Leftover Turkey Pot Pie

Leftover Turkey Pot Pie


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Turn your back on chicken pot pie with an unbeatable Thanksgiving leftover edition! This easy recipe allows you to enjoy your once-a-year feast in one savory dish. If you don't have leftover veggies, feel free to use frozen!

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Time needed

10 min preparation + 25 min cooking

Serving Size / Yield

4 pot pies


  • 2 T. unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2/3 C. leftover or frozen corn kernels
  • 1/2 C. leftover or frozen diced carrots
  • 1/2 C. leftover or frozen peas
  • 1/3 C. all-purpose flour
  • 1 C. chicken broth
  • 3/4 C. milk
  • 1 tsp. fresh thyme leaves
  • salt and pepper to taste
  • 2 C. cooked turkey, chopped
  • 1 puff pastry sheet, cut into four 4 1/4-inch squares
  • 1 egg, beaten

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Preheat your oven to 375°F and grease the inside of four 10-ounce ramekins. In a large skillet, melt butter over medium heat. Add garlic, onion, corn, carrots, and peas. Stir occasionally and cook until onions are translucent. Stir in flour and cook until slightly brown. Slowly add broth, milk, and thyme. Whisk constantly until thick. Add turkey and season with salt and pepper to taste. Distribute mixture to your prepared ramekins. Cover with puff pastry and vent the top with a fork. Brush each with beaten egg. Bake for 20 minutes, or until the crust is golden brown. Let stand for five minutes before serving.

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