Leftover Turkey Pot Pie is the perfect way to give your holiday turkey a second delicious life. It’s all about flaky, buttery crusts packed with tender turkey chunks, colorful veggies, and a creamy, comforting sauce that feels like a big, warm hug. This dish turns those turkey leftovers into something new and exciting, without spending hours in the kitchen.
I love making this pot pie especially when I have a big batch of turkey and a fridge full of bits and pieces from a holiday meal. It’s my go-to when I want something cozy but don’t feel like cooking from scratch. Plus, it’s great for using up any veggies you have hanging around—like carrots, peas, or green beans—which makes it super flexible and keeps nothing going to waste.
My favorite way to enjoy turkey pot pie is straight out of the oven, when the crust is golden and crispy, and the steam from the filling is just irresistible. It makes for a perfect weeknight dinner or a casual weekend meal. Honestly, there’s something comforting about a pot pie that brings the whole family together, all tucked in with a simple side salad or some roasted potatoes.
Key Ingredients & Substitutions
Turkey: Leftover cooked turkey works perfectly here. You can swap it for cooked chicken if needed. Just make sure the meat is shredded or diced for easy filling.
Vegetables: Carrots, celery, onions, peas, and mushrooms add great flavor and texture. Frozen or fresh peas both work fine. You can swap mushrooms with green beans or corn if preferred.
Butter and Flour: These make the roux, the base for your creamy sauce. For a dairy-free option, use olive oil or a plant-based butter and a gluten-free flour blend.
Pie Crust: Refrigerated pie crusts are a convenient choice. For a quicker option, puff pastry works well too. Or bake the filling in ramekins with biscuit topping for a twist.
How to Get a Rich, Creamy Filling Without Lumps?
Making a smooth sauce (like a gravy) is key for great pot pie filling. Here’s how to do it:
- Start by cooking your veggies in butter over medium heat until soft.
- Stir in flour and cook for 2 minutes, stirring all the time. This cooks out the flour taste and prevents lumps.
- Gradually whisk in broth and milk—slowly adding liquids while stirring prevents clumps.
- Keep stirring until the sauce thickens and coats the spoon.
- Add your turkey and veggies last, heat gently, and season to taste.
Patience during this step means a creamy filling that’s not too runny or thick—just perfect for your pie crust.
Equipment You’ll Need
- 9-inch pie dish – I suggest this size because it’s just right for a generous filling and crispy crust.
- Large skillet – this is where you’ll cook your vegetables and make the sauce; it’s big enough to hold everything comfortably.
- Whisk – helps you stir the sauce smoothly without lumps.
- Rolling pin – makes it easy to roll out your pie crust evenly.
- Baking sheet – to catch drips and make handling the pie easier while baking.
- Cream brush or small pastry brush – useful for egg wash to give your crust a shiny, golden finish.
Flavor Variations & Add-Ins
- Swap turkey for cooked chicken or ham for a different protein that still pairs well with creamy filling.
- Add herbs like rosemary or sage instead of thyme for a more aromatic flavor.
- Mix in some cooked potatoes or sweet potatoes for extra heartiness.
- Top with a cheddar or Parmesan cheese crust for a cheesy twist once baked.
Leftover Turkey Pot Pie
Ingredients You’ll Need:
For The Filling:
- 2 cups leftover cooked turkey, shredded or diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onions, diced
- 1 cup frozen peas
- 1 cup mushrooms, sliced (optional)
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/4 cups turkey or chicken broth
- 1/2 cup milk or heavy cream
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and black pepper, to taste
For The Crust:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 35 minutes for baking. Plus, let it rest for 10 minutes before serving, so the filling can set up nicely. In total, you’re looking at roughly 1 hour from start to table.
Step-by-Step Instructions:
1. Prepare the Filling:
Heat butter in a large skillet over medium heat. Add diced carrots, celery, and onions, and cook until softened, about 5 to 7 minutes. If using, add mushrooms and cook for an additional 5 minutes until tender and their liquid evaporates.
2. Make the Sauce:
Sprinkle the flour over the veggies and stir constantly for 2 minutes to form a roux. Slowly whisk in the turkey or chicken broth and milk, stirring as the sauce thickens—this should take about 5 minutes. Stir in the turkey, peas, thyme, and season with salt and pepper. Remove from heat.
3. Assemble and Bake:
Roll out one pie crust into a 9-inch pie dish. Pour the turkey filling into the crust. Cover with the second pie crust, seal and flute the edges, and cut slits on top to allow steam to escape. Brush the top crust with beaten egg for a golden finish. Bake at 425°F (220°C) for 30 to 35 minutes, until the crust is golden and the filling bubbles. Let it rest for 10 minutes before serving.
Can I Use Frozen Turkey for This Pot Pie?
Yes! Just be sure to thaw the turkey completely before using. Thaw it overnight in the fridge or submerge the sealed package in cold water to speed things up. Pat the turkey dry to avoid extra moisture in the filling.
Can I Prepare This Pot Pie Ahead of Time?
Absolutely! You can assemble the pot pie and refrigerate it for up to 24 hours before baking. Just cover it well to prevent drying out. When ready, bake straight from the fridge—add a few extra minutes to the baking time if needed.
How Should I Store Leftover Pot Pie?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the crust crisp.
What Can I Substitute for the Pie Crust?
If you don’t have pie crust, puff pastry is a great alternative for a flaky top. For a lower-carb option, consider topping the filling with mashed potatoes or biscuit dough before baking.