Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Leftover Turkey Pot-Pie Casserole Recipe

★★★★★

4.6 from 117 reviews
  • Author: Simon
  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Description

This Leftover Turkey Pot-Pie Casserole is a comforting and hearty dish that transforms your leftover turkey into a creamy, savory filling topped with flaky puff pastry. Perfect for using up Thanksgiving or roast dinner leftovers, this casserole combines tender turkey, mixed vegetables, and a rich herb-infused sauce in a simple yet delicious baked meal.

Ingredients

Scale

Filling

  • 2 cups shredded leftover turkey
  • 1 cup frozen mixed vegetables
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 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

Topping

  • 1 sheet puff pastry, thawed
  • 1 egg (for egg wash, optional)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a large casserole dish to prevent sticking.
  2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  3. Cook Vegetables: Add frozen mixed vegetables to the skillet and cook until heated through, stirring occasionally.
  4. Make Roux: Sprinkle flour over the vegetable mixture and stir continuously, cooking for 2-3 minutes to form a roux which will thicken the sauce.
  5. Add Liquids and Seasonings: Gradually whisk in heavy cream and chicken broth. Simmer the mixture for about 5 minutes until it thickens slightly. Season with dried thyme, dried sage, salt, and pepper to taste.
  6. Combine Turkey: Gently fold in shredded leftover turkey until it is evenly incorporated and coated with the creamy sauce. Transfer this filling to the prepared casserole dish.
  7. Top with Puff Pastry: Cover the turkey mixture with the thawed puff pastry sheet, trimming any excess. Cut slits into the pastry to allow steam to escape during baking. Optionally, brush the pastry with a beaten egg for a golden, glossy finish.
  8. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the puff pastry is puffed and golden brown on top.

Notes

  • You can substitute the frozen mixed vegetables with fresh or other frozen veggies based on preference.
  • If you prefer a lighter sauce, substitute half-and-half for heavy cream, though the sauce may be less rich.
  • Ensure the puff pastry is fully thawed to prevent cracking when covering the casserole.
  • Let the casserole cool slightly before serving to allow the filling to set for easier portioning.
  • Leftover casserole can be stored covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: leftover turkey, pot pie, casserole, puff pastry, comfort food, Thanksgiving leftovers, creamy turkey casserole

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://kitchenofsimon.com/leftover-turkey-pot-pie-casserole-recipe/