Leftover Turkey and Leek Pot Pie with Instant Gravy
Transform your post-holiday leftovers into pure comfort with this irresistible Leftover Turkey and Leek Pot Pie with Instant Gravy. This hearty dish combines tender bites of cooked turkey, savory leeks, sweet carrots, and vibrant peas in a creamy thyme-infused sauce, all thickened perfectly with instant gravy mix for effortless rich flavor. Topped with flaky, golden puff pastry, this pot pie is as satisfying as it is beautiful, making it the ultimate no-fuss dinner idea. Ready in just under an hour, it’s perfect for busy weeknights while still delivering that homemade, cozy warmth. Whether you’re using Thanksgiving leftovers or any other occasion’s extra turkey, this recipe is a delicious way to reduce food waste and indulge in a comforting classic.
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Recipe Information
Ingredients
- 2 cups Cooked turkey (shredded or chopped)
- 2 medium Leeks (white and light green parts, thinly sliced)
- 2 medium Carrots (diced)
- 1 cup Frozen peas
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken or turkey stock
- 1 packet Instant gravy mix
- 0.5 cup Heavy cream
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 sheet Premade puff pastry sheets (thawed)
- 1 large Egg (beaten, for egg wash)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Add the sliced leeks and diced carrots and sauté for 5-7 minutes until softened.
Sprinkle the flour over the vegetables in the skillet and stir well to coat evenly. Cook for an additional 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken or turkey stock while stirring to create a smooth mixture. Bring it to a gentle simmer and allow the mixture to thicken, about 3-4 minutes.
Add the packet of instant gravy mix and stir until it is fully incorporated and the sauce is smooth.
Stir in the heavy cream, salt, black pepper, and dried thyme. Adjust seasoning to taste if necessary.
Fold in the shredded turkey and frozen peas. Cook for an additional 2-3 minutes until the mixture is heated through. Remove from heat and set aside.
Roll out the thawed puff pastry sheet slightly on a floured surface to match the size of your baking dish.
Pour the turkey and leek filling into a baking dish (approximately 9x9 inches). Lay the puff pastry over the top, pressing it gently around the edges to seal. Trim any excess pastry.
Brush the beaten egg over the pastry for a golden crust. Use a knife to cut a few small slits in the pastry to allow steam to escape.
Bake the pot pie in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let the pot pie cool for 5 minutes before serving. Enjoy your delicious Leftover Turkey and Leek Pot Pie!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 7.6 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
