Leftover Turkey Pot Pie Casserole
Leftover Turkey Pot Pie Casserole made with veggies sautéed in butter and seasoning, then mixed in a creamy sauce with leftover holiday turkey and topped with puff pastry, and baked until golden brown!
Leftover Turkey Pot Pie Casserole is the perfect way to use up holiday leftovers, while still enjoying a classic comfort food that’s creamy, cozy, and quick to throw together! I love making gluten free pot pies when the weather gets colder, and this casserole version makes it even easier while using up my Thanksgiving leftovers!
If you loved this recipe, you’ll also love my Leftover Turkey Soup, and my Leftover Turkey Wild Rice Soup!
Table of contents
Why You’ll Love This Recipe
Classic Comfort Food – This is a classic comfort food recipe that your whole family will love, but much easier to make with leftover turkey and puff pastry!
Clean Out The Fridge – You can add other veggies to this recipe like broccoli, cut up Brussel sprouts, corn, or green beans.
Freezer Friendly – My family likes to portion this into containers and freeze to take for lunches later. It reheats beautifully in the microwave!
Ingredients You’ll Need
Turkey. This is the perfect way to use up leftover Thanksgiving turkey! If you’re not using this for leftovers, you can also shred a rotisserie chicken instead of turkey.
This works with light or dark meat, just remove and discard any bones.
Extra Virgin Olive Oil. I use a little bit of olive oil just to saute the onion and celery.
Butter. This is going to mix with the flour and broth to create a really thick and creamy sauce.
Onion. I like to use Vidalia onion because they’re a little sweeter, but you can also use yellow onion or white onion.
Carrots and Celery. This combo will make your kitchen smell amazing, and give you that really nice sweet and savory flavor.
Mushrooms. I use cremini mushrooms, which are also called baby bella mushrooms. This adds a really nice umami flavor to the pot pie filling.
Peas. This is a traditional addition to pot pie, and adds a nice touch of sweetness.
Gluten Free Flour. Any gluten free all-purpose flour will work. This helps thicken the sauce, so don’t skip it!
If you’re not gluten free, just use regular flour.
Broth. I like to use chicken broth, chicken stock, or vegetable broth for this recipe.
Cream. Give the filling a really nice creamy texture with some heavy cream or half and half.
Gluten Free Puff Pastry. I use Sweet Loren’s brand gluten free puff pastry. Two sheets of puff pastry will fit a 9×13-inch baking dish perfectly. There are other brands that are gluten free, but I haven’t tried them.
If you’re not gluten free, just use regular puff pastry.
Egg. I crack this right into the measuring cup that I used for heavy cream and whisk it to make an egg wash. This is what gives the puff pastry that nice golden brown color.
Seasoning. I want this to be easy, so I’m just using some onion powder, garlic powder, and fresh thyme (you can use 1 teaspoon dried thyme instead). You also want to add kosher salt and black pepper to taste.
Kitchen Tools
For this recipe, you’ll need a 9×13-inch baking dish, and a large deep skillet with high sides.
How to Make Leftover Turkey Pot Pie Casserole
Preheat oven to 400°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
In a large saute pan over medium-high heat, add the olive oil, onion, carrots, celery, and mushrooms. Cook until the onions are translucent, about 5 minutes. Stir in the seasoning.
Add the butter and let it melt completely, stirring everything together.
Sprinkle the flour on top of the vegetables and stir until it coats the vegetables. Cook for an additional 2-3 minutes, stirring often, until the flour begins to brown and smell slightly nutty.
Pour in the broth, stirring everything and making sure there’s no flour lumps. Bring to a simmer and cook until the broth begins to thicken. Add the cream, peas, and turkey and stir everything together until well combined. Let it cook an additional 1-2 minutes, until the sauce looks thick and creamy.
Pour the filling into the casserole dish, spreading evenly with a spatula. Carefully place the puff pastry on top of the filling, pressing the edges gently. Beat the egg and brush over the puff pastry in a thin layer.
Bake for 20-30 minutes, or until the crust is golden brown.
Recipe Variations
- Make this spicy by adding some cayenne pepper, red pepper flakes, or a dash of hot sauce.
- You can also make this with a shredded rotisserie chicken for chicken pot pie casserole. Or try using ground turkey, just cook it completely with the onions before adding the flour.
- Try cutting the puff pastry into little squares with a pizza cutter and laying them decoratively on top of the filling before baking.
- Make this even easier by using frozen mixed vegetables instead of fresh veggies, like a frozen peas, corn, and carrots mix.
- Add a layer of mozzarella or cheddar cheese before the puff pastry to make this cheesy!
- If you don’t have puff pastry, you can also make this with a gluten free pie crust.
- Instead of the seasonings in the recipe, you can use a few teaspoons of Italian seasoning.
Recipe Tip! If your puff pastry crust starts burning around the edges, you can cover the edges in tinfoil until it’s finished baking. Use an oven mitt, because the casserole dish will be hot!
Frequently Asked Questions
This pot pie casserole can be assembled the night before or the morning of, just follow the instructions but don’t do the egg wash or bake it. Instead, cover and place in the refrigerator until you’re ready. Let it warm on the counter for 15 minutes, add the egg wash, and bake for 20-30 minutes, until golden brown. I wouldn’t do this more than 24 hours ahead of time.
Recipe Tip! I use two gluten free puff pastry sheets to cover the whole 9×13-inch baking dish. They overlap a little bit in the middle, but that’s ok!
More Comfort Food Recipes
Storage
Keep in mind that the time starts from when you first stored the leftover turkey, so if you make this the day after cooking the turkey, you can refrigerate for 2-3 days in an airtight container.
Freeze leftover pot pie casserole for 2-3 months in a freezer safe container.
Cooking Tips
- It’s important to mix the gluten free flour with the veggies and cook until it looks a little brown and starts to smell slightly nutty. If you skip this step and add the broth too soon, it might separate and give you a layer of oil at the bottom of the dish when it’s done baking.
- Let the sauce thicken before pouring it into the casserole dish, to make sure you get the right consistency when it’s done baking.
- Use a deep casserole dish, like the kind you’d make lasagna in. You can also use a dutch oven, but you might not need as much puff pastry.
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Leftover Turkey Pot Pie Casserole
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled, chopped
- 3 medium celery ribs, chopped
- 8 ounces cremini mushrooms, sliced
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh thyme leaves
- 4 tablespoons unsalted butter
- 1/2 cup gluten free all purpose flour
- 2 cups chicken broth, gluten free
- 1 cup heavy cream
- 2 cups frozen peas
- 4 cups cooked turkey, chopped
- 2 sheets gluten free puff pastry, (you'll need 9×13-inch total, which is usually 2 sheets of puff pastry)
- 1 large egg, beaten
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Equipment
- 1 9×13-inch baking dish
- 1 large saute pan
Instructions
- Preheat oven to 400°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
- In a large saute pan over medium-high heat, add the olive oil, onion, carrots, celery, and mushrooms. Cook until the onions are translucent, about 5 minutes. Stir in the seasoning.
- Add the butter and let it melt completely, stirring everything together. Sprinkle the flour on top of the vegetables and stir until it coats the vegetables. Cook for an additional 2-3 minutes, stirring often, until the flour begins to brown and smell slightly nutty.
- Pour in the broth, stirring everything and making sure there's no flour lumps. Bring to a simmer and cook until the broth begins to thicken.
- Add the cream, peas, and turkey and stir everything together until well combined. Let it cook an additional 1-2 minutes, until the sauce looks thick and creamy.
- Pour the filling into the casserole dish, spreading evenly with a spatula. Carefully place the puff pastry on top of the filling, pressing the edges gently.
- Beat the egg and brush over the puff pastry in a thin layer. Bake for 20-30 minutes, or until the crust is golden brown.
Notes
- I use two gluten free puff pastry sheets to cover the whole 9×13-inch baking dish. They overlap a little bit in the middle, but that’s ok!
- It’s important to mix the gluten free flour with the veggies and cook until it looks a little brown and starts to smell slightly nutty. If you skip this step, it might separate and give you a layer of oil at the bottom of the dish when it’s done baking.
- Let the sauce thicken before pouring it into the casserole dish, to make sure you get the right consistency when it’s done baking.
- Use a deep casserole dish, like the kind you’d make lasagna in.
Nutrition
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