Leftover Turkey Pot Pie Recipe

Leftover Turkey Pot Pie turns the last of the holiday bird into a creamy, herb-scented filling under a flaky golden crust. It takes 75 minutes from start to finish and delivers the kind of cozy dinner that makes you glad you roasted too much turkey.

This recipe sits at a beginner-to-intermediate level — the crust is store-bought, so the only real skill involved is getting the sauce thick enough before it goes in the oven. Plan it for the days after Thanksgiving or Christmas, when the fridge is full, and nobody wants another dry sandwich.

What is Leftover Turkey Pot Pie?

It is a savory pie made with cooked turkey, a trinity of onion, carrot, and celery, and a creamy broth-and-milk sauce, all baked inside a double pastry crust at 400°F (204°C).

The filling comes out velvety and herb-flecked, with peas popping between chunks of tender meat. The crust shatters lightly under a fork and soaks up the gravy at the edges.

Think of it as the day-after version of a roast dinner, reworked into something you would happily serve to guests.

Reasons to Try Leftover Turkey Pot Pie

There are plenty of ways to use up extra turkey, but this one earns its place at the table.

• Uses up the odds and ends — dark meat, white meat, and any stray bits all work once they are folded into the sauce.
• One dish feeds four — a single pie plate gives you a complete dinner with protein, vegetables, and bread all at once.
• Freezer-friendly — assemble it now and bake it weeks later when the holiday rush has passed.
• Comfort food without the fuss — the oven does the hard work while you clean up the kitchen.
• Better than the original meal — the herbed cream sauce adds richness that plain sliced turkey never had.
• Flexible filling — swap in whatever vegetables are hanging around in the crisper drawer.

Ingredients Needed to Make Leftover Turkey Pot Pie

Nineteen items, and most of them are pantry staples you probably already have. Here is how they break down.

For the Creamy Filling

• Unsalted butter (2 tablespoons) — the base for sweating the vegetables; unsalted lets you control the seasoning since the broth brings its own sodium.
• Onion (1 medium, about 1 cup) — finely diced so it disappears into the sauce rather than crunching under the fork.
• Carrots (2 medium, about 1 cup) — cut into 1/4-inch pieces so they soften in the same time as the celery.
• Celery (2 stalks, about 1 cup) — diced to match the carrots; the leafy inner stalks carry the most flavor.
• Garlic (2 cloves) — minced fresh rather than jarred, since it only cooks for 30 seconds.
• All-purpose flour (1/3 cup) — thickens the sauce into a proper gravy; do not swap in whole wheat here.
• Low-sodium chicken broth (1 1/2 cups) — low-sodium matters because you are adding salt separately.
• Whole milk (3/4 cup) — the fat content gives body; 2% works in a pinch but the sauce will be thinner.
• Kosher salt (1 teaspoon) — plus more to taste after the filling comes together.
• Black pepper (1/2 teaspoon) — freshly ground if you can manage it.
• Dried thyme (1/2 teaspoon) — the classic poultry herb and the backbone of the flavor profile.
• Dried sage (1/4 teaspoon) — a little goes far; too much turns the sauce medicinal.
• Ground nutmeg (1/8 teaspoon) — a pinch that rounds out the cream without tasting like dessert.
• Cooked turkey (3 cups, about 1 pound) — shredded or cubed, white or dark meat, whatever you have left.
• Frozen peas (1 cup) — thawed first so they do not drop the filling temperature.

For the Crust

• Refrigerated pie crust (14 ounces, 2 rounds) — a double crust package saves time; homemade works if you have a favorite all-butter recipe.
• Egg (1 large) — beaten with 1 tablespoon water to make the wash that gives the top its shine.

Equipment Needed

Nothing unusual here — the pie plate is the only piece you might not already own.

• 9-inch deep-dish pie plate — a standard shallow plate will overflow once the filling expands, so deep-dish is not optional.
• Large skillet — wide enough to hold the vegetables in a single layer and deep enough to whisk in 2 1/4 cups of liquid.
• Whisk — for smoothing out the flour and preventing lumps in the gravy.
• Baking sheet — slide it under the pie plate to catch any bubble-over and to make transferring the hot pie easier.
• Pastry brush — for applying the egg wash evenly across the top crust. A clean silicone brush also works.

Instructions to Prepare Leftover Turkey Pot Pie

Eight steps, and the whole thing moves quickly once the vegetables hit the pan. Read through once before you start.

• Preheat and prep — Set the oven to 400°F (204°C) and have a 9-inch deep-dish pie plate ready on the counter.
• Soften the vegetables — Melt the butter in a large skillet over medium heat. Add onion, carrots, and celery, and cook, stirring occasionally, until softened, about 5-7 minutes. Add the garlic and cook for 30 seconds, just until fragrant.
• Build the roux — Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute to remove the raw flour taste. Do not walk away here; flour scorches fast.
• Make the gravy — Gradually whisk in the broth and milk. Bring to a simmer and cook until thickened, about 3-4 minutes. It is ready when the mixture coats the back of a spoon.
• Finish the filling — Stir in the salt, pepper, thyme, sage, nutmeg, turkey, and peas. Remove from heat and let it cool slightly.
• Line the plate — Roll out one crust and fit it into the pie plate, pressing gently and trimming the edges to a 1/2-inch overhang. Pour the filling in.
• Top and seal — Roll out the second crust and lay it over the filling. Trim, seal, and crimp the edges. Cut 4-5 slits in the top to vent steam, then brush with the egg wash.
• Bake — Set the pie on a baking sheet and bake for 35-40 minutes, until the crust is golden brown and the filling bubbles through the vents. Tent with foil if the edges brown too quickly, then cool 10 minutes before serving so the filling sets.

What Goes Well With Leftover Turkey Pot Pie Recipe

Because the pie is rich and creamy, the best sides are light, crisp, or acidic.

• Simple green salad — a vinaigrette-dressed mix of greens cuts straight through the butter and cream.
• Roasted Brussels sprouts — their caramelized edges echo the roasted turkey and add another vegetable to the plate.
• Cranberry sauce — the tart-sweet bite is a natural partner and uses up another holiday leftover.
• Crusty bread — unnecessary with a pastry crust, but good for sopping up the last of the gravy.
• Dry hard cider — a cold, bubbly pour balances the richness; sparkling water with lime works just as well.
• Apple crisp — a warm fruit dessert keeps the meal in the same cozy, autumnal register.

Key Tips for Making Leftover Turkey Pot Pie Recipe

Small details decide whether the filling stays thick or turns soupy. These are the ones worth remembering.

• Thicken before assembling — the sauce must coat a spoon while hot; it will not thicken much further in the oven.
• Cool the filling partially — pouring it in piping hot softens the bottom crust and makes it soggy.
• Vent generously — 4-5 slits let steam escape so the top crust stays crisp instead of going limp.
• Watch the edges — a foil ring or a tent over just the rim prevents burning while the center catches up.
• Chop vegetables small — 1/4-inch pieces cook through in the time it takes to soften the onions.
• Season the turkey separately — taste a piece first; heavily brined or smoked meat changes how much salt the filling needs.
• Rest before slicing — 10 minutes lets the gravy set so portions hold their shape on the plate.

Creative Variations of Leftover Turkey Pot Pie Recipe

Once you know the base method, the filling is wide open. Here are a few directions worth trying.

• Biscuit-topped version — Skip the top crust and drop buttermilk biscuits over the filling instead, then bake until golden.
• Puff pastry lid — A sheet of thawed puff pastry gives a lighter, shatteringly crisp top with almost no effort.
• Herbed swap — Trade the thyme and sage for rosemary and a pinch of poultry seasoning for a more traditional stuffing flavor.
• Root vegetable twist — Add diced parsnips or a handful of leftover roasted potatoes to the filling for extra heartiness.
• Individual ramekins — Bake in four oven-safe dishes for personal pies that cook in about 25 minutes.
• Mushroom addition — Sauté 8 ounces of sliced cremini mushrooms with the onions for an earthier, meatier filling.

Storage Guidelines for Leftover Turkey Pot Pie Recipe

This is one of those dishes that genuinely tastes better the next day, so plan for leftovers.

• Refrigerator storage — Cool completely, then cover the pie plate tightly with foil or transfer slices to an airtight container. Keeps up to 3 days.
• Freezer storage — Wrap the cooled pie tightly in plastic wrap and then foil; freeze for up to 2 months.
• Thawing frozen pie — Move it to the fridge overnight before reheating so the crust does not steam and go soft.
• Portioning ahead — Slice into single servings before freezing so you can reheat only what you need.
• Crust protection — Press a layer of parchment against the surface if you are storing it unbaked, to keep the pastry from drying out.

Reheating Tips for Leftover Turkey Pot Pie Recipe

How you reheat matters as much as how you stored it — a soggy crust ruins a good pie.

• Oven method — Reheat at 350°F (177°C) for 20-25 minutes until heated through; the internal temperature should reach 165°F (74°C).
• Microwave method — Cover individual slices and heat on medium power for 2-3 minutes. The crust will soften, but the filling stays creamy.
• Air fryer method — Single slices reheat at 350°F (177°C) for 6-8 minutes, which keeps the top crust crisp.
• Skillet method — Warm a slice in a covered skillet over medium-low heat for 8-10 minutes for a crisp bottom and a hot center.

Nutrition Value (per serving)

Based on 1 serving out of 4 total.

• Calories — 709
• Protein — 37g
• Fat — 34g
• Carbohydrates — 64g
• Fiber — 6g
• Sugar — 11g
• Sodium — 982mg

FAQs

Can I make Leftover Turkey Pot Pie ahead of time?

Yes. Assemble the whole pie, cover it tightly, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time since the filling starts cold.

Can I freeze Leftover Turkey Pot Pie?

It freezes well, either baked or unbaked, for up to 2 months. Wrap it tightly in plastic wrap and foil, and thaw overnight in the fridge before reheating.

How do I keep the bottom crust from getting soggy?

Let the filling cool slightly before pouring it in, and bake on a preheated baking sheet. Both steps help the bottom crust set rather than steam.

Can I use chicken instead of turkey?

Absolutely. Shredded rotisserie chicken is the easiest swap, and the rest of the recipe stays exactly the same.

Why is my filling runny?

The sauce likely needed more simmering time before it went into the crust. Cook it until it visibly coats the back of a spoon, then cool briefly.

How long does Leftover Turkey Pot Pie last in the fridge?

About 3 days in a covered container. Beyond that, the crust loses its texture even if the filling is still safe to eat.

Print