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Classic Turkey Pot Pie

Leftover turkey sitting in your fridge? Here’s what to do with it—and it just might be better than the main event!

Serves 6
Ready in 65 mins
Prep time 20 mins
Cooking time 45 mins
551 calories per serving


> 2 tbsp butter
> 2 tbsp flour
> 2 cups chicken stock
> 2 cups cooked turkey, shredded
> 1 (16 oz) bag frozen mixed vegetables
> 1 (17.3 oz) pkg puff pastry sheets


Preheat the oven to 425°F. In a large saucepan, melt the butter. Stir in the flour and cook for 2 min. Gradually whisk in the chicken stock and stir until sauce thickens, about 3 min. Add the shredded turkey and frozen vegetables and simmer 3 min. Remove from heat.
Spoon the turkey and vegetables into a greased 8x8-inch casserole dish. Drape the puff pastry sheet over the filling and fold edges under to fit. Crimp the edges and cut 2 or more vents in the center of the crust. Set on a baking sheet and cook on the center rack for 20 min., or until pastry is golden brown and filling begins to bubble.


To make this pastry really shine, beat 1 egg with 1 tbsp water and brush the mixture onto the pot pie’s crust before baking.

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