Sheet Pan Leftover Turkey Pot Pie with Puff Pastry

This sheet pan leftover turkey pot pie turns holiday leftovers into a golden, flaky dinner in minutes. Chunks of turkey, peas, carrots, and potatoes are tossed in rich gravy, topped with squares of puff pastry, and baked until the pastry puffs and browns.

It's a one-pan meal that feels comforting and special, yet is simple enough for a busy weeknight. The best part? Everything cooks together on one sheet pan, so cleanup is minimal and the results are impressive.

After a big holiday meal, you're often left with plenty of cooked turkey. This sheet pan pot pie is the perfect way to use it up. Instead of making a traditional pie crust, you'll top the filling with squares of puff pastry that bake into flaky, golden bites.

The turkey and vegetables are already cooked, so the dish comes together in minutes. Just mix, top, and bake. The gravy keeps everything moist and flavorful, while the pastry adds a buttery crunch. Serve it straight from the pan for a cozy dinner that feels like a hug.

Ingredients

Why this recipe works

This method uses a sheet pan instead of a pie dish, which maximizes surface area. The filling spreads out in a thin, even layer, so it heats through quickly and the pastry gets exposed to more heat, resulting in a crisper, flakier topping. The wide pan also means more golden, crunchy edges—everyone loves those bits.

Using leftover turkey and pre-cooked vegetables cuts down on cooking time dramatically. There's no need to brown meat or sauté aromatics; the gravy does the flavor work.

Puff pastry is a shortcut that delivers impressive results, puffing up into tender layers that soak up the gravy underneath. It's a practical, delicious way to repurpose leftovers.

Notes and substitutions

The key to this recipe is using a good-quality turkey gravy. If you have leftover gravy from your roast, that's ideal. Otherwise, a store-bought turkey or chicken gravy works well. Look for one with a rich, savory flavor. The gravy should be thick enough to coat the back of a spoon—if it's too thin, the pot pie will be soupy.

Puff pastry is available in the freezer section of most supermarkets. Thaw it according to the package directions, usually overnight in the refrigerator or for about 40 minutes at room temperature.

Keep it cold until you're ready to cut it, as warm pastry becomes sticky and difficult to handle. You can also use a sheet of pie crust or even biscuit dough, though baking times may vary.

• cooked turkey: rotisserie chicken or leftover roasted chicken
• turkey gravy: store-bought chicken or turkey gravy, or leftover gravy
• frozen peas: fresh peas (blanch briefly) or frozen mixed vegetables
• puff pastry: pie crust or biscuit dough (adjust baking time)

Equipment

• rimmed sheet pan (18x13 inches)
• parchment paper
• small bowl
• pastry brush
• spatula
• chef's knife
• cutting board