Leftover Turkey Pot Pie

The big holiday meal is wonderful, but the day after might be even better — especially when there is a container of leftover turkey waiting in the fridge. This leftover turkey pot pie turns those leftovers into something that feels brand new: a creamy, savory filling full of turkey and vegetables, tucked under one golden, flaky crust.

It is the kind of cozy comfort food that draws everyone into the kitchen, much like my Chicken Parmesan Casserole does on pasta night. With a store-bought crust and frozen vegetables, prep is simple, but the result tastes like you fussed all afternoon.

Why You’ll Love This Recipe

• The best use for leftover turkey — holiday leftovers become a whole new meal.
• Creamy, cozy filling with tender vegetables in every bite.
• One simple top crust — no bottom crust to get soggy, no fuss.
• Easy shortcuts welcome — refrigerated pie crust and frozen vegetables.

Ingredients

• 3 tablespoons unsalted butter — starts the filling with rich flavor.
• 1 small yellow onion, diced — sweet and savory base.
• 2 carrots, peeled and diced — fresh carrots hold up better than frozen here.
• 2 celery stalks, diced — classic pot pie flavor.
• 2 garlic cloves, minced — just a little warmth in the background.
• 1/3 cup (40 g) all-purpose flour — thickens the filling to a creamy gravy.
• 2 cups (480 ml) low-sodium chicken or turkey broth — use turkey broth if you have it.
• 1/2 cup (120 ml) milk or half-and-half — makes the sauce silky.
• 1 teaspoon dried thyme — or swap in poultry seasoning.
• 3/4 teaspoon fine salt, plus more to taste — remember the turkey is already seasoned.
• 1/2 teaspoon black pepper — freshly ground is best.
• 3 cups (about 420 g) cooked leftover turkey, shredded or cut into bite-size pieces.
• 1 1/2 cups frozen mixed vegetables (peas, corn, and green beans) — no need to thaw.
• 1 refrigerated pie crust (from a 14.1 oz / 400 g package), at room temperature.
• 1 large egg beaten with 1 tablespoon water — the egg wash that makes the crust shine.

How to Make It

1. Preheat the oven to 400°F (200°C). Set a 9-inch pie dish on a rimmed baking sheet to catch any drips.
2. Melt the butter in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes, until softened. Stir in the garlic and cook for 30 seconds.
3. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
4. Slowly whisk in the broth and milk. Simmer for 3 to 4 minutes, stirring often, until the sauce is thick and creamy. Stir in the thyme, salt, and pepper.
5. Remove the pan from the heat and stir in the turkey and frozen mixed vegetables. Let the filling cool for about 5 minutes while you get the crust ready.
6. Pour the filling into the pie dish and spread it evenly.
7. Lay the crust over the dish. Trim the overhang to about 1/2 inch, fold the edge under, and crimp with your fingers or a fork. Cut 4 to 5 small slits in the center to let steam escape.
8. Brush the crust evenly with the egg wash.
9. Bake for 30 to 35 minutes, until the crust is deep golden brown and the filling is bubbling up through the vents.
10. Rest the pie for 10 minutes before slicing and serving, so the filling sets up nicely.

Tips for the Best Results

• Thicken the filling well. The sauce should look like a thick gravy before it goes into the dish. A watery filling is the main cause of a soupy pot pie.
• Let the filling cool slightly. A piping-hot filling can start melting the crust from underneath and make it bake unevenly — 5 minutes off the heat is enough.
• Always cut vents. Steam needs somewhere to go, or it will find its own way out and take your pretty crimped edge with it.
• Bake on a sheet pan. Pot pies love to bubble over; the pan saves your oven and makes the pie easy to move.
• Do not skip the egg wash. It is what gives you that deep golden, bakery-style shine.

Common mistakes: rushing the flour step (thin, floury-tasting sauce) and slicing the pie straight from the oven (the filling runs everywhere). A short rest keeps slices neat.

Substitutions and Variations

• Chicken instead of turkey: Leftover or rotisserie chicken works cup for cup.
• Puff pastry top: Swap the pie crust for a sheet of puff pastry, trimmed to fit, for extra flaky layers.
• Add potatoes: Stir in 1 cup of diced cooked potato with the turkey.
• Biscuit topping: Skip the crust and arrange refrigerated biscuit dough rounds on top; bake until the biscuits are golden.
• Extra veggies: Mushrooms, leftover green beans, or corn all fit right in.

Serving Suggestions

Serve generous slices with a simple green salad and a spoonful of cranberry sauce on the side if you still have some. For more easy comfort dinners this week, my One Pan Chicken and Rice and this Easy Chicken Orzo keep the cozy theme going.

Storage and Reheating

Cover and refrigerate leftovers for up to 3 to 4 days. Reheat slices in a 350°F (175°C) oven for 15 to 20 minutes, loosely covered with foil — the oven keeps the crust crisp, while the microwave softens it. To freeze unbaked, assemble in a freezer-safe dish (skip the egg wash), wrap tightly, and freeze for up to 2 to 3 months; bake from frozen at 400°F (200°C) for 50 to 60 minutes. Baked leftovers freeze well for up to 2 months.

FAQs

Can I make this with chicken instead of turkey? Absolutely — leftovers, rotisserie chicken, or poached chicken all work cup for cup.

Does this pot pie have a bottom crust? No — this is a top-crust-only pot pie, which keeps things simple and guarantees a crisp, flaky top with no soggy bottom. If you love a bottom crust, you can add one; just bake the pie on the lower oven rack so it crisps.

How do I know the pot pie is done? The crust should be deep golden brown and the filling should be bubbling up through the vents in the center. That bubbling tells you the middle is hot and thickened.

Can I use leftover gravy in the filling? Yes — leftover gravy is a great shortcut. Replace up to 1 cup of the broth with gravy and reduce the salt a little, since gravy is already seasoned.

Leftover Turkey Pot Pie

A creamy, comforting pot pie that turns leftover Thanksgiving turkey and mixed vegetables into a brand-new dinner under one golden, flaky crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons unsalted butter
• 1 small yellow onion diced
• 2 carrots peeled and diced
• 2 celery stalks diced
• 2 garlic cloves minced
• 1/3 cup (40 g) all-purpose flour
• 2 cups (480 ml) low-sodium chicken or turkey broth
• 1/2 cup (120 ml) milk or half-and-half
• 1 teaspoon dried thyme
• 3/4 teaspoon fine salt plus more to taste
• 1/2 teaspoon black pepper
• 3 cups (about 420 g) cooked leftover turkey, shredded or cut into bite-size pieces
• 1 1/2 cups frozen mixed vegetables peas, corn, and green beans
• 1 refrigerated pie crust from a 14.1 oz / 400 g package, at room temperature
• 1 large egg beaten with 1 tablespoon water for egg wash

Equipment

• 9-inch pie dish
• large skillet or Dutch oven
• whisk
• pastry brush
• rimmed baking sheet
• sharp knife and cutting board

Method

 

1. Preheat the oven to 400°F (200°C). Set a 9-inch pie dish on a rimmed baking sheet.
2. Melt the butter in a large skillet over medium heat. Cook the onion, carrots, and celery for 5 to 6 minutes, until softened. Add the garlic and cook 30 seconds.
3. Sprinkle in the flour and cook, stirring, for 1 minute.
4. Slowly whisk in the broth and milk. Simmer 3 to 4 minutes, until thick and creamy. Stir in the thyme, salt, and pepper.
5. Remove from the heat and stir in the turkey and frozen vegetables. Let cool 5 minutes.
6. Pour the filling into the pie dish.
7. Lay the crust over the top. Trim to a 1/2-inch overhang, fold under, and crimp. Cut 4 to 5 small vents in the center.
8. Brush the crust with the egg wash.
9. Bake 30 to 35 minutes, until the crust is deep golden and the filling bubbles through the vents.
10. Rest 10 minutes before slicing and serving.

Notes

The filling should be thick like gravy before the crust goes on — that is the key to a creamy, sliceable pie.

Make ahead: assemble (without egg wash), wrap, and freeze unbaked for up to 2 to 3 months; bake from frozen 50 to 60 minutes.

Works just as well with leftover or rotisserie chicken.