Sheet Pan Leftover Turkey Pot Pie with Puff Pastry Step-by-step instructions

Before you start

Before you start, make sure your turkey is chopped into bite-sized chunks. If you're using frozen peas, no need to thaw them first; they'll cook in the oven. Dice the carrots and potatoes into similar-sized pieces so they heat evenly.

If you don't have leftover cooked carrots and potatoes, you can quickly roast or steam them until tender. Thaw the puff pastry according to the package instructions, and preheat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper for easy cleanup.

Instructions

Mix and Spread

1. 1Prepare the filling
   Heat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper. In a large bowl, combine the cooked turkey, peas, diced carrots, and cooked potatoes. Pour the gravy over the mixture and stir gently to coat everything evenly.
   Look for The mixture is evenly coated with gravy, not soupy.
   Tip If the gravy is thick, warm it slightly to make mixing easier.
2. 2Spread filling on sheet pan
   Spread the turkey mixture in an even layer across the prepared sheet pan, leaving a little space around the edges. Make sure the filling is level so the pastry bakes evenly.
   Look for The filling covers the pan in a thick, even layer.
   Tip Don't press down too hard; keep the mixture loose for even baking.

The filling should be well combined, with every piece of turkey and vegetable coated in gravy. It should spread evenly across the pan, not too thick or too thin. The mixture should look moist but not swimming in liquid. If it seems dry, add a splash of gravy or broth. The layer should be about 1 inch thick for even baking.

Top and Bake

3. 3Top with puff pastry squares
   Cut the puff pastry sheet into 2-inch squares. Arrange the squares over the filling in rows, slightly overlapping or with small gaps. Brush the tops of the pastry squares with the melted butter.
   Look for Pastry squares cover the filling, brushed with butter.
   Tip If the pastry is too soft, chill it for 5 minutes before cutting.
4. 4Bake until golden and bubbling
   Place the sheet pan in the oven and bake for 25 to 30 minutes, until the puff pastry is puffed, golden brown, and the gravy is bubbling around the edges. Rotate the pan halfway through for even browning.
   Look for Pastry is deep golden and puffed; gravy bubbles at the edges.
   Tip If the pastry browns too quickly, tent loosely with foil.

The pastry squares should be arranged neatly, covering the filling. They should be brushed with butter, giving them a shiny appearance. As they bake, the pastry will puff up and turn golden brown.

The gravy will start to bubble around the edges, and the aroma of roasted turkey and herbs will fill the kitchen. The top should be evenly browned, with no raw spots.

Rest and Serve

5. 5Rest and serve
   Remove the sheet pan from the oven and let it rest for 5 minutes. Use a spatula to lift a pastry square with some filling onto plates. Serve warm.
   Look for The filling is hot and the pastry is crisp.
   Tip Letting it rest helps the filling set slightly for cleaner servings.

After resting, the pastry should stay crisp, and the filling should hold its shape when lifted. The gravy should be thick and clinging to the ingredients. The colors are vibrant: golden pastry, green peas, orange carrots, and rich brown gravy. Serve immediately, making sure each portion gets a piece of pastry and plenty of filling.

Common mistakes

One common mistake is using too much gravy, which makes the pot pie watery. Start with 2 cups and add more if needed. Another is overcrowding the pastry—leave small gaps between squares so they can puff up properly.

Don't skip brushing the pastry with butter; it's what gives it that golden, shiny finish. Also, make sure your oven is fully preheated before baking, and avoid opening the door too often, as that lets heat escape and can prevent the pastry from rising.

How to tell it’s done

The pot pie is done when the puff pastry is deep golden brown and puffed, and the gravy is bubbling around the edges of the pan. To check, insert a knife into the center; the filling should be hot and steaming.

If you're using a food thermometer, the filling should read at least 165°F (74°C) to ensure everything is heated through. Let it rest for 5 minutes before serving to allow the filling to set slightly.