Easy Leftover Turkey Pot Pie

It’s now half a week past Christmas: are we tired of leftover turkey yet?? I’m not, but I like to re-jig leftovers so that I don’t get tired of the ingredients.

A rectangular white plate sits atop a blue striped tea towel. Upon it rests a serving of turkey pot pie made with leftovers, with a fork.What better way to reuse turkey dinner leftovers than to slap it all into a pot pie?

Here’s how I did it:


  • A freshly baked turkey pot pie in a large casserole dish.1 box of Tenderflake frozen puff pastry
  • 2 cups leftover gravy
  • 1 leftover bacon-wrapped stuffed turkey breast (or 1 cooked turkey breast, 1/2-3/4 cup stuffing, 3 strips cooked bacon), cubed/cut up
  • 1/2 cup frozen or leftover corn
  • 1/2 cup frozen or leftover peas
  • 1/2 cup baby carrots, cut into “coins”
  • 1/4 cup finely chopped white or yellow onion
  • non-stick cooking spray
  • white all-purpose flour
  • 1 egg, beaten in a small bowl


  1. Preheat the oven to 400F.
  2. In a medium saucepan, heat the leftover gravy over a medium heat.
  3. Add the turkey, stuffing and bacon. Give everything a stir. Then add the corn, peas, carrots and onion, stirring to mix everything well.
  4. Once the gravy has begun to lightly bubble, remove the pot from the heat.
  5. Lightly spray the bottom of a casserole dish with non-stick cooking spray, then pour the gravy mixture into the dish. Spread it out evenly with a wooden spoon or spatula. Set this aside.
  6. Remove the puff pastry dough from its packaging. On a clean, dry counter-top, lightly sprinkle some white all purpose flour. Rub some flour onto a rolling pin as well. Set the dough upon the floured surface and roll it out into a shape slightly larger than your casserole dish, re-flouring the rolling pin lightly as needed.
  7. Roll the dough around the rolling pin and transfer to the casserole dish, rolling it gently out along the top of the gravy mixture.
  8. Tuck the edges of the dough around the edges of the gravy mixture.
  9. Lightly brush the top of the dough with egg.
  10. Lightly score the top of the dough with a sharp knife (just use the weight of the knife to do this; don’t apply pressure).
  11. Bake this for about 25 minutes (check at 20 minutes), or until the pastry is a nice golden brown.
  12. Let stand for 5 minutes, then serve.

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