Turkey Pot Pie – The Best Leftover Turkey Recipe
Turkey pot pie is the ultimate leftover turkey recipe, with creamy filling, flaky crust, and cozy comfort in every bite.
Equipment
- Large skillet or saucepan
- Wooden spoon or whisk
- Pie dish (9-inch)
- Rolling pin (if using homemade crust)
- Oven
Ingredients
- 3 cups cooked turkey shredded or diced
- 2 tablespoons butter
- 1 medium onion diced
- 2 carrots diced
- 2 celery ribs diced
- 2 garlic cloves minced
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup milk or heavy cream
- 1 cup frozen peas or mixed vegetables
- 1 medium potato diced and cooked
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or fresh parsley
- 2 pie crusts homemade or store-bought
- 1 egg beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a large skillet, melt butter and sauté onions, carrots, and celery until softened.
- Add garlic, stir in flour, and cook for 1–2 minutes to form a roux.
- Slowly whisk in broth and cream, simmer until thickened.
- Add turkey, peas, and potato; season with salt, pepper, and thyme. Stir to combine.
- Place one crust in a pie dish, fill with turkey mixture, and top with second crust.
- Seal edges, cut small slits for steam, and brush with egg wash.
- Bake for 35–40 minutes, until golden brown and bubbling.
- Let rest for 10 minutes before serving.
Notes
- Protein: 24g
- Carbohydrates: 32g
- Fat: 22g
- Fiber: 3g
- Sodium: 620mg
