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
4.99 from 355 votes↑ Click stars to rate now!
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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

Ingredients  

  • 1 egg beaten
  • cup butter
  • 1 onion diced
  • cup flour
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon thyme
  • 1 cup chicken broth
  • cup milk or cream
  • 1 potato diced and cooked
  • 1 ½ cups frozen vegetables defrosted
  • 2 cups leftover 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. 
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 355 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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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. So just made this tonight- Tuesday after Thanksgiving- with what’s left of our Thanksgiving turkey and it was amazing! Even my pickiest teen eater liked it. Very easy to make- esp if you gather all ingredients ahead of time(I forgot my mixed veggies so had to quickly chop and cook some carrots to add to my frozen bagged peas and frozen bagged corn) and don’t own “poultry seasoning” so had to use a bullion cube. Trying to attach a pic of how beautifully it turned out, but it won’t let me. So appreciate all the photos with the recipe because made me know I was on track.5 stars

    1. I’m so glad you enjoyed this recipe! If you are on Instagram, you can post a photo there and tag us at @spendpennies so we can see your photo!

  2. It came out so delicious! I didn’t have frozen veggies except for peas, so I used them plus onions, shallots, celery, carrots and some left over herbed baby potatoes. I did some heavy cream and some milk. Only because that’s what I had on hand but I don’t think you can go wrong! Everyone went back for 2nds and it used a lot of my leftovers.5 stars

  3. This recipe is a winner. I don’t even like pot pie and I liked it. My husband however, is pretty picky and heloved it. Delicious new way to use the leftover turkey. It’s perfect for having extra pies for nights when no one wants to cook or when someone needs a meal. Thanks for the recipe!

  4. This recipe is a keeper. I added celery to the sautéed onions. perfectly Delicious!!! My picky family Loved it.
    Thank you5 stars

  5. This was excellent, and easy to make. Great idea for left over turkey. I actually didn’t have any frozen vegetables, but did have fresh carrots & corn, which I used, along with the potato in the recipe. Turned out great!5 stars

  6. My first ever homemade Turkey Pot Pie and it was delicious! Thank you for a tasty recipe with easy to follow directions!5 stars

  7. This is a great use of leftover turkey!

    I only did a top crust which was just enough crust for me. Don’t do what I did and miss the note about the potato being cooked before adding it to the filling. I ended up with crunchy potato cubes ‍4 stars

  8. I just made this, we had smoked our turkey this year. I also used bone broth and just put the filling in individual dishes and topped them with puff pastry. This came out excellent. I froze the extra filling for another day!5 stars

    1. Agreed. Had to read carefully in the notes. And still don’t know- do I microwave a whole potato and then remove from skin and cut it up or skin it, cut up and then cook in microwave? Some of this stuff not so obvious to those of us who are not great and/or frequent cooks.

      1. Hi Uwsmom, you can cook the potato any way you like. You can microwave the whole potato by poking a fork into the potato a few times then microwaving on high for 4-5 minutes. You can also peel and dice the potato and then boil it for 6-7 minutes until fork tender.

  9. Would you recommend adding cheese? And if so what flavor do you think that would be great? I buy block cheese and grate or shred it myself. I find that pre-shredded cheese has a tendency to separate creating an oily mess lol. I love to cook and have found that your recipes are awesome. Me being creative…. I’ll add or reduce your ingredients maybe adding something else to your recipes. Sometimes I won’t even change a thing. Your recipes are fantastic and a great basis for exploring new tastes. Thank you Holly!!!!

    1. I haven’t tried adding cheese Mike, but I think cheese is always a good thing! I am so glad you are enjoying the recipes!

    1. I made this tonight with leftover Thanksgiving turkey and wow! So delicious and flavorful. I followed the recipe exactly as written. I used frozen veggies with carrots, peas, green beans, and corn, and boiled a chopped potato instead of microwaving it. Do you think I could freeze just the filling? We don’t have a lot of room in our freezer for a whole pie.5 stars

      1. I haven’t tried it so I can’t say for sure Kelsey, but freezing just the filling should work just fine!

  10. Would I be able to use leftover mashed potatoes instead of dicing and cooking more potatoes? Can’t wait to make this with all the leftover turkey we’ll have – my husband’s work sent him home with a HUGE one, so I need all the recipes! :-D

    1. I haven’t tried it so I can’t say for sure Terina. If you try it I would love to hear how it turns out!

  11. Made this according to the recipe, except substituted more thyme and rosemary instead of poultry seasoning (not a fan of sage). Used homemade smoked turkey and turkey stock, potatoes, onion, celery, and frozen pea/carrot/corn/green bean mix. It tasted absolutely delicious and looked beautiful. This is one of many great recipes I’ve used from this site, thank you!!5 stars

    1. Hi Yolanda! This recipe can be made ahead of time and frozen either before or after baking. You’ll find more instructions on how to do this in the writing before the recipe! Enjoy :)

  12. I had some left over turkey I found in my freezer from a previous Holiday meal. Found this recipe and followed the directions per the instructions. It turned out fantastic. Flavorful, easy, and quick to make. Family requested we make it again so that makes it an official winner in our household.5 stars

  13. When I am making a pot pie I use canned diced potatoes instead of peeling, boiling and dicing raw potatoes. Saves a good bit of work.5 stars

  14. This recipe is a keeper! It’s awesome. I made it with a few variations such as- I had a butterball turkey roast with gravy in the bag and thought can I do with this. I used 2 cups of the baked turkey roast, chopped, and used about half of the bag of gravy in the roux, and made the rest of the roux according to directions, with the chicken broth made from Orrington chicken broth/base mix (powdered). Chopped onions and celery and used frozen mixed vegetables. Like I mentioned I basically used your recipe for your filling. I made the old “stand by” pie crust on the Cisco can label. Make sure you chill pie dough for a flaky crust, as a matter of fact I froze mine for 35-40 minutes. Oh my gosh this turkey pot pie is so good, I could have eaten the whole thing! Thanks!!!5 stars

    1. So happy to hear that you love the turkey pie so much Dee! I feel like I want some right now myself!