the back of a spoon.
  7. Stir in the thyme, rosemary, salt, pepper, and garlic powder. Taste and adjust seasoning.
  8. Fold in the diced turkey, frozen peas, and frozen corn. Stir gently until heated through, about 2 minutes.
  9. Remove the skillet from the heat. If using a baking dish, transfer the filling to a greased 9×13-inch dish.
  10. Unfold the thawed puff pastry on a lightly floured surface. Cut it to fit your skillet or baking dish, leaving about 1/2 inch of overhang.
  11. Place the pastry on top of the filling, tucking the edges gently into the sides. Cut 3-4 small slits in the top for steam to escape.
  12. Make the egg wash by whisking together the egg and water. Brush evenly over the pastry. Sprinkle with flaky sea salt if desired.
  13. Place the skillet on a baking sheet and bake for 20-25 minutes, until the pastry is puffed and deep golden brown and the filling is bubbling around the edges.
  14. Let it rest for 10 minutes before serving.

Notes

Let the pot pie rest for 10 minutes before serving to allow the filling to set. Keep puff pastry cold until ready to use for best puff. If edges brown too quickly, tent with foil. The filling can be made ahead and frozen; add fresh pastry when ready to bake.

Nutrition

Keywords: leftover turkey, turkey pot pie, creamy pot pie, puff pastry pot pie, easy pot pie, post-holiday recipe, comfort food

Find it online: https://jollyfork.com/easy-creamy-leftover-turkey-pot-pie-best-recipe/