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Leftover Turkey Pot Pie

This creamy Leftover Turkey Pot Pie is the perfect way to use up holiday turkey. Made with tender vegetables, a rich gravy, and a golden puff pastry top, it’s a cozy and comforting dinner that’s easy to make and full of flavor.
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Ingredients
  

  • 1 stick butter
  • 3 carrots diced
  • 3 celery stalks diced
  • 1 large onion diced
  • 1 tbsp garlic powder
  • 1 tbsp Trinity Spice Co. Hibachi Seasoning
  • ½ tsp thyme
  • ¼ tsp red pepper flakes
  • 3 cups cooked leftover turkey shredded or chopped
  • 3 –4 cups turkey or chicken broth
  • 1 cup heavy whipping cream plus extra for slurry
  • 2 tbsp cornstarch
  • 1 prepared pie crust bottom
  • 1 sheet puff pastry top

Method
 

Sauté the veggies:
  1. In a large pot or Dutch oven, melt butter over medium heat. Add carrots, celery, and onion. Sauté until softened, adding a splash of broth if needed to keep from browning.
Add the flavor:
  1. Stir in garlic powder, Hibachi Seasoning, thyme, and red pepper flakes. Cook for 2–3 minutes to bloom the seasonings.
Simmer:
  1. Pour in turkey broth and let it simmer for about 20 minutes, until the vegetables are fork-tender and flavors come together.
Make it creamy:
  1. In a small bowl, whisk 2 tbsp cornstarch with a few tablespoons of heavy whipping cream to make a slurry. Stir the slurry and the remaining cream into the pot, cooking until the mixture thickens slightly.
Add the turkey:
  1. Stir in the leftover turkey and let it warm through, about 5 minutes.
Assemble the pie:
  1. Pre-bake your bottom pie crust halfway (about 10 minutes at 400°F). Pour the filling into the crust, then top with puff pastry. Cut slits for steam to escape.
Bake:
  1. Bake at 400°F for 30–45 minutes, or until the top is golden brown and the filling is bubbling around the edges.
Cool & serve:
  1. Let the pie rest for 10 minutes before slicing. Creamy, savory, and full of Thanksgiving comfort — the perfect way to use up your leftover turkey.