Turkey Pot Pie might just be the best way to use up your leftover Thanksgiving turkey! This comforting dish is packed with a medley of veggies, savory brown gravy, stout beer, and more. It’s easy to make dinner that always hits the spot!
Why You’ll Love This Easy Turkey Pot Pie Recipe
Turkey Pot Pie is a rustic family favorite dinner that we’re so excited to share from our table to yours! Every year, our family practically begs for this dish as soon as the dishes from Thanksgiving day are clean. Is this turkey pot pie recipe even more popular than our actual Thanksgiving feast? Possibly… And once you try it, you’ll see why.
- That Pastry: Let’s start right at the top (of the pot pie, that is) and talk about that flaky puff pastry! As soon as a dish features puff pastry, you just know it’s gotta be good. Underneath that perfect top layer of dough, a warm, savory, and creamy mixture is baked to perfection. Leftover turkey, veggies, brown gravy, and stout beer are the key ingredients that make this pot pie so incredible.
- Easy Comfort Food: After a crazy busy day like Thanksgiving, you deserve a little comfort! If your house is anything like ours, Thanksgiving is pretty much the Olympics of cooking. Unwind and relax with an easy recipe like this. Plus, the results are so supremely comforting, each serving is like getting a big warm hug. It’s the dinner you deserve after the hectic holiday!
- Great Use of Leftovers: Even though we’re big fans of open face turkey sandwiches, at some point you want something different. Queque the turkey pot pie! This is an inventive way of using up leftovers to create an entire new dish that your family will love.
If you love this amazing turkey pot pie, we think you’ll also love our skillet chicken pot pie with biscuits. And if you’re craving even more comforting dishes, try our chicken and dumplings casserole and Southern chicken and biscuits!
What You’ll Need
The way all of these ingredients meld together in a savory, rich, and comforting way is what dreams are made of. Scroll down to the recipe card at the end of this post for exact amounts.
- Olive Oil and Butter
- Onion: You can use a white or yellow onion, either will work well.
- Garlic: Use fresh garlic for the best flavor! However, pre-minced will still work in a pinch.
- Pioneer Brown Gravy Mix: Pioneer Brown Gravy Mix is our favorite easy ingredient to giving this turkey pot pie recipe a rich savory gravy filling.
- Stout Beer: It needs to be cold. Also, you only need 1 cup of it, so feel free to steal a sip! If you prefer to not use beer, you can use cold water or broth instead.
- Seasonings: Salt, Pepper and Cajun Seasoning
- Turkey: Grab that leftover turkey from the fridge and cut it into cubes!
- Frozen Mixed Vegetables: You can also use fresh vegetables that have been finely diced if you have the extra time.
- Puff Pastry: Remember to let it thaw prior to using. Nothing’s worse than reaching for your puff pastry, only to realize it’s still frozen!
- Egg Wash: A combination of egg and water. This makes the top of the pastry brown and get a beautiful shine as well.
How to Make Turkey Pot Pie
In just a few easy steps, you’ll have your family’s new favorite post-Thanksgiving meal! Check out the recipe card for detailed directions.
- Prepare: Preheat your oven to 400°F and lightly spray an 11×7 baking dish.
- Sauté: Sauté the onions with a little olive oil until they’re translucent. Sprinkle with salt and pepper, add the garlic, and continue to cook until it smells amazing. Remove from heat.
- Make the Gravy: Whisk together the stout beer, brown gravy packets, and Cajun seasoning in a small bowl until smooth. Set that aside and melt some butter in a pot. Add water and bring it to a boil. Whisk in the beer mixture and stir until it’s nice and thick. Add the onion and garlic, and your gravy is done!
- Assemble: Roll out a sheet of puff pastry dough in the baking dish and dd the leftover turkey, veggies, and gravy on top. Cover with the second sheet of puff pastry making a few slices on top of the dough.
- Egg wash: Whisk together an egg with water, then brush the egg wash over the top of the puff pastry.
- Bake: Bake for 25 minutes, until the top is perfectly golden brown.
- Rest: Remove the cooked turkey pot pie from the oven and let it set for about 10 minutes before serving. It is important to allow the pot pie to rest before serving. The resting time allows for the filling to settle and the gravy to thicken.
Tips for Best Results
Want to make this easy turkey pot pie recipe turn out perfectly every time? Here are a few tips and tricks from our kitchen to yours!
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- Remember to Thaw the Puff Pastry: It sounds obvious, but you’d be surprised how often people forget this step! Make sure you let the puff pastry sit outside of the freezer for about 30 minutes before you’re ready to assemble the turkey pot pie. You don’t want to let it sit longer than that, though, or it’ll become too soft.
- Don’t Skip the Egg Wash: Brushing the top of the puff pastry with egg wash ensures that it’ll have a bright, glossy appearance to it. It’s so stunning!
- Mixed Veggies: I like to use a bag of frozen mixed veggies, because it’s super easy! However, if you prefer, you can use any mix of veggies you like. If adding root vegetables (like potatoes, carrots, turnips), make sure you cut them into small pieces so they have enough time to cook and become tender.
- Baking Sheet: Save a mess in your oven by placing the casserole dish onto a baking sheet before baking. The baking sheet will help catch anything that happens to spill over the edge.
What to Serve With Turkey Pot Pie
This easy turkey pot pie recipe is enough for dinner all on it’s own and has a great mix of veggies, meat and pastry! But since we’re using leftovers to create this dish, why not continue with the holiday theme? If you have leftover sides from your holiday dinner, now would be a great time to use them up. But if not, it’s always fun to add some fresh veggies like sauteed green beans with garlic or and easy broccoli salad with bacon! The freshness and texture will be a nice balance to the richness of the turkey pot pie. A tart strawberry spinach salad would also be pretty awesome! And if you’re looking for some bread to sop up that tasty gravy, try our homemade breadsticks or ciabatta!
How to Store and Reheat Leftovers
Turkey pot pie makes fantastic leftovers even though they don’t last too long in our house! Here’s how to store and reheat them.
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Feel free to heat individual portions in the microwave. If you’re heating a lot, the oven is a great option even though it takes a little longer.
- Freeze: You can also freeze leftovers for up to 3 months in an airtight container. Let the turkey pot pie thaw overnight in the fridge and then reheat in the oven or microwave as desired.
FAQs
Yes! This recipe can easily be halved. Just use a smaller baking dish and use half of each ingredient measurement that’s listed for this recipe and bake it in a 9×9 casserole dish.
If you do not have puff pastry, you can also use a classic Homemade Pie Crust or crescent roll sheets!
The beer adds a great flavor and the alcohol content will cook out, however, you can absolutely use water of broth/stock instead.
Yes! You can prepare the casserole ahead of time and then place it in the fridge for up to 24 hours before baking. Wrap it tightly with saran wrap or foil before placing in the fridge. Allow casserole to warm on the counter for 30 minutes before baking as directed in the recipe.
Yes, but it freezes best before baking. Prepare the casserole, but stop before baking. Wrap the entire dish tightly with saran wrap, then a layer of foil, and freeze for up to 3 months. You can bake the pot pie directly from frozen, but it will take extra baking time. Add about 20 to 30 minutes to the baking time.
More Easy Turkey Recipes
- The Best Thanksgiving Turkey Recipe
- Turkey Sliders
- Ground Turkey Lettuce Wraps
- Greek Turkey Burger
- Air Fryer Turkey Breast
Turkey Pot Pie
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 garlic cloves, minced
- 2 1.61 oz packets Pioneer Brown Gravy Mix
- 1 cup cold stout beer
- ½ teaspoon Cajun Seasoning
- 1 stick, 1/2 cup unsalted butter
- 3 cups water
- 4 cups cooked and cubed turkey
- 2 cups frozen mixed vegetables
- 2 sheets puff pastry, thawed
- 1 large egg
- 1 tablespoon water
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Instructions
- In a medium pan, heat the olive oil. Sauté the onion, season with salt and pepper, cooking until translucent, about 5 minutes. Add the minced garlic and cook until fragrant, about 30 seconds. Remove from heat and set aside.
- In a small bowl, add stout beer, brown gravy packets, and Cajun seasoning. Whisk until smooth and set aside.
- In a medium sauce pot, melt butter. Add water and bring to a boil. Once water comes to a boil, turn off heat and whisk in beer gravy mixture until thickened. Incorporate the onion and garlic mixture and set aside.
- Roll out one sheet of puff pastry and place it at the bottom and press it up the sides of the baking dish. Add leftover turkey, mixed vegetables, and gravy on top of the puff pastry.
- Roll out the second sheet of puff pastry and place it on top to form the pie. Fold the pastry sheet up onto itself working around the baking dish. Slice a few small cuts into the top of the puff pastry sheet.
- In a small bowl, whisk together egg and one tablespoon water. Using a pastry brush, brush the egg wash over the top of the puff pastry.
- Bake for 25 minutes, or until the puff pastry is golden brown.
- Once baked, remove from the oven and allow to set for about 10 minutes before serving. (This will help the filling to set.) Serve!
Notes
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