This comforting Turkey Pot Pie with Puff Pastry is perfect for holiday leftovers and weeknight dinners. With minimal effort, enjoy a new family favorite that's ready in less than an hour.
Why you'll love this puff pastry turkey pie
Big holidays mean big meals, and there's nothing more mouthwatering than the smell of fresh roasted turkey! Bring on the gravy and all the fixin's!
However, when the celebrations come to a close, I often find myself with leftover turkey. That's my que to whip up some easy comfort food like this Turkey Tetrazzini or Turkey Pot Pie with Gravy--it's got the most delicious homemade crust on top!
When I don't have time to make a homemade crust, but still want all the satisfying flavor of a turkey pot pie, puff pastry comes to the rescue. It's flaky, buttery, and best of all, fast!
Here are a few more reasons you'll love this turkey pot pie:
- Creamy and savory: The pot pie filling is loaded with leftover turkey, tender veggies, and creamy gravy. It's seasoned to perfection with Worcestershire sauce and bouillon for amazing umami flavor.
- Puff pastry crust: Not only does puff pastry look and taste fantastic, it's user-friendly. Just thaw, cut, and top your pie, then bake until golden and flaky.
- Quick and easy: With very little prep, this hearty dish is ready in less than an hour and great for weeknight meals when you are short on time. Your family will love it!
Jump to:
Ingredients
Ready to get started? Here's what you should know about the ingredients!
- Diced veggies: I used diced potatoes, onion, and carrot for this recipe. I like to chop them into ¼ to ½ inch chunks so that they cook evenly and are easy to eat.
- Salt: I recommend using kosher salt.
- Unsalted butter: It's important to use unsalted butter or your pot pie will be too salty. If you only have salted butter, leave out the portion of the salt added to the gravy (½ teaspoon).
- All-purpose flour: Helps to thicken the gravy and makes it creamy. Use your favorite gluten-free flour, if desired.
- Cornstarch: Also helps to thicken the gravy and makes it smooth.
- Broth: I most often use chicken broth because turkey broth is harder to find. If you've got the time, try making Homemade Turkey Stock. You can also use vegetable broth to make this pie vegetarian.
- Worcestershire sauce: Enhances the gravy flavor.
- Better than Bouillon: Use chicken or turkey flavored Better than Bouillon for extra umami! You can also substitute it with their vegetable base.
- Herbs: The gravy tastes great with dried thyme or dried sage, as well as, dried parsley.
- Ground black pepper
- Cooked turkey: Use diced or shredded cooked turkey. For a vegetarian option, swap the turkey for cooked mushrooms, beans, or a meat substitute.
- Frozen peas: For extra color, flavor, and nutrition.
- Frozen puff pastry: You'll only need one sheet of frozen puff pastry; make sure to the thaw it in the refrigerator ahead of time. Save the second sheet for another time.
- Egg: You'll just need one egg for the pastry egg wash.
- Water: To soften the vegetables and thin the egg for the egg wash. You can replace the water in the egg wash with milk or unsweetened non-dairy milk.
Freeze leftover turkey
- Hint: If you've got lots of leftover turkey after a holiday, and know you won't be able to use it all immediately, dice or shred it for use later. Divide the meat into 1¾ cups portions and freeze the portions in freezer-safe containers or bags. Thaw in the fridge the day before you plan to use the meat again.
See recipe card for quantities.
How to make turkey pot pie with puff pastry
Learn how to make this dish by following my step-by-step photo tutorial.
Make the turkey filling
- Mix vegetables, salt, and water: Place 1½ cups diced potatoes, 1¼ cups onion, 1 cup carrot, and ½ teaspoon salt in an Instant Pot or pressure cooker with 3 tablespoons water.
- Tenderize vegetables: Cook for 2 minutes on high pressure until tender. Don't forget to manually release the pressure when the time is up. You can also steam or microwave the vegetables until just tender if you don't have a pressure cooker.
- Mix butter, flour, and cornstarch: Before starting the filling, heat oven to 400ºF. In a saucepan over medium heat melt 3 tablespoons butter. Add 2½ tablespoons flour and 2½ tablespoons cornstarch and whisk until combined and smooth.
- Add broth: Whisk 2¼ cups chicken or turkey broth into the butter mixture.
- Keep whisking: Vigorously whisk until the chicken broth is fully incorporated into the butter mixture and there are no longer any lumps.
- Add flavoring: Mix in 1 teaspoon Worcestershire sauce and ½ teaspoon Better Than Bouillon. Whisk until incorporated.
- Add seasonings: Whisk in ¼ teaspoon dried thyme (or sage), ½ teaspoon parsley, ¼ teaspoon black pepper, and ½ teaspoon salt.
- Bring to boil: Cook, stirring constantly until mixture is boiling. Boil for 1 minute while continuing to stir and remove from heat.
- Finish the filling: Combine the softened vegetables, gravy, 1¾ cups diced turkey, and ¾ cup peas in a large mixing bowl. Taste and season with additional salt if needed.
- Fill baking dish: Transfer filling to a 2½-to-3-quart capacity baking dish and smooth into an even layer.
- Mix vegetables: Combine potatoes, onion, carrot, salt, and water in a high pressure cooker.
- Tenderize vegetables: Cook for 2 minutes until tender but not overly soft.
- Start gravy: Melt the butter over medium heat. Then, add the flour and cornstarch.
- Whisk: Use a whisk to combine the butter, flour, and cornstarch into a smooth paste.
- Add broth: Pour in the chicken broth and begin whisking.
- Whisk to incorporate: Continue whisking vigorously until the broth is fully incorporated (no lumps).
- Add flavoring: Whisk in the Worcestershire sauce and Better than Bouillon.
- Mix in seasonings: Whisk in the dried thyme (or sage), dried parsley, ground pepper, and salt.
- Boil: While stirring, bring the mixture to a boil. Let boil for one minute and remove from heat.
- Combine: Pour the gravy over the chopped turkey, peas, and softened vegetables.
- Stir: Gently stir the filling until evenly combined.
- Fill baking dish: Transfer the filling to a baking dish and smooth into an even layer.
Make the puff pastry topping
- Roll out puff pastry: Roll cool, pliable puff pastry into a 12-by-12-inch square on a lightly floured work surface. Trim the edges with a pairing knife if needed.
- Divide into four rows: Use a ruler as a guide to cut the pastry into 4 equal rows.
- Divide rows into squares: Then use the ruler again to cut each row into 4 equal squares that are roughly 3-inches-by-3-inches.
- Finish squares: You should have a total of 16 squares but may only need 14 to 15 of them depending on the size of your baking dish.
- Top filling: Cover the turkey pie filling with overlapping puff pastry squares like shingles. You can bake any extra squares on a lined baking sheet for extra crust if desired.
- Brush with egg wash: In a small bowl, beat together the egg and 1 tablespoon water. Use a pastry brush to lightly cover the puff pastry with egg wash.
- Bake: Place dish in hot oven and bake for 25 minutes. Then, without removing the pot pie, turn up the oven to 425°F and bake 5 to 6 more minutes until golden brown. Remove from the oven and cool before serving.
- Roll puff pastry: Unfold the puff pastry sheet and roll it into a 12-by-12 inch square on a floured surface.
- Divide into rows: Use the edge of a ruler as a guide to cut the square into four equal rows.
- Cut rows into squares: Cut each row into four equal squares.
- Finish squares: You should have 16, 3-by-3 inch squares of puff pastry.
- Top the pie: Slightly overlap puff pastry squares over the turkey filling. Set aside any unused squares.
- Bake: Mix egg wash and brush over the topping. Bake at 400ºF for 25 minutes, turn up heat to 425ºF, and bake until golden (5 to 6 minutes).
Tara's top tips
- Use up leftovers: This recipe is very forgiving, and it's great for using up leftovers. You can swap the turkey with cooked chicken or swap the veggies with leftover cooked vegetables you already have on hand.
- Add your own vegetables: You can also adjust the types of vegetables used. Leave out veggies you don't love and add the ones you do. Try using celery, green beans, mushrooms, corn, pearl onions, different varieties of potatoes, and bell peppers.
- Top with pie crust: If you don't have puff pastry on hand, you can swap the topping with a store-bought pie crust.
Substitutions
This turkey pot pie can be adjusted to fit special diets. Check out these easy substitutions.
- Dairy-Free: Use a plant-based butter in place of the unsalted butter.
- Gluten-Free: The filling can be made gluten-free by substituting gluten-free all-purpose flour for the gravy. Generally, puff pastry is not gluten-free. You could purchase Sweet Loren's gluten-free puff pastry or use a gluten-free pie crust.
- Vegetarian Option: Swap the turkey for cooked mushrooms, beans, or a meat substitute. You'll also want to use vegetable broth and the Better than Bouillon vegetable base.
Equipment
Having the right tools can make all the difference in how well your pot pie turns out. Here are my equipment recommendations:
Instant pot If you don’t have a pressure cooker, steaming or microwaving the vegetables in a covered bowl with 2 tablespoons of water until tender, works just as well.
Casserole dish to a 2½-to-3-quart capacity baking dish. You can use a 9-or-10-inch cast iron skillet, deep dish pie plate, or a 9-by-9-inch baking pan.
Pastry brush use a natural bristle or a silicone style brush.
Rolling pin I like dowel style rolling pins, but you can use your favorite style.
Better Than Bouillon a favorite broth concentrate that adds a rich umami flavor.
Sweet Loren's gluten-free puff pastry for a GF alternative!
How to store turkey puff pastry pot pie
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Reheating: Cover the baking dish with foil and reheat in a 350°F oven for 15 to 20 minutes until warmed through. Individual portions can also be microwaved for 1 to 2 (pastry will not be crisp) or warmed in an air fryer on the reheat setting.
Make-ahead option: The filling can be made up to 2 days in advance and stored in the refrigerator. When ready to bake, simply reheat slightly, fill your baking dish, and proceed with the puff pastry topping and baking instructions.
FAQ
It's not necessary or recommended to line the bottom of this pot pie with puff pastry. The filling will make the bottom pastry wet and soggy.
Puff pastry generally tastes best when eaten shortly after it's been fully cooked and is still crisp and flaky. The longer the puff pastry is in contact with the moist filling, the softer it will become. You'll especially notice this on refrigerated leftovers. You can re-crisp the puff pastry by warming the pot pie in the oven or in an air fryer. Reheating in the microwave will not make the puff pastry crisp again.
More easy turkey recipes
Looking for more ways to use turkey at meal time? Try these:
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📖 Recipe
Turkey Pot Pie with Puff Pastry
Ingredients
Turkey filling:
- 1½ cups peeled, diced potatoes (diced ¼ to ½ inch)
- 1¼ cups diced onion (from 1 medium onion)
- 1 cup diced carrot
- 1 teaspoon kosher salt (DIVIDED)
- 3 tablespoons (42g) unsalted butter
- 2½ tablespoons all-purpose flour
- 2½ tablespoons cornstarch
- 2¼ cups chicken broth (or turkey broth or vegetable broth)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Better than Bouillon (chicken, turkey or vegetable flavor)
- ¼ teaspoon dried thyme (or dried sage)
- ½ teaspoon dried parsley
- ¼ teaspoon ground black pepper
- 1¾ cups diced or shredded cooked turkey (or cooked chicken)
- ¾ cup frozen peas
Pastry topping:
- 1 sheet frozen puff pastry (thawed in the refrigerator, Note: a 17-ounce puff pastry package will come with two sheets)
- 1 egg (for egg wash)
Instructions
Make the filling:
- Combine the potatoes, onion, carrot, and ½ teaspoon salt in an Instant Pot or pressure cooker. Add 3 tablespoons water. Cook on high pressure for 2 minutes and manually release the pressure when time is up.
- Alternatively steam or microwave covered vegetables, with 2 tablespoons of water, until just tender but not overly soft. They will continue to cook in the pie.
- Heat oven to 400ºF. In a saucepan over medium heat melt the butter. Add the flour and cornstarch and whisk until combined and smooth.
- Whisk in the chicken broth, whisking vigorously until smooth and incorporated. Add the Worcestershire, Better Than Bouillon, thyme (or sage), parsley, black pepper, and remaining ½ teaspoon salt. Cook, stirring constantly until mixture is boiling. Boil for 1 more minute while stirring continuously. Remove from heat.
- In a large mixing bowl (or Instant Pot insert) combine the cooked vegetables, gravy, turkey, and peas. Taste mixture and season with salt to taste.
- Transfer filling to a 2½-to-3-quart capacity baking dish. You can use a 9-or-10-inch cast iron skillet, deep dish pie plate, or a 9-by-9-inch baking pan.
Prepare the topping:
- If your puff pastry isn’t completely thawed in the refrigerator, let it sit at room temperature for a few minutes so it is pliable, but still cold.
- On a lightly floured work surface open the pastry sheet and roll it to a 12-by-12-inch square. Use a pairing knife to trim the edges square.
- Divide the puff pastry into 4 equal rows and then divide each row into 4 equal squares. You should have 16 squares that are about 3-inches-by-3-inches.
- Place squares on top of turkey pie filling, overlapping slightly like shingles. You may only need 14 or 15 squares depending on your dish. Bake the extra squares on a lined baking sheet for extra crust if desired.
- Beat together the egg and 1 tablespoon water in a bowl. Gently brush the puff pastry with egg wash and place dish in the oven.
Bake:
- Bake for 25 minutes, and then, keeping the pot pie in the oven, turn oven up to 425°F and bake until topping is a rich golden brown on top, another 5 to 6 minutes.
- Remove from the oven and allow to cool for 5 minutes before serving. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
Notes
Nutrition
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
Beth says
This is such a great idea for pot pie! I love that it has all the flavor without all the work. That top looks lovely.
Claudia says
I love the flakier texture that the puff pastry on top gives the pot pie. It's also much easier than using a bottom and top pie crust. Love it!
Rosey says
This is just the kind of meal my grown kids like to see when they come home to visit. Comfort food at its finest.
Tara Teaspoon says
That's for sure. So fun to be able to share good food with your grown kids!
LisaLisa says
Ooooowee, I bet this is delicious. I like the way you made this turkey pot pie, so flaky and the combination of ingredients makes it favorable, I'm sure. Such a hearty dish to serve.
Catalina says
I always struggle with what to do with leftover turkey after the holidays, and this is such a perfect idea. I love that it’s quick and easy but still feels like real comfort food.
Marysa says
Love the idea of using puff pastry in a pan like this! Far less daunting than making bowl size pies. This looks delicious!
Julie says
I love this variation on the traditional pot pie. Love not having to make a regular crust.
Tara Teaspoon says
Certainly a time saver!
SONIA SEIVWRIGHT says
I love the hearty veggies like potatoes, carrots and peas in a rich creamy gravy - so cozy! The puff pastry crust is pure genius, flaky and buttery goodness on top.
Tara Teaspoon says
Oh thanks! Yes it's some flavorful stuff!
Henri says
Anything with Worcestershire sauce normally gets my attention. This looks delicious to make use of my leftovers. Good that just one egg is needed, the prices are ridiculous right now.
Tara Teaspoon says
They really are! Delicious and affordable 🙂