Leftover Thanksgiving Turkey Pot Pie

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  • 00:20Prep Time
  • 00:20Cook Time


  • 2 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 cup frozen peas
  • 2/3 cup frozen corn kernels
  • 1/2 cup frozen diced carrots
  • 1/3 cup all-purpose flour
  • 1 cup chicken broth
  • 3/4 cup milk
  • 1 tsp. Johnny’s Seasoning Salt
  • 1 tsp. Johnny’s Seasoned Pepper
  • 2 cups chopped leftover Thanksgiving turkey
  • 1 puff pastry sheet, cut into four 4 1/4-inch squares
  • 1 large egg, beaten


  1. Preheat oven to 375 degrees F.
  2. Lightly oil four 10-ounce ramekins or coat with nonstick spray.
  3. To make the filling, melt butter in a large skillet over medium-high heat.
  4. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth, milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes.
  7. Stir in turkey; season with Johnny’s Seasoned Pepper and Seasoning Salt.
  8. Divide the filling evenly into the ramekins.
  9. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
  10. Place into oven and bake until the crust is golden brown, about 20 minutes.
  11. Let cool before serving.

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