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Leftover Thanksgiving Turkey Pot Pie
4.9 from 78 votes

Leftover Thanksgiving Turkey Pot Pie

This Leftover Thanksgiving Turkey Pot Pie transforms chopped turkey and mixed vegetables into a creamy filling thickened with flour and enriched with butter, garlic, and fresh thyme. Topped with individual puff pastry squares baked to golden crispness, the pot pies offer a warm, savory dish ideal for repurposing holiday leftovers. The combination of tender turkey, vegetables, and flaky crust creates a comforting, handheld entrée.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course
Cuisine: American

Ingredients

  • 2 tablespoons butter unsalted
  • 2 cloves garlic minced
  • 1 onion diced, small
  • ⅔ cup corn kernels frozen
  • ½ cup carrot frozen diced
  • ½ cup peas frozen
  • ⅓ cup all-purpose flour
  • 1 cup chicken broth
  • ¾ cup milk
  • 1 teaspoon thyme fresh leaves
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 cups turkey leftover, chopped
  • 1 puff pastry sheet cut into four
  • 4 1/4- inch squares
  • 1 egg beaten, large

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
  2. 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.
  3. 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.
  4. Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.