Looking for leftover turkey recipe ideas? Try making individual turkey pot pies — flaky puff pastry topped pies filled with sautéed vegetables, a rich mustard-flavored sauce and tender turkey. They bake until golden and bubbly.
Turkey pot pie with puff pastry is a comforting, easy winter dish. If you have leftover turkey or chicken, this recipe turns scraps into a satisfying meal. Below is a clear, streamlined version of the recipe and helpful tips for substitutions, serving suggestions and troubleshooting.
How to make turkey pot pies with puff pastry
Begin by melting butter in a pot and adding finely diced onion, carrots and celery. Sauté for about 10 minutes, stirring occasionally so the vegetables soften and release flavor. Keep the pieces small so they cook evenly while the pastry bakes.
Once the vegetables are softened, stir in the oil and flour and cook for about a minute to remove the raw flour taste. Gradually pour in the stock while stirring — the mixture will thicken into a creamy sauce. Add the diced leftover turkey, mustard, peas and season with salt and black pepper. Taste and adjust seasoning at the end, especially if you used a salted stock.
Divide the filling among five ramekins, then cover each with a circle of thawed puff pastry. Bake at 400°F (200°C) for about 20 minutes, or until the pastry is puffed and golden and the filling is bubbling. Let the pies rest for 10 minutes before serving to avoid burning.
What to serve with turkey pot pies
These pot pies work well on their own or with simple sides. Creamy mashed potatoes or Irish colcannon add comforting starch. Pan-fried asparagus with Parmesan brings a bright, savory contrast. For an easier option, serve with a crusty baguette or steamed broccoli.
Ingredient substitutions and notes
- Swap turkey for leftover chicken or rotisserie chicken — the recipe works year-round.
- If you don’t like canned peas, use sweetcorn or frozen peas instead.
- Use turkey stock, chicken stock or vegetable broth. Low-sodium versions are fine but season to taste.
- Regular mustard works well here; feel free to try Dijon or honey mustard for a different flavor.
Expert tips
- If you prefer a looser filling, add more stock until you reach the desired consistency.
- Chopped fresh flat-leaf parsley brightens the filling — add it just before filling the ramekins.
- You can bake one large pot pie instead of individual ones. Use an ovenproof dish at least 8 inches wide and 4 inches deep, and make sure the pastry covers the surface.
- Follow the puff pastry package instructions for recommended oven temperature to ensure proper rise.
Recipe
Individual Turkey Pot Pies
Ingredients
- 2 tablespoons butter
- 2 medium carrots, finely chopped (about 1 cup)
- 2 celery stalks, finely chopped (about 1 cup)
- 1/2 medium onion, minced
- 3 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1.5 cups chicken stock (or turkey/vegetable stock)
- 1/2 cup canned peas (80 g) or substitute sweetcorn
- 2 tablespoons mustard
- Salt, a pinch (adjust to taste)
- Black pepper, to taste
- 2 cups leftover turkey, diced (or cooked chicken)
- 1 puff pastry sheet, thawed (about 8 oz / 250 g)
Instructions
- Preheat the oven to 400°F (200°C).
- In a pot, melt the butter. Add the finely diced carrots, celery and onion and sauté for about 10 minutes, stirring occasionally, until softened.
- Add the olive oil and flour, stirring constantly for about 1 minute. Gradually pour in the stock while stirring until smooth and let the sauce thicken.
- Add the peas, mustard, salt, pepper and diced turkey. Stir to combine and adjust seasoning to taste.
- Divide the filling among five ramekins and set aside. Roll out the puff pastry if needed and cut circles to cover each ramekin. Place pastry on top of each ramekin.
- Bake at 400°F (200°C) for about 20 minutes or until the pastry is puffed and golden and the filling is bubbling. Follow the pastry package temperature recommendations if different.
- Let the pies rest for 10 minutes before serving; they will be very hot inside.
- Enjoy.
Notes
- Butter: use real butter (salted or unsalted).
- Two medium carrots ≈ 1 cup diced (130 g).
- Two celery stalks ≈ 1 cup finely chopped (120 g).
- One small onion ≈ 1 cup minced (100 g).
- Use regular or low-sodium stock; adjust final seasoning accordingly.
- Either leftover turkey or chicken works well.
- Let pies rest at least 10 minutes before serving.
- Oven temperatures on puff pastry packages may vary — follow the package instructions for best results.
- Using 5-ounce (150-ml) ramekins yields five portions from this recipe.
Nutrition (estimate)
Calories: 292 kcal | Carbohydrates: 12 g | Protein: 20 g | Fat: 18 g | Sodium: 345 mg
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