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serving turkey pot pie
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5 from 15 votes

Easy Turkey Pot Pie

Use leftover turkey and frozen vegetables in this easy Turkey Pot Pie recipe - it's perfect for your Thanksgiving or Christmas leftovers!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Difficulty: Easy
Servings: 6 servings
Author: Nora from Savory Nothings

Ingredients

Filling

  • 2 tablespoons butter OR oil
  • 2 ½ cups frozen mixed vegetables no need to defrost
  • ½ teaspoon dried thyme OR poultry seasoning
  • ¼ teaspoon dried garlic powder
  • ¼ teaspoon dried onion powder
  • salt & pepper to taste
  • 1 (14.5-oz) can chicken broth
  • ½ cup milk
  • ⅓ cup cornstarch
  • ½ teaspoon Dijon mustard optional but delicious
  • ½ teaspoon Worcestershire sauce
  • 1 tablespoon butter
  • ¼ cup sour cream
  • ½ teaspoon lemon juice just a squeeze, optional
  • 3 cups cooked and diced turkey

Topping

  • 1 sheet puff pastry thawed
  • 1 egg whisked with 1 teaspoon milk for egg wash

Instructions

  • Prep:
    Heat oven to 425°F. This recipe works well in a ~10-inch oven-safe skillet; alternatively grease a 9-inch pie plate. Get your ingredients ready.
    groceries for turkey pot pie
  • Cook the filling:
    Heat butter in a 10-inch oven-safe skillet over medium heat. Add frozen vegetables, thyme (or poultry seasoning), garlic powder, onion powder, salt, and pepper.
    Cook 4–5 minutes, until the vegetables are thawed and just starting to soften.
    2 tablespoons butter, 2 ½ cups frozen mixed vegetables, ½ teaspoon dried thyme, ¼ teaspoon dried garlic powder, ¼ teaspoon dried onion powder, salt & pepper
    cooked frozen vegetables in skillet
  • Make the gravy:
    Pour in the chicken broth. In a measuring jug, whisk together the milk and cornstarch until smooth. Stir the mixture into the skillet and simmer 3–5 minutes, stirring often, until the sauce thickens and looks glossy.
    1 (14.5-oz) can chicken broth, ½ cup milk, ⅓ cup cornstarch
    adding cornstarch and milk slurry to pot pie filling
  • Finish the filling:
    Remove skillet from the heat. Stir in Dijon, Worcestershire, butter, sour cream, and a small squeeze of lemon.
    Fold in the turkey until evenly coated. Taste and adjust seasoning. Spread the filling evenly across the skillet surface (or transfer to your pie plate.)
    ½ teaspoon Dijon mustard, ½ teaspoon Worcestershire sauce, 1 tablespoon butter, ¼ cup sour cream, ½ teaspoon lemon juice, 3 cups cooked and diced turkey
    turkey pot pie filling ready in the skillet
  • Prepare the puff pastry:
    On a lightly floured surface, roll out the puff pastry into an 11-inch square.
    Cut into squares or diamonds using a sharp knife or pizza cutter.
    1 sheet puff pastry
    cutting puff pastry into squares
  • Top the pot pie:
    Arrange pieces slightly overlapping across the top of the filling (no need to seal the edges).
    Brush lightly with egg wash for shine.
    1 egg whisked with 1 teaspoon milk
    egg washed puff pastry turkey pot pie before baking
  • Bake:
    Transfer the skillet to the oven and bake 20–25 minutes, until the pastry is puffed, deep golden, and the filling is bubbling at the edges.
    Let sit 10 minutes before serving to allow the sauce to set slightly.
    serving turkey pot pie

Video

Notes

  • Sour cream: You can use cream cheese as a substitute if you don't have sour cream on hand. We do not recommend using Greek Yogurt, as it tends to split easily.
  • Milk: Feel free to use heavy cream, evaporated milk or half-and-half in place of the milk.
  • Vegetables: We like to use a classic blend of frozen mixed vegetables with corn, peas, carrots and green beans. California blend (with cauliflower) is also great. Feel free to add a cup of diced potatoes to the filling to make it heartier.