Turkey Pot Pie might just be the best way to use up your leftover Thanksgiving turkey! This comforting pot pie is packed with a medley of veggies, savory brown gravy, stout beer, and more. It’s an easy to make dinner that always hits the spot!
*This recipe is sponsored by Pioneer! Thank you for supporting the brands that I love and help to make this site possible!*
Turkey Pot Pie
Turkey Pot Pie is a rustic family favorite dinner that I’m so excited to share from my table to yours! Every year, my family practically begs for this pot pie as soon as the dishes from Thanksgiving day are clean. Is this pot pie even more popular than my actual Thanksgiving feast? Possibly… And once you try it, you’ll see why.
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.
After a crazy busy day like Thanksgiving, you deserve a little comfort! If your house is anything like mine, 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!
WHAT’S IN THIS RECIPE?
The way that all of these ingredients meld together in a savory, rich, and comforting concoction under a layer of flaky puff pastry dough is really what dreams are made of.
- 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 my favorite easy ingredient to giving this pot pie 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: Or fresh vegetables that have been finely diced.
- 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.
Pioneer – Turning Meals Into Memories Since 1871
I am so excited to share about my new partnership with Pioneer! Growing up in Texas, Pioneer is a brand I grew up enjoying and one I still love and use today. Pioneer mixes are an essential – and fool proof – staple for every pantry. Created with premium ingredients, Pioneer makes it simple to serve scratch made quality with a personal touch.
Pioneer products have been served every where from kitchen tables, to Presidential dining rooms, since 1851. Inside every bag, box and package is a long and proud Texas family heritage, manufacturing expertise, a devotion to quality and superior taste.
Pioneer Brown Gravy Mix gives this Turkey Pot Pie a rich and robust brown gravy, with minimal effort on your part! If you aren’t quite sure where to find Pioneer gravy mixes, check out their handy Pioneer Product Locator.
HOW TO MAKE TURKEY POT PIE
In just a few easy steps, you’ll have your family’s new favorite post-Thanksgiving meal!
- Prepare your kitchen. Preheat your oven to 400°F and lightly spray an 11×7 baking dish.
- Sauté the onions and garlic. Sauté the onions with a little olive oil until translucent. Sprinkle with salt and pepper. Add the garlic and continue to cook until fragrant. Remove from heat.
- Whisk. Whisk together the stout beer, brown gravy packets, and Cajun seasoning until smooth. Set aside.
- Make the gravy. Melt the butter in a pot. Add water and bring to a boil. Turn off the heat and whisk in the beer gravy mixture until thickened. Stir in the onion and garlic.
- Assemble the dish. Roll out a sheet of puff pastry dough in the baking dish. Add the leftover turkey, veggies, and gravy. Top with the second sheet of puff pastry. Slice a few small cuts into the top of the dough.
- Make the 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.
- Let it rest. Remove the cooked 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 Success
- Remember to thaw the puff pastry: Make sure you let the puff pastry sit outside of the freezer for about 30 minutes. 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 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 your oven by placing the casserole dish onto a baking sheet before placing it in the oven. The baking sheet will help catch anything that happens to spill over the edge.
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! It freezes best before baking. Prepare the casserole, but stop before baking. Wrap 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.
STORING LEFTOVER TURKEY POT PIE
Your leftovers will stay fresh in the fridge for up to 4 days! Feel free to reheat the leftovers in the microwave or back into the oven.
You can also freeze leftovers for up to 3 months in an airtight container. Reheat in the oven or microwave as desired.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 garlic cloves, minced
- 2 (1.61 oz) packets Pioneer Brown Gravy Mix
- 1 cup cold stout beer
- 1/2 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
- 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!
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, or oven, as desired.
Amount Per Serving: Calories: 364Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 135mgSodium: 533mgCarbohydrates: 17gFiber: 3gSugar: 3gProtein: 31g
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