10 Leftover Turkey Pie Recipes

Few things make leftover turkey feel as special as tucking it under a golden crust. A creamy filling, a crisp, flaky top and the smell of pastry baking turn the end of the holiday bird into a meal that stands on its own, not a reheated afterthought.

This collection goes well beyond the classic pot pie, with puff pastry lids, mashed potato toppings, hand pies, empanadas, a cornmeal-topped tamale pie, crisp phyllo and a rustic galette. Store-bought pastry keeps most of them easy, and every filling is heated through to 165°F (74°C).

1. Classic Double-Crust Turkey Pot Pie

A buttery top and bottom crust hold a thick, creamy filling of turkey, carrots, peas and celery seasoned with thyme. Let it rest before slicing so each wedge holds its shape.

Servings: 6 · Total time: 1 hour 15 minutes, plus resting

Ingredients

• 2 refrigerated pie crusts
• 5 tablespoons butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1/3 cup all-purpose flour
• 1 3/4 cups turkey or chicken broth
• 2/3 cup whole milk
• 1 teaspoon fresh thyme leaves
• 3 cups diced cooked turkey
• 3/4 cup frozen peas
• Salt and black pepper to taste
• 1 large egg, beaten, for egg wash

Instructions

1. Preheat the oven to 400°F (200°C) and line a 9-inch deep-dish pie plate with one crust.
2. Melt the butter in a large skillet and cook the onion, carrots and celery for 8 minutes until tender.
3. Stir in the flour for 1 minute, then whisk in the broth and milk and simmer until very thick. Add the thyme, turkey and peas and season. Cool for 10 minutes.
4. Pour the filling into the crust, cover with the second crust, crimp the edges, cut vents and brush with egg wash.
5. Bake for 35 to 40 minutes, covering the edges with foil if they brown too fast, until golden and the filling reaches 165°F (74°C). Rest for 15 minutes before slicing.

2. Turkey and Leek Puff Pastry Pie

Sweet, slow-cooked leeks and a touch of Dijon give this creamy filling a refined flavor under a tall, flaky puff pastry lid. It looks impressive but takes only a little more effort than a stew.

Servings: 6 · Total time: 1 hour

Ingredients

• 3 tablespoons butter
• 3 large leeks, white and light green parts, sliced and rinsed
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 1/2 cups turkey or chicken broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 2 teaspoons fresh thyme leaves
• 3 1/2 cups diced cooked turkey
• Salt and black pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 large egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C).
2. Melt the butter in a large skillet over medium-low heat and cook the leeks for 10 minutes until very soft. Add the garlic for 1 minute.
3. Stir in the flour, then whisk in the broth and cream and simmer until thick. Add the mustard, thyme and turkey and season.
4. Spoon into a 2-quart oval pie dish, drape the puff pastry over the top, trim and crimp, cut a few slits and brush with egg.
5. Bake for 25 to 30 minutes until puffed and deep golden and the filling reaches 165°F (74°C).

3. Turkey Shepherd’s Pie with Sweet Potato Mash

A savory turkey and vegetable filling in rich gravy is topped with fluffy sweet potato mash that browns at the peaks. The sweet and savory balance makes it a family favorite.

Servings: 6 · Total time: 1 hour

Ingredients

For the topping

• 2 1/2 pounds sweet potatoes, peeled and cubed
• 3 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

For the filling

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 1/2 cups turkey gravy or broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh rosemary, chopped
• 4 cups diced cooked turkey
• 1 cup frozen peas
• Salt and black pepper to taste

Instructions

1. Boil the sweet potatoes in salted water for 15 minutes until tender, drain and mash with the butter, milk, salt and cinnamon. Preheat the oven to 400°F (200°C).
2. Heat the oil in a large skillet and cook the onion and carrots for 7 minutes. Add the garlic and tomato paste for 1 minute.
3. Sprinkle in the flour, then stir in the gravy or broth, Worcestershire and rosemary and simmer until thick. Add the turkey and peas and season.
4. Spread the filling in a 9×13-inch dish and spoon the mash over the top, roughing it up with a fork.
5. Bake for 20 to 25 minutes until the peaks are browned and the filling reaches 165°F (74°C).

4. Turkey Cranberry Hand Pies

Flaky pastry pockets are filled with turkey, cranberry sauce and melty Brie for a portable taste of the holiday table. Serve them warm with extra cranberry sauce for dipping.

Servings: 8 hand pies · Total time: 45 minutes

Ingredients

• 2 refrigerated pie crusts
• 2 cups finely chopped cooked turkey
• 1/2 cup thick cranberry sauce, plus more for serving
• 4 ounces Brie, cut into small pieces
• 1 tablespoon chopped fresh sage
• Salt and black pepper to taste
• 1 large egg, beaten
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Unroll the crusts and cut four 5-inch rounds from each, rerolling scraps as needed.
3. Toss the turkey with the sage, salt and pepper. Spoon a little turkey, a teaspoon of cranberry sauce and a few pieces of Brie onto one half of each round.
4. Brush the edges with egg, fold over into half-moons, crimp with a fork, cut a small slit in each and brush the tops with egg.
5. Bake for 18 to 22 minutes until golden and the filling reaches 165°F (74°C). Sprinkle with flaky salt and serve warm.

5. Baked Turkey Empanadas

Turkey is simmered with cumin, smoked paprika, peppers, potato and green olives for a classic Latin-style filling. Baking instead of frying keeps them easy, and they freeze well before baking.

Servings: 10 empanadas · Total time: 1 hour

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1/2 red bell pepper, finely diced
• 1 small potato, peeled and finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 cup tomato sauce
• 1/4 cup turkey or chicken broth
• 2 cups finely chopped cooked turkey
• 1/4 cup chopped pimento-stuffed green olives
• 10 frozen empanada discs, thawed
• 1 large egg, beaten
• Salsa verde, for serving

Instructions

1. Heat the oil in a skillet and cook the onion, pepper and potato for 8 minutes until the potato is tender. Add the garlic and spices for 1 minute.
2. Stir in the tomato sauce, broth, turkey and olives and simmer until thick and almost dry. Cool completely.
3. Preheat the oven to 400°F (200°C). Place 2 tablespoons of filling on each disc, fold over and crimp the edges with a fork.
4. Arrange on a lined baking sheet and brush with egg.
5. Bake for 18 to 22 minutes until golden and the filling reaches 165°F (74°C). Serve with salsa verde.

6. Turkey Tamale Pie

A chili-spiced turkey, bean and corn filling bakes under a tender, cheesy cornmeal crust. It brings all the flavor of tamales without any wrapping.

Servings: 6 · Total time: 50 minutes

Ingredients

For the filling

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can pinto beans, rinsed
• 1 cup frozen corn
• 3 cups shredded cooked turkey
• Salt to taste

For the cornmeal crust

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 3 tablespoons melted butter
• 1 cup shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 400°F (200°C).
2. Heat the oil in a 10-inch cast-iron skillet and cook the onion and pepper for 5 minutes. Add the garlic and spices for 1 minute, then stir in the tomato sauce, beans, corn and turkey and simmer for 8 minutes. Season.
3. Whisk the dry crust ingredients together, then stir in the egg, milk, butter and half the cheese until just combined.
4. Spread the batter over the hot filling and sprinkle with the remaining cheese.
5. Bake for 20 to 25 minutes until the crust is golden and a toothpick comes out clean and the filling reaches 165°F (74°C). Serve with sour cream and green onions.

7. Greek-Style Turkey Spinach Phyllo Pie

Inspired by spanakopita, this pie layers crisp, buttery phyllo around spinach, feta, dill and turkey. Serve warm or at room temperature with lemon wedges.

Servings: 8 · Total time: 1 hour 10 minutes

Ingredients

• 2 tablespoons olive oil
• 1 bunch green onions, sliced
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 1/2 cups finely chopped cooked turkey
• 8 ounces feta cheese, crumbled
• 1/2 cup ricotta cheese
• 2 large eggs, beaten
• 1/4 cup chopped fresh dill
• Zest of 1 lemon
• 1/4 teaspoon black pepper
• 16 sheets phyllo dough, thawed
• 1/2 cup melted butter
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 375°F (190°C). Heat the oil and cook the green onions for 2 minutes, then stir in the spinach for 2 minutes and cool slightly.
2. Mix the spinach with the turkey, feta, ricotta, eggs, dill, lemon zest and pepper.
3. Brush a 9×13-inch dish with butter, then layer 8 sheets of phyllo, brushing each with butter.
4. Spread the filling evenly, then top with the remaining 8 sheets, buttering each. Score the top into squares.
5. Bake for 40 to 45 minutes until deep golden and crisp and the filling reaches 165°F (74°C). Rest for 10 minutes before cutting.

8. Mini Turkey Pot Pies

Baked in a muffin tin, these individual pies have a crisp crust in every bite and are easy to portion for kids or lunches. They reheat well in the oven straight from the fridge.

Servings: 12 mini pies · Total time: 45 minutes

Ingredients

• 2 refrigerated pie crusts
• 3 tablespoons butter
• 1 small onion, finely diced
• 1 cup frozen mixed vegetables
• 3 tablespoons all-purpose flour
• 1 cup turkey or chicken broth
• 1/3 cup milk
• 1/2 teaspoon dried thyme
• 2 cups finely diced cooked turkey
• Salt and black pepper to taste
• 1 large egg, beaten

Instructions

1. Preheat the oven to 400°F (200°C) and grease a 12-cup muffin tin.
2. Melt the butter and cook the onion for 4 minutes, add the vegetables for 2 minutes, then stir in the flour. Whisk in the broth, milk and thyme and simmer until thick. Add the turkey and season.
3. Cut twelve 4-inch rounds and twelve 2 1/2-inch rounds from the crusts. Press the larger rounds into the cups.
4. Fill each cup with the turkey mixture, top with a small round, pinch the edges, cut a slit and brush with egg.
5. Bake for 20 to 25 minutes until golden and the filling reaches 165°F (74°C). Cool for 5 minutes before removing.

9. Turkey, Butternut Squash and Gruyere Galette

This rustic open-faced pie folds a flaky crust around roasted squash, caramelized onions, turkey and nutty Gruyere. It makes a lovely lunch with a green salad.

Servings: 6 · Total time: 1 hour 10 minutes

Ingredients

• 2 cups peeled butternut squash, cut into 1/2-inch cubes
• 2 tablespoons olive oil, divided
• 1 large onion, thinly sliced
• 1 1/2 cups diced cooked turkey
• 1 cup shredded Gruyere cheese, divided
• 1 tablespoon chopped fresh sage
• Salt and black pepper to taste
• 1 refrigerated pie crust
• 1 large egg, beaten

Instructions

1. Preheat the oven to 425°F (220°C). Toss the squash with 1 tablespoon of oil, salt and pepper and roast for 20 minutes. Lower the oven to 400°F (200°C).
2. Meanwhile, cook the onion in the remaining oil over medium-low heat for 15 minutes until golden and jammy.
3. Roll the crust into a 12-inch round on a parchment-lined baking sheet and sprinkle the center with half the Gruyere, leaving a 2-inch border.
4. Top with the squash, onion, turkey and sage, then the rest of the cheese. Fold the edges over the filling and brush the crust with egg.
5. Bake for 30 to 35 minutes until the crust is golden and the filling reaches 165°F (74°C).

10. Turkey and Mushroom Pie with Cheddar Crust

A homemade sharp cheddar shortcrust wraps around turkey and browned mushrooms in a deep, savory gravy. It is a hearty, pub-style pie that is worth the extra step of making pastry.

Servings: 6 · Total time: 1 hour 30 minutes, plus chilling

Ingredients

For the cheddar crust

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter, cubed
• 1 cup finely shredded sharp cheddar cheese
• 6 to 8 tablespoons ice water
• 1 large egg, beaten, for egg wash

For the filling

• 3 tablespoons butter
• 1 pound cremini mushrooms, quartered
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups turkey or chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 4 cups diced cooked turkey
• Salt and black pepper to taste

Instructions

1. Pulse the flour, salt and butter in a food processor until pea-sized, add the cheddar, then drizzle in ice water until the dough clumps. Divide in two discs, wrap and chill for 1 hour.
2. Melt the butter in a large skillet and brown the mushrooms and onion for 10 minutes. Add the garlic, then the flour, and whisk in the broth, Worcestershire and thyme. Simmer until thick, add the turkey, season and cool.
3. Preheat the oven to 400°F (200°C). Roll out one disc and line a 9-inch deep-dish pie plate, then add the filling.
4. Roll out the second disc, place it on top, crimp, cut vents and brush with egg.
5. Bake for 40 to 45 minutes until deep golden and the filling reaches 165°F (74°C). Rest for 15 minutes before slicing.