If you’re staring at a fridge full of leftover turkey and wondering how to make it exciting again, leftover turkey pot pie is the perfect solution. This hearty, comforting dish transforms your leftovers into a delicious meal the whole family will enjoy. With a savory filling of tender turkey, vegetables, and a flaky pie crust, it’s a great way to repurpose holiday meals while keeping everyone satisfied.

Why You’ll Love This Recipe

Leftover turkey pot pie is a versatile and easy-to-make dish that allows you to use up all those Thanksgiving or holiday leftovers in a creative and comforting way. You can customize the filling based on what you have in your kitchen, whether it’s different veggies or a mix of fresh or frozen ingredients. Plus, the pie freezes well, making it perfect for meal prep or for making ahead during busy times. It’s a dish the whole family will love and a clever way to reduce food waste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 recipe homemade pie crust, 2 discs (store-bought works too)

• ⅓ cup unsalted butter

• 1 medium yellow onion, chopped

• 1 medium potato, chopped into ½-inch cubes (about 1 1/4 cups)

• 3 ribs celery, chopped

• 3 cloves garlic, minced

• ⅓ cup all-purpose flour

• 1 ½ cups low-sodium chicken broth

• ½ cup whole or low-fat milk

• 1 teaspoon dried thyme

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper

• ¼ teaspoon rubbed sage

• 2 cups chopped leftover turkey (about ½-inch pieces)

• 1 cup peas and carrots, fresh, canned, or frozen

• 1 cup green beans, fresh, canned, or frozen

• 1 egg, beaten

Directions

1. Preheat the oven to 425° F. Take one of the pie dough discs out of the refrigerator and roll it out to a 12-inch circle on a lightly floured surface. Transfer it to a 9-inch deep dish pie plate. Prick the bottom of the crust a few times with a fork and refrigerate while preparing the filling.

2. In a large Dutch oven over medium heat, melt the butter. Add the onion, potato, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened.

3. Stir in the garlic and cook for 30 seconds until fragrant. Add the flour and cook for another minute, stirring until clumpy.

4. Add the chicken broth, milk, thyme, salt, pepper, and sage. Cook for 2 to 3 minutes, stirring frequently, until the mixture begins to bubble and thicken.

5. Remove the pot from the heat and stir in the leftover turkey, peas, carrots, and green beans.

6. Transfer the filling into the prepared pie crust, spreading it evenly. Roll out the second disc of dough to a 12-inch circle and place it over the top of the pie. Trim the dough to ½-inch past the rim of the pie dish. Fold the edges under and pinch to seal, then crimp as desired.

7. Cut a few slits in the top crust for steam to escape, then brush with the beaten egg.

8. Place the pie on a baking sheet and bake for 30 to 40 minutes until the crust is golden brown. If the crust begins to brown too quickly, cover the pie with a sheet of aluminum foil. Let the pie rest for 10 to 15 minutes before serving.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 50 minutes

• Resting Time: 15 minutes

• Total Time: 1 hour 15 minutes

• Servings: 8 slices

Variations

• Vegetables: Feel free to swap in other veggies like mushrooms, broccoli, or corn. Just make sure you have around 2 cups of veggies in total.

• Pie Crust Alternatives: If you prefer just a top crust, grease your pie plate before adding the filling. Alternatively, you could use biscuit dough on top instead of a traditional pie crust.

• Chicken Instead of Turkey: If you don’t have turkey leftovers, this recipe works great with leftover roast chicken.

Storage/Reheating

• Storage: Leftover turkey pot pie can be stored in the refrigerator for up to 3 days. Ensure it is covered well to prevent drying out.

• Freezing: This pot pie can be frozen either before or after baking. Let it cool completely before wrapping it tightly in two layers of aluminum foil and freezing for up to 3 months.

• Reheating: To reheat from frozen, bake at 375° F for about 45 minutes. Cover with aluminum foil to prevent the crust from burning.

FAQs

1. Can I use a store-bought pie crust?

Yes, store-bought pie crust works just as well as homemade for this recipe.

2. Can I make this pot pie ahead of time?

Yes, you can prepare the filling and store it in the fridge for a day or two before assembling the pie and baking it.

3. How do I prevent the crust from becoming soggy?

Pricking the bottom of the pie crust before freezing it helps release steam during baking, which can prevent sogginess.

4. Can I use a different type of meat instead of turkey?

Absolutely! You can substitute leftover roast chicken or even ham in place of turkey.

5. What vegetables can I use in this pie?

Feel free to swap out peas and carrots for other vegetables like corn, mushrooms, or even spinach.

6. Can I freeze the leftover turkey pot pie?

Yes, it freezes beautifully. Just wrap it tightly and store it in the freezer for up to 3 months.

7. How long does it take to bake a frozen turkey pot pie?

Bake a frozen turkey pot pie at 375° F for about 45 minutes.

8. Can I use non-dairy milk for this recipe?

Yes, non-dairy milk like almond milk or oat milk can be substituted for the regular milk.

9. Can I use pre-cooked vegetables in this recipe?

Yes, using pre-cooked or canned vegetables is perfectly fine. Just be sure to drain them before adding to the filling.

10. How can I make this recipe spicier?

Add a pinch of red pepper flakes or cayenne pepper to the filling for an extra kick.

Conclusion

Leftover turkey pot pie is an excellent way to transform your holiday leftovers into a comforting meal everyone will love. With its customizable filling, flaky crust, and simple ingredients, it’s perfect for busy weeknights or when you need to use up your leftovers. Whether you make it ahead of time or enjoy it fresh out of the oven, this dish is sure to become a family favorite.