Turkey Pot Pie with Puff Pastry

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Hey, I’m Chloe! If you’re looking for a way to turn leftover Thanksgiving turkey into something that feels completely new (and way more exciting than another turkey sandwich), this turkey pot pie with puff pastry is exactly what you need. It’s buttery, flaky, creamy, savory, and comes together with that perfect balance of cozy and effortless — the kind of dish you make when you want comfort without spending hours in the kitchen.

A vertical collage featuring a golden-brown Turkey Pot Pie with Puff Pastry being served from a skillet and a close-up of a plated slice with rich gravy.

Why You’ll Love This Turkey Pot Pie with Puff Pastry

Puff pastry keeps things simple and special: That flaky, buttery top crust looks impressive but takes only minutes to lay over your skillet.
It transforms leftovers into a brand-new meal: Leftover turkey becomes tender and flavorful in a creamy, herb-kissed sauce.
One-skillet convenience: Everything cooks together: sauté, simmer, top with pastry, and bake. Less mess, more comfort.
Customizable with whatever veggies you have: Carrots, celery, onions, peas — even squash, green beans, or corn all work beautifully.
Depth of flavor: Wine, sherry, stock, and cream create a velvety sauce that feels extra cozy and restaurant-worthy.

Ingredients You’ll Need

Here’s what brings this comforting skillet pot pie to life:

Carrots
Celery
Onion
Garlic
Butter
All-purpose flour
White wine
Sherry (optional but amazing)
Chicken or turkey stock
Heavy cream
Fresh thyme
Frozen peas
Shredded leftover turkey
Puff pastry sheet (thawed but cold)
Egg for brushing (optional)
Salt + pepper

For precise amounts, check the recipe card at the end of the post.

A top-down view of ingredients on a dark marble surface, including shredded turkey, green peas, mirepoix vegetables, puff pastry, butter, flour, stock, and herbs.

How to Make Turkey Pot Pie with Puff Pastry

The method is simple, cozy, and totally unfussy — my favorite kind of cooking.

Build the base

Melt butter in a skillet, then sauté your carrots, celery, and onion until they soften and smell heavenly. Stir in garlic for a little extra flavor.

Chopped carrots, celery, and onions being sautéed with a wooden spoon in a black skillet.

Create the roux

Sprinkle flour over the veggies and cook it for a couple of minutes until lightly golden. That’s what gives the sauce its creamy body.

A pile of white flour being stirred into the sautéed vegetable mixture to thicken the Turkey Pot Pie with Puff Pastry.

Add the liquids

Pour in wine, sherry, and stock. Stir until it begins to thicken into a smooth, velvety sauce. Let it simmer briefly.

A thick, creamy white sauce covering carrots and celery in a skillet, representing the base of the Turkey Pot Pie with Puff Pastry.

Make it creamy

Add heavy cream, thyme, peas, and your shredded turkey. Season to taste and let everything mingle together.

Shredded turkey, green peas, diced carrots, and fresh thyme sprigs added to the skillet before mixing.

Top with puff pastry

Roll the pastry slightly so it fits over your skillet with a bit of overhang. Drape it over the filling, tuck in edges, and cut a few vents in the top.

The completed Turkey Pot Pie with Puff Pastry filling, fully combined and ready for the pastry lid.

Optional: egg wash

This gives you that glossy, deeply golden finish that makes the pot pie look bakery-worthy.

Raw puff pastry dough covering the skillet, tucked at the edges with a cross-shaped vent cut in the center.

Bake

Your skillet goes into the oven until the crust puffs, browns, and the filling bubbles around the edges.

Let it rest for a few minutes before scooping — the hardest (but most important!) step.

A close-up of the finished pie in the skillet with a flaky, golden-brown crust and a serving being removed.

Tips for the Best Puff Pastry Pot Pie

Keep the puff pastry cold

Cold dough equals maximum puff and gorgeous layers.

Vent the crust

A few slits help steam escape and prevent sogginess.

Don’t skip the rest

A quick 5-minute rest allows the filling to settle into perfect creamy scoops.

Swap the wine if needed

Use more stock with a splash of white wine vinegar or apple cider for brightness.

Add extra veggies

This pot pie is forgiving. Corn, green beans, mushrooms, or roasted vegetables all blend beautifully.

A generous slice of Turkey Pot Pie with Puff Pastry on a plate, showing the layers of flaky crust and creamy turkey filling.

Serving Ideas

This pot pie is a full dinner all by itself, but you can pair it with:

A crisp green salad
Roasted Brussels sprouts
Cranberry sauce on the side
A glass of the same white wine used in the sauce

It also works wonderfully as individual portions baked in ramekins.

A macro shot of a fork-tender piece of Turkey Pot Pie with Puff Pastry, highlighting the many layers of the golden crust.

FAQ

Can I omit the wine or sherry?

Yes — use additional chicken/turkey stock and add a splash of white wine vinegar or apple cider for acidity.

Can I use chicken instead of turkey?

Absolutely. Any cooked, shredded chicken works perfectly.

Can I make this ahead?

Prep the filling up to 1 day ahead. Add puff pastry just before baking.

Can I freeze it?

Freeze the filling (without the pastry) up to 3 months. Add fresh puff pastry before baking.