Leftover Turkey Puff Pastry Pot Pie is a great meal to make with your Thanksgiving leftovers. Have the Thanksgiving feast all over again or even freeze and save for later!
Turkey day is upon us (this year it also lands on the same day as my birthday!) and it is easily the best food holiday. While other holidays have religious significance and other traditions, Thanksgiving focuses on the breaking of bread with family and friends and being thankful for the food and lives that we live. I love taking all of those Thanksgiving leftovers and repurposing them into new meals. This year I’ll be making my Leftover Turkey Puff Pastry Pot Pie.
Leftover turkey? Check. Peas that nobody ate? Check. Carrots from the crudités? Check. Frozen puff pastry sheets that never were made into that dessert? Check. And it’s as easy as that. You can create a great new meal with these great and often overlooked Thanksgiving leftovers. When I was cooking Thanksgiving food for the blog (in October!) I had so much leftover. And since it’s just Tai and me in a tiny apartment, we needed to do something with those leftovers fast or else waste food and throw it out.
The holidays are about being thankful and it’s times like this that I am beyond thankful to have a great family, a loving boyfriend, a job that not only supports me in NYC but also supports my love of food and blogging, and I am extra thankful for all of you lovely readers. YOU are the reason I cook and entertain!
So what are you thankful for this year? Will you be repurposing any leftovers after the holiday? Let me know in the comments section below!
Leftover Turkey Puff Pastry Pot Pie
- 2 Sheets Frozen Puff Pastry
- 2 Tbsp Butter
- 1/2 Cup Onion Chopped
- 1/2 Cup Flour
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 1 1/2 Cups Chicken Broth
- 1/2 Cup Milk
- 2 1/2 Cups Turkey
- 1 1/4 Cups Carrots Chopped
- 1/2 Cup Peas
- 1/2 Tsp Ground Thyme
Preheat oven to 425
In a large saucepan, melt butter. Cook onions in the butter until they have softened and turned translucent. Mix in flour, salt and pepper.
Stir in chicken broth and milk. Cook until sauce has thickened, stirring occasionally.
Mix in turkey, vegetables and thyme. Let simmer.
Roll out puff pastry sheets until they are able to cover a 9 inch pie pan. Spoon pot pie mixture into the lined pie pan and cover with second crust. Cut several slits into the top. Optional: Brush with egg wash to achieve a more golden color.
Bake for 30-45 minutes or until crust is golden brown. If the crust is browning too quickly, cover with aluminum foil for the duration. Remove from oven, let cool slightly and enjoy!