Leftover Turkey Pot Pie

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This Turkey Pot Pie recipe is a great way to use leftover Thanksgiving turkey! In this recipe, a delicious filling made with a from-scratch sauce sits between two layers of flaky, buttery homemade pie crust for a meal your entire family will love. 

a piece of Leftover Turkey Pot Pie on a plate with a fork


When I cook for Thanksgiving, I always make enough to ensure we have plenty of leftover roast turkey. After eating it plain for a couple days, I always try to find other ways to use it, and one of our favorites is this Turkey Pot Pie recipe (along with this turkey cranberry sandwich and turkey tetrazzini).

You can even use a store-bought pie crust (especially if you have one leftover that you didn’t get to use to make Thanksgiving pies) for an easy and delicious recipe that will prolong your turkey enjoyment.

You can also make a crust from scratch (which is my preference) so the the delicious filling made with a from-scratch sauce will be nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love. 

Turkey Pot Pie in a pie dish with a piece taken out of it

Turkey Pot Pie Recipe: Ingredients & Substitutions

  • Crust. See notes on this All Butter Pie Crust Recipe for substitutions on the crust ingredients and for detailed instructions on how to make it. You can also use a store-bought crust to save time.
  • Roasted turkeyI use this roast turkey recipe every year on Thanksgiving. We always make a large bird so that we can have leftovers to use in recipes like this turkey pot pie, or to use to make turkey sandwiches.
  • Red potatoes. Yukon Gold potatoes can be used in place of red potatoes.
  • Carrots, Celery, Peas, Corn. You can add or subtract just about any of the veggies in this recipe and use your favorites with great results. 
  • Better Than Bouillon. This is a pretty important ingredient in this recipe. It is my favorite chicken base by far and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock if necessary.
  • 2% milk. Whole or 1% milk work well, I do not recommend using fat-free milk. 
  • All-purpose flour. You can sub gluten-free all-purpose flour if desired. Also bread flour works well in a pinch. 
  • Egg Wash. Optional but recommended. You can use just an egg yolk or just cream if desired, but I find a combination works the best. 
overhead photo of the ingredients in this Turkey Pot Pie recipe

How to make Turkey Pot Pie

There are a few steps in this turkey pot pie recipe, but it really is easy to make. As always, we’ll walk through the process step-by-step and don’t forget to watch the video.

Make the crust

Making the best homemade crust takes less than 5 minutes, so I suggest trying it if you can. You can follow this all-butter pie crust tutorial and video for more detailed information on how to make it! 

It’s important to make the crust first because it has to chill for at least 1 hour before being rolled and used in this turkey pot pie recipe.  

You can also use a store-bought crust and skip this step.

Turkey Pot Pie crust formed into the pie dish

Make the sauce

The next step in this recipe is to make the sauce, and then set it aside while you cook potatoes and veggies for the filling. I love this from-scratch sauce so much! To do this, whisk together flour, onion powder, garlic powder, garlic salt pepper and milk together in a small bowl. 

two photos showing How to Make Turkey Pot Pie sauce

In a 4-quart pan over medium heat, boil water, then add the chicken bouillon and whisk until dissolved. Add the milk mixture to boiling water/bouillon and cook over medium heat, stirring constantly, until thick (about 3 minutes). Remove from heat and set aside to use later. 

two photos showing How to Make Turkey Pot Pie sauce

Make the Filling

To make the filling begin by cooking the potatoes. Add the potatoes, 2 tablespoons butter and garlic and water to a large, nonstick saucepan and cover. Cover and cook for 10 minutes, or until the potatoes are soft, stirring occasionally.

Once the potatoes are soft, add the carrots, onion, celery and additional 2 tablespoons butter. Cover and cook for 10 minutes, or until soft, stirring occasionally.

two photos showing How to Make Turkey Pot Pie filling

Once the veggies are cooked, add the peas, corn and turkey.

two photos showing How to Make Turkey Pot Pie filling

Then, stir in the sauce until everything is evenly distributed. Remove the pan from the heat and set it aside.

two photos showing How to Make Turkey Pot Pie filling

Assemble the turkey pot pie

Now it’s time to put all the delicious parts of this turkey pot pie together!

Roll out dough for crusts & fill

Roll out both discs of dough. Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top. Place bottom dough into the pie plate, then pour the filling into the bottom crust and spread it out evenly. 

two photos showing how to assemble a leftover turkey pot pie

Add the other crust on top, pinch the edges together and cut an “X” in the top. Brush with the egg wash (if desired). 

two photos showing how to assemble a leftover turkey pot pie - adding the top crust and egg wash

Bake

Use a pie crust shield to protect the outer crust and bake at 425 for 30 – 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling.

Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.

a Turkey Pot Pie after being baked before being cut

Cool Slightly and Serve

Remove the leftover turkey pot pie from the oven and place it on a wire cooling rack. Cool for at least 10 minutes before serving (the sauce thickens as it cools).

Serve

I usually serve this turkey pot pie warm as a meal on it’s own. You can choose to serve it with your favorite side dishes or the rest of your thanksgiving leftovers. Here are some recommendations on what to serve with chicken pot pie: 

a pie server lifting a piece of Turkey Pot Pie out of the pie dish

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

You can freeze leftovers in individual portions in an airtight container in the freezer for up to 2 months. Or you can bake and freeze the entire pie after it has cooled completely, just be sure to wrap it tightly in plastic wrap and foil.

To reheat, cover the frozen turkey pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes until heated all the way through.

side view of a slice of Turkey Pot Pie on a plate

FAQs about Turkey Pot Pie

How do you keep turkey pie from getting soggy on the bottom? 

If you find you have a soggy bottom crust I have two suggestions for you:
Make sure the filling is cooled slightly before adding it to the bottom crust. 
Bake the turkey pot pie on the lowest rack in your oven to ensure it bakes thoroughly. 

How do I thicken turkey pot pie? 

Thankfully the homemade sauce in this turkey pot pie recipes ensures that the final result will be a thick and not liquidy.

Can you freeze homemade turkey pot pie?

Yes. I recommend baking the entire pot pie and then putting it in the freezer. To reheat, simply cover the frozen turkey pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes.

front view of a slice of Turkey Pot Pie on a plate

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Leftover Turkey Pot Pie Recipe

Laura
This Turkey Pot Pie recipe is a great way to use leftover Thanksgiving turkey! In this recipe, a delicious filling made with a from-scratch sauce is nestled between two layers of flaky, buttery homemade pie crust for a meal your entire family will love.
5 from 13 votes
Course Main Course
Cuisine American
Servings 16 servings
Calories 338
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes

Ingredients  

Crust

Turkey pot pie filling

  • 4 cups leftover oven roasted turkey cubed (https://joyfoodsunshine.com/roast-turkey-recipe/)
  • 2 red potatoes diced (about 2 cups)
  • 4 TBS butter divided
  • ½ cup water
  • 1 ½ TBS minced garlic
  • 3 carrots diced
  • 2 ribs of celery diced 1 cup
  • ½ cup onion diced
  • Salt and freshly ground pepper
  • ½ cup frozen peas
  • ½ cup frozen corn

Sauce

Egg Wash

  • 1 TBS heavy cream or whole or 2% milk
  • 1 egg yolk

Instructions 

Make the Crust:

  • Add flour, sea salt, sugar, butter and ice-cold water to the container of a food processor fitted with the “S” blade.
  • Process until coarse crumbs form.
  • Dump the dough mixture out onto a work surface and form it into a ball. Then divide it into two equal portions and form those portions into two discs.
  • Wrap each disc in plastic wrap and chill in the fridge for at least 1 hour, or overnight.
  • After crust has chilled and you are ready to make the turkey pot pie:
  • Preheat oven to 425 degrees F.

Make the sauce:

  • In a medium bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
  • Add milk and whisk until combined, set aside.
  • In a 4-quart pan over medium heat, boil water.
  • Add chicken bouillon and whisk until dissolved.
  • Add milk/dry ingredient mixture to boiling water/bouillon, whisk to combine.
  • Cook over medium heat, stirring constantly, until thick (about 3 minutes).
  • Remove from heat, cover and set aside.

Make the Filling:

  • Add the potatoes, 2 tablespoons butter and garlic and water to a large, nonstick saucepan and cover. Cover and cook for 10 minutes, or until the potatoes are soft, stirring occasionally.
  • Once the potatoes are soft, add the carrots, onion, celery and additional 2 tablespoons butter. Cover and
  • Add peas, corn turkey and sauce. Stir until combined. Remove from heat and set aside.

Assemble the turkey pot pie

  • Roll out both discs of dough.
  • Fit one disc to the bottom of the pie plate. Roll out the second to be used as the top.
  • Place bottom dough into the pie plate.
  • Put filling on top of the crust.
  • Add the other crust on top, pinch the edges together and cut an “X” in the top.
  • Whisk together the egg yolk and heavy cream.
  • Brush it all over the crust with a pastry brush.
  • Use a pie crust shield to protect the outer crust.
  • Bake at 425 for 30 – 35 minutes on the lower rack of your oven, until the crust is golden brown and the filling is bubbling. Remove the pie crush shield in the last 5 minutes of baking if the outer crust is not browning.
  • Remove from the oven and place the turkey pot pie on a wire cooling rack. Cool for at least 10 minutes before serving.

Video

Notes

Ingredient Substitutions

  • Crust. See notes on this All Butter Pie Crust Recipe for substitutions on the crust ingredients and for detailed instructions on how to make it. You can also use a store-bought crust to save time.
  • Roasted turkeyI use this roast turkey recipe every year on Thanksgiving. We always make a large bird so that we can have leftovers to use in recipes like this turkey pot pie, or to use to make turkey sandwiches.
  • Red potatoes. Yukon Gold potatoes can be used in place of red potatoes.
  • Carrots, Celery, Peas, Corn. You can add or subtract just about any of the veggies in this recipe and use your favorites with great results. 
  • Better Than Bouillon. This is a pretty important ingredient in this recipe. It is my favorite chicken base by far and imparts the best flavor. You can use another brand or bouillon cubes or chicken broth/stock if necessary.
  • 2% milk. Whole or 1% milk work well, I do not recommend using fat-free milk. 
  • All-purpose flour. You can sub gluten-free all-purpose flour if desired. Also bread flour works well in a pinch. 
  • Egg Wash. Optional but recommended. You can use just an egg yolk or just cream if desired, but I find a combination works the best. 

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

You can freeze leftovers in individual portions in an airtight container in the freezer for up to 2 months. Or you can bake and freeze the entire pie after it has cooled completely, just be sure to wrap it tightly in plastic wrap and foil.
To reheat, cover the frozen turkey pot pie with foil and warm it in the oven at 375 degrees F for 35-45 minutes until heated all the way through.

Nutrition

Serving: 1slice | Calories: 338kcal | Carbohydrates: 29g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 684mg | Potassium: 422mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2477IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Photos in this post were taken by Jamie from Dishing Out Health.

The links in this post are affiliate links, thank you for supporting JoyFoodSunshine.




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Recipe Rating




14 Comments

  1. 5 stars
    Just delicious! FYI. All I had was fat free milk but I also had heavy cream so I blended the two and it turned out great.

  2. 5 stars
    I have made this with turkey but it’s my go to pot pie recipe. I double it and end up with 3 ten inch pies. Bringing one to a family In need, refrigerated one for tomorrow and put one in the freezer. I double this and make this recipe for the freezer about 4 times a year. Great for when I haven’t planned ahead.

  3. 5 stars
    Made this pie and it was a show stopper. Was so delicious! I brushed garlic butter on the top crust with shredded white old cheddar. 😋 Amazing!! You’ve got to try this recipe…

  4. 5 stars
    This is my first pot pie I made. Put out in a 10” pie plate. Substituted frozen peas, carrots, peppers and pasta combo instead of potatoes and fresh veggies as I wanted to use it up. Used Pillsbury pie crust instead of homemade, as I had it on hand. It’s was absolutely fabulous! So appreciate you sharing this wonderful recipe!!!

  5. 5 stars
    I made this tonight…just to clarify, I cannot stand leftover/reheated turkey.
    My daughter came back for seconds so I knew it was a hit! Absolutely delicious! I added some creole seasoning to spice it up! Cannot wait to share with my friends!

    1. I totally understand your feeling about leftover turkey – hence why I try using it in recipes like this! LOL! I’m so glad you all loved it!

  6. 5 stars
    I made this today with leftover Thanksgiving Turkey. The filling portion of the recipe (which I followed precisely, with only the addition of about 4 mushrooms, chopped) made enough for TWO pot pies! I had to pull out a packaged pie shell to improvise. It was, however, outstanding and now we have a pie to share with neighbors. I also added some poultry seasoning to the sauce and omitted the egg wash on top. Never missed it.

  7. 5 stars
    This recipe is amazing. So delicious. This will be my go-to for pot pie. To be fair in my review, I use my own crust recipe. This makes a lot of filling so I will be looking for a deeper dish. However, Step 2 in making the filling gets cut off in the directions. I am a good enough cook to proceed but the rest of the instructions would be helpful to some.