This Leftover Turkey Pot Pie is everything you want after Thanksgiving: golden, flaky crust wrapped around tender turkey, creamy sauce, and colorful veggies that bubble up through the vents. I made my first turkey pot pie the day after Thanksgiving a few years back, and honestly, it felt like turning leftovers into something even better than the main event. The best part? It's surprisingly easy to pull together, and you probably have most of what you need already sitting in your fridge.
If you're in the mood for more cozy baked comfort, you might love my No Bake Cheesecake for a lighter dessert, or these Sugar Cookie Bars Recipe for a sweet treat that's just as crowd-pleasing.
Why You'll Love This Leftover Turkey Pot Pie
This easy Leftover Turkey Pot Pie turns your holiday leftovers into a meal that feels special all over again. The homemade crust is buttery and flaky, and while it does take a little extra time, it's absolutely worth it. The creamy turkey pie filling is loaded with tender vegetables and rich, savory sauce made from scratch (no canned soup here). It's a family-friendly turkey pot pie that works for cozy dinners, potlucks, or meal prep. Plus, you can make it ahead and freeze it, which is a lifesaver during busy weeks.
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Leftover Turkey Pot Pie Ingredients
Here's everything you need to make this Leftover Turkey Pot Pie from scratch.
See Recipe Card Below This Post For Ingredient Quantities
Crust:
- All-purpose flour: Forms the structure of the crust and gives it that tender, flaky texture we all love.
- Sea salt: Balances the buttery richness and enhances flavor.
- Granulated sugar: Adds just a hint of sweetness to complement the savory filling.
- Salted butter (chilled and cubed): The key to a flaky crust. Cold butter creates steam pockets as it bakes, giving you those beautiful layers.
- Ice water: Brings the dough together without warming the butter. Keep it icy cold for best results.
Turkey Pot Pie Filling:
- Oven roasted turkey (leftover, cubed): The star of the show. Leftover Thanksgiving turkey works perfectly here.
- Red potatoes (diced): Add heartiness and a creamy texture once cooked. You can leave the skins on for extra nutrition.
- Salted butter (divided): Adds richness to the filling and helps the vegetables cook down tender.
- Water: Helps steam the potatoes until they're soft.
- Minced garlic: Brings a savory depth that makes the whole filling taste restaurant-quality.
- Carrots (diced): Add sweetness, color, and a little crunch.
- Celery (diced): Classic pot pie flavor. It adds a subtle earthy note.
- Onion (diced): Builds the flavor base and adds natural sweetness.
- Salt and freshly ground pepper: Season to taste and bring all the flavors together.
- Frozen peas: Sweet little pops of green that brighten every bite.
- Frozen corn: Adds sweetness and texture. No need to thaw.
Sauce:
- Water: Forms the base of the creamy sauce.
- Chicken base (better than bouillon): Concentrated chicken flavor that makes the sauce rich and savory. Much better than plain broth.
- Whole milk: Creates a creamy, velvety sauce. Whole milk gives the best texture, but 2% works in a pinch.
- Flour: Thickens the sauce so it coats everything beautifully without being too runny.
- Onion powder: Adds a sweet, mellow onion flavor throughout.
- Sea salt: Seasons the sauce.
- Black pepper: A little warmth and depth.
- Garlic powder: Reinforces the garlic flavor and adds savory notes.
Egg Wash:
- Heavy cream: Helps the egg yolk spread smoothly and adds richness to the golden finish.
- Egg yolk: Brushed on top, it gives the crust that gorgeous, bakery-style shine.
How to Make Leftover Turkey Pot Pie
Follow these steps to make your homemade Leftover Turkey Pot Pie from scratch.
Make the Crust: In a food processor, combine the flour, sea salt, sugar, chilled butter, and ice water. Pulse until the mixture looks like coarse crumbs, with some pea-sized butter chunks still visible. Dump the dough onto your work surface and gently press it into a ball. Divide it into two equal portions and flatten each into a disc. Wrap both discs tightly in plastic wrap and chill in the fridge for at least 1 hour, or overnight if you're prepping ahead.
Make the Sauce: In a medium bowl, whisk together the flour, onion powder, garlic powder, sea salt, and black pepper. Pour in the milk and whisk until completely smooth, then set the bowl aside. In a 4-quart saucepan, bring the water to a rolling boil, then stir in the chicken base until it dissolves. Add the milk and flour mixture to the boiling broth, whisking constantly to avoid lumps. Cook over medium heat for about 3 minutes, stirring often, until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.
Make the Filling: In a large nonstick saucepan, combine the diced potatoes, 2 tablespoons of butter, minced garlic, and water. Cook over medium heat for about 10 minutes, stirring occasionally, until the potatoes are soft and tender when poked with a fork. Add the diced carrots, onion, celery, and the remaining 2 tablespoons of butter. Cover the pan and cook for another 5 minutes, until the vegetables are soft and fragrant. Stir in the frozen peas, frozen corn, cubed turkey, and the prepared sauce. Mix everything together until well combined, then remove from heat and set aside.
Assemble the Pie: Preheat your oven to 425°F. On a lightly floured surface, roll out both chilled dough discs to about ⅛-inch thickness. Carefully fit one disc into your pie dish, letting the edges hang over slightly. Pour the turkey and vegetable filling into the crust, spreading it evenly. Lay the second disc of dough over the top, then pinch the edges together to seal. Trim any excess dough and crimp the edges with a fork or your fingers.
Use a sharp knife to cut an X in the center of the top crust to let steam escape. In a small bowl, whisk together the egg yolk and heavy cream. Brush this mixture over the entire top crust with a pastry brush. Place a pie crust shield around the edges to prevent over-browning.
Bake: Place the pie on the lower rack of your preheated oven and bake for 30 to 35 minutes, until the crust turns deep golden brown and you see the filling bubbling up through the vents. If the crust isn't browning enough, remove the pie crust shield during the last 5 minutes of baking. Remove the pie from the oven and let it cool on a wire rack for 10 minutes before slicing and serving. This resting time helps the filling set so it doesn't spill out everywhere.
Substitutions and Variations
This Leftover Turkey Pot Pie with homemade crust is flexible, so feel free to make it your own.
Crust Options: If you're short on time, you can use store-bought pie crust or even puff pastry for a quicker version. Some people love making leftover turkey pot pie with biscuits on top instead of a full crust, which is a fun twist.
Vegetables: Swap in whatever you have. Green beans, mushrooms, parsnips, or sweet potatoes all work beautifully. Just make sure they're diced small so they cook evenly.
Sauce Variations: If you want to make turkey pot pie with cream of chicken soup, you can skip the homemade sauce and use two cans of condensed soup thinned with a little milk. It's faster, though the flavor won't be quite as rich. You can also make turkey pot pie using leftover gravy if you have it on hand.
Protein Swaps: Leftover rotisserie chicken works just as well as turkey. You could even use cooked ham for a different flavor.
Make It a Casserole: If you don't want to deal with rolling out dough, turn this into a turkey pot pie casserole by pouring the filling into a baking dish and topping it with biscuits or puff pastry.
Equipment For Leftover Turkey Pot Pie
Here's what makes this Leftover Turkey Pot Pie come together smoothly.
- 12" Deep Nonstick Fry Pan: For cooking the filling without sticking.
- Pie Dish: A standard 9-inch deep dish Leftover Turkey Pot Pie plate works perfectly.
- Pie Crust Shield: Protects the edges from burning while the center bakes through.
- Measuring Spoons and Cups: For accuracy, especially with the sauce ingredients.
- 5 Quart Sauce Pan: Roomy enough to whisk the sauce without spills.
- Spatula and Whisk: Essential for stirring and combining.
- Food Processor: Makes quick work of the pie dough.
Storage Tips For Leftover Turkey Pot Pie
This comfort food Leftover Turkey Pot Pie stores beautifully, which makes it perfect for meal prep.
Refrigerator: Let the pie cool completely, then cover it tightly with plastic wrap or aluminum foil. It will keep in the fridge for up to 3 days. Reheat individual slices in the microwave for 1 to 2 minutes, or warm the whole Leftover Turkey Pot Pie in a 350°F oven for about 20 minutes.
Freezer: You can freeze the baked Leftover Turkey Pot Pie or assemble it unbaked and freeze it for later. Wrap it tightly in plastic wrap and then in foil. It will keep for up to 3 months. To bake from frozen, add an extra 15 to 20 minutes to the baking time and cover the edges with foil if they start to brown too quickly.
Make-Ahead: You can prep the crust and filling a day ahead. Store them separately in the fridge, then assemble and bake when you're ready.
Serving Suggestions
This holiday Leftover Turkey Pot Pie is a complete meal on its own, but here are a few cozy sides that pair beautifully.
Simple Green Salad: A crisp salad with a tangy vinaigrette balances the richness of the Leftover Turkey Pot Pie.
Roasted Vegetables: Carrots, Brussels sprouts, or green beans roasted with olive oil and garlic add color and warmth to your plate.
Cranberry Sauce: A spoonful of leftover cranberry sauce on the side brings a sweet-tart contrast that feels just right.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any extra sauce.
Expert Tips
Keep Your Butter Cold: Cold butter is the secret to a flaky crust. If your kitchen is warm, chill the flour and even the food processor bowl before starting.
Don't Overmix the Dough: Mix just until the dough comes together. Overworking it makes the crust tough instead of tender.
Let the Sauce Thicken Fully: If your sauce is too thin, the filling will be soupy. Cook it until it coats the back of a spoon, and it will firm up beautifully as the Leftover Turkey Pot Pie bakes.
Vent the Top Crust: Those slits or the X you cut in the top aren't just for looks. They let steam escape so the crust stays crisp and the filling doesn't overflow.
Use a Pie Shield: This simple tool prevents the edges from burning before the center is done. If you don't have one, cover the edges with strips of foil halfway through baking.
Rest Before Slicing: I know it's tempting to dig in right away, but letting the Leftover Turkey Pot Pie rest for 10 minutes helps the filling set so your slices hold together.
FAQ
How do you make a pot pie with leftover turkey?
Start by cubing your leftover turkey into bite-sized pieces. Cook diced potatoes and vegetables in butter, then stir in a creamy sauce made from scratch. Toss the turkey with the filling, pour it into a pie crust, top with another layer of dough, and bake until golden. It's a cozy, easy way to turn leftovers into something everyone will love. Liam always asks for seconds when I make this.
Can I use store-bought pie crust for turkey pot pie?
Absolutely. Store-bought crust saves time and still tastes great. You can use refrigerated Leftover Turkey Pot Pie or even puff pastry for a flakier, lighter top. Homemade crust has a richer, buttery flavor, but store-bought works perfectly if you're in a hurry or just want to simplify things.
What vegetables can I add to turkey pot pie?
You can add just about any vegetable you like. Green beans, mushrooms, parsnips, sweet potatoes, or even broccoli work beautifully. Just make sure everything is diced into small, even pieces so it cooks through during baking. Frozen mixed vegetables are also a quick and easy option.
How do I make the filling for turkey pot pie?
Cook your diced potatoes with butter and garlic until tender, then add carrots, celery, and onion. In a separate pan, make a creamy sauce by whisking together milk, flour, and seasonings with chicken broth. Combine the cooked vegetables, turkey, and sauce, then pour everything into your pie crust. The key is making sure the sauce is thick enough so the filling isn't runny.
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Pairing
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Leftover Turkey Pot Pie
Ingredients
Method
- Add flour, sea salt, sugar, butter, and ice-cold water to a food processor. Process until the mixture forms coarse crumbs.
- Dump the mixture onto a work surface and form it into a ball. Divide it into two equal portions and shape into discs. Wrap each in plastic wrap and refrigerate for at least 1 hour, or overnight.
- In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt, and pepper. Add milk and whisk until smooth.
- In a 4-quart saucepan, bring water to a boil. Add chicken bouillon and whisk until dissolved.
- Stir in the milk and dry ingredients mixture into the boiling water/bouillon and whisk to combine. Cook over medium heat, stirring constantly, until thickened (about 3 minutes). Remove from heat and set aside.
- In a large nonstick saucepan, combine potatoes, 2 tablespoons butter, garlic, and water. Cover and cook for 10 minutes or until the potatoes are tender, stirring occasionally.
- Add carrots, onion, celery, and remaining butter. Cover and cook for another 5 minutes.
- Stir in peas, corn, turkey, and sauce. Mix until everything is well combined. Remove from heat.
- Roll out both discs of dough. Place one disc into the pie plate, pressing it gently to fit.
- Pour the filling over the crust. Place the second dough disc over the filling, pinching the edges together and cutting an "X" in the top.
- Whisk together egg yolk and heavy cream. Brush the mixture over the top crust using a pastry brush.
- Use a pie crust shield to protect the outer edges. Bake at 425°F for 30-35 minutes on the lower rack, until the crust is golden and the filling is bubbling. Remove the shield in the last 5 minutes if the edges aren't browning.
- Allow the pie to cool for at least 10 minutes on a wire rack before serving.
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