Looking for the perfect way to use up your turkey from Thanksgiving dinner? This Leftover Turkey Pot Pie will do the trick! With a super-adaptable savory pie filling, flaky pie crust, and a few pantry staples, you can easily enjoy those holiday flavors all over again.
Why This is the Best Turkey Pot Pie Recipe
The best part of Thanksgiving cooking isn’t just the feast itself, it’s the days of glorious leftovers that follow. The last thing you want to do is waste any of that delicious turkey! This pot pie recipe is just the vessel for your leftover roast turkey breast, or any other Thanksgiving leftovers you’re eager to experiment with.
You’ll love the rich, creamy, and savory filling, enveloped in a buttery, golden crust, all made easy with convenient ingredients like store-bought pie crust, frozen veggie mix, a few fresh aromatics, dry herbs, and common pantry staples. It’s truly a yummy recipe for repurposing those holiday leftovers!
Ingredients
- Unsalted butter: For sautéing and enriching the sauce.
- Aromatics: I use yellow onion, celery stalks, and garlic to create the savory foundation of the filling.
- Frozen mixed vegetables: A frozen mix of peas, carrots, corn, and beans is an easy way to add color and nutrients.
- All-purpose flour: To thicken the creamy sauce.
- Low-sodium chicken or turkey broth: The liquid base for a rich, flavorful gravy.
- Heavy cream: For a luscious, creamy filling.
- Herbs & spices: Dried thyme, dried rosemary, salt, and ground black pepper are classic seasonings for a comforting flavor.
- Cooked turkey: The key component. Grab those leftovers!
- Store-bought pie crust: A quick and convenient way to get a flaky, buttery shell.
- Egg: To create a beautiful, golden-brown egg wash.
Got More Leftovers? Use ‘Em Up!
This leftover turkey pot pie recipe focuses on using your leftover turkey, but don’t be shy about tossing in other Thanksgiving leftovers too! Here are some ideas:
- Other Leftover Meat: Got ham or roast beef? Shred or dice it to replace the turkey, or blend it in for an extra meaty kick.
- Green Beans: Chop up any leftover green bean casserole or plain green beans and stir them into the filling along with the mixed veggies.
- Potatoes: Add roasted or mashed potatoes (regular or sweet) for a creamy texture. Just make sure they’re diced if roasted or smoothly incorporated if mashed.
- Leftover Gravy: Replace some of the broth with your leftover gravy for an even deeper, more savory flavor profile in your pot pie filling.
- Cranberry Sauce: A small spoonful swirled into the filling can add a surprising tangy counterpoint. A little goes a long way!
How to Make Leftover Turkey Pot Pie
Step 1: Preheat the Oven
To start, preheat your oven to 400°F (200°C). Then lightly grease a 9-inch pie dish or deep baking sheet and set aside.
Step 2: Sauté the Veggies
In a large skillet, melt the butter over medium heat. Add the diced onion and celery and sauté for 4-5 minutes until softened and fragrant.
Now stir in the garlic and cook for 30 seconds more. Then stir in the frozen mixed vegetables and cook for 2-3 minutes until just tender.
Step 3: Make the Sauce
Grab your flour and sprinkle it evenly over the vegetables. Stir constantly for about 1 minute to cook off the raw flour taste.
Now slowly pour in the chicken or turkey broth while stirring to prevent lumps. Once combined, stir in the heavy cream. Cook for 4-5 minutes, stirring often, until the mixture thickens into a creamy sauce.
Step 4: Add the Herbs & Turkey
Stir in the thyme, rosemary, salt, and black pepper. Then add the shredded or diced turkey and mix well. Make sure you taste and adjust the seasoning if needed!
Next, remove your skillet from the heat and let the filling cool slightly while you get the crust ready.
Step 5: Prepare the Crust
Unroll one pie crust and press it into the bottom of the prepared pie dish. Then spoon the creamy turkey filling evenly over the crust.
Place the second pie crust over the top, trim any excess dough, and crimp the edges to seal. Make sure you cut a few small slits in the center to allow steam to escape.
Step 6: Bake
Now let’s get this pie cooking!
Brush the top crust with the beaten egg for a golden finish. Bake for 30-35 minutes, or until the crust is deep golden brown and the filling is bubbling.
Step 7: Rest & Serve
Once your pot pie is done baking, let it rest for 10 minutes before slicing. Serve warm and enjoy!
More Great Leftover Thanksgiving Recipes
- Air Fryer Garlic & Herb Turkey Burgers
- Slow Cooker Turkey and Sweet Potato Chili
- Best Damn Instant Pot Turkey Chili
- Best Damn Stuffed Turkey Meatloaf
Storage & Reheating
Store your leftover leftover pot pie (yes, leftovers of your leftovers!) in an airtight container in the fridge for up to 3 days. You can also freeze the leftovers for up to 3 months.
To reheat, place it in the oven at 325°F (160°C) for about 15-20 minutes or until heated through. If frozen, thaw first before reheating.
PrintRecipe
Leftover Turkey Pot Pie
- Total Time: 1 hour
- Yield: 6 servings
Description
Give your Thanksgiving turkey a second life with this Leftover Turkey Pot Pie recipe! It has a creamy filling with flavorful turkey and veggies, all tucked under a golden, buttery, flaky crust. Perfect for a cozy and delicious post-Thanksgiving meal.
Ingredients
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables (peas, carrots, corn, beans)
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken or turkey broth
- ½ cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups cooked turkey, shredded or diced
- 2 refrigerated store-bought pie crusts
- 1 egg, beaten, for egg wash
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and celery and cook for 4–5 minutes until softened and fragrant. Stir in the garlic and cook for 30 seconds more.
- Stir in the frozen mixed vegetables and cook for 2–3 minutes until just tender.
- Sprinkle the flour evenly over the vegetables. Stir constantly for about 1 minute to cook off the raw flour taste.
- Slowly pour in the chicken or turkey broth while stirring to prevent lumps. Once combined, stir in the heavy cream. Cook for 4–5 minutes, stirring often, until the mixture thickens into a creamy sauce.
- Stir in the thyme, rosemary, salt, and black pepper. Add the shredded or diced turkey and mix well. Taste and adjust seasoning if needed. Remove from heat and let the filling cool slightly while you prepare the crust.
- Unroll one pie crust and press it into the bottom of the prepared pie dish. Spoon the creamy turkey filling evenly over the crust. Place the second pie crust over the top, trim any excess dough, and crimp the edges to seal. Cut a few small slits in the center to allow steam to escape.
- Brush the top crust with the beaten egg for a golden finish. Bake for 30–35 minutes, or until the crust is deep golden brown and the filling is bubbling.
- Let the pot pie rest for 10 minutes before slicing. Serve warm.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Comments
No Comments