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Square overhead shot of turkey pot pie pockets on a white plate with a side of homemade turkey gravy for dipping.
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5 from 1 vote

Turkey Pot Pie Pockets

Flaky puff pastry pockets filled with a creamy, savory turkey filling and served with warm gravy for dipping. They're an easy, family-friendly way to use up leftover turkey or chicken!
Course Dinner
Cuisine American
Keyword leftover turkey recipes, puff pastry recipes, turkey pot pie, turkey pot pie with puff pastry
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Calories 350kcal
Author Blair Lonergan

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 tablespoon milk
  • 1 tablespoon grated onion
  • 2 cups cooked turkey or chicken, chopped or shredded
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed
  • 1 tablespoon butter, melted
  • Turkey gravy, for serving

Instructions

  • Prep the pan: Preheat the oven to 350°F. Line an extra-large baking sheet (or two smaller sheets) with parchment paper or foil and lightly mist with cooking spray.
  • Make the filling: Use an electric mixer on low speed to beat the cream cheese, softened butter, milk, and onion until smooth and fluffy, about 30 seconds. Fold in the turkey, salt, and pepper.
    Turkey and cream cheese filling mixture in a large bowl.
  • Roll the pastry: Unfold one sheet of puff pastry on a lightly floured surface and roll it into an 11-inch square. Cut it into 4 equal squares. Keep the second sheet in the fridge until you're ready for it.
    Puff pastry rolled out and cut into squares.
  • Fill and seal: Spoon about ⅓ cup of filling onto the center of each square. Dip a fingertip in water and run it along the edges. Fold each square corner to corner into a triangle, then press the edges firmly with a fork to seal.
    Lining the edges of the puff pastry with water.
  • Repeat: Place the pockets on the prepared baking sheet. Repeat with the second sheet of pastry and the remaining filling.
    Pockets folded into the triangle shape.
  • Brush and bake: Brush the tops with melted butter. Bake for 25 to 30 minutes, until golden brown on top and bottom.
    Baked turkey pot pie pockets on a parchment lined baking sheet with a flaky, golden exterior.
  • Serve: Let cool for 5 minutes, then serve with warm gravy for dipping or spooned over the top.
    Horizontal overhead shot of turkey pot pie pockets on a white plate with a side of homemade turkey gravy for dipping.

Notes

  • Yield: Makes 8 pockets with about ⅓ cup of filling each. Most adults will want 2 pockets per meal, while kids are often happy with 1.
  • Soften first: Make sure the cream cheese and butter are at room temperature before mixing for a smooth, fluffy filling.
  • Keep the pastry cool: Thaw the puff pastry according to the package directions, but work with it while it's still cool so it puffs nicely.
  • Chicken swap: Leftover roasted chicken or a store-bought rotisserie chicken works just as well as turkey.
  • Ham swap: Use diced ham instead of turkey and leave out the added salt.
  • Flavor boosts: Use chive and onion cream cheese in place of plain, or stir in minced fresh thyme, rosemary, parsley, or chives.
  • Store: Refrigerate leftovers in an airtight container for up to 3 days.
  • Freeze and reheat: Wrap cooled pockets in plastic wrap and foil and freeze for up to 3 months. Reheat on a baking sheet, loosely covered with foil, at 350°F for 20 to 30 minutes, until heated through.

Nutrition

Serving: 1pocket | Calories: 350kcal | Carbohydrates: 22g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 397mg | Potassium: 165mg | Sugar: 2g | Vitamin A: 245IU | Calcium: 53mg | Iron: 1.3mg