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Leftover Turkey Puff Pastry Pie with Mashed Potatoes, Broccoli, and Cheese Sauce

Delicious Leftover Turkey Puff Pastry Pie with Mashed Potatoes, Broccoli, and Cheese Sauce is easy to make and the perfect way to reinvent Thanksgiving leftovers!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Servings 8 servings
Calories 447kcal


  • Butter to grease the dish
  • 3 tablespoons unsalted butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 cup milk at room temperature
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 ounces sharp cheddar shredded
  • 2 cups leftover mashed potatoes see Note
  • 2 1/2 cups cooked chopped leftover turkey or chicken
  • 3 1/2 cups cooked broccoli florets see Note
  • 1 sheet frozen puff pastry thawed in the fridge overnight (I used 1/2 of a 17.3 oz package)
  • 1 egg lightly beaten with 1 tablespoon water (for eggwash)


  • Preheat oven to 400F; grease an 8 by 8-inch casserole dish with butter.
  • Add the butter to a medium saucepan over medium heat. Stir in the onion and cook until softened, but not browned, about 5 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Add the flour and cook 1 minute. Whisk in the milk, Dijon, Worcestershire, paprika, salt, and pepper, and bring to a simmer, whisking frequently. Turn off the heat and whisk in the cheese a handful at a time until smooth.
  • Spread the mashed potatoes in the bottom of the prepared dish. Spread the chopped turkey evenly on top of the mashed potatoes, and then spread the broccoli evenly on top of the turkey. Top with the cheese sauce, and spread it out evenly as best you can.
  • Let the casserole cool slightly (this is so that the puff pastry isn’t going on top of hot sauce, which may cause it to not rise properly).
  • Unwrap the thawed puff pastry and place it on top of the casserole, tucking the sides down into the dish. Brush a little eggwash on top (there will be extra – do not try to use it all), and cut a few slits in the top of the puff pastry for the steam to vent.
  • Bake until the pastry is puffed and golden, about 25 to 30 minutes. Cool slightly before cutting and serving.



  • Mashed Potatoes: Taste the leftover mashed potatoes and add salt and pepper as necessary. They should be dry, but if they’re very dry and crumbly, stir in a little milk (don’t add too much though – they should not be soupy!). Or if you don’t have leftover mashed potatoes, you can buy mashed potatoes at the grocery store.
  • If You Don’t Have Leftover Broccoli: You will need 1 pound of raw broccoli (about 4 cups of chopped broccoli florets). Cook it to crisp-tender. To do so, bring a medium saucepan of water to a rolling boil. Season the water with salt, add the broccoli, and cook until crisp-tender, about 1 1/2 to 2 minutes. Drain the broccoli and set aside to cool.

How to Freeze Turkey Puff Pastry Pie

  1. Assemble the casserole, but don't put the puff pastry on top.
  2. Let the casserole cool to room temperature.
  3. Wrap the entire casserole well with plastic wrap.
  4. Freeze it for up to 3 months.
  5. The night before you want to make this turkey puff pastry pie, put it in the fridge to thaw overnight along with a sheet of puff pastry.
  6. When you want to bake it, put the puff pastry on top of the thawed casserole and bake as directed.


Calories: 447kcal | Carbohydrates: 34g | Protein: 19g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 381mg | Potassium: 484mg | Fiber: 3g | Sugar: 4g | Vitamin A: 723IU | Vitamin C: 49mg | Calcium: 228mg | Iron: 2mg