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4.9 from 78 votes

Leftover Thanksgiving Turkey Pot Pie

An easy, no-fuss comforting pot pie using leftovers and ingredients that you already have on hand!

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

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

    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.