As much as I love turkey dinner, I think I might love the leftovers even more!

Turkey Pot Pie is the perfect way to enjoy leftover roast turkey! A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly!

There is nothing better than leftover turkey recipes from turkey broccoli rice casserole or Turkey Tetrazzini, and of course this pot pie recipe!

a piece of turkey pot pie on a plate garnished with a sprinkle of parsley

Ingredients in Turkey Pot Pie

Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie! I always include a combination of turkey, vegetables, savory spices, and a creamy sauce, all baked into a flaky pie crust.

Got peas? Got carrots, leftover roast vegetables, or potatoes? It all goes perfectly in a pot pie!

left image is Turkey Pot Pie ingredients in a pot not mixed, right image is Turkey Pot Pie ingredients in a pot mixed together

How to Make Turkey Pot Pie

For this recipe, the filling is similar to a chicken pot pie. I love to use leftover turkey, leftover veggies, and a pre-made pie crust. It takes almost all of the prep work out of this recipe!

  1. Cook onions until tender. Add flour and milk to make a roux (per the recipe below).
  2. Toss sauce with turkey and veggies. Fill a pie crust.
left image is a pot with Turkey Pot Pie ingredients, and Turkey Pot Pie mixture in a pie dish
  1. Add top crust, pinch edges to seal the pot pie, use a fork to ‘crimp’ the edges all the way around, and add a few slits in the center to create vents for the steam to escape. This prevents the pot pie from bursting at the edges while it bakes.

Bake Now or Freeze for Later

Once your turkey pot pie is prepared you can either pop it in the freezer for later or in the oven to enjoy now! Bake until the top of the crust is golden brown, and let cool before cutting and serving.

cooked Turkey Pot Pie ingredients in a pot with a serving spoon

How to Make Turkey Pot Pie Ahead

Can You Freeze It? Definitely! Turkey pot pie can be frozen either before or after baking. Prepare as directed and cool completely. Cover tightly in plastic wrap and then in foil.

To bake from frozen:  Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover it with foil or use a pie shield.

Got Leftover Turkey?

Be sure to check out our favorite leftover turkey recipes here.

There are countless recipes to enjoy your leftover turkey! Classic Chicken Salad (made with turkey of course!) or Turkey Noodle Soup makes for a great lunch.

Pretty much any recipe that requires chopped cooked chicken can be made with leftover turkey from chicken casserole to Homemade Chicken Spaghetti!

a piece of turkey pot pie on a plate garnished with a sprinkle of parsley
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Turkey Pot Pie

Great for leftover turkey during the holidays.
Prep Time 20 minutes
Cook Time 43 minutes
cooling time 15 minutes
Total Time 1 hour 18 minutes
Servings 6 slices
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Ingredients  

Instructions 

  • Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
  • In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
  • Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in turkey, vegetables, and potatoes.
  • Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
  • Bake 35-40 minutes or until lightly browned and filling is bubbly.
  • Cool for 10-15 minutes before cutting.

Notes

  • Turkey can be replaced with chicken.
  • Leftover vegetables can be used in place of frozen vegetables.
  • Fresh vegetables can be used but should be cooked to tender-crisp before adding to the sauce.
  • Potato can be cooked in the microwave. 
If the crust begins to brown too much, loosely tent with foil.
To Make Ahead: Prepare the pie as directed and refrigerate for up to 48 hours or freeze before baking.
If baking from the fridge, you may need to add an extra 10 minutes to the baking time.
To Bake From Frozen: Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover it with foil or use a pie shield.
4.99 from 552 votes

Nutrition Information

Calories: 414.48 | Carbohydrates: 33.02g | Protein: 20.51g | Fat: 22.47g | Saturated Fat: 10.28g | Cholesterol: 106.57mg | Sodium: 445.15mg | Potassium: 497.08mg | Fiber: 3.92g | Sugar: 2.2g | Vitamin A: 2734.84IU | Vitamin C: 12.88mg | Calcium: 80.42mg | Iron: 3.45mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American
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Turkey Pot Pie cooked in the dish and a plated slice with a title
plated Turkey Pot Pie slice with a title

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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Sooo good!
    I didnt change a thing!
    the filling was thick so it wasnt runny when cut. flavors spot on!5 stars

  2. I made this with leftover smoked turkey. It was delicious! My husband went back for seconds! We will definitely make this again!5 stars

  3. This turned out absolutely amazing!!! Will absolutely be making this again. Perfect meal for a nice cold cozy day!5 stars

  4. i was a bit nervous about the roux… but it was so easy… smooth… i mixed the turkey broth and milk together before adding, no problem. i did season with salt and pepper (was that in the recipe?)… in any case im hoping the store bought crust is as good as homemade but im not holding my breath.5 stars

  5. its in the oven now and im giving it 5 stars. i hardly ever follow a new recipe bc ive found so many blander than i like. So! i added mote poultry seasoning, lots of fresh lemon thyme from my garden, and a wonderful dry rubbed dalmation sage that smells WONDERFUL (who does turkey without SAGE?!)… i added a little cornstarch JIC! … i used a wonderful turkey broth i made from Easter turkey, im so excited!5 stars

  6. Great recipe! I used 1 puff pastry topper as I’m not a fan of a double crust and added corn and peas. Will certainly make it again.5 stars

  7. Excellent recipe! I topped it with one layer of puffed pastry because I’m not a fan of a double crust and added corn and peas, but otherwise followed the recipe. This will be a regular meal for us!5 stars

  8. Even my picky little 12 year old ate all of the vegetables in this, it was so good. I didn’t have any thyme in the house when I made this so I used a little more sage and it was great.5 stars