Thanksgiving Pot Pie

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  • Level: Easy
  • Total: 1 hr 25 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 to 10 servings
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5 tablespoons all-purpose flour, plus additional for dusting

1 sheet frozen puff pastry, thawed 

Nonstick cooking spray, for the baking dish

5 tablespoons unsalted butter 

2 celery stalks, thinly sliced 

1 medium yellow onion, diced 

1 rotisserie turkey breast, shredded (about 4 cups) 

4 cups low-sodium chicken or turkey broth 

1 cup half-and-half 

1 cup shredded Brussels sprouts 

1 cup stuffing mix 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 cup whole cranberry sauce 

1 large egg, whisked 


  1. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the puff pastry with a floured rolling pin to 9 by 13 inches. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling.
  2. Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
  3. Melt the butter in a large skillet over medium heat. Add the celery and onions and cook, stirring occasionally, for about 5 minutes. Stir in the flour and cook 2 minutes more. Add the turkey, broth, half-and-half, Brussels sprouts, stuffing mix, salt and pepper and stir to combine. Cook until the sauce begins to thicken, 5 to 7 minutes. Remove from the heat.
  4. Transfer the mixture to the prepared baking dish. Use a tablespoon to drop the cranberry sauce randomly over the mixture. Top with the puff pastry dough. Use a pastry brush to evenly coat the puff pastry with the egg. Using a paring knife, cut a few small vents in the center of the pie.
  5. Bake until the puff pastry is golden brown, about 45 minutes. Let stand 5 minutes before cutting.
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