Upside-Down Turkey Pot Pies


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 Servings
Upside-Down Turkey Pot Pies

John Cullen

Chatelaine Triple Tested

Winner, winner, leftover turkey dinner! This deconstructed twist on a traditional pot pie is kid-friendly and also way easier to make. 


  • 1/2 397-g pkg frozen pre-rolled puff pastry, thawed in fridge

  • 1 very small red onion, cut into thin rings

  • 1 red bell pepper, cut into thin rounds

  • 1 tsp vegetable oil

  • 2 cups leftover cooked turkey, chopped

  • 3 tbsp butter

  • 3 tbsp all-purpose flour

  • 2 cups milk

  • 1 cup frozen peas

  • 1 cup broccoli florets

  • 1/2 tsp salt

  • 1 tsp lemon juice


  • Preheat oven to 400F. Unroll pastry (it will measure 10 x 10 in. square). Cut into 4 squares. Set on a lightly oiled baking sheet. Top each square with onion and pepper. Bake in centre of oven until pastry is lightly golden, 18 to 20 min.

  • Heat a large saucepan over medium-high. Add oil, then chicken. Cook, stirring often, until no pink remains, about 3 min. Remove to a bowl. Reduce heat to medium. Add butter. When melted, whisk in flour. Cook, whisking constantly for 1 min. Slowly whisk in milk until evenly mixed.

  • Bring to a gentle boil, then stir in chicken, peas, broccoli and salt. Season with pepper.

  • Cook until broccoli is tender-crisp, 3 to 5 more min. Remove from heat and stir in lemon juice. Spoon about 1 cup chicken mixture over each baked puff-pastry square.

Kitchen tip

This recipe is equally delicious with leftover cooked chicken.

Nutrition (per serving)

Calories 513, Protein 26g, Carbohydrates 42g, Fat 27g, Fibre 4g, Sodium 642mg.

Here are more of our best recipes for turkey leftovers.