Leftover Turkey Pot Pie
If you’re wondering what to do with day-old turkey, look no further. Leftover turkey pot pie puts food you already have in your kitchen to good use in one easy-to-make meal. This dish reinvents the way leftovers are served. Your family is going to love it!
Thanksgiving leftovers are the best, but sometimes you may be in over your head with turkey. If you need a new approach to serving leftovers, turkey pot pie is your answer. This dish uses simple ingredients that are already sitting in your kitchen this holiday season. Add them to a pie plate and you will soon have a family favorite meal ready to eat!
- Pie dough: You need two disks. Store-bought or homemade pie dough will work.
- Vegetables: Peas, carrots and green beans make up the vegetables. You can use fresh, frozen or canned (drained).
- Potatoes: Any type of potato will work. I happen to have red potatoes on hand.
- Spices: Dried spices work best in the winter, but fresh can be used too. Double the measurement of thyme and sage if using fresh.
- Turkey: Leftover turkey should be cut it into pieces about 1/2-inch in size or shred the turkey (it doesn’t have to be perfect).
There is room for creativity here! You can use leftover roast chicken instead of turkey and the vegetables are definitely interchangeable too. Try mushrooms, broccoli or corn! Aim for about 2 cups vegetables of your choosing.
If you want the top crust only, be sure to grease your pie plate before adding the filling. Then add the top crust and bake as instructed in the recipe card. You could also use biscuit topping instead of crust. Pillsbury biscuits or homemade buttermilk drop biscuits work well!
How to make turkey pot pie with Thanksgiving leftovers
- In a large Dutch oven over medium heat, melt the butter and add the onion, potato, and celery. Cook until softened.
- Add garlic, then sprinkle in flour. Stir until clumpy.
- Add broth, milk, thyme, sage, salt and pepper. Cook for until the mixture bubbles and thickens, about 3 minutes.
- Off the heat, stir in the turkey and vegetables.
- Transfer the filling into a dough-lined pie plate.
- Place second pie dough over the filling and crimp the edges. Add egg wash and bake at 425 for 30 to 40 minutes.
Prick the bottom pie crust before putting it in the freezer. This will help the steam release from the pie when it’s in the oven and prevent a soggy crust. When cooking the filling, make sure it starts to bubble and thicken before taking it off the heat.
Don’t overfill the pie! Fill it just enough so the top crust sits flat on top otherwise the filling may bubble over and make a mess in the oven. I always find it helpful to put a baking sheet under pie plate just in case.
Pot pie freezes really well and you can do it before or after baking it. If you bake the pie first, let it cool completely. Wrap the entire dish in two layers of aluminum foil to prevent freezer burn. Freeze for up to 3 months.
To reheat from frozen, preheat the oven to 375 F and bake the pie for about 45 minutes (no need to thaw!) Keep one layer of aluminum foil over the pie if it was previously baked to make sure the crust doesn’t burn.
Frequently Asked Questions
Yes, this dish may be made in a 1.5 quart casserole dish. Omit the bottom crust and grease the dish. Add the filling and top with a single pie crust.
More likely than not the filling was not cooked long enough (it should thicken) or the pie wasn’t baked long enough. If the crust is golden brown before the baking time is finished, add aluminum foil to the top to prevent it from burning while the pie continues to bake.
Whether you’re aching for comfort food or looking for holiday dishes, here are some recipes for you to try next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Leftover Turkey Pot Pie
- 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, ½-inch pieces
- 1 cup peas and carrots, fresh, canned or frozen
- 1 cup green beans, fresh ,canned or frozen
- 1 egg, beaten
- Preheat the oven to 425° F. Take one of the discs of pie dough out of the refrigerator and roll it out to a 12-inch circle on a lightly floured work surface. Transfer it to a 9-inch deep dish pie plate. Prick the bottom of the crust with a fork a few times. Refrigerate while you make the filling.
- In a large Dutch oven set over medium heat, melt the butter. Add the onion, potato, and celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for 30 seconds, until fragrant. Add the flour and cook, stirring, for 1 minute until clumpy.
- Stir in the broth, followed by the milk, thyme, salt, pepper, and sage. Cook 2 to 3 minutes, stirring frequently, until the mixture begins to bubble and thicken.
- Remove the pot from the heat and stir in the turkey, green beans, peas and carrots.
- Transfer the filling into the chilled pie crust, spreading it into an even layer. Avoid over-filling the pie.
- Roll out the second disc of dough to a 12-inch circle and place it on top of the pie. Trim the dough to 1/2-inch past the rim of the pie dish. Fold the edges of the dough under, pinch to seal, and crimp as desired.
- Cut a couple of slits in the top pie crust, then brush it with the beaten egg.
- Place pie plate on a baking sheet and bake for 30 to 40 minutes until the crust is golden brown. During the last 10 minutes of baking, check the pie to make sure the crust isn't getting to brown. If it is, cover the pie with a shield or sheet of aluminum foil. Before serving, let the dish rest for 10 to 15 minutes.