Leftover Turkey Pot-Pie Casserole
A cozy, one-dish bake that repurposes leftover turkey into a creamy, savory pot-pie casserole with a flaky puff pastry topping.
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.
Notes
This casserole can be customized with different herbs and vegetables. Various substitutions like chicken broth or biscuit dough can be used.