Leftover Turkey Pot Pie Recipe

Name: Leftover Turkey Pot Pie Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6
Cuisine: American
Ingredients: 3 cups cooked turkey, shredded or cubed; 1/3 cup unsalted butter; 1 medium onion, chopped; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 1 1/2 cups chicken or turkey broth; 1/2 cup whole milk or half-and-half; 1 cup frozen peas and carrots mix; 1 cup frozen corn; 1 teaspoon dried thyme; Salt and black pepper to taste; 1 package (14.1 oz) refrigerated pie crusts (2 crusts); 1 egg, beaten (for egg wash)

I’ll never forget the first time I tried to make a turkey pot pie. It was the day after Thanksgiving, and I was so proud of myself for not letting anything go to waste. I threw everything into a dish, slapped a store-bought crust on top, and called it a day. Let’s just say it came out looking more like a turkey soup with a sad, soggy blanket on top. My brother took one look and asked if the dog had helped me with the pastry. It was a disaster, but it started my obsession with finally nailing this classic comfort food.

Recipe Card

Recipe Title	Leftover Turkey Pot Pie Recipe
Servings	6
Prep Time	25 minutes
Cooking Time	45 minutes
Calories	Approx. 485

Ingredients

3 cups cooked turkey, shredded or cubed
1/3 cup unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup all-purpose flour
1 1/2 cups chicken or turkey broth
1/2 cup whole milk or half-and-half
1 cup frozen peas and carrots mix
1 cup frozen corn
1 teaspoon dried thyme
Salt and black pepper to taste
1 package (14.1 oz) refrigerated pie crusts (2 crusts)
1 egg, beaten (for egg wash)

That butter measurement is one I’ve messed up so many times. I once misread it as a full cup and let me tell you, we had a pot pie swimming in grease. It was inedible. And the flour is key for the gravy—don’t skimp or you’ll have a runny mess. I learned that the hard way after serving a pot pie that leaked all over the plate. The pie crusts are my little cheat. I tried making my own once and it was a stressful, floury nightmare that just wasn’t worth it for a weeknight dinner.

Directions

Preheat your oven to 425°F (220°C).
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the chopped onion and cook until softened, about 5 minutes.
Stir in the garlic and cook for one more minute until fragrant.
Sprinkle the flour over the onions and butter. Cook, stirring constantly, for about 2 minutes to make a roux.
Slowly whisk in the broth and milk until the mixture is smooth and starts to thicken.
Add the thyme, salt, and pepper. Let it simmer for a few minutes until it’s a nice, gravy-like consistency.
Turn off the heat and stir in the turkey, peas and carrots, and corn.
Press one pie crust into the bottom of a 9-inch pie dish.
Pour the turkey filling into the crust-lined dish.
Place the second pie crust over the filling. Crimp the edges to seal, and cut a few slits in the top to vent.
Brush the top crust with the beaten egg.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Let it rest for 10-15 minutes before serving.

The step with the roux is where I’ve had the most trouble. I used to get impatient and add the liquid too fast, which just made lumpy gravy. One time I had to strain the whole filling, it was that bad. Now I whisk like my life depends on it. And that resting time at the end is not a suggestion! I cut into one too early and the filling just poured out everywhere, burning my mouth and making a huge mess on the table. It’s a lesson in patience I’m still learning.

This dish has become our family’s favorite way to deal with holiday leftovers. It turns what could be a boring repeat meal into a whole new comfort food experience. My kids actually get excited for it, which is a miracle with leftovers. It’s also a fantastic one-pot meal for a cozy, easy dinner during the week if you have the turkey prepped.

I’ve made every mistake you can imagine with this recipe. I’ve forgotten to add the thyme, making it taste a bit bland. I’ve over-salted the broth, making the whole pie almost too salty to eat. But the beauty of it is that it’s incredibly forgiving. As long as you get the gravy consistency right, you’re pretty much golden. It’s a family favorite because everyone can customize their bowl with extra hot sauce or more pepper.

If I were to change one thing next time, I might try a healthier swap with a whole wheat crust or add in some chopped celery for more veggies. But honestly, sometimes you just need that classic, buttery, flaky crust to make a gray November day feel a little warmer. It’s the ultimate comfort food for a reason.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
485	34g	26g	28g

I was actually surprised it wasn’t higher in calories, to be honest. It feels so indulgent. I have tried to make it lighter by using a low-fat milk and less butter, but the flavor just isn’t the same. For my gluten-free friend, I once used a gluten-free flour blend for the roux and it worked pretty well, though the gravy was a tiny bit gummy. You gotta do what works for your diet!

Ingredient Swaps

Ingredient	Substitution
Turkey	Rotisserie Chicken
Peas & Carrots	Green Beans & Potatoes
Milk	Heavy Cream (for richer) or Almond Milk (for lighter)
Pie Crust	Biscuit Dough or Puff Pastry

I’ve tried almost all of these swaps. The chicken works perfectly, it’s basically the same dish. The green beans and potatoes were a hit, it made it feel more like a stew pot pie. But using almond milk was a fail for me. The gravy was way too thin and had a slight nutty flavor that just didn’t belong. Puff pastry is a fantastic swap for the top crust, it gets so flaky and impressive, but it can burn easier so you have to watch it.

Tips

Don’t skip letting the pie rest after baking. It lets the filling set so it doesn’t run everywhere.
If your filling seems too runny before baking, mix a little more flour with some cold broth and stir it in.
Use a sharp knife to make the vent slits, and don’t be shy. I made tiny little cuts once and the steam blew the top crust right off the side!
If the crust edges are browning too fast, cover them with strips of aluminum foil.

That tip about the vent slits I learned the hard way. I was so careful, making these tiny, decorative slits. About twenty minutes into baking, there was a loud *pop* from the oven. The steam had nowhere to go and it literally lifted one whole side of the crust up and out of the pie dish. I had to quickly open the oven and re-seal it with a fork, burning my fingers in the process. Now I make sure those slits are nice and clear.

FAQ

Can I make this ahead of time?
Oh yeah, absolutely. I assemble the whole thing, cover it tightly, and keep it in the fridge for up to a day before baking. Just add a few extra minutes to the bake time since it’ll be going in cold. It’s a lifesaver for easy dinner prep.

Can I freeze the pot pie?
For sure, but I’d freeze it before baking. Wrap it really well in a couple layers of plastic wrap and foil. When you’re ready, bake it from frozen, but it’ll take closer to an hour. The crust might not get quite as golden, but it still tastes great.

My filling is too thick! What do I do?
I’ve done this by overcooking the roux. Just whisk in a little more broth or milk, a tablespoon at a time, until it loosens up to a gravy consistency. It’s way easier to fix a thick filling than a thin one, trust me.

That’s everything I know about making a killer Leftover Turkey Pot Pie! Hope you give it a try, and if you mess it up, you’re in good company—I still have kitchen disasters all the time. Just laugh it off and order a pizza.