Sheet Pan Leftover Turkey Pot Pie with Puff Pastry Tips, FAQ & printable recipe

Tips for success

For extra flavor, add a pinch of dried thyme or sage to the filling before baking. These herbs complement turkey beautifully.

If you have fresh herbs, chop a tablespoon of parsley and sprinkle it over the top after baking for a fresh finish. You can also add a splash of white wine to the gravy for depth, but that's optional.

If you don't have a sheet pan, a large baking dish or even a cast-iron skillet will work. Just adjust the baking time as needed, since a deeper dish will take longer to heat through.

The beauty of this recipe is its flexibility—use whatever vegetables you have on hand, such as green beans, corn, or mushrooms. Just make sure they're cooked before adding them to the pan.

Variations

• Chicken Pot Pie: Swap the turkey for cooked chicken, such as rotisserie chicken. Use chicken gravy instead of turkey gravy. The rest of the recipe stays the same, making it a great way to use leftover roasted chicken.
• Vegetable Pot Pie: Omit the turkey and add extra vegetables, such as mushrooms, green beans, or corn. Use vegetable broth thickened with a little cornstarch to make a vegetarian gravy. The puff pastry topping makes it hearty and satisfying.
• Herb Butter Pastry: Mix the melted butter with a teaspoon of dried thyme, rosemary, or sage before brushing it over the pastry. This adds an aromatic, savory note that complements the turkey and gravy beautifully.
• Mini Pot Pies: Instead of a sheet pan, spoon the filling into individual ramekins or muffin tins. Top each with a small square of puff pastry and bake at 400°F (200°C) for 15-20 minutes, until golden and bubbly. Perfect for portion control.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven for best texture.

Freezer

Freeze unbaked or baked pot pie for up to 2 months. Thaw overnight in the refrigerator before reheating in a 350°F (175°C) oven until hot.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or until hot and bubbly. Avoid microwave to keep pastry crisp.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pastry may soften slightly, but it will still be delicious. To reheat, place portions in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Avoid microwaving, as it can make the pastry soggy.

You can assemble the pot pie up to a day ahead: prepare the filling and spread it in the pan, then cover and refrigerate.

When ready to bake, top with pastry and brush with butter, then add 5-10 minutes to the baking time. Alternatively, bake the entire dish, let it cool, and refrigerate. Reheat in the oven until hot.

Serving ideas

Serve the pot pie directly from the sheet pan for a rustic, family-style meal. Use a spatula to lift out portions, making sure each serving includes a few pieces of pastry.

It's wonderful on its own, but a simple green salad with a tangy vinaigrette balances the richness. You could also serve it with cranberry sauce for a nod to the holiday flavors.

For a more formal presentation, use a round biscuit cutter to cut the pastry into circles instead of squares. Arrange them overlapping in a single layer. This looks elegant and is perfect for a dinner party. Leftover pot pie also makes a great lunch the next day—enjoy it cold or reheated.

Frequently asked questions

Recipe card

Sheet Pan Leftover Turkey Pot Pie with Puff Pastry

Prep 15 minCook 30 minTotal 45 minServes 6

Ingredients

• 3 cups cooked turkey, cut into chunks
• 1 cup frozen peas
• 1 cup diced carrots
• 1 1/2 cups cooked potatoes, diced
• 2 cups turkey gravy
• 1 sheet puff pastry (about 10x15 inches), thawed
• 2 tbsp unsalted butter, melted

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

28 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.