Dinner

Leftover Turkey Pot-Pie Casserole Recipe

Bymia larkspur November 29, 2025November 29, 2025

Introduction

Transform your leftover turkey into a comforting and delicious pot-pie casserole that’s perfect for a cozy meal. This easy recipe combines flaky puff pastry with a creamy mixture of turkey, vegetables, and savory herbs for a satisfying dish everyone will enjoy.

The dish is a slice of chicken pot pie served on a white plate with a white marbled texture beneath. The pot pie has a golden-brown, flaky crust sprinkled with chopped green herbs on top. Inside the crust, the creamy white filling is full of shredded chicken, bright green peas, orange carrots, and yellow corn, all visible and spilling slightly onto the plate. The texture of the filling looks thick and smooth, contrasting with the crisp, flaky pastry top. A fork is placed on the plate next to the pot pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups shredded leftover turkey
1 cup frozen mixed vegetables
1 cup heavy cream
1 sheet puff pastry (thawed)
1 medium onion (chopped)
2 cloves garlic (minced)
1 cup low-sodium chicken broth
3 tbsp flour
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried sage
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 375°F (190°C) and grease a large casserole dish.
Step 2: In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant, about 3-4 minutes.
Step 3: Add the frozen mixed vegetables and cook until heated through.
Step 4: Sprinkle flour over the mixture, stirring continuously to form a roux for about 2-3 minutes.
Step 5: Gradually whisk in heavy cream and chicken broth; simmer until slightly thickened, about 5 minutes. Season with thyme, sage, salt, and pepper.
Step 6: Gently fold in shredded turkey until well coated, then transfer the mixture to the greased casserole dish.
Step 7: Cover with thawed puff pastry, cutting slits for steam release. Brush with an egg wash if desired for a golden finish.
Step 8: Bake for 25-30 minutes, or until the pastry is golden brown and crisp.

Tips & Variations

Substitute heavy cream with half-and-half for a lighter filling, but reduce the simmering time to prevent curdling.
Use leftover cooked vegetables or fresh veggies like peas and carrots if you don’t have frozen mixed vegetables.
Add a splash of white wine or sherry to the sauce for extra depth of flavor.
For a dairy-free option, replace heavy cream with coconut milk and use a dairy-free puff pastry.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 20 minutes. Avoid microwaving to keep the pastry crisp.

How to Serve

A thick square piece of layered casserole is on a white plate, with a golden-brown top layer covered with melted cheese and sprinkled with green parsley. The middle layers show creamy white sauce with visible pieces of corn and chunks of chicken mixed with peas and carrots at the bottom spilling out from the edges. The texture of the casserole looks soft and creamy, with a slight crust on top. A fork is placed on the right side of the plate and the plate is set on a white marbled surface with a blue-striped cloth underneath. In the blurred background, there is a white baking dish with more of the casserole. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the filling and assemble the casserole a day ahead. Cover it tightly and refrigerate. Add the puff pastry just before baking to keep it flaky.