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!
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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!
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!
- Cook onions until tender. Add flour and milk to make a roux (per the recipe below).
- Toss sauce with turkey and veggies. Fill a pie crust.
- 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.
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!
Ingredients
- 1 egg beaten
- ⅓ cup butter
- 1 onion diced
- ⅓ cup all-purpose flour
- ½ teaspoon poultry seasoning
- ¼ teaspoon dried thyme leaves
- 1 cup chicken broth
- ⅔ cup milk or cream
- 1 potato diced and cooked
- 1 ½ cups frozen vegetables thawed
- 2 cups cooked chopped turkey
- 1 double pie crust
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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Do you absolutely need a top crust ? I was thinking of baking it like a quiche
I haven’t tried it so I can’t say for sure Linda, but I am sure it would be just fine without one. If you try it I would love to hear how it turns out!
Super delicious on a chilly evening!
I used 1.5lbs ground turkey, cooked in a pan, then tossed fresh diced sweet potato, sliced carrots, and sliced celery into the same pan. Prepared the sauce as per the recipe using heavy whipping cream and reduced salt chicken broth. We’d run out of onions, so I used a generous amount of onion powder to start the sauce. Rolled out two pie crusts prepared using a recipe from Cooking with Marie (Marie Hejl). Had some filling left over which our two sons wolfed down as an appetizer, it was so yummy.
Thanks so much for this recipe! It’s definitely a Keeper!!
This was SO delicious! I ended up having a ton of leftover turkey from Christmas, so I doubled the recipe and made two pies. It doubled really nicely, and now I have an extra one to put in my freezer. Hooray! I used Pillsbury Pie Crusts—so tasty—and will definitely be doing this recipe again! Thank you for making leftover turkey delicious again.
This is the best recipe!! Glad I know how to make a good pie crust. It was fabulous!! I measured everything rather than eyeballing the quantities. The ratios and the quantity of filling were perfect, as were the spices. This is going in my regular dinner rotation. Worth the time and effort!
Just a little bit watery. Great taste.
Outstanding! A new family favorite. Look forward to trying more recipes. Thanks
This is the perfect winter time dinner. It is wholesome, hearty, and definitely fulfilling. I tweaked the ingredients a lil by using turkey loin. And I added cayenne to spice it up.
Excellent recipe! It is now a family favorite. Thank you!
D-lish. prepared as written but used heavy cream in place of milk.
Yummy
This is so delicious! I want to make it again immediately! I used Pillsbury pie crust, but I followed the rest of the recipe to the letter. My husband said it is the best pot pie he has ever had. I told him Holly never disappoints! I wish I could share a photo, because it was so beautiful. Thank you for another fabulous recipe!
Wanted to make this with my Turkey Day leftovers! I tweaked the recipe and added more butter…because always more butter! I also added 4 or 5 cloves of garlic, must add garlic! And I used fresh carrots, celery, onion, garlic and threw in some frozen peas. I added S+P, a little basil, and some garlic powder…
make my own pie crust recipe for it.
It was FABULOUS!!
The filling was a bit too much for my pie pan, so I turned it into a casserole in my 8×11 dish. We had a little more turkey to use and I added some extra heavy cream to thin out the sauce. Absolutely delicious!
Was very good although the sauce stayed pretty thick even using 1/2 and 1/2. I used fresh herbs and added nuked cubed Yukon potatoes. Would definitely make again with very minor tweaks. Thanks!
Sauce was a little thick. It was good tasting.
I made this Turkey Pot Pie for dinner tonight. I thought it was very good; my husband said it was crazy delicious!
Holly, thank you for another wonderful recipe!
can I use puff pastry instead of pie crust? any change in bake time?
I haven’t tried it so I can’t say for sure Maureen. If you try it I would love to hear how it turns out!
I use pastry on the bottom and top with a puff, no change in bake time and comes out perfect every time.