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 is AMAZING. I don’t have ramekins, so I did it in a pie pan. The only thing I would do next time is double the filling recipe to fill it more. But this is definitely a keeper in my house. 🙂
Turned out great- I used left over gravy and made the recipe even easier and faster!
I used turkey broth from cooking the leftover turkey bones and added 1/8 tsp of poultry seasoning…..
Sooooo good! Thank you for all your great recipes!
this recipe sounds delicious. Wondering if this would work in a much larger casserole for a crowd.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
My husband and I were looking for an easy leftover Thanksgiving potpie and we decided to give this one a try. We switched it up just a bit, adding a little better than bouillon roasted chicken base and using a frozen mixed bag of veggies that came with green beans. We also made one big pie instead of four smaller pies, and passed on the egg simply because we needed to save it for breakfast the next morning. We were thoroughly pleased though with the final results. A flaky crust and thick yummy filling. Definitely a recipe worth keeping! Thank you for sharing.
I have a lot of leftover gravy. Could I use it somehow in this pot pie? I have made so many of the delicious recipes from your cookbook, Chung-ah, thank you for all of your hard work!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I have made this a few times and always a hit ! Thank you !
want to make this. Love your recipes! Wonder if leftover stuffing could be used instead of pastry for the crust?
That actually sounds fantastic!!
Thank you! Perfect recipe for me to use up my left over turkey. I didn’t have puff pastry but had a left over premade pie crust that worked. And I put it all in a 8×8 glass dish. Yummy!
Thank you for this recipe! I use it all the time!
I add a little more liquid for extra sauce and I use leftover stuffing/dressing as a topper instead of the pie crust. It’s so yummy!
I found 9 month old frozen turkey from last thanksgiving so hopped on google to find a leftover recipe and am so happy to have found this one! Simple and delicious <3
How awesome! Glad it turned out!
I threw in the turkey dressing also and used my homemade turkey broth kicked it right up i could eat this every 3rd day yum yum
Yes, the BEST! I’d post a photo but didn’t have time to get my camera, we ate them too fast!
I would just like to say this is the best Turkey Pot Pie!! It is our families favourite receipe and the kids beg me at least once a month to make it where we have had turkey or not! (We have to substitute with chicken then). I do make it as one big pie as this works best for us. I am making it again tonight at the request of my daughters friend who is coming for tea and had it here once before (when I say requested I think demand is more the word as she loved it so much!)
Oh I forgot – french onion soup bowls were my choice for serving. Larger than a ramekin but, then again, I like good food… The pastry was cut to just inside the inner rim so as to “float” on the turkey pot pie. Beautiful and super delicious recipe. Thank you for posting! 🙂 FRF
A pot pie is so very forgiving, it is one of my favorite go-tos for leftovers of all kinds. For this dish I used the menu basics but added cream and a beurre manie to thicken. The fresh thyme is so welcome here I added more! I highly recommend a homemade puff pastry – super simple if not time consuming but it is so worth the pain to taste the buttery flakiness on top of a rich sauce! I used a bowl to cut my tops – a ravioli cutter around the perimeter was the perfect tool. You may want to pre-bake the puff pastry too depending on the moisture content of the turkey mix, this ensured a uniformly flaky top and eliminated the soggy center that I have had in the past. Hope these simple thoughts help 🙂 FRF
I made this tonight and my husband agreed it was one of the best pot pies ever! I dont have ramekins big enough so I used a 9 X 13 baking dish. Cooked it for 35 minutes. Perfect. Also added chopped celery and a TB of marscapone cheese.
Can it be prepared in individual tin foil pans with lids for sharing?
Yes!
Can it just be prepared in a casserole pan – like 9×13 or 7×11 – and baked till crust browns.?
Yes!
This was indeed “damndelicious.” We made it last night and the best part was how incredibly UN-labor intensive it was–a blessing after all the work hosting a Thanksgiving for 20! I subbed asparagus for the peas because that is what I had in the feezer. Also–added some Worcestshire and prepared horseradish (an idea from inpatskitchen’s Pot Pie Soup with a Little Warmth at Food 52). Otherwise, we followed the recipe exactly and it was a hit. Thank you!