There’s something magical about the moment you open the oven and a golden pie emerges, bubbling at the edges and filling your kitchen with the scent of roasted herbs. Turkey pot pie is more than just dinner — it’s a hug on a plate.
For me, it started years ago when I first tried turning Thanksgiving leftovers into something new. I didn’t want another cold turkey sandwich. Instead, I pulled out my cast-iron skillet, tossed in the veggies sitting in my crisper, and tucked everything under a flaky crust.
What came out wasn’t just a meal, it was a memory-maker. This recipe shows how you can take yesterday’s turkey and give it a whole new life.
Whether you’re cooking for family or just want to warm up a chilly night, turkey pot pie is a leftover turkey recipe that proves comfort food never goes out of style.
Table of Contents
The Story Behind Turkey Pot Pie and Why It Works
Turkey pot pie has roots in the traditional chicken pot pie, but swapping in leftover turkey makes it practical and deeply flavorful. After big holiday feasts, many of us find ourselves with more turkey than we know what to do with. This dish takes those leftovers and transforms them into something indulgent yet easy. Imagine tender turkey nestled with peas, carrots, and potatoes in a rich sauce, then sealed under a crisp crust. Unlike soups or sandwiches, this recipe feels like a fresh creation. If you’ve ever enjoyed easy creamy chicken pot pie soup or easy chicken pot pie crock pot recipes, you’ll recognize the same heartwarming flavors, just with a clever leftover twist.
How Leftover Turkey Becomes Something New
The beauty of turkey pot pie lies in its ability to turn scraps into a showstopper. Instead of reheating plain turkey, the meat soaks up the creamy gravy, keeping it moist and flavorful.
The crust locks everything inside, so each slice delivers comfort in every bite. Leftovers from a holiday bird can feel tired on their own, but in this dish, they get new energy.
I’ve found that pairing turkey with seasonal vegetables like carrots and celery adds both nutrition and brightness, balancing the richness of the sauce.
If you love cozy casseroles like ground turkey and sweet potato casserole or hearty one-pan meals such as cheesy ground beef rice casserole, this leftover turkey recipe is right up your alley.
It’s resourceful, comforting, and a little nostalgic — the perfect answer when you want more than just reheated leftovers.
Turkey Pot Pie – The Best Leftover Turkey Recipe
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
Ingredients & Prep Made Easy
Cooking a turkey pot pie doesn’t have to feel overwhelming. With the right ingredients, you can turn your leftover turkey into a hearty, crowd-pleasing dish without much fuss. The best part is how flexible this recipe is. A turkey pot pie isn’t about perfection — it’s about comfort, convenience, and flavor.
Key Ingredients for a Flavorful Turkey Pot Pie
The foundation of a great turkey pot pie starts with the basics. Naturally, turkey takes center stage, ideally shredded or diced from your holiday bird.
Pair it with a mix of classic vegetables like carrots, peas, celery, and potatoes. These add sweetness, crunch, and bulk to the filling.
A creamy sauce brings it all together, made by combining broth, milk or cream, and a bit of flour for thickening.
Finally, the crust seals the deal. Whether you use a buttery homemade pie crust or a store-bought shortcut, the golden topping makes the dish feel special.
For an even creamier texture, you can sneak in mushrooms or swap potatoes for sweet potatoes.
Dishes like savory ground beef and broccoli stir fry and creamy chicken and broccoli alfredo bake share the same principle — balance hearty protein with vegetables and a comforting sauce.
Dishes like savory ground beef and broccoli stir fry and creamy chicken and broccoli alfredo bake share the same principle — balance hearty protein with vegetables and a comforting sauce.
Substitutions
One of the best parts of making turkey pot pie is how forgiving the recipe is. You can adjust it to what you have on hand:
- Vegetables: Swap peas for green beans, corn, or even mushrooms.
- Cream: Use whole milk plus a pat of butter instead of heavy cream.
- Crust: Puff pastry, biscuits, or crescent rolls work if you don’t have pie dough.
- Protein: Chicken or rotisserie leftovers make an easy stand-in when turkey isn’t available.
This flexibility means you can create a flavorful dish without a last-minute trip to the store. Just like the swaps you’d try in savory ground beef and broccoli stir fry or creamy chicken and broccoli alfredo bake, small changes can make a big difference.
Tips for Prepping Ahead with Leftovers
If you’re short on time during busy weeknights, prepping ahead makes this leftover turkey recipe stress-free:
- Chop vegetables in advance and store in airtight containers for up to three days.
- Refrigerate cooked turkey for up to four days or freeze for three months. Thaw overnight before use.
- Assemble ahead: Put the filling and crust together in the morning, cover, and refrigerate until ready to bake.
- Freezer option: Bake the pie, let it cool, then wrap tightly and freeze for later.
These tricks give you flexibility and ensure a hearty meal is ready without last-minute chaos. Fans of turkey meatballs in spinach creamy sauce and Greek turkey meatballs with tzatziki sauce already know how versatile turkey can be — and pot pie is no exception.
Step-by-Step Cooking Guide
Making the Creamy Filling
The filling is the heart of any turkey pot pie. Start by melting butter in a skillet, then sauté diced onions, carrots, and celery until softened.
Add garlic for extra depth, then stir in flour to form a roux. Slowly whisk in chicken or turkey broth, followed by cream or milk, until the sauce thickens.
Season with salt, pepper, and herbs like thyme or parsley. Finally, fold in the shredded turkey along with peas or other vegetables of your choice.
The sauce should be rich and creamy, coating every bite. If you’ve ever made Greek Chicken Meatballs with Tzatziki or Sweet Potato Casserole Thanksgiving Favorite (with Crunchy Pecan Topping), you’ll recognize how layering flavors builds true comfort in a dish., you’ll recognize how layering flavors builds true comfort in a dish.
Perfecting the Golden Crust
A pot pie is only as good as its crust. For a rustic touch, roll out homemade pastry, but if time is short, store-bought crust or puff pastry works just as well.
Place one crust in your pie dish, spoon in the filling, then top with the second crust. Seal the edges and cut small slits to let steam escape.
Brush with a whisked egg for a shiny, golden finish. Bake until the crust is crisp and the filling bubbles at the edges.
For single servings, divide the filling into ramekins and top each with pastry or biscuits for a cozy twist.
Whether you prefer the rich layers of homemade dough or the flaky ease of puff pastry, the goal is always the same — a golden top that breaks into buttery flakes with each forkful.
If you love experimenting, you’ll enjoy the creativity in recipes like cheesy ground beef rice casserole or crock pot meatloaf.
Serving, Variations & Storage
Serving and Creative Variations
Turkey pot pie is best served hot, straight from the oven, when the crust is crisp and the filling is bubbling. Pair it with a simple green salad or roasted vegetables for a balanced meal. For weeknight dinners, you can also make mini pot pies in ramekins — they’re fun, portion-controlled, and reheat beautifully. Another variation is swapping the top crust with buttery biscuits for a country-style finish. If you love experimenting, try adding mushrooms for earthiness or sweet potatoes for a touch of natural sweetness. Recipes like Italian Meatloaf or Ground Beef Ramen Skillet show different cuisines. With pot pie, those same flavors come alive in a flaky, golden package.
Storage, Freezing & Reheating Tips
One of the best things about this leftover turkey recipe is that it’s perfect for make-ahead storage. Here’s how to handle it safely and keep it tasting fresh:
- Refrigeration: Store baked turkey pot pie, tightly wrapped, for up to four days.
- Freezing: Cool completely, then wrap in foil and freeze for up to three months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 350°F until hot and bubbly; this helps keep the crust flaky.
- Individual Portions: Freeze in smaller containers for quick lunches or single dinners.
These tips make it easy to enjoy comfort food whenever you need it. Whether you’re prepping ahead or saving the last few slices, turkey pot pie remains just as cozy the second time around. If you’ve enjoyed freezer-friendly recipes like Ground Beef Fajita Rice Bowls or easy Cowboy-Style Butter Chicken Linguine, you’ll appreciate the versatility here too.
FAQs
Can I freeze turkey pot pie after baking?
Yes! Once cooled, wrap the baked pot pie tightly in foil or freezer-safe wrap. It will keep well for up to three months. For best results, thaw overnight in the refrigerator before reheating in the oven at 350°F. This helps maintain a crisp crust.
What vegetables go best in a turkey pot pie?
Classic vegetables include peas, carrots, celery, and potatoes, but you can mix in corn, green beans, or mushrooms for variety. The goal is to balance sweetness, texture, and richness.
How do I thicken the filling for pot pie?
The key is starting with a roux (butter and flour cooked together). Whisk in broth and cream until smooth, then simmer until thickened. If it’s still too thin, mix one tablespoon of cornstarch with cold water and stir it into the sauce.
How long is leftover turkey good for in the fridge?
Cooked turkey keeps safely in the fridge for up to four days. If you won’t use it within that time, freeze it to extend its shelf life. Always store in airtight containers to lock in flavor.
Turkey pot pie is more than just a clever leftover turkey recipe — it’s comfort food at its finest. Every slice combines tender meat, creamy filling, and a flaky crust that feels like a warm hug on a plate. For me, it’s become a tradition after big holiday meals, when the fridge is full and everyone craves something cozy. It’s a dish that proves cooking at home doesn’t need to be fancy to be delicious. So the next time you’re staring at leftover turkey, don’t settle for another sandwich — transform it into a golden pot pie that brings joy back to the table.
