Patchwork Turkey Pot Pie with Puff Pastry Crust

Jump to Recipe

Let's be honest: by day three of Christmas or Thanksgiving dinner leftovers, no one feels like reaching for another plate of turkey and gravy, so that's where this turkey pot pie with puff pastry swoops in to save the day. It's comforting, creamy, and topped with flaky and golden store-bought puff pastry squares that look as good as they taste.

It's the kind of cozy one-pan meal that feels brand new, even though it starts with the leftovers lurking in your fridge. A win-win!

Puff pastry turkey pot pie in a dark brown skillet on a wicker trivet and plaid cloth with a plate of pot pie, dish of fresh herbs, and dark glasses on the side.

And here's the best part: this easy meal comes together in one skillet. Because let's be real--after the holidays, we've all earned a break from the dishes.

This pot pie also works year-round with leftover cooked or rotisserie chicken, and it's a smart way to use up stray holiday sides (looking at you, leftover green beans). I promise this fuss-free dinner is guaranteed to taste better than anything you've reheated from that Tupperware (or in our case, recycled Costco-size sour cream container).

And, if you're like me, you cooked WAY too much turkey to begin with so you may be wondering what else you can do with those Thanksgiving leftovers. If that's the case, then you're definitely going to want to check out these leftover turkey recipes including my white turkey chili instant pot recipe and these Thanksgiving sliders.

That chili is fantastic with a hunk of sweet potato cornbread, another perfect way to use up leftover mashed sweet potatoes if you've got them.

So what do you say? Ready to make that puff pastry pot pie? Let's do it!

Jump to:

Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
🍽Get the recipe
Recipe guidelines and test kitchen tips
Food safety

Ingredients

Before we get started, let's gather the ingredients we need for this recipe:

frozen puff pastry
salted butter
cremini mushrooms (also known as baby bella)
shallot
garlic
dry sherry
kosher salt
freshly ground black pepper
chicken stock
whole milk
all-purpose flour
fresh parsley
fresh rosemary
fresh thyme
leftover cooked turkey
cooked green beans
large egg

(See recipe card for quantities.)

Instructions

Now that we've got our ingredients, it's time to get cooking!

First, unfold the puff pastry sheets and cut each sheet into 12 rectangles.

Sautéing mushrooms in a two-handled brown skillet.

Then, melt the butter in an oven-proof skillet and add the mushrooms, shallot, garlic, salt, and pepper. Sauté until browned and tender, and then stir in the sherry.

Combining the ingredients of the filling for puff pastry turkey pot pie.

Next, whisk together the broth, milk, and flour, and add to the mushroom mixture. Stir in the herbs and cook until thickened. Fold in the turkey and green beans.

Place puff pastry squares on top of turkey pot pie filling in a dark brown handled cast-iron pan.

Finally, spoon the pot pie filling mixture into a 3-quart baking dish. Arrange the puff pastry pieces in a single layer over the filling. Brush the top of the puff pastry with egg wash. Bake at 400°F for 40 to 45 minutes or until the puff pastry is golden brown and cooked through.

Hint: If you have any puff pastry squares that won't fit on top of the pot pie, place them on a parchment paper-lined baking sheet and bake at 400°F for 15 to 20 minutes.

Hint #2: While preparing the filling, place the puff pastry squares on a rimmed baking sheet in the fridge. For the best results, let the filling cool slightly before topping with the puff pastry and baking. This will help it rise more.

Substitutions

Check out these substitution ideas in case you need to make some adjustments:

Turkey - Out of leftover turkey? No worries! Substitute it with rotisserie chicken, leftover chicken breast, or even leftover pork tenderloin.
Green beans - Peas, broccoli florets, asparagus, or frozen mixed vegetables are all great substitutions for green beans.
Mushrooms - Instead of baby portabella mushrooms, you can use white button mushrooms or even a fancy mushroom blend.
Fresh herbs - I almost always have parsley, thyme, and rosemary leftover from our big holiday meal and this is a great way to use those up. If you don't have those, that's okay. Dried herbs work great too. Use 1 teaspoon parsley and ½ teaspoon each thyme and rosemary. Or simply omit any you don't have.
Dry sherry - Swap the sherry with dry white wine or vermouth or use more chicken broth or stock to keep it alcohol-free.
Chicken stock - Chicken broth, turkey stock, and vegetable broth or stock are all great substitutions.
Whole milk - Use half-and-half for added richness or low-fat 2% milk if that's what you have. I don't recommend using skim milk.
Puff pastry - In a pinch, refrigerated crescent roll dough or biscuits work instead of puff pastry.

Variations

This homemade turkey pot pie is so versatile. Here are some variations:

Puff Pastry Chicken Pot Pie - Use cooked or rotisserie chicken instead of turkey for an any-day-of-the-week version.
Vegetarian Pot Pie - For a vegetarian option, omit the turkey and add hearty roasted vegetables like sweet potatoes, carrots, and/or butternut squash. Swap the chicken stock with vegetable stock.
Mashed Potato Pot Pie - Instead of puff pastry, top the pie with leftover mashed potatoes.
Mini Pot Pies - Make them mini! Spoon the filling into ramekins and top each with a puff pastry square (or two, depending on the size of the ramekin) for individual portions.

Equipment

Here's the equipment you'll need to make this recipe:

chef's knife
large skillet (oven-proof)
dry measuring cups
liquid measuring cup
measuring spoons
rimmed baking sheet
whisk
small bowl
pastry brush

Storage

To refrigerate: Cover any leftovers tightly with aluminum foil or plastic wrap, or transfer to an airtight container and store in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through and the crust re-crisps (about 15-20 minutes).

To freeze: If baked, cool completely, and then transfer to an airtight, freezer-safe container. Freeze for up to 2 months. If unbaked, wait to top the pot pie with the puff pastry. Freeze the filling and puff pastry separately, thaw, and then bake as directed.

Tasty Tip

Word to the wise: keep that puff pastry as cold as possible. The dough will puff up higher and be flakier. Also, don't skip the egg wash. It ensures a golden crust.

Frequently asked questions

Can I make this ahead of time?

You can, but wait to add the puff pastry until just before baking.

Can I use frozen vegetables?

Absolutely, and if I don't happen to have leftover green beans, frozen ones are what I use. Just thaw and drain them well to prevent excess moisture.

What can I use instead of an oven-proof skillet if I don't have one?

No worries! Make the creamy filling in a regular skillet and then transfer it to 3-quart or 13- x 9-inch casserole dish before topping with the puff pastry.

How do I prevent the puff pastry from getting soggy and leaking out butter?

This is a common oops! Let the filling cool slightly before topping it with the right-out-of-the-fridge puff pastry and bake at 400°F.

What happens if the top is browning too quickly?

Not a problem. Just tent it loosely with aluminum foil during the last 10 minutes of baking to prevent it from getting too browned.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this puff pastry turkey pot pie:

🍽Get the recipe