Follow this simple, reliable recipe to transform leftover turkey into a rich, comforting Turkey Pot Pie. Tender turkey pieces and a classic vegetable mix simmer in a flavorful creamy sauce, then each portion is topped with flaky all-butter puff pastry for an easy, elegant finish. This version is quick to prepare and highlights the classic pairing of turkey and sage.
Table of Contents
- Recipe Options
- How to Make Turkey Pot Pie
- Turkey Pot Pie Recipe
Leftover turkey is perfect for pot pie—sometimes the family actually looks forward to the post-holiday meals as much as the holiday itself. This recipe is adapted from a favorite chicken pot pie, but skips the step of cooking fresh meat and swaps thyme for minced sage, which complements turkey beautifully.
Recipe Options
This pot pie tastes rich while remaining straightforward: the full recipe uses just 1/3 cup of half-and-half. If you prefer a creamier, more indulgent filling, substitute heavy cream and increase the amount to 1/2 cup or more. For an extra-decadent crust, use a lard or butter pie crust instead of puff pastry. If you want less fuss, omit the crust altogether and serve the filling as a hearty Turkey Pot Pie Soup—same flavors, served in a bowl.
How to Make Turkey Pot Pie
The method is straightforward and cooks quickly on the stovetop before a short bake to crisp the pastry:
- Prepare individual baking dishes by buttering four 1½-cup ramekins or small casserole dishes. Preheat the oven to 400°F.
- Sauté the aromatics and vegetables: heat olive oil, gently soften the onion (season lightly with salt to draw out moisture and prevent browning), then add diced carrots, celery, and Yukon Gold potatoes. Pour in chicken broth, add minced fresh sage (or dried sage), bring to a boil, then reduce heat and simmer until the vegetables are nearly tender—about 6 minutes.
- Make a quick roux while the vegetables simmer: melt butter in a small saucepan, whisk in the flour all at once, and cook for one to two minutes to remove the raw flour taste.
- Add the cooked, cubed turkey and the roux to the simmering vegetable mixture, stirring until the sauce thickens, roughly 3 minutes. Stir in half-and-half, then taste and adjust seasoning with salt and freshly ground black pepper.
- Divide the filling among the prepared dishes, place them on a baking sheet to catch any overflow, top each with a pastry square, and bake for 25 to 30 minutes until the pastry is puffed and golden. Let rest five minutes before serving.
Turkey Pot Pie
By: Marissa Stevens
Prep: 20 mins | Cook: 35 mins | Total: 55 mins
Course: Main Course | Cuisine: American | Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 medium Yukon Gold potatoes, diced
- 3 cups chicken broth
- 2 teaspoons minced fresh sage, or 1 teaspoon dried sage
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups cooked turkey, cut into 1-inch cubes
- 1/3 cup half-and-half (substitute heavy cream for a richer filling)
- Salt and freshly ground black pepper, to taste
- 7 ounces all-butter puff pastry, divided into 4 pieces sized to fit your dishes
Instructions
- Preheat oven to 400°F. Butter four 1½-cup individual casserole dishes and set aside.
- Heat olive oil in a medium saucepan over medium heat. Add the onion and a light pinch of salt; cook 2–3 minutes to soften. Add carrots, celery, and potatoes and cook 2 minutes more.
- Pour in chicken broth and add the sage. Bring the mixture to a boil, then reduce heat and simmer about 6 minutes until the vegetables are nearly tender.
- While vegetables simmer, make the roux: melt butter in a small saucepan, whisk in the flour all at once, and cook for 1–2 minutes, whisking, to eliminate the raw flour taste.
- Stir the cooked turkey and roux into the broth and vegetable mixture. Bring to a gentle simmer and cook, stirring, until the filling thickens, about 3 minutes. Stir in the half-and-half and season with salt and pepper to taste.
- Divide the filling evenly among the prepared dishes. Place them on a baking sheet, top each with a puff pastry square, and bake 25–30 minutes until the pastry is puffed and golden brown. Let cool for 5 minutes before serving.
Notes
- Use store-bought all-butter puff pastry or prepare a simple homemade version. If you prefer a deeper, richer crust, a lard or butter pie crust also works well.
- If you want to convert this into a soup, omit the pastry and serve the filling in bowls for an easy Turkey Pot Pie Soup.
Nutrition
Nutrition facts are approximate.
Calories: 490 kcal | Carbohydrates: 34 g | Protein: 6 g | Fat: 36 g | Saturated Fat: 13 g | Cholesterol: 37 mg | Sodium: 919 mg | Potassium: 385 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 5880 IU | Vitamin C: 16 mg | Calcium: 64 mg | Iron: 2.1 mg
These values are automatically calculated and should be used as an estimate only.
