Dinner

Leftover Turkey Pot-Pie Casserole Recipe

BySimon Carel December 6, 2025December 6, 2025

Introduction

This Leftover Turkey Pot-Pie Casserole is a comforting and delicious way to transform your leftover turkey into a warm, hearty meal. Featuring a creamy filling of turkey, vegetables, and herbs, all topped with flaky puff pastry, it’s perfect for a cozy family dinner.

A white plate holds a layered chicken pot pie slice with a golden brown crust on top, sprinkled with small green herbs, showing a creamy filling oozing out from inside. The filling is thick and white with visible pieces of chicken, along with mixed vegetables including bright orange carrots, yellow corn, and green peas. A woman's hand is holding a fork near the plate. In the background, a white bowl with green salad and a glass dish with more pot pie sit on a white marbled surface. The image is bright and clear, emphasizing the rich, creamy texture and warm colors of the dish. 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 the filling with thawed puff pastry, cutting slits to allow steam to escape. Brush with an egg wash if desired for a golden finish.
Step 8: Bake for 25-30 minutes or until the pastry is puffed and golden brown.

Tips & Variations

For extra flavor, add a teaspoon of Dijon mustard to the sauce before adding the turkey.
Swap frozen mixed vegetables for fresh diced carrots, peas, and corn if available.
If you don’t have puff pastry, use a biscuit or pie crust topping instead.
Brush the puff pastry with milk or cream if you don’t have eggs for wash.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

A thick slice of creamy chicken pot pie is shown on a white plate resting on a white marbled surface with a blue-striped cloth nearby. The pot pie has three visible layers: a golden-brown cheese-topped crust sprinkled with green herbs on the top; a thick, creamy layer filled with chunks of white chicken, yellow corn, and green peas in the middle; and a base layer overflowing with mixed vegetables including orange carrots, green peas, and corn. A silver fork lies next to the slice on the plate. The dish looks rich and comforting, with the creamy filling slightly oozing out from the middle layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh turkey instead of leftover?

Yes, you can use cooked fresh turkey or even cooked chicken if preferred. Just make sure the meat is shredded and cooked through before adding to the sauce.

Can I make this casserole ahead of time?

Absolutely. Prepare the filling and assemble the casserole, then cover and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if baking straight from the fridge.