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Leftover Turkey pot pie filled with lots of veggies perfect for using up leftover turkey from your Thanksgiving feast.

Leftover Turkey Pot Pies

After Thanksgiving dinner is over, use up any leftover turkey by making a simple turkey pot pie filled with veggies and topped with puffed pastry.
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 Pies
Calories 324kcal
Author Jennifer Pullman


  • 2 tablespoons butter
  • ¼ cup onion diced
  • 1 clove garlic minced
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup chicken broth
  • 2 cups cooked turkey cubed
  • ½ cup frozen corn
  • ½ cup frozen diced carrots
  • ½ cup frozen peas
  • 1 cup butternut squash cubed (I used frozen)
  • teaspoon black pepper
  • Pinch of salt
  • 1 teaspoon fresh thyme
  • ½ teaspoon dried sage
  • 1 puffed pastry sheet thawed and cut into four circles to match your ramekins.
  • 1 egg beaten
  • 1 tablespoon water


  • Preheat oven to 400 degrees F.
  • In a saute pan melt butter over medium heat.
  • Add onion and garlic to butter, cook until onion is soft, about 2-3 minutes.
  • Gradually whisk in flour to make a roux.
  • Slowly whisk in milk and broth, stirring continuously until sauce begins to thicken, about 2-3 minutes.
  • Add to sauce, turkey, corn, carrots, peas, and butternut squash, stir to combine.
  • Stir in pepper, salt, sage, and thyme.
  • Cook for 5 minutes or until all ingredients are heated through.
  • Spoon pot pie mixture into ramekins or oven-safe bowls or small casserole dishes.
  • Top each pot pie with puffed pastry dough cut to the size of your bowl or dish.
  • Brush the tops of each puffed pastry sheet with your egg wash.
  • Bake for 20 minutes or until puffed pastry is golden.


Serving: 1pot pie | Calories: 324kcal | Carbohydrates: 23.4g | Protein: 32.7g | Fat: 11.6g | Saturated Fat: 5.2g | Polyunsaturated Fat: 5.5g | Monounsaturated Fat: 0g | Trans Fat: 0.3g | Cholesterol: 96.1mg | Sodium: 263.8mg | Potassium: 0mg | Fiber: 2.5g | Sugar: 6.4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg