Leftover Turkey Pot Pie is a cozy and satisfying way to turn your turkey leftovers into a warm, comforting meal. This dish is packed with tender turkey chunks, mixed veggies, and a creamy sauce all tucked under a flaky, golden crust. It’s the kind of dish that makes you feel right at home, especially on chilly days.
I love making this pot pie because it’s such a great way to use up bits and pieces from the fridge without letting anything go to waste. Plus, it’s super easy to customize with whatever veggies you have on hand. I often add a little extra thyme or sage to my filling since those flavors bring back the classic taste of the holidays for me.
My favorite way to serve leftover turkey pot pie is hot out of the oven with a simple side salad or some steamed green beans. It’s satisfying, filling, and perfect for a quiet night in. I think you’ll find, like I did, that it’s a winning way to enjoy your turkey more than once without ever getting bored!
Key Ingredients & Substitutions
Leftover Turkey: Using cooked turkey gives this pot pie a lovely rich flavor. If you don’t have turkey, chicken or even firm tofu can work well as a substitute.
Vegetables: Carrots, celery, onion, and mushrooms add great texture. Feel free to swap in frozen mixed veggies or whatever you have in your fridge for convenience.
Butter and Flour: These make the roux that thickens the filling. For a dairy-free option, use olive oil or dairy-free margarine and a gluten-free flour blend.
Broth & Cream: Turkey or chicken broth builds a savory base, while cream adds creaminess. Use vegetable broth and coconut or oat milk for dairy-free versions.
Pie Crust: Refrigerated crusts save time, but homemade crusts taste fresher. Puff pastry can also be a fun alternative for a flakier top.
How Do You Make the Filling Thick and Creamy Without Lumps?
Getting a smooth, velvety sauce is all about making a good roux and whisking well when adding broth.
- Cook butter and flour over medium heat for 1-2 minutes to avoid a raw flour taste.
- Add broth slowly, whisking constantly to prevent lumps.
- Simmer gently while stirring until the sauce thickens.
- If it gets too thick, stir in a little more broth or cream to loosen it up.
This technique ensures the filling has the perfect creamy texture to hold all those tasty turkey and veggies together inside your crust.
Equipment You’ll Need
- 9-inch pie pan – I like this size because it fits the filling perfectly and bakes evenly.
- Large skillet or saucepan – makes it easy to cook the vegetables and create the filling.
- Whisk – helps incorporate the broth smoothly into the roux without lumps.
- Rolling pin – makes spreading out the pie crust easy and even if you’re using homemade dough.
- Baking sheet – to catch any drips and keep your oven clean while baking the pie.
- Basting brush – for brushing the crust with the egg wash for a golden, shiny top.
Flavor Variations & Add-Ins
- Use cooked ham or bacon instead of turkey for a smoky twist.
- Add chopped spinach or kale for extra greens and nutrients.
- Mix in a dash of Dijon mustard or grated cheese into the filling for added flavor.
- Throw in some frozen corn or peas if you like a sweeter touch in your filling.
Leftover Turkey Pot Pie
Ingredients You’ll Need:
- 2 cups cooked leftover turkey, shredded or diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 1 cup onion, diced
- 1 cup mushrooms, sliced
- 1 cup frozen peas or green beans (optional)
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups turkey or chicken broth
- 1/2 cup heavy cream or whole milk
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1 tsp fresh rosemary, chopped (or 1/2 tsp dried rosemary)
- Salt and freshly ground black pepper, to taste
- 1 package refrigerated pie crusts (2 crusts) or homemade pie dough
- 1 egg, beaten (for egg wash)
- Fresh thyme or rosemary sprigs, for garnish (optional)
Time Needed
This recipe takes about 15 minutes to prepare and about 30-35 minutes to bake. Allow an additional 5-10 minutes for the pot pie to cool before serving. Overall, you’ll spend less than an hour making this delicious meal.
Step-by-Step Instructions:
1. Prepare the Filling
Preheat your oven to 400°F (200°C). In a large skillet or saucepan, melt the butter over medium heat. Add the onions, carrots, celery, and mushrooms. Cook, stirring occasionally, until the vegetables are tender, about 6-8 minutes. Stir in the flour and cook for 1-2 minutes, stirring constantly to avoid burning.
2. Make the Sauce and Add Turkey
Slowly whisk in the broth, making sure there are no lumps. Bring the mixture to a simmer and cook until it thickens, about 3-5 minutes. Stir in the cream, thyme, rosemary, salt, and pepper. Add the cooked turkey and peas or green beans if you’re using them. Mix well and cook for another 2-3 minutes to warm everything through. Then, remove from heat.
3. Assemble and Bake the Pot Pie
Roll one pie crust into a 9-inch pie pan. Pour the warm filling evenly into the crust. Cover with the second pie crust. Trim the edges, then pinch the dough together to seal the pie. Cut a few slits in the top crust to let steam escape while baking. Brush the top with beaten egg to give it a golden, shiny finish. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Let it rest for 5-10 minutes before serving. Garnish with fresh thyme or rosemary if you like!
Can I Use Frozen Turkey for This Pot Pie?
Yes! Just make sure the frozen turkey is fully thawed before using. Thaw it overnight in the fridge or quickly in cold water. Pat it dry before adding to avoid extra moisture in the filling.
Can I Make Leftover Turkey Pot Pie Ahead of Time?
Absolutely! Prepare the filling and assemble the pie, then cover and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the bake time if baking straight from the fridge.
How Should I Store Leftovers?
Keep leftover pot pie covered in an airtight container in the fridge for up to 3 days. Reheat individual portions in the oven at 350°F (175°C) until warmed through to maintain the crust’s crispness.
Can I Use Store-Bought Pie Crust or Should I Make My Own?
Both work well! Store-bought pie crust is a convenient time-saver and usually bakes nicely. Homemade dough offers a fresher taste and flakier texture if you have a bit more time.