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Turkey Puff Pastry Pot Pie Recipe: Flaky Comfort in 45 Minutes

If you’re tired of turkey sandwiches, this turkey pot pie with puff pastry is the perfect solution. Filled with tender turkey, potatoes, peas, carrots, and shallots in a creamy white wine–spiked gravy, it’s an elegant, cozy way to use up leftovers. Serve it for guests or a relaxed Sunday dinner—everyone will love it.

Turkey pot pie with puff pastry in a white pan next to a white plate of pot pie, two glasses of white wine, beige linen, and brown plate of herbs on a beige counter.

After the holidays there are always a few days when guests remain and the fridge is full of carved turkey. When I want something comforting and easy that uses up leftovers, I go for pot pie. This version blends the classic chicken pot pie flavors I grew up with and a pastry-school technique for a flaky puff pastry top. A splash of dry white wine brightens the rich gravy, and the filling cooks in one skillet for minimal cleanup.

Use up leftover turkey

Pie dough on a beige counter next to white and brown bowls of potatoes, meat, carrots, celery, shallots, milk, herbs, garlic, peas, an egg, flour, butter, and white wine.

This recipe is built around leftover turkey—dark meat, white meat, or a mix will all work. Remove the bones and skin (the skin can become chewy when baked). If you don’t have turkey, rotisserie or leftover roast chicken is a fine substitute.

Other ingredients you’ll need: unsalted butter, carrots, celery, shallots, garlic, fresh thyme and rosemary, all-purpose flour, dry white wine, low-sodium chicken broth, whole milk, small Yukon gold potatoes, frozen peas, a sheet of thawed puff pastry, an egg for egg wash, kosher salt and freshly ground black pepper.

Make the filling

Six steps to making gravy. In photo 1, a white pan of melted butter. In photo 2, veggies and herbs are sautéeing in the butter. In photo 3, the pan has flour in it. In photo 4, the gravy has broth in it. In photo 5, the gravy has milk. In photo 6, a wood spoon stirs the gravy.
Sauté the vegetables and herbs, add the flour, then the wine, broth, and milk. Cook until thickened.
Three steps to making turkey pot pie filling. In photo 1, a white pan with gravy, turkey, potatoes, and peas is on a beige counter. In photo 2, the filling is mixed. In photo 3, the filling is in a white baking pan.
Stir in the turkey, potatoes, and peas, then transfer the filling to the pie plate.

Assemble and bake

Three steps to assembling pot pie. In photo 1, a circle of dough is placed on a wood board next to a pizza cutter with a tan background. In photo 2, the crust is on top of the pie. In photo 3, a hand brushes the crust with egg wash.
Trim the puff pastry, drape it over the filling, brush with egg wash, and bake until golden.

For the flakiest crust, use chilled puff pastry. Let it thaw about 30 minutes at room temperature but keep it cool so the layers remain distinct during baking.

Storage and reheating

Store leftover pot pie in airtight containers or cover the pan tightly. Refrigerate for up to 4–5 days.

  • Microwave: Heat single portions 1–1½ minutes, stirring halfway.
  • Oven: Cover with foil and reheat at 350°F (177°C) for 20–30 minutes, depending on how much you’re warming.
A hand grabbing a spoonful of turkey pot pie with puff pastry out of a white pan. The pan is on a beige counter next to a plate of pot pie, two glasses of white wine, and wood bowl.

Make-ahead and freeze

You can prepare the filling ahead and freeze the assembled, unbaked pot pie. Allow the filling to cool completely, place it in a freezer-safe metal or disposable pan, top with the puff pastry, and wrap the pan tightly in two layers of plastic wrap and a layer of foil or place it in a large freezer bag. Freeze for up to 2 months.

Use a metal or aluminum pan for freezing; avoid moving a ceramic dish directly from the freezer to a hot oven to prevent cracking.

Bake from frozen

  1. Remove outer wrapping and cover the pie with foil.
  2. Bake at 400°F (204°C) for about 30 minutes.
  3. Remove foil, brush with egg wash, then continue baking.
  4. Bake another 30–40 minutes until potatoes are tender and the crust is deep golden brown.
A spoon in a white pie plate of turkey pot pie with puff pastry on a beige counter next to a beige linen, glass of white wine, and brown plate of rosemary and thyme.

If you make this recipe, please leave a star rating and a review—feedback is always appreciated.

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Leftover Turkey Pot Pie with Puff Pastry

Yield: 6 servings
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
If you’re already sick of leftover turkey, you have to make this turkey pot pie with puff pastry ASAP! With potatoes, peas, carrots, shallots, and a flavorful white wine-spiked gravy, it’s a cozy and elegant way to use up leftovers. Make it for guests or a simple Sunday dinner – it’s the best!
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Ingredients

  • 1 egg
  • 1/4 cup unsalted butter (56 g)
  • 3 large carrots, peeled & sliced (¾ cup / 100 g)
  • 2 stalks celery, diced (½ cup / 65 g)
  • 1 large shallot, diced (1 cup / 150 g)
  • 2 teaspoons minced garlic (2 large cloves)
  • 2 teaspoons minced fresh rosemary
  • 2 teaspoons minced fresh thyme
  • 1/4 cup all-purpose flour (30 g)
  • 1/3 cup dry white wine (80 ml)
  • 1 1/4 cups low-sodium chicken broth (300 ml)
  • 3/4 cup whole milk (180 ml)
  • 2 small gold potatoes, peeled & small diced (1 1/4 cups / 200 g)
  • 1/2 cup frozen peas (85 g)
  • 2 1/2 cups diced leftover turkey (325 g)
  • 1 sheet puff pastry, thawed
  • Kosher salt and freshly ground black pepper, to taste

Equipment

  • Deep 9-inch pie plate (or 8×8-inch casserole dish)

Instructions

  • Preheat the oven to 400°F (200°C). Grease a deep 9-inch pie plate and whisk the egg with 1 tablespoon water to make an egg wash.
  • Melt the butter in a 12-inch skillet over medium-high heat. Add carrots, celery, shallot, and a pinch of salt. Cook, stirring occasionally, until vegetables are tender and starting to brown, about 6–7 minutes. Add garlic, thyme, and rosemary and sauté 30 seconds until fragrant.
  • Sprinkle the flour over the vegetables and cook 1 minute. Slowly whisk in the white wine, chicken broth, and milk until smooth. Cook, stirring often, until the sauce thickens and coats the back of a spoon.
  • Stir in the potatoes, peas, and diced turkey. Season with salt and pepper. Pour the filling into the prepared pie plate and let it cool slightly.
  • On a lightly floured surface, unroll the puff pastry and repair any cracks. Cut a 10-inch circle. Drape the pastry over the filling, crimp the edges, and cut slits for steam. Brush with egg wash.
  • Bake 35–40 minutes until the crust is deep golden and the potatoes are tender. If the crust browns too quickly, tent with foil. Let cool about 10 minutes before serving.

Notes

Remove the skin from turkey to avoid a chewy texture. Use chilled puff pastry for the best flaky layers. Bake the pie on a sheet pan to catch any bubbling filling. If the crust browns too quickly, tent with foil. Cut potatoes small so they cook through; add 5–10 minutes if needed. The recipe yields 4 generous or 6 smaller servings and can be scaled up for a crowd.

Cuisine: American
Course: Main Course
Author: Sara Lynn Hunt Broka
Serving: 1serving
Calories: 316 kcal
Carbohydrates: 22.8 g
Protein: 21.7 g
Fat: 14.3 g