Go Back
+ servings

Turkey Pot Pie

Loads of shredded turkey and vegetables are coated in a creamy chicken sauce and topped with a buttery, flakey puff pastry crust. This recipe is awesome for Thanksgiving leftovers!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6
Calories 440kcal
Author Lauren


  • 3 tablespoons butter or ghee
  • 2 garlic cloves minced
  • 1 Yukon gold potato peeled and cut into ½-inch pieces
  • 1 medium carrot ½-inch pieces
  • 1 small onion chopped
  • 1 celery stalk chopped
  • 2 teaspoon fresh thyme leaves chopped
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups cooked and shredded turkey or chicken
  • ½ cup frozen peas1
  • ½ cup plain greek yogurt2
  • 2 tablespoon minced fresh parsley
  • salt and pepper
  • 1 sheet of puff pastry3
  • 1 large egg beaten



  • Preheat the oven to 375° F.


  • In a large pot, melt the butter or ghee. Add the garlic, potatoes, carrots, onion, celery, and thyme to the pot and sauté until the vegetables have softened, about 4 minutes.
  • Add the flour to the vegetables and stir to coat the vegetables evenly in flour. Slowly stir in chicken broth until the flour has fully dissolved.
  • Remove the mixture from the heat. Stir in the turkey, peas, yogurt, and parsley. Season the filling to taste with salt and pepper.


  • Pour the filling into a 9-inch pie dish (a deeper one is best, one that accommodates about 1.5 qt).
  • Top with the puff pastry and press the pastry into the edge of the pie dish. Cut away any access and finish the outside edge of the puff pastry by pressing it firmly with a fork. Cut 4-6 vents in the center of the crust.
  • Add about 1 tablespoon of water to the beaten egg and brush the top of the crust so that it is generously coated. Sprinkle with a small amount of salt.
  • Bake in the preheated oven for 25-30 minutes or until the pastry is crisp and golden.


  1. If you don't like peas, substitute fresh or frozen corn kernals. Add them at the same time as the peas would be added. 
  2. Sour cream, coconut milk, or coconut yogurt all make good substitutions for the greek yogurt. 
  3. If you would rather use a pie crust, you can, follow the instructions as provided, just keep an eye on the timing, depending on how thick your crust is, it could take more or less time. 


Calories: 440kcal | Carbohydrates: 34g | Protein: 18g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 852mg | Potassium: 476mg | Fiber: 2g | Sugar: 4g | Vitamin A: 125IU | Vitamin C: 23mg | Calcium: 8mg | Iron: 12mg