If you’re wondering how to transform your leftover holiday meal into something truly comforting and flavorful, this Leftover Turkey Pot Pie Recipe is exactly what you need. It’s a warm, flaky, and hearty dish that wraps tender shredded turkey, vibrant vegetables, and savory herbs inside a perfectly golden crust. This recipe is the ultimate crowd-pleaser that brings new life to leftovers, turning them into a delightful dinner everyone will rave about. Trust me, this is the perfect way to savor every bit of that delicious turkey and bring joy to your table all over again.
Ingredients You’ll Need
This recipe strikes the perfect balance between simplicity and flavor, using accessible ingredients that each bring something special to the pot pie. From the buttery crust to the creamy filling packed with veggies and herbs, every component plays a vital role in creating that signature warm, comforting bite.
- 2 homemade pie crusts (or store-bought): The flaky, buttery base and top that cradle all the delicious filling inside.
- 1 pound turkey (cooked and shredded, about 3 ½ cups): Leftover turkey adds hearty protein and rich flavor.
- 2 tablespoons oil (olive or avocado): For sautéing the vegetables evenly and adding moisture.
- ½ cup celery (finely chopped): Adds crisp texture and subtle herbal notes.
- 1 cup carrots (finely chopped): Sweetness and vibrant color brighten the filling.
- 1 small sweet onion (finely chopped): Creates a rich, savory base flavor.
- 2 cloves garlic (crushed): Adds a punch of aromatic depth.
- ½ cup flour (or gluten-free 1-to-1 blend): Thickens the sauce into a luscious, creamy consistency.
- ¾ cup milk (or plant-based milk): Moisturizes the filling with smooth creaminess.
- 1 ¼ cups broth (chicken or vegetable, regular sodium): Infuses the filling with savory depth and umami.
- ½ teaspoon salt (to taste): Enhances all the flavors perfectly without overpowering.
- ¼ teaspoon black pepper (to taste): Adds a gentle kick to balance the savoriness.
- ¼ teaspoon each of thyme, rosemary, and tarragon (dried): A trio of herbs that bring aromatic complexity and warmth.
- ¾ cup frozen peas: Pops of sweet freshness and fun texture contrast.
- ¾ cup frozen corn: Adds subtle sweetness and vibrant color.
- 1 large egg (optional): For brushing the crust to achieve a golden, shiny finish.
- 1 tablespoon milk (optional): Mixed with egg for the egg wash that helps the crust brown beautifully.
How to Make Leftover Turkey Pot Pie Recipe
Step 1: Preheat and Prep
Begin by preheating your oven to 425 degrees, which ensures it’s perfectly hot to give your pie a crisp, golden exterior. Preparing your pie crusts early, whether homemade or store-bought, helps give the pie a sturdy base and deliciously flaky top that everyone loves.
Step 2: Sauté Your Vegetables
In a large skillet or Dutch oven, warm the oil over medium heat and add finely chopped celery, carrots, and sweet onion. Sautéing these vegetables for 7-8 minutes softens them and releases their natural flavors, forming a wonderful aromatic foundation for your pot pie filling.
Step 3: Add Garlic and Flour
Throw in the crushed garlic and let it cook for one minute to deepen the flavor. Then, reduce the heat to low and sift in the flour, stirring constantly until it’s perfectly combined with the veggies. This step is key for thickening the filling into a creamy, luscious consistency.
Step 4: Stir in Broth and Milk
Slowly whisk in the chicken or vegetable broth and milk, adding a little at a time to avoid lumps. Keep stirring over low heat until the sauce thickens, which should take a few minutes. This silky mixture is the heart of your pot pie filling, binding everything beautifully.
Step 5: Season and Add Veggies
Turn off the heat and season the sauce with salt, black pepper, thyme, rosemary, and tarragon for that classic herby twist. Mix in frozen peas and corn last — they add delightful bursts of color and sweetness, making this Leftover Turkey Pot Pie Recipe feel fresh and vibrant.
Step 6: Assemble the Pot Pie
Place one pie crust in a 9-inch pie plate sprayed with non-stick spray, making sure it fits nicely. Layer the shredded turkey evenly along the crust, then pour the vegetable and sauce filling on top. This layering ensures every bite has that perfect balance of turkey and creamy veggies.
Step 7: Add the Top Crust and Seal
Cover everything with the second pie crust, trimming the edges to fit snugly. Seal the edges by pinching them together, then create a pretty fluted border by pushing 1-inch segments with your thumbs. Don’t forget to cut a few vents in the top crust to let steam escape while baking.
Step 8: Egg Wash and Bake
If you want a beautifully golden crust, whisk together an egg and milk to brush over the top. This step is optional but highly recommended for that bakery-quality finish. Place your pot pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-50 minutes until it’s bubbling and golden brown.
Step 9: Rest and Serve
After baking, let the pot pie rest for 10-15 minutes. This pause allows the filling to set slightly, making it easier to slice and enjoy every comforting spoonful of your Leftover Turkey Pot Pie Recipe.
How to Serve Leftover Turkey Pot Pie Recipe
Garnishes
Fresh garnishes like chopped parsley or a sprinkle of thyme add a lovely herbal brightness that complements the richness of the pot pie. A dollop of tangy sour cream or crème fraîche on the side can elevate the creaminess and add a luxurious touch.
Side Dishes
This pot pie pairs beautifully with a crisp green salad dressed with vinaigrette to cut through the richness. Roasted root vegetables or a simple sautéed green like garlic spinach work wonderfully to round out the meal with additional texture and color.
Creative Ways to Present
If you’re hosting, consider serving this pot pie in individual ramekins for a charming personal touch. You can also shape the top crust into fun shapes using cookie cutters—like leaves or turkey shapes—to make the dish festive and special.
Make Ahead and Storage
Storing Leftovers
Store any leftover turkey pot pie in an airtight container in the refrigerator for up to 3-4 days. Make sure it has cooled completely before sealing to keep the crust crisp and the filling fresh.
Freezing
You can freeze this pot pie either before baking or after it’s cooked and cooled. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating to maintain excellent texture and flavor.
Reheating
Reheat leftover slices in a preheated oven at 350 degrees for 15-20 minutes to restore the crust’s crispness and warm the filling evenly. Avoid microwaving if possible, as it can make the crust soggy and the filling unevenly heated.
FAQs
Can I use store-bought pie crusts for this Leftover Turkey Pot Pie Recipe?
Absolutely! Store-bought pie crusts work wonderfully and save time while still delivering that flaky, buttery texture everyone loves. Just be sure to thaw them according to the package instructions before assembling.
What if I don’t have all the fresh herbs listed in the recipe?
No worries! Dried herbs like thyme, rosemary, and tarragon add plenty of flavor, but if you don’t have all three, even one or two will make a delicious difference. Feel free to experiment with what you’ve got on hand.
Can I make this recipe gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour, and opt for gluten-free store-bought pie crusts or make your own if you’re up for it. This way, everyone can enjoy this heartwarming pot pie without worry.
Is it okay to use different leftover meat in place of turkey?
Definitely! Chicken, ham, or even cooked beef work well as alternatives. Just make sure the meat is shredded or chopped finely, so it mixes nicely with the veggies and sauce for that perfect pot pie texture.
How can I make the crust extra crispy?
Brushing the top crust with an egg wash before baking is your best bet. Baking the pie on the lower middle rack of the oven also helps achieve a golden, crispy crust while ensuring even cooking throughout.
Final Thoughts
There’s something so special about turning simple leftovers into a comforting, flavorful meal that feels like a warm hug on a plate. This Leftover Turkey Pot Pie Recipe is a foolproof way to enjoy your turkey all over again with a delicious combination of flaky crust, savory filling, and vibrant veggies. I genuinely can’t wait for you to try it and see how this humble dish transforms your mealtime routine into something memorable and cozy.
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 Dish, Pie
- Method: Baking
- Cuisine: American
Description
This comforting Leftover Turkey Pot Pie recipe transforms cooked turkey and fresh vegetables into a hearty, savory pie enclosed in a flaky homemade or store-bought crust. Featuring a creamy filling made by sautéing celery, carrots, onion, and garlic, thickened with flour and enriched with milk and broth, it’s a perfect way to repurpose leftover turkey for a warm family meal.
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 thyme, rosemary, and tarragon (dried)
- ¾ cup frozen peas
- ¾ cup frozen corn
Optional
- 1 large egg
- 1 tablespoon milk
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the pot pie.
- Prepare Pie Crusts: If using homemade pie crusts, roll each out to about 11 inches in diameter for a 9-inch pie plate. If store-bought, have them ready to place in the pie dish.
- Sauté Vegetables: Heat oil in a large skillet or Dutch oven over medium heat. Add chopped celery, carrots, and onion. Sauté for 7-8 minutes until the vegetables begin to soften.
- Add Garlic: Stir in the crushed garlic cloves and sauté for an additional 1 minute to release their aroma.
- Add Flour: Lower the heat to low and sift the flour over the cooked vegetables. Stir continuously to combine the flour evenly with the vegetables to form a roux base for the filling.
- Incorporate Broth and Milk: Gradually add chicken or vegetable broth and milk in increments, stirring well after each addition. Allow the sauce to thicken slightly before adding more liquid. Continue cooking over low heat, stirring constantly, for 2-3 minutes until a creamy sauce develops.
- Finish the Filling: Remove the skillet from heat. Stir in salt, black pepper, dried thyme, rosemary, tarragon, frozen peas, and frozen corn until fully combined.
- Assemble Pie Bottom: Spray a 9-inch pie plate with non-stick cooking spray. Place one rolled-out pie crust into the bottom of the plate, gently pressing to fit.
- Add Filling: Spread the shredded cooked turkey evenly over the bottom crust. Pour the vegetable and sauce mixture on top, distributing it evenly.
- Top Pie Crust: Place the second pie crust over the filling. Trim excess dough with a sharp knife. Fold the edges and crimp them together, using your thumbs to push in one-inch segments to create a decorative fluted edge.
- Add Vents: Cut several small vents or slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash (Optional): In a small bowl, whisk together one egg and one tablespoon milk. Brush this egg wash gently over the top crust to encourage a golden, flaky finish.
- Bake Pot Pie: Place the pie on the middle rack of the preheated oven. Set an extra baking sheet underneath to catch any drippings. Bake for 45-50 minutes or until the crust is golden brown and filling is bubbling.
- Rest and Serve: Remove the pot pie from the oven and allow it to rest for 10-15 minutes before slicing and serving to allow the filling to set.
Notes
- You can use store-bought or homemade pie crusts based on preference and convenience.
- Substitute the milk with any plant-based milk to make it dairy-free.
- For a gluten-free version, use a gluten-free flour blend in place of regular flour and ensure pie crusts are gluten-free.
- Adding an egg wash is optional but helps achieve a beautiful golden crust.
- Leftover turkey or other cooked poultry can be used in this recipe.
- Use low-sodium broth if you want to control salt content.
- This recipe can be doubled and baked in two smaller pies or a larger dish for more servings.
