Leftover turkey pot pie

Leftover turkey pot pie

Using turkey and vegetables in a comforting turkey pot pie is a great way to use up leftovers. Using shop-bought cheese sauce makes this recipe so quick and easy.
Course Dinner
Cuisine American
Keyword pot pie, Turkey leftovers, Turkey pot pie
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 502
Author Alida Ryder


  • 3-4 cups roast turkey shredded
  • 2-3 cups roasted/frozen vegetables
  • 1 cup cheese sauce Use shop-bought for a quicker pot pie
  • 1 cup sour cream
  • lemon juice to taste
  • salt and pepper to taste
  • 400 g/14 oz puff pastry thawed
  • 1 egg beaten


  • Pre-heat the oven to 200ºC/390ºF. 
  • Combine the shredded turkey with the vegetables, cheese sauce and sour cream. 
  • Season with salt, pepper and lemon juice then transfer to an oven-proof pie/baking dish. 
  • Top with the puff pastry and brush with the egg. 
  • Place in the oven and allow to bake for 20-30 minutes until the pastry is golden and puffed and the filling is bubbling. 
  • Remove and allow to rest for 10 minutes before serving. 


Calories: 502kcal | Carbohydrates: 39g | Protein: 12g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 326mg | Potassium: 412mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5140IU | Vitamin C: 10mg | Calcium: 166mg | Iron: 2.5mg