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Leftover turkey pot pie with a golden crust, one slice lifted showing creamy turkey and vegetable filling

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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.