This Leftover Turkey Pot Pie transforms holiday leftovers into a warm, comforting dish with a flaky crust and creamy vegetable-filled turkey center.

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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Preheat oven to 425°F.
In a large skillet, melt butter over medium heat. Add onion, potato, and celery. Sauté for 10 minutes until softened.
Add garlic and cook for 1 minute. Stir in flour until vegetables are coated.
Slowly pour in broth and milk, stirring until thickened and bubbling.
Season with thyme, sage, salt, and pepper. Fold in turkey and mixed vegetables.
Roll out one pie crust into a greased pie dish. Spoon in the filling.
Top with second pie crust, crimp edges, cut slits on top, and brush with egg wash if desired.
Bake for 30–35 minutes until crust is golden and filling is bubbly.
Let rest for 10 minutes before slicing and serving.