Leftover Turkey Hand Pies

I hope you all had a wonderful Thanksgiving yesterday! We spent the afternoon at my parents’ house with some family and celebrated with Brett’s family last Saturday. We had a lot of fun with both sides and enjoyed being able to eat our favorite Thanksgiving food twice!


We devoured a ton of delicious food between the two and were able to snag some of the leftovers. Most of the time, I’m not a leftover person, but when it comes to Thanksgiving, I’m all about it. Here are some of the recipes I’ve posted in the past:



Please tell me you brought a plate or two home yesterday. I actually snagged turkey from my mother-in-law earlier this week in order to make this pot pie recipe and I’m so thankful she had some to spare.


I love these hand pies because they can almost be eaten as a snack or on the go, and they are filled with the most luscious turkey pot pie filling. The puff pastry is the perfect buttery and flaky exterior and I love that you get everything in one bite. They are so addicting!



If you end up making these pot pies, or any of my other recipes, don’t forget to tag #marinamakeseats!

Leftover Turkey Hand Pies

Makes 7-9 hand pies


  • 4 tablespoons of butter, divided
  • 2 tablespoons of yellow onion, diced
  • 2 tablespoons of celery, diced
  • 1/2 cup of frozen peas and carrots
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 2 tablespoons of flour
  • 1/2 teaspoon of fresh thyme
  • 1/2 cup of heavy cream
  • 1/2 cup of chicken stock
  • 3/4 cup of leftover shredded turkey
  • 2 rolls of puff pastry, thawed


Preheat your oven to 400 degrees.

In a medium pan, melt two tablespoons of butter over medium-high heat. When melted, add the onion, celery, peas and carrots. Stir to combine and season with salt and pepper. Let the vegetables cook for three to five minutes until they soften and become translucent. Add the flour and thyme, whisking them into the vegetables. Continue stirring the mixture for a minute or two.

Slowly add the heavy cream to the mixture and stir until it’s smooth and becomes thick. Add the chicken stock and stir again until it’s smooth and thick. Add the shredded turkey and stir to combine. Remove from the heat and set aside.

Line a couple of baking sheets with parchment paper. Using a biscuit cutter, cut large circles out of the puff pastry (14-18 circles to make 7-9 hand pies). Place half of the puff pastry circles on the parchment paper and add a heaping tablespoon or two of the pot pie mixture to the middle of each circle.

Top each round with the remaining puff pastry circles and press the edges down with a fork. Using a knife, cut a slit at the top of each hand pie.

Melt the remaining two tablespoons of butter. Brush the tops of each pot pie with the butter and add a pinch of salt.

Bake the hand pies for about 20-25 minutes, or until golden brown. Just before the pies are done, brush with the butter again and place back in the oven for an additional minute.

Let the hand pies cool slightly and enjoy!


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