Name: Leftover Turkey Pot Pie
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pie dough discs (store-bought or homemade); 2 cups leftover turkey, cubed or shredded; 1 cup mixed vegetables (carrots, peas, green beans; frozen, canned, or fresh); 1 cup diced potatoes; 1/2 cup diced onion; 1/2 cup diced celery; 1/4 cup butter; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 1 1/2 cups chicken or turkey broth; 1/2 cup milk; 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; Salt and pepper, to taste; Optional: 1 egg, beaten (for egg wash)

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I love making this Leftover Turkey Pot Pie after the holidays—it’s the perfect way to turn extra turkey into a cozy, satisfying meal. With a flaky crust and creamy veggie-packed filling, it’s comfort food at its best.

Leftover Turkey Pot Pie

Why You’ll Love This Recipe

I like that this recipe makes great use of leftovers while still tasting completely fresh. It’s simple to pull together, adaptable with what I have in the fridge, and always a hit at the table. The buttery crust paired with the savory turkey filling gives me that warm, home-cooked feeling. It also freezes well, which is perfect when I want to prep meals in advance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

two pie dough discs (store-bought or homemade)
leftover turkey, cubed or shredded
carrots, peas, green beans (frozen, canned, or fresh)
diced potatoes
onion and celery
butter
garlic
all-purpose flour
chicken or turkey broth
milk
dried thyme and sage
salt and pepper

Directions

I preheat the oven to 425°F.
I melt butter in a large skillet or Dutch oven over medium heat and sauté onion, potato, and celery for about 10 minutes, until softened.
I stir in garlic and cook for a minute before adding the flour. I mix until the flour coats the veggies.
I slowly add broth and milk, stirring until the sauce thickens and starts to bubble.
I season with thyme, sage, salt, and pepper, then fold in the turkey and mixed vegetables.
I roll out one pie crust into a greased pie dish and spoon in the filling.
I top it with the second crust, crimp the edges, cut a few slits in the top, and brush with egg wash if I want a golden finish.
I bake for 30–35 minutes until the crust is golden and the filling is bubbly. I let it rest for 10 minutes before slicing.

Servings and timing

This pot pie serves about 6 people. It takes around 25 minutes to prep and 30–35 minutes to bake, so I usually have it ready in about an hour total.

Variations

I swap the turkey for leftover rotisserie chicken.
I change up the veggies based on what I have—corn, mushrooms, broccoli, or even spinach.
Sometimes I skip the bottom crust and just use a single top crust for a quicker version.
When I want something different, I use a biscuit topping instead of pie dough.

storage/reheating

After baking, I let the pie cool completely before storing. I keep leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 350°F until hot. I can also freeze the baked pie—just wrap it tightly and freeze for up to 3 months. I reheat straight from frozen at 375°F, covering with foil if the crust starts to brown too fast.

FAQs

How do I prevent the bottom crust from getting soggy?

I let the filling cool slightly before adding it to the crust, and I bake the pie on the lower rack of the oven to ensure the bottom cooks through.

Can I make the filling ahead of time?

Yes, I often prepare the filling a day ahead and store it in the fridge. When I’m ready to bake, I just assemble the pie and pop it in the oven.

Can I freeze the pie before baking it?

Absolutely. I assemble the entire pie, wrap it tightly, and freeze it. When I want to bake it, I do so straight from frozen and just extend the baking time.

What other herbs can I use?

If I don’t have thyme or sage, I sometimes use rosemary or parsley. Fresh herbs work great too—I just double the amount compared to dried.

Can I use store-bought pie crust?

Yes, I usually go for store-bought crust to save time. It works just as well and still gives a flaky, golden finish.

Conclusion

This Leftover Turkey Pot Pie is one of my favorite ways to make sure nothing goes to waste. It’s hearty, flexible, and brings a homemade touch to my leftover game. I always look forward to making it after a big holiday meal—and even more to eating it.