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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I put a thin layer of chunky cranberry sauce on the filling before putting on the top crust. Nuked a potato and used defrosted mixed soup vegetables. I also put a little dried sage in my homemade pie crust. Recipe is simple and delicious.
Unfortunately for us, this lacked a ton of flavor. The sauce was pretty thick and tasted super bland. I would add more broth and cream next time, along with a lot more spices. Only thing that saved it was our yummy crust.
Oh no! I’m sorry to hear you didn’t love this as much as we do. Thank you for trying it.
The Flavor of this was wonderful. The filling came out pretty thick.
It wasn’t too think before I baked it. I don’t normally put potatoes in my pot pies. I think they absorbed the cream.
Definitely, a nice flavor. I will try making it again with a bit more milk.
This was so good! My boyfriend said it was the best thing he’d ever ate. A great way to use up leftover veggies. I added mushrooms, a pre chopped mirapoix from Trader Joe’s, kale and leftover roasted Brussels, carrots and bacon. I made a little more of the sauce by just adding extra stock and cream. I didn’t have poultry seasoning so just used Better than Boullion chicken seasoning and some hot sauce and vinegar to cut heaviness. Seriously amazing and will be making again with chicken.
Can I just use a top crust?
Sure you can!
Such a great recipe. Tasty and an excellent way to use that leftover thanksgiving turkey! I used a sweet potato instead of a regular and it was delicious. Thank you for this recipe!
Help. What size onion? My yellow onions average 2+ cups which overpowers the rest of the vegetables. Thank you
I use a medium onion.
Can you parbake the crust before filling? If so any tips?
Sure you can! You can find my tips to parbake/blind bake here. The parbake would be the initial 15 minute bake with weights.
I used probably 3 cups of turkey, but otherwise followed recipe exactly. It was SO good! My turkey was dry brined and already highly flavorful so idk if that made a difference, but even with premade pie crusts, this was outta this world! Used convection oven setting, and the crust was crisp and browned perfectly.
Way too thick. Not enough liquid AND too much flower.
*Flour
Great recipe it was delicious, Loved it
I needed to add more of the spices in this recipe. I also needed to cook it longer and add more chicken broth. My roux was very floury tasting with the time mentioned in this recipe. It tasted delicious with those additions.
Can heavy whipping cream or evaporated milk be used. If so. What would the ratio be. Thank you
Evaporated milk can be used with the same ratio. Enjoy!
loved this recipe I used leftover ham from Thanksgiving it was wonderful!!
sounds delicious but can I omit the bottom crust ? Hubby and I have to watch our carbs.
I have only made this recipe as listed but other readers have only done a top crust and had great results. I would love to hear how it turns out for you, Mary.
I always omit bottom crust.
This is the best turkey pot pie. I look forward to thanksgiving just to make this the next day.
RECIPE
Hi Lois, you can find the full recipe by scrolling towards the bottom or using the jump to recipe button at the top of the page. I hope that helps!
I’ve made plenty of turkey/chicken pot pies….this is the best! The crust was perfect (glass pan and bought crust). Leftover turkey. I was hesitant on the potato but added. Delicious! Husband said “save that one”!
trying this recipe for thanksgiving in a few a weeks , soup/turkey stew & pot pies, for lunches and hopefully a nice ham with scallop potatoes for main.
trying a little different this year, mix it up.
delicious recipes.
Canadian Thanksgiving.
We Love This Food!!!!