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 made this for dinner tonight and it’s delicious! My husband kept saying mmMMMmm…..! I’m going to make more tomorrow to put in the freezer. I made it as written and wouldn’t change a thing. Thank you for sharing!
Amazing!! This recipe was so flavorful and a perfect way to use up leftover turkey! Completely forgot about the potato until it was already in the oven, but still very good!
First time making pot pie…actually made 3 pies at one time. Used a good pie crust top and bottom. Cut perfectly. Highly recommend.
Made this recipe tonight for dinner using left over turkey from Thanksgiving. It was fabulous. My family loved it. Will definitely keep this recipe. Thanks so much for sharing.
You’re welcome Patty! So glad you love the pot pie!
This was absolutely delish!! My family loved it and it was so easy. Thank you for sharing!
Love this recipe!
This was delicious, and so easy! Big hit!
SO good. We needed salt in the filling, but my family LOVED this dish. Thank you for the recipe!!
Excellent! This was a big hit after Thanksgiving and I plan to bake another at Christmas!
I made this tonight and it was absolutely fabulous. The only tweaks I made, added some crushed garlic and a dash of worchtashire to the sauce. Uses asparagus instead of peas. Super easy recipe using basic ingredients..thanks!
Amazing recipe and great use for the leftover turkey. So much flavor.
Just made this and it is delicious! Used some leftover turkey from Thanksgivingl and a can of mixed veggies. I made your pie crusts for the crusts and everything was perfect. Thank you!!
Great recipe. I often worry about a pot pie being runny. This one was not. I added a bit more turkey than the recipe states but no other changes. Delicious.
Family declared this delicious.
So glad your family loved it.
Making this tonight…cant wait!!
What should the cooking time be of straight from the refrigerator? I’m sure it’ll be close. Have you tried this?
You might need to add an extra 10-15 minutes if it’s cold from the fridge. Keep an eye on your crust and if it starts to brown too much, lightly cover with foil if needed.
Made it tonight, delicious!!!! I did add a little extra poultry seasoning. I will definitely make it again.
Yum
Delicious thanks for great recipe
I reduced butter to 2 tbsp and used leftover gravy for half of the Milk and used only 1/4 cup flour for thickening. Added some diced celery to the onion. Also threw in a quarter cup of leftover cranberry sauce. Delicious.
Is the reheating time different if you freeze it cooked vs freezing it without baking first?
Hi there ! Can I make in advance and freeze? If so , are the potatoes ok to use still ? thanks
You can definitely make in advance and freeze, Ann Marie! 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 with foil or use a pie shield.