If you’ve ever wished you could transform your leftover holiday turkey into something equally comforting but wonderfully fresh, this Leftover Turkey Pot Pie Recipe is exactly what you need. Imagine tender shredded turkey tucked inside a creamy, herb-infused vegetable filling, all enveloped in a golden, flaky crust that makes every bite a hug for your taste buds. It’s the perfect way to breathe new life into your turkey leftovers, turning them into a hearty meal that feels both nostalgic and exciting. Trust me, once you try this recipe, it’ll become your go-to whenever turkey lingers in the fridge.
Ingredients You’ll Need
Simple ingredients, each playing a starring role in building layers of flavor and texture that make this pot pie so irresistible. From the aromatic herbs to the mix of veggies and smooth sauce, everything comes together effortlessly to create that cozy feeling we all love in a pot pie.
- 2 homemade pie crusts (or store-bought): The buttery, flaky base and top that cradles all the goodness inside.
- 1 pound turkey (cooked and shredded, about 3 ½ cups): The savory protein hero of your pot pie, perfect for using up those delicious leftovers.
- 2 tablespoons oil (olive or avocado): For sautéing veggies and adding a subtle richness without overpowering flavors.
- ½ cup celery (finely chopped): Adds a pleasant crunch and fresh note to balance the creaminess.
- 1 cup carrots (finely chopped): Sweetness and vibrant color that brighten every forkful.
- 1 small sweet onion (finely chopped): The foundation of flavor that melds perfectly with the turkey and herbs.
- 2 cloves garlic (crushed): Because garlic makes everything better, bringing warmth and depth.
- ½ cup flour (or gluten-free 1-to-1 blend): The thickening agent creating that smooth, luscious sauce binding the filling.
- ¾ cup milk (or plant-based milk): Adds creaminess and helps balance the broth for a rich texture.
- 1 ¼ cups broth (chicken or vegetable, regular sodium): Infuses the filling with savory goodness and herbal aroma.
- ½ teaspoon salt: Enhances all the natural flavors without overwhelming them.
- ¼ teaspoon black pepper: A gentle kick to awaken your palate.
- ¼ teaspoon each of thyme, rosemary, and tarragon (dried): The classic herb trio that makes it unmistakably a comforting pot pie.
- ¾ cup frozen peas: Sweet bursts of green that add texture and freshness in every bite.
- ¾ cup frozen corn: A mellow sweetness that complements the savory filling perfectly.
- 1 large egg (optional): For an egg wash that gives your crust a beautiful golden sheen.
- 1 tablespoon milk (optional): Mixed with egg to ensure a glossy, bakery-worthy finish.
How to Make Leftover Turkey Pot Pie Recipe
Step 1: Preheat and Prep
Begin by heating your oven to 425 degrees, the ideal temperature for creating that perfectly flaky crust and bubbling filling. If you’re using homemade pie crusts, roll them out to about 11 inches so they’ll fit nicely in your 9-inch pie plate, giving enough room for a top crust and a beautiful sealed edge.
Step 2: Sauté Your Veggies
Heat your oil in a large skillet or Dutch oven over medium heat and toss in your finely chopped celery, carrots, and sweet onion. Let them soften and release their natural sweetness over about 7 to 8 minutes—that gentle cooking is what builds the base flavor for your pot pie filling.
Step 3: Add Garlic and Flour
Next, stir in the crushed garlic, cooking just for another minute to avoid bitterness but still unlock that garlicky aroma. Lower the heat, then sprinkle in the flour slowly, mixing it thoroughly with the veggies to form a roux; this step thickens the filling for that signature creamy texture.
Step 4: Gradually Stir in Broth and Milk
Now, the magic happens. Add in the broth and milk incrementally, stirring constantly and allowing the mixture to thicken a bit before adding more liquid. This careful process prevents lumps and creates a silky sauce that coats every ingredient beautifully.
Step 5: Season and Fold in Veggies
With your stove on low, remove the heat and mix in salt, pepper, and those wonderful herbs—thyme, rosemary, and tarragon—which elevate the filling with aromatic complexity. Finally, fold in the frozen peas and corn; their bright colors and sweet notes edge the filling into delicious territory.
Step 6: Assemble the Pie
Spray your pie plate with a little non-stick spray and lay down the first pie crust, letting it drape just right. Spread the shredded turkey evenly across the crust, then pour the rich vegetable and sauce mixture on top. It’s like layering love and comfort all in one dish.
Step 7: Seal and Vent the Pie
Cover with the second pie crust. Trim any excess dough, then tuck and crimp the edges together, creating a fluted border if you like a touch of bakery charm. Don’t forget to cut vents in the top crust so steam can escape during baking, which helps keep your crust crisp and golden.
Step 8: Final Touch and Bake
If you want that perfect golden finish, whisk the egg with a tablespoon of milk and brush it gently on the top crust. Pop your pie in the oven and bake for 45 to 50 minutes until the top is an irresistible golden brown. Keep an extra pan beneath the pie to catch any bubbling drips, keeping your oven clean and happy.
Step 9: Rest and Enjoy
Once baked, give your Leftover Turkey Pot Pie Recipe about 10 to 15 minutes of rest—this step lets the filling set nicely, making every forkful neat and satisfying. Then, slice into it and savor that comforting blend of turkey, vegetables, and flaky crust that feels like a perfect cozy hug.
How to Serve Leftover Turkey Pot Pie Recipe
Garnishes
A simple sprinkle of freshly chopped parsley or thyme leaves on top adds an inviting pop of color and fresh herbaceous flavor. For a little zing, a light drizzle of a tangy cranberry sauce can make each bite even more festive and bright.
Side Dishes
This pot pie stands tall as a meal on its own, but if you want to round out the plate, consider a crisp green salad with a zesty vinaigrette or a side of steamed green beans. These lighter sides balance the richness of the pie perfectly without stealing the show.
Creative Ways to Present
For a delightful twist, try making individual pot pies in ramekins or mini cast iron skillets—it’s charming and perfect for entertaining guests or family dinners. Adding different herb blends or swapping veggies for what’s seasonal keeps this recipe exciting and customizable every time you make it.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey Pot Pie Recipe keeps beautifully in the refrigerator for up to three days when covered tightly with plastic wrap or foil. Reheat gently to preserve the crust’s flakiness and the filling’s creamy goodness.
Freezing
This pot pie also freezes wonderfully. Wrap it securely in plastic wrap and then foil, or store in an airtight container, freezing for up to three months. To enjoy, thaw it overnight in the refrigerator before reheating.
Reheating
The best way to reheat your pot pie is in the oven at 350 degrees for about 20 minutes, which warms the filling evenly and crisps the crust back up. Avoid the microwave for reheating if you want to keep that lovely crust texture intact.
FAQs
Can I use leftover chicken instead of turkey in this pot pie?
Absolutely! Chicken works just as well as turkey here, making this recipe very versatile. The key is shredded, cooked poultry to blend into the creamy vegetable filling.
Is it possible to make this pot pie gluten-free?
You can easily substitute the regular flour with a gluten-free 1-to-1 baking flour blend and use gluten-free pie crusts, either homemade or store-bought, to enjoy a gluten-free version without sacrificing taste or texture.
What can I do if I don’t have frozen peas and corn?
You can swap frozen peas and corn with other veggies such as green beans, diced zucchini, or even mushrooms. Just be sure to chop them small and cook them well to blend seamlessly into your filling.
Can I make the pot pie without the egg wash?
Yes, the egg wash is optional and mainly adds a shiny golden finish. Your pie will still be delicious and flaky without it, especially if you use a well-made crust.
How do I prevent the crust from becoming soggy?
Using the right amount of thickening with the flour and allowing the filling to cool slightly before assembling helps keep the crust from becoming soggy. Also, venting the top crust properly allows steam to escape and keeps the crust crisp.
Final Thoughts
This Leftover Turkey Pot Pie Recipe is one of those heartwarming classics that never fails to bring smiles to the table. It’s not just a fantastic way to enjoy turkey leftovers but a celebration of comforting flavors wrapped in delicious pastry. Whether it’s for a cozy family dinner or a casual gathering, I guarantee it will quickly become a cherished favorite in your kitchen. Go ahead and give it a try—you’re in for an unforgettable meal that feels like a warm hug with every bite.
Print
Leftover Turkey Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Leftover Turkey Pot Pie recipe transforms your cooked turkey into a comforting, hearty meal featuring a flaky pie crust filled with a rich mixture of turkey, vegetables, and a savory creamy sauce. Perfect for using up leftovers, this classic pot pie delivers warm, satisfying flavors and a golden, crispy crust.
Ingredients
Pie Crusts
- 2 homemade pie crusts (or store-bought)
Filling
- 1 pound turkey (cooked and shredded, about 3 ½ cups)
- 2 tablespoons oil (olive or avocado)
- ½ cup celery (finely chopped)
- 1 cup carrots (finely chopped)
- 1 small sweet onion (finely chopped)
- 2 cloves garlic (crushed)
- ½ cup flour (or a gluten-free 1-to-1 blend)
- ¾ cup milk (or a plant-based milk)
- 1 ¼ cups broth (chicken or vegetable, regular sodium)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper (to taste)
- ¼ teaspoon each of thyme, rosemary, and tarragon (dried)
- ¾ cup frozen peas
- ¾ cup frozen corn
Optional
- 1 large egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pie.
- Prepare Pie Crusts: If making homemade pie crusts, roll each one out to 11 inches in diameter to fit a 9-inch pie plate. If using store-bought, have them ready.
- Sauté Vegetables: Heat oil in a large skillet or Dutch oven over medium heat. Add chopped celery, carrots, and onion and sauté for 7-8 minutes until vegetables soften.
- Add Garlic: Add crushed garlic to the vegetables and continue sautéing for an additional minute to release its aroma.
- Add Flour: Reduce heat to low and sift the flour over the vegetables. Stir well to coat the vegetables and cook the flour slightly.
- Incorporate Liquids: Gradually add chicken broth and milk in increments, stirring constantly and allowing the sauce to thicken slightly between additions. Continue cooking over low heat for 2-3 minutes until the sauce is smooth and thickened.
- Finish Filling: Turn off heat. Stir in salt, pepper, dried thyme, rosemary, tarragon, frozen peas, and frozen corn until evenly combined.
- Assemble Pie – Bottom Crust: Spray a 9-inch pie plate with non-stick spray. Place one rolled-out pie crust on the bottom of the plate.
- Add Filling: Spread shredded turkey evenly over the crust, then pour the vegetable and sauce mixture on top.
- Top Crust and Seal: Cover with the second pie crust. Trim excess dough and press edges together, crimping with thumbs to seal and create a fluted edge.
- Vent and Egg Wash: Cut a few vent holes in the top crust to allow steam to escape. Optionally, whisk egg and milk together and brush on the top crust for a golden, glossy finish.
- Bake: Place the pie on a baking sheet to catch drips and bake in the preheated oven for 45-50 minutes until the crust is golden brown.
- Rest and Serve: Let the pot pie rest for 10-15 minutes after baking to set before slicing and serving. Enjoy your delicious leftover turkey pot pie!
Notes
- You can use store-bought pie crusts if short on time or prefer convenience.
- Adjust seasoning to taste; herbs like thyme, rosemary, and tarragon add a classic flavor but can be omitted or replaced.
- For a gluten-free version, substitute the flour with a gluten-free flour blend.
- The egg wash is optional but helps achieve a golden, flaky crust.
- Using frozen peas and corn saves prep time without sacrificing flavor.
- This recipe works beautifully for using leftover turkey but can be adapted for chicken or other cooked poultry.
