Leftover Thanksgiving Turkey Pot Pie
An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!
I am so incredibly stoked that Thanksgiving is less than a week away. Jason and I plan on going back to LA to spend a couple days with his family along with a traditional Thanksgiving feast, and I’m in charge of the stuffing and sweet potatoes this year, my two favorite Thanksgiving side dishes!
But what I’m even more excited about are the leftovers – “moistmakers”, tacos, quesadillas – you name it! But I found a new favorite way to use up all that leftover turkey with these individual turkey pot pies. The best part about this is that you probably have all the ingredients on hand from your thanksgiving prep so you don’t even have to make that emergency grocery run!
And seriously, how can anyone resist pot pie? It’s comfort food at its best! And with that flaky puff pastry crust right on top with the creamy turkey mixture that just melts in your mouth, you’ll want to just skip over Thanksgiving and head right to the leftovers!
Leftover Thanksgiving Turkey Pot Pie
Ingredients
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, diced
- ⅔ cup frozen corn kernels
- ½ cup frozen diced carrots
- ½ cup frozen peas
- ⅓ cup all-purpose flour
- 1 cup chicken broth
- ¾ cup milk
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chopped leftover Thanksgiving turkey
- 1 puff pastry sheet, cut into four
- 4 1/4- inch squares
- 1 large egg, beaten
Instructions
- Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
- To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, 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 chicken 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.
- 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.
- Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.
Did you make this recipe?
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This was amazing! The puff pasty was a nice change to dense pie crust that i usually use for pot pie and it was only on the top. Even my picky kiddos ate it! Will definitely be adding to the rotation with chicken when the turkey is gone!
I don’t have ramekins. Can I use a pie dish instead?
Yes, of course!
Looking forward to trying the turkey pot pie recipe.
Excellent use of leftover turkey! For sure better than Swanson’s! We had to use a flaky pastry here in Spain which was really good.
Muchase gracias.
To the review that said it tasted bland:
I’ve been using this recipe for years (thank you Damndelicious!)
But I’ve changed it slightly- I use fresh celery, onion, carrot, and garlic. Peas is the only frozen item in the mix. I also add two bay leaves when sautéing the veggies, salt, pepper and the Better Than Bullion Chicken paste for flavor. I use rotisserie chicken, and I brown it (since turkey is a once a year occasion in my house). Add chicken to veggies. After I add the milk/heavy cream and broth, I taste it, and if it’s still a little bland, I add a bit more bullion (usually doesn’t need it since the veggies and chicken are browned a bit).
Oh, and be generous with the veggies. 3 celery sticks, 1 med onion, 3 carrots, 4-5 cloves garlic (all small diced). Hope this helps!
I didn’t have big ramekins, so I made pot pie puff pastries and the whole thing came out delicious, though something in the pot pie mixture was missing. It tasted a little bland to me. Maybe I need to add vegetable stock instead of chicken stock, more garlic, and fresh veggies instead? Not sure, but I’ll be doing this again!
OMG!! This was so good and easy to make. I have out of town family here for the holidays and I wanted to make something different using the leftover turkey. I started looking up some recipes for soups but I really didn’t want to make another boring soup that everyone had already had. So, I continued to look and whoa I came across this pot pie and I let’s give it a try…man oh man, Damm Good Delicious!
This was an excellent use of our leftover Christmas turkey. We didn’t have any Ramekins so I used a Corning Ware casserole dish and it worked out perfectly. I’m already thinking about when I can make another turkey just so I can make this again.
Love this recipe I made it with turkey breast used fresh peas fresh carrots mushrooms and pearl onions added a little poultry seasoning had it for a football covered dish.this weekend everyone loved it.❤️
I just made this with leftover chicken and homemade pie crust in a regular pie dish and y’all – it was wonderful. There may be tears in my eyes as I eat these peas.
This recipe was so easy, used all my extra turkey, and tasted Ah-amazing! So glad to have found it!
Very good recipe for leftovers. It was delicious
Delish! I made this with pilsbury pie crusts so I could make three large pies to freeze. So good!!!
This is seriously one of my FAVORITE pot pie recipes. It is silky, flavorful, and totally delicious. The entire family loves it. The only modifications I make in my kitchen are:
1. I use a full can of chicken broth because I like the sauce a bit, well, saucier.
2. I don’t often have puff pastry on hand, and don’t always want to make my own pie crust on busy weeknights, so I find the Trader Joe’s pie crusts work REALLY WELL.
Thank you for sharing your talents. You know your way around the kitchen!!
I made this for my family after Thanksgiving and what a hit it was!!! My husband enjoyed it so much that he kept commenting on how good it was. Definitely a keeper. I’m going to try with chicken also.
I’ll be making this tonight, but curious if puff pastry can be used if frozen or should it be thawed?
The instructions on the puff pastry packages say thaw the pastry first. But the sheets thaw within 30 minutes so it is ok.
This looks delicious and I can’t wait to try it! I just want to know if I can use fresh instead of frozen veggies and if that changes anything about the recipe.
This is delicious. I added in some leftover turkey gravy. I don’t have individual ramekins, so I used a 9×13 pan. It turned out excellent. Everybody raved about it.
Did you double recipe for 9 x 13 pan?
Easy, great flavor, just right amount and consistency gravy. Made as a dingle pan casserole Using a 12oz bag of frozen mixed veg, and added a can of mushrooms just because I could. Will definitely make again.
We love hearing that! Thanks for sharing, Kit! 🙂
This is so delicious. Making it today for the 4th time!
I have always loved pot pies since I was a little girl. I loved when my mum and I had a lunch date at Simpsons and we always had the pot pie for lunch. This pie was super good. I exchanged the peas for green beans and all the veggies I used were fresh when I started. I will certainly add this to recipe collection. I especially enjoyed the puff pastry. I may even try making my own puff pastry the next time.
That’s great!
Thank you so much for the memories Kim. I’d forgotten about Simpsons. 🙂
Back on topic…I’ve used this recipe as a base to start from for 5 years now. It works really well with everything leftover I’ve thrown in. Broccoli was great. I think Butternut squash is my favourite. I’ve switched the flour to almond flour a few times (lower any other fat content if you do). Fiddleheads can be bitter. I used the butternut squash mixed with maple syrup to balance it.
I love how easy and versatile this recipe is. Thank you so much Chungah