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Thanksgiving Pot Pie

best thanksgiving pot pie recipe
photo and styling by sam henderson

Not sure what to do with all of those Thanksgiving leftovers? Thanksgiving Pot Pie is the solution. Pull them all together in a dish that is easy to eat and keeps the holiday spirit going. You can even prepare them and freeze them for another day.

Option two… skip the traditional meal and make this for your Thanksgiving meal. Serve it with a few small bite dishes and a couple of dessert options and you’re done.
best thanksgiving pot pie recipe

Before you start:

When brushing the pastry with egg wash, be sure to avoid the edges. This will ensure that the pastry rises correctly.

Thanksgiving Pot Pie

best thanksgiving pot pie recipe

The taste of Thanksgiving in every bite.

  • Prep Time40 min
  • Cook Time40 min
  • Total Time1 hr 20 min
  • Yield6 servings
  • Energy535 cal
  • Cuisine
    • American
  • Course
    • Main Course
  • Cooking Method
    • bake

The ingredients:

  • 2 tablespoons unsalted butter 
  • 2 leeks, fInely chopped 
  • 2 cups sliced fresh mushrooms 
  • 1 cup cooked ham, cubed 
  • 3 tablespoons all purpose flour 
  • 2 cups chicken stock 
  • ⅔ cup sour cream 
  • 3 cups roasted turkey, shredded 
  • salt and pepper to taste 
  • 2 tablespoons fresh parsley, fInely chopped 
  • ¾ cup frozen peas 
  • ¾ frozen carrots, diced 
  • ½ cup chopped pecans 
  • 2 cups basic stuffIng
  • two sheets puff pastry

The Method:

Melt butter in a large skillet over medium heat. Add leeks and cook until softened (about 5 minutes). Remove the leeks and set aside. 
Add mushrooms to pan over medium heat. Add a pinch of salt and cook until tender (5-7 minutes). Add ham and flour and stir to fully incorporate, moisten flour, and remove any lumps. 
Add chicken stock and bring to a boil. Add sour cream and reduce heat to simmer and cook until sauce thickens (3-5 minutes). Remove from the heat and add in turkey, parsley, peas, carrots, and pecans. 
Preheat oven to 400˚F. 
Roll the two sheets of puff pastry together to create one thicker sheet. Use the top of a cocotte or ramekin to cut out circles for the top crusts with the point of a paring knife. Cut a small circle in the center of each of the top crusts to allow the steam to escape during baking. Cut 6 long strips (about ½ inch wide) from the remaining pastry dough. Wrap one strip around the edge of each of the cocottes, folding it over the rim. 
Fill each of the cocottes or ramekins to ½ inch below the rim. Add a layer of stuffng to the mixture, making it slightly rounded at the center. 
Brush each of the wrapped rims with beaten egg. Press the top crusts to the wrapped rims and crimp with a fork to seal. Use a paring knife to cut away excess dough. Brush the tops of the pastry dough with beaten egg, taking care to avoid the cut edges. 
Place the cocottes/ramekins on a baking sheet and bake until the crusts have risen and are golden brown (35-40 minutes). 
  • Amount per serving
  • Calories535
  • % Daily Value*
  • Total Fat22.1 g28.33%
  • Total Carbohydrate38.6 g14.04%
  • Protein35.2 g70.4%

NOTE: These nutritional values have NOT been verified by any laboratory. They are estimates based on publicly available information to help you make informed food choices.


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