A delicious way to repurpose Thanksgiving leftovers, this Leftover Turkey Pot Pie is a creamy, comforting dish that turns leftover turkey into something truly special. It’s the perfect way to enjoy the flavors of the holiday all over again.
As the days get shorter and the temperatures drop, there’s nothing quite like a warm, hearty meal to chase away the chill. After the hustle and bustle of Thanksgiving, when the house is a little quieter and the weather outside is a little frostier, this Leftover Turkey Pot Pie is just what you need. It’s the kind of dish that wraps you up like a cozy blanket, making the cold seem a little less harsh and home feel even more comforting.
The best part about Thanksgiving (besides the gathering of loved ones and, of course, pie) is the leftovers. But after a couple of days, turkey sandwiches can start to feel a bit… repetitive. This pot pie is the perfect solution, turning your leftover turkey into a rich, comforting meal that feels like a brand-new dish. Plus, it’s a great way to use up those veggies that didn’t make it to the holiday table.
How to Make Leftover Turkey Pot Pie
Ingredients
- 2 cups leftover cooked turkey, shredded or cubed
- 1 cup frozen peas and carrots mix
- 1 cup frozen corn
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 refrigerated pie crust (or homemade if you prefer)
- 1 egg, beaten (for egg wash)
Instructions
Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure that your pie crust gets that beautiful golden brown color we all love.
Make the Filling:
In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they’re tender, about 5 minutes. Stir in the flour, making sure it’s fully incorporated, and cook for another 1-2 minutes to eliminate any raw flour taste.
Thicken the Sauce:
Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until the sauce has thickened, about 5-7 minutes. This step is key to achieving that creamy filling that makes pot pie so irresistible.
Add the Turkey and Veggies:
Stir in the leftover turkey, frozen peas and carrots, frozen corn, salt, pepper, thyme, and rosemary. Cook everything together until heated through, about 3-5 minutes. Once everything is warm and well-combined, remove the skillet from the heat.
Assemble the Pie:
Roll out your pie crust on a lightly floured surface if needed. Fit the pie crust into a 9-inch pie dish, then pour in the turkey and vegetable filling.
Top with the Crust:
If you’re using a double crust, roll out the second one and place it over the filling. Trim any excess dough and crimp the edges to seal it. Don’t forget to cut a few small slits in the top crust to allow steam to escape, and brush it with the beaten egg for a lovely golden finish.
Bake:
Place the pie on a baking sheet (to catch any drips) and bake in your preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve:
Let the pot pie cool for about 10 minutes before serving. This allows the filling to set, making it easier to slice and serve.
Tips and Tricks for the Perfect Leftover Turkey Pot Pie
1. Use a Homemade Pie Crust for Extra Flakiness:
If you have the time, making your pie crust from scratch can elevate this dish even further. A homemade crust tends to be flakier and more flavorful than store-bought. If you’re short on time, though, a good-quality refrigerated pie crust will do the trick!
2. Don’t Overcrowd the Filling:
When adding the filling to your pie dish, make sure not to overfill it. Leave a little room at the top to prevent the filling from bubbling over the edges during baking. If you’re worried about spills, place a baking sheet underneath the pie to catch any drips.
3. Let the Filling Cool Slightly Before Assembling:
Allowing the filling to cool for a few minutes before assembling the pie helps to prevent the bottom crust from becoming soggy. A cooler filling will also be easier to work with, making it less likely to spill over the sides.
4. Use Leftover Vegetables:
If you have other leftover vegetables from Thanksgiving, such as green beans or roasted carrots, feel free to toss them into the filling. This recipe is flexible and can accommodate a variety of veggies, so it’s a great way to use up everything in your fridge.
5. Adjust the Seasoning to Your Taste:
The recipe calls for thyme and rosemary, but don’t be afraid to customize the seasoning. If you prefer a little heat, a pinch of cayenne pepper or smoked paprika can add a nice kick. You can also use fresh herbs if you have them on hand for a more vibrant flavor.
6. Make It Ahead of Time:
This pot pie is a great make-ahead dish. You can prepare the filling and assemble the pie up to a day in advance, then cover it and store it in the refrigerator until you’re ready to bake. Just add a few extra minutes to the baking time if you’re starting with a cold pie.
7. Use a Double Crust for Extra Crust Lovers:
If you’re a fan of pie crust, go ahead and use a double crust—one on the bottom and one on top. Just make sure to roll out the bottom crust and line the pie dish before adding the filling. The double crust will give you that extra flakiness and crunch in every bite.
8. Egg Wash for a Golden Finish:
Brushing the top crust with a beaten egg before baking isn’t just for looks—it also adds a beautiful golden color and a little extra shine. If you want an even more glossy finish, use a mixture of egg yolk and a splash of water or milk.
9. Let It Rest Before Serving:
Once your pot pie is out of the oven, resist the temptation to dive right in. Letting it rest for 10-15 minutes helps the filling set, making it easier to slice and serve. This also allows the flavors to meld together, giving you a richer, more cohesive dish.
10. Freeze Leftovers for Later:
If you have any leftover pot pie (a rare occurrence!), it freezes beautifully. Just wrap individual slices in plastic wrap and then in foil, and store them in the freezer for up to 3 months. Reheat in the oven or microwave whenever you need a quick, comforting meal.
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Leftover Turkey Pot Pie
Ingredients
- 2 cups leftover cooked turkey shredded or cubed
- 1 cup frozen peas and carrots mix
- 1 cup frozen corn
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 refrigerated pie crust or homemade if you prefer
- 1 egg beaten (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and sauté until they are tender, about 5 minutes.
- Stir in the flour until well combined, and cook for 1-2 minutes to get rid of the raw flour taste.
- Gradually whisk in the chicken broth and milk, bringing the mixture to a simmer. Cook until the sauce is thickened, about 5-7 minutes.
- Stir in the leftover turkey, frozen peas and carrots, frozen corn, salt, pepper, thyme, and rosemary. Cook until everything is heated through, about 3-5 minutes. Remove from heat.
- Roll out the pie crust on a lightly floured surface if needed. Fit the pie crust into a 9-inch pie dish.
- Pour the turkey and vegetable filling into the pie crust.
- Roll out the second pie crust (if using a double crust) and place it over the filling. Trim any excess dough and crimp the edges to seal.
- Cut a few small slits in the top crust to allow steam to escape. Brush the top with the beaten egg to give it a golden color.
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Let the pot pie cool for about 10 minutes before serving. This will help the filling set and make it easier to slice.
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