Leftover Turkey Pot-Pie Casserole
There’s something quietly magical about turning Thanksgiving—or any roast night—leftovers into a warm, comforting new meal. Leftover Turkey Pot-Pie Casserole takes the best parts of a classic pot pie (creamy filling, savory herbs, and flaky topping) and simplifies it into a cozy, one-dish bake that feels both seasonal and spontaneous. Using shredded leftover turkey as the star ingredient, this casserole is perfect for crisp fall evenings or wintry weekends when you want something nourishing without a lot of fuss. If you love reimagining leftovers—think of how you might make a soup from scraps—this dish will quickly become a favorite; try pairing it with a light salad or your favorite bread to round it out. Learn how to repurpose turkey into soup for another cozy option.
Ingredients & Equipment
- 2 cups shredded leftover turkey (white and dark meat both work)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup heavy cream
- 1 sheet puff pastry (thawed)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Notes:
- If you prefer a lighter sauce, substitute half-and-half or whole milk for some of the heavy cream, but the texture will be less luxurious.
- Use thawed puff pastry straight from the fridge; keep it cold until just before topping the casserole to help it puff up in the oven.
- If your turkey is very lean or dry, consider stirring in 1–2 tbsp of unsalted butter or an extra splash of broth for moisture.
Helpful tools:
- Large skillet (10–12 inches)
- Whisk (for making a smooth roux and sauce)
- Greased 9×13-inch casserole dish (or similar-size baking dish)
- Rolling pin (optional, for sealing edges of puff pastry)
- Baking tray (to catch any overflow)
- Instant-read thermometer (for reheated leftovers or checking casserole internal temp)
If you enjoy other easy family casseroles, you might also like this simple 4-Ingredient Ground Beef Casserole for a weeknight switch-up.
Step-by-Step Instructions (with tips)
Prep and preheat
- Preheat your oven to 375°F (190°C). Grease a large casserole dish (9×13 is convenient) with a light coating of oil or butter. Place a baking tray on the lower rack to catch any drips.
Tip: Preheating ensures the puff pastry begins to set quickly so it puffs rather than becomes soggy.
Sauté aromatics and veggies
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30–45 seconds until fragrant.
Add 1 cup frozen mixed vegetables and cook until heated through, about 3–4 minutes. If your veggies are icy, give them a moment to lose excess moisture, but don’t overcook—just warm them.
Tip: If you prefer fresh vegetables, use about 1¼ cups total—lightly steam them first so they finish cooking evenly in the oven.
Make the roux and cream sauce
Sprinkle 3 tablespoons of flour evenly over the vegetable mixture, stirring continuously to form a roux for about 2–3 minutes. The flour will cook out its raw flavor and help thicken the sauce.
Gradually whisk in 1 cup heavy cream and 1 cup low-sodium chicken broth. Continue stirring or whisking until the sauce is smooth. Simmer until slightly thickened, about 4–5 minutes.
Season with 1 teaspoon dried thyme, 1 teaspoon dried sage, salt, and pepper to taste. Taste and adjust—a little extra salt may be needed depending on how seasoned your turkey and broth are.
Tip: If the sauce gets too thick, thin with small splashes of broth. If it’s too thin, simmer a bit longer or whisk in an extra teaspoon of flour dissolved in cold water.
Fold in turkey and assemble
Gently fold in 2 cups shredded leftover turkey until everything is well coated with the creamy sauce. Ensure the turkey is evenly distributed so each serving has both protein and veggies.
Transfer the filling to the greased casserole dish, spreading it into an even layer.
Tip: If your turkey has big pieces, shred or chop them to create even bites throughout the casserole.
Top with puff pastry and bake
Drape the thawed puff pastry sheet over the casserole, tucking the edges down around the sides or sealing with a gentle press. Cut a few slits in the top of the pastry for steam to escape. If desired, brush with an egg wash (1 beaten egg mixed with 1 tsp water) for a glossy, golden finish.
Bake at 375°F (190°C) for 25–30 minutes, or until the pastry is golden brown and the filling is bubbling along the edges.
Let the casserole rest 10 minutes before serving—this helps the filling set and makes it easier to portion.
Tip: If the pastry browns too quickly, tent loosely with foil for the remaining bake time. An internal temperature of the filling around 165°F (74°C) indicates piping hot and safe reheated leftovers, but the resting step will raise the temperature slightly as well.
Variations and flavor suggestions:
- Add a splash of dry white wine (1/4 cup) to the sauce for brightness before adding the cream.
- Stir in ¼ cup grated cheddar or Gruyère for a cheesier filling.
- For a heartier twist, swap half the puff pastry for biscuit dough or top with mashed potatoes for a shepherd’s pie feel.
- Want extra herb freshness? Fold in 1–2 tablespoons chopped fresh parsley or tarragon just before serving.
If you’re experimenting with other vegetable-forward comfort dishes, this Broccoli Cheese Casserole has similar techniques you’ll appreciate.
Storage, Freezing & Make-Ahead Tips
Refrigerating: Cool the casserole to room temperature (no more than two hours after baking). Cover tightly with foil or an airtight lid. Refrigerate up to 3–4 days. Reheat individual portions in the microwave or reheat the whole dish at 350°F (175°C) until warmed through (about 20–30 minutes), loosely covered to prevent over-browning.
Freezing assembled (uncooked): Assemble the casserole without baking, seal tightly with plastic wrap and foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the refrigerator, then bake at 375°F (190°C) for about 35–45 minutes, or until the filling bubbles and puff pastry is golden.
Freezing baked: You can freeze baked portions in airtight containers for up to 2 months. Reheat from frozen in a 350°F (175°C) oven, covered, until warmed through (may take 40–60 minutes). For best texture, thaw overnight first if possible.
Portioning advice: For easy weekday meals, portion into individual ramekins before baking. These single-serve pot-pie casseroles are great for lunches or quick dinners—bake for about 20–25 minutes at 375°F (190°C) until pastry is puffed and golden.
Tip: If freezing assembled unbaked, prick slits in the pastry and brush with egg wash just before baking (egg wash doesn’t freeze well).
How to Use / Serve This Dish
Serving ideas:
- A crisp green salad with vinaigrette cuts through the richness and adds a fresh contrast.
- Roasted Brussels sprouts or a simple pan of sautéed greens (spinach, kale) pair beautifully with the savory filling.
- For a lighter crunch, serve with pickled red onions or quick pickled cucumbers on the side.
Creative variations:
- Make it vegetarian: Substitute shredded, roasted cauliflower or chickpeas for turkey and use vegetable broth in place of chicken broth.
- Spice it up: Add a teaspoon of smoked paprika or a dash of cayenne for a subtle warmth.
- Make it brunch-friendly: Use breakfast sausage instead of turkey, fold in some scrambled eggs, and top with puff pastry for a decadent weekend brunch.
Pairing suggestions:
- Wine: A medium-bodied Chardonnay or a light Pinot Noir complements the creamy, herb-forward filling.
- Beer: A malty amber ale or a brown ale balances the savory flavors.
If you’re rotating comfort casseroles in your meal plan, try switching between this pot-pie casserole and a hearty Cheesy Hamburger Potato Casserole for variety.
FAQ
Q: Can I use rotisserie chicken instead of leftover turkey?
A: Absolutely. Rotisserie chicken is a fantastic swap and will give you a similar flavor and texture. Adjust seasoning to taste—rotisserie birds can be saltier than homemade turkey.
Q: How long will this casserole keep in the fridge?
A: Store tightly covered and consume within 3–4 days. If you know you won’t finish it in that timeframe, freeze portions to preserve quality and safety.
Q: Can I use biscuit dough or pie crust instead of puff pastry?
A: Yes. Biscuit dough will create a softer, more rustic top, while pie crust offers a flakier, denser texture. Baking times may vary slightly—watch for a golden top and bubbling filling.
Q: My filling was too thin/thick—how can I fix it?
A: Too thin: simmer longer to reduce, or whisk a slurry of 1 tbsp flour (or cornstarch) with 1–2 tbsp cold water and stir in until thickened. Too thick: whisk in extra chicken broth or cream, a tablespoon at a time, until desired consistency.
Conclusion
Leftover Turkey Pot-Pie Casserole is the kind of cozy, seasonal recipe that warms bellies and soothes the soul—ideal for turning holiday leftovers into something fresh and exciting. It’s reliable, forgiving, and full of homey flavor, with a creamy, herb-scented filling and a golden puff pastry crown. Give it a try the next time you have turkey on hand, and don’t be shy about customizing herbs, cheeses, or veggies to make it your own.
For inspiration on other turkey reuses, check out Turkey Pot Pie – Spend With Pennies, or see how other cooks transform leftovers like in Dads Leftover Turkey Pot Pie Casserole – I Am Homesteader. If you want another take on this classic, here’s a similar Leftover Turkey Pot Pie Casserole • Dishing Delish to compare techniques and flavors.
If you try this recipe, I’d love to hear how you dressed it up or what family twist you added—share a photo or a note and pass the comfort along.
Leftover Turkey Pot-Pie Casserole
Ingredients
Main Ingredients
- 2 cups shredded leftover turkey white and dark meat both work
- 1 cup frozen mixed vegetables peas, carrots, corn, green beans
- 1 cup heavy cream can be substituted with half-and-half or whole milk for a lighter sauce
- 1 sheet puff pastry thawed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 3 tbsp all-purpose flour for roux
- 2 tbsp olive oil for sautéing
- 1 tsp dried thyme
- 1 tsp dried sage
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a large casserole dish (9x13) with a light coating of oil or butter. Place a baking tray on the lower rack to catch any drips.
Sauté Aromatics and Veggies
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30–45 seconds until fragrant.
- Add 1 cup frozen mixed vegetables and cook until heated through, about 3–4 minutes.
Make the Roux and Cream Sauce
- Sprinkle 3 tablespoons of flour evenly over the vegetable mixture, stirring continuously to form a roux for about 2–3 minutes.
- Gradually whisk in 1 cup heavy cream and 1 cup low-sodium chicken broth. Continue stirring or whisking until the sauce is smooth. Simmer until slightly thickened, about 4–5 minutes.
- Season with dried thyme, dried sage, salt, and pepper to taste. Taste and adjust seasoning as needed.
Fold in Turkey and Assemble
- Gently fold in 2 cups shredded leftover turkey until everything is well coated with the creamy sauce.
- Transfer the filling to the greased casserole dish, spreading it into an even layer.
Top with Puff Pastry and Bake
- Drape the thawed puff pastry sheet over the casserole, tucking the edges down around the sides.
- Cut a few slits in the top of the pastry for steam to escape. Bake at 375°F (190°C) for 25–30 minutes, or until the pastry is golden brown and the filling is bubbling.
- Let the casserole rest 10 minutes before serving.
