That mountain of leftover turkey in your fridge is about to become the best meal of the week.
This leftover turkey pot pie recipe takes everything you already have on hand and turns it into a golden, flaky, deeply comforting dinner.
I make this every year in the days right after Thanksgiving, and it always disappears faster than the actual turkey dinner did.
The filling is rich and creamy, loaded with tender vegetables, and tucked under a buttery crust that shatters when you cut into it.
You do not need any fancy technique here, just leftover turkey, a handful of pantry staples, and about an hour of your time.
It is the kind of recipe that makes you look forward to holiday leftovers instead of dreading them.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
This recipe pairs beautifully with a side of turkey pot pie with biscuits if you want to compare two takes on the same cozy classic.
Why You’ll Love This Leftover Turkey Pot Pie Recipe
This recipe rescues your leftover turkey and turns it into something everyone actually gets excited about.
It is a completely different meal from the original roast dinner, so nobody feels like they are eating repeats.
The filling comes together in one pot, and you can use a store bought crust if you are short on time.
It also freezes well, so you can make a second pie to stash away for a lazy night later in the month.
- Uses up leftover turkey, vegetables, and even leftover gravy
- Ready in about an hour from start to finish
- Freezer friendly for meal prep
- Kid approved comfort food that reheats beautifully
- Easy to customize with whatever vegetables you have on hand
You might also enjoy: Chicken Pot Pie Filling
Ingredients
Most of these ingredients are things you already have in your kitchen after a big turkey dinner.
The only special additions are a good poultry seasoning blend and a quality pie crust.
- 3 cups cooked, shredded or cubed leftover turkey
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1/3 cup all purpose flour
- 2 cups turkey or chicken stock
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1 double pie crust, homemade or store bought, top and bottom
- 1 large egg, beaten, for egg wash
Read Also: Skillet Chicken Pot Pie
Kitchen Equipment Needed
You likely have most of this equipment already, though a few upgrades make the process much smoother.
A sturdy pot and a good pie dish are the two things worth investing in if you make pot pies often.
- Large Dutch oven or deep skillet
- Deep dish pie plate, 9 inch
- Rolling pin
- Pastry brush
- Whisk
- Measuring cups and spoons
- Pie crust shield, optional, to prevent over browning
This filling is essentially a cousin of my puff pastry chicken pot pie, so that equipment list will look familiar if you have made it before.
Recommended Products for This Recipe
These are products I personally use and recommend based on years of making pot pies at home.
None of these are required, but each one solves a specific problem that comes up when you are baking a pie with a wet, hearty filling.
1. Emile Henry Ceramic Pie Dish
A ceramic pie dish holds heat evenly, which helps the bottom crust cook through instead of turning soggy under a heavy filling.
It also goes straight from the oven to the table, which is nice for a casual weeknight dinner.
2. Le Creuset Enameled Dutch Oven
I use this for the filling every single time because it distributes heat so evenly that nothing scorches while you are building the roux.
It is also wide enough that you can stir in the turkey and vegetables without splashing everywhere.
3. Adjustable Pie Crust Shield
This little tool saves the edges of your crust from burning during a long bake time.
It is adjustable, so it fits almost any size pie dish you already own.
4. OXO Good Grips Pastry Brush
A good pastry brush makes it much easier to get an even, golden egg wash across the top crust.
This one has silicone bristles that do not shed and clean up in seconds.
Another favorite: Mini Chicken Pot Pies
Step-by-Step Instructions: How to Make Leftover Turkey Pot Pie
1. Prepare the pie crust
- If using a store bought crust, let it sit at room temperature for about 10 minutes so it is easier to roll out without cracking.
- If making your own, roll out the bottom crust on a lightly floured surface until it is about an inch wider than your pie dish.
- Gently press the bottom crust into the pie dish, letting the excess hang over the edges, and place it in the refrigerator while you make the filling.
- Roll out the top crust as well and set it aside on a piece of parchment paper so it stays cold and workable.
2. Sauté the aromatics
- Preheat your oven to 400 degrees Fahrenheit so it is ready by the time your filling is done.
- Melt the butter in a large Dutch oven or deep skillet over medium heat until it is fully melted and starting to foam slightly.
- Add the diced onion, carrots, and celery, and cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
3. Make the roux and build the sauce
- Sprinkle the flour evenly over the softened vegetables and stir constantly for about 1 minute to cook off the raw flour taste.
- Slowly pour in the turkey or chicken stock while whisking constantly to prevent any lumps from forming.
- Add the milk or heavy cream in a slow stream, continuing to whisk until the mixture is smooth.
- Bring the sauce to a gentle simmer and cook for 4 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
4. Add the turkey, peas, and seasonings
- Stir in the shredded leftover turkey, making sure it gets evenly distributed through the thickened sauce.
- Add the frozen peas directly from the freezer, no need to thaw them first.
- Season with the poultry seasoning, dried thyme, salt, and black pepper, then stir well to combine.
- Taste the filling and adjust the seasoning if needed, then remove the pot from the heat and let it cool for about 5 minutes.
5. Assemble the pie
- Pour the slightly cooled filling into the chilled bottom crust, spreading it into an even layer.
- Carefully lay the top crust over the filling and trim any excess dough hanging past the edge of the dish.
- Crimp the edges of the top and bottom crusts together using your fingers or the tines of a fork to seal in the filling.
- Cut 4 to 5 small slits in the center of the top crust to allow steam to escape while baking.
6. Bake the pot pie
- Brush the beaten egg evenly over the entire top crust for a shiny, golden finish.
- Place the pie dish on a rimmed baking sheet to catch any drips, then transfer it to the oven.
- Bake for 35 to 40 minutes, adding a pie crust shield around the 20 minute mark if the edges are browning too quickly.
- The pie is done when the crust is deep golden brown and you can see the filling bubbling through the slits.
7. Rest and serve
- Remove the pie from the oven and let it rest on the counter for 10 to 15 minutes before slicing.
- This resting time allows the filling to set slightly so your slices hold together instead of running.
- Slice into 6 equal wedges and serve warm straight from the dish.
Tips for The Best Leftover Turkey Pot Pie
A few small details make the difference between a good pot pie and a great one.
Keeping your crust cold and your filling properly thickened are the two things to focus on most.
- Keep the pie crust cold right up until it goes in the oven for the flakiest results
- Do not skip resting the pie after baking, or the filling will be too loose to slice
- If your leftover turkey is very dry, add an extra splash of stock to the filling
- Leftover gravy can replace part of the stock for extra flavor and thickness
- Bake on a rimmed sheet pan to catch any bubbling filling that escapes through the slits
Read Also: Crock Pot Chicken Pot Pie
Serving Suggestions
This pot pie is hearty enough to serve entirely on its own, but a simple side rounds out the meal nicely.
I usually keep the sides light since the pie itself is so rich and filling.
- A simple green salad with a light vinaigrette
- Warm dinner rolls for soaking up any extra filling
- Turkey Shepherd’s Pie if you want a full leftovers spread
- Steamed green beans with a little butter and lemon
- A crisp glass of white wine or sparkling apple cider
Variations of Leftover Turkey Pot Pie
This recipe is forgiving and easy to adapt based on what you have left in the fridge after a big meal.
Feel free to swap in whatever leftover sides you have on hand.
- Swap in leftover mashed potatoes for a shepherd’s pie style topping instead of pie crust
- Use puff pastry instead of traditional pie crust for a flakier, more dramatic top
- Stir in leftover roasted vegetables like Brussels sprouts or green beans
- Add a handful of shredded cheddar cheese to the filling for extra richness
- Make individual hand pies instead of one large pie for easy freezing and reheating
I first tested the mashed potato topping version while working out my classic roast turkey recipe leftovers plan.
Storage and Reheating
This pot pie stores well, which makes it a great make ahead option for busy weeks.
Both the baked and unbaked versions freeze beautifully.
- Refrigerate leftovers in an airtight container for up to 4 days
- Freeze the fully baked pie, wrapped tightly, for up to 3 months
- To freeze unbaked, assemble the pie but skip the egg wash, then wrap and freeze before baking
- Reheat refrigerated slices in a 350 degree Fahrenheit oven for 15 to 20 minutes
- Bake a frozen unbaked pie straight from the freezer, adding 20 to 25 extra minutes to the bake time
My turkey gravy from drippings freezes just as well, so it is worth making extra to pour over reheated slices.
Nutritional Facts
These values are approximate and will vary depending on the specific ingredients and brands you use.
- Calories: approximately 420 per serving
- Protein: approximately 24 grams
- Carbohydrates: approximately 30 grams
- Fat: approximately 23 grams
- Fiber: approximately 3 grams
- Sodium: approximately 480 milligrams
Read Also: Creamy Turkey Soup
Health Benefits of Key Ingredients
Beyond being comforting, this pot pie actually packs in some solid nutrition.
Turkey and the mix of vegetables bring real value to the table beyond just flavor.
- Turkey is a lean source of protein that supports muscle repair and keeps you full longer
- Carrots provide vitamin A, which supports healthy vision and immune function
- Celery adds fiber along with a good dose of vitamin K
- Peas contribute plant based protein and additional fiber to the dish
- Garlic has natural compounds that may support heart health and immune function
This same nutritional profile shows up in my turkey chili, which is another great way to use up extra turkey.
FAQs About Leftover Turkey Pot Pie
1. Can I use a rotisserie chicken instead of leftover turkey?
Yes, rotisserie chicken works perfectly in this recipe and follows the exact same method.
Just shred the meat the same way you would with leftover turkey.
2. Can I make this pot pie ahead of time?
You can assemble the entire pie up to a day in advance and keep it covered in the refrigerator until you are ready to bake.
Add about 5 extra minutes to the bake time since it will be starting from cold.
3. What can I use instead of a pie crust?
Puff pastry, biscuit dough, or even a layer of mashed potatoes all work well as toppings.
Each option changes the texture slightly but keeps the same cozy flavor.
4. Why is my filling too thin?
This usually means the roux did not cook long enough or the sauce was not simmered long enough to thicken.
Let it simmer a few extra minutes, stirring constantly, until it coats the back of a spoon.
5. Can I make this recipe gluten free?
Yes, simply swap the all purpose flour for a gluten free flour blend and use a gluten free pie crust.
The rest of the recipe stays exactly the same.
Leftover Turkey Pot Pie
Ingredients
- 3 cups cooked leftover turkey shredded or cubed
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 large carrots peeled and diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour about 40g
- 2 cups turkey or chicken stock
- 1 cup whole milk or heavy cream
- 1 cup frozen peas
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 1 double pie crust homemade or store bought, top and bottom
- 1 large egg beaten, for egg wash
Equipment
- Large Dutch oven or deep skillet
- Deep dish pie plate, 9 inch
- Rolling Pin
- Pastry brush
- Whisk
- Measuring cups and spoons
- Pie crust shield optional, to prevent over browning
- Rimmed baking sheet to catch any drips
Method
- If using a store bought crust, let it sit at room temperature for about 10 minutes. Roll out the bottom crust and press into the pie dish, allowing excess to overhang. Refrigerate while making the filling. Roll out the top crust and set aside on parchment paper.
- Preheat oven to 400°F. Melt butter in a large Dutch oven over medium heat until foaming. Add onion, carrots, and celery, cooking for 5-6 minutes until softening. Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over vegetables and stir constantly for 1 minute. Slowly pour in stock while whisking to prevent lumps. Add milk or cream in a slow stream, whisking until smooth. Bring to a gentle simmer and cook for 4-5 minutes until thickened.
- Stir in shredded turkey, frozen peas, poultry seasoning, thyme, salt, and pepper. Taste and adjust seasoning. Remove from heat and let cool for about 5 minutes.
- Pour filling into the chilled bottom crust. Lay top crust over filling, trim excess dough, and crimp edges to seal. Cut 4-5 small slits in the top crust to vent steam.
- Brush beaten egg over the top crust. Place pie dish on a rimmed baking sheet and bake for 35-40 minutes. Add a pie crust shield after 20 minutes if edges are browning too quickly. Pie is done when crust is golden and filling bubbles through the slits.
- Let pie rest on the counter for 10-15 minutes before slicing. This allows the filling to set so slices hold together. Slice into 6 wedges and serve warm.
Nutrition
Notes
- Keep the pie crust cold right up until it goes in the oven for the flakiest results.
- Do not skip resting the pie after baking, or the filling will be too loose to slice.
- If your leftover turkey is very dry, add an extra splash of stock to the filling.
- Leftover gravy can replace part of the stock for extra flavor and thickness.
- Bake on a rimmed sheet pan to catch any bubbling filling that escapes through the slits.
- Swap in leftover mashed potatoes for a shepherd’s pie style topping instead of pie crust.
- Use puff pastry instead of traditional pie crust for a flakier, more dramatic top.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze the fully baked pie, wrapped tightly, for up to 3 months.
- To freeze unbaked, assemble the pie but skip the egg wash, then wrap and freeze before baking.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This leftover turkey pot pie is proof that the best part of a big holiday meal is often the days that follow it.
It turns a fridge full of odds and ends into something everyone will ask for again.
Give it a try the next time you have leftover turkey sitting around, and let me know how it turns out in the comments below.
I would love to hear what variations you tried and see your photos if you make them.
Recommended:
- Leftover Mashed Potato Recipes
- Green Bean Casserole
- Flaky Pie Crust
- Fresh Cranberry Sauce
- Roasted Turkey With Gravy and Vegetables
