Dad's Leftover Turkey Pot Pie

My Dad’s Leftover Turkey Pot Pie is creamy, hearty and packed with tender turkey, cooked vegetables in a flaky pie crust. The savory filling is rich with herbs, onion and a touch of cream, all baked until golden brown and bubbly.

It’s the perfect way to use up Thanksgiving leftovers and enjoy the incredible flavors of your holiday meal all over again. Cozy and satisfying, this dish is ideal for chilly nights, holiday weekends or any time you need a comforting family dinner.

We love making this homemade turkey pot pie from our Herb Butter Turkey leftovers that was inspired by our Thanksgiving menu. If you are looking for other leftover turkey recipes you might enjoy: Turkey and Veg Soup, Turkey Sliders and Turkey Pot Pie Soup.

Why You Will Love Dad's Turkey Pot Pie Recipe

• Incredible Flavor: The leftover turkey has time to absorb even more seasoning, resulting in a rich, savory filling.
• Cozy and Hearty: This is the ultimate cozy comfort food, filling enough to stand on its own or pair with a simple green side.
• Budget-Friendly: Reimagining leftovers is a great way to stretch your grocery budget.
• Quick and Easy: Using store-bought crusts and frozen veggies cuts down on prep time.
• Family Tradition: This recipe is a family favorite that turns post-holiday cooking into something extra special.

Ingredients

Start with our Crisco pie crust or a store-bought crust, then just add leftover turkey and a few pantry staples you likely already have on hand.

See the recipe card below for the exact quantities of each ingredient.

• Pie Crusts: Homemade or store-bought crusts will be the base and top of your pot pie.
• All-Purpose Flour: This will help thicken the sauce.
• Chicken Stock: We recommend a low-sodium option; this helps to create the filling.
• 18% Cream: This builds the rich, saucy filling.
• Leftover Turkey: Use your leftover turkey, but any meat can work.

For this leftover turkey recipe, you'll want to have on hand a pie plate, rolling pin, large pan, spatula, measuring cups and spoons and basting brush.

Substitutions and Variations

This easy turkey pot pie recipe is endlessly flexible.

• Ground turkey: No leftover turkey? Use ground turkey or even a roasted turkey breast. Cook it with a bit of butter and dried sage before adding to the filling for that classic flavor.
• Rotisserie chicken: Swap the turkey for shredded rotisserie chicken. We love that Costco’s is a great grab-and-go option.
• Vegetables: Use any mix of frozen or fresh veggies you love. Corn, peas, green beans, or even sautéed mushrooms work well.
• Vegetarian: Skip the meat and add beans, mushrooms, or cubed potatoes for a hearty vegetarian version.

How to Make Dad's Leftover Turkey Pot Pie Recipe

This savory pie comes together easily with minimal effort.

Preheat oven to 400F. If using our homemade pie crust, lightly flour a surface and roll dough out ⅛” thick, and lay the dough into a 9-inch pie dish leaving about ½“ overhang. You can roll out the second pie dough to be ready for the top as well. If using store-bought, thaw pie crusts based on package instructions.

In a large pan with deep sides, on medium heat melt butter, then add onion and cook for about 5 minutes.

Add in all-purpose flour, sage, salt, garlic powder, ground pepper and dried parsley, cook for 1 minute, then whisk in chicken broth and cream. Continue to whisk until thick (about 5-7 minutes), then add in turkey and vegetables, mix to combine.

Transfer the turkey and creamy sauce mixture into the prepared pie plate. Egg wash the perimeter of the bottom dough and place the second dough on top. Cut off any extra dough, leaving enough to line up with the bottom excess.

Lightly but with enough pressure, use a fork to pinch the edges together. Egg wash the rest of the dough then cut 4 small slits in the top and bake in a preheated oven for 30 minutes.

Allow it to cool and set about 1 hour before slicing with a sharp knife.

Hint: When your pot pie comes out bubbling under that golden crust, let it rest. This gives the filling time to set and keeps each slice tidy.

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How to Store Dad's Turkey Pot Pie

Be sure to store this one out of sight, it is so tasty you will not want to share.

• Refrigerator: Once cooled, store in an airtight container in the fridge for 3 to 4 days.
• Freezer: Place individual slices in a freezer-safe container and freeze for up to 3 months.
• Reheating: Thaw overnight if frozen, then reheat in the microwave at 50% power for 2-3 minutes, depending on the portion size.
• Make ahead: Prep the pot pie in advance and reheat in the oven at a low temperature before serving.

What to Serve with Dad's Leftover Turkey Pot Pie

This dish is hearty enough to stand alone, but it also pairs perfectly with a few seasonal favorites.

• Thanksgiving Sides: Green beans with shallots, maple bacon Brussels sprouts, roasted carrots or creamy mashed potatoes.
• Fall Desserts: Pumpkin pie, apple pie à la mode Crockpot cinnamon roll casserole or apple dumplings.

Top Tips

For the best turkey pot pie, keep these top tips in mind.

• Thicken Properly: Let the creamy sauce thicken fully in the pan before adding to the crust.
• Edge Seal: Use enough pressure with a fork to seal the top and bottom pastries together.
• Vent the Top: Small slits allow steam to escape and prevent a soggy crust.
• Foil Shield: If the edges brown too quickly, use aluminum foil to protect them during baking.
• Meat Variety: Both dark and white turkey meat work well for flavor and texture. 

Frequently Asked Questions About Dad's Turkey Pot Pie

Wondering how to make my dad’s turkey pot pie just right? These FAQs cover the most common questions.

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Dad's Leftover Turkey Pot Pie

Eva Filer

My Dad’s Leftover Turkey Pot Pie is creamy, hearty and packed with tender turkey, vegetables, herbs and cream in a golden flaky crust.

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course 60 Minutes or Less, Mains

Cuisine American

Servings 8 slices

Calories 626 kcal

Equipment

• Pie Dish
• Rolling Pin
• Large Pan
• Measuring Cups and Spoons
• Basting Brush
• Spatula

Ingredients

  

1x2x3x

• 2 homemade pie crusts or store-bought frozen
• 1 stick butter, unsalted
• 1 medium yellow onion diced small
• 62.5 grams all-purpose flour about ½ cup
• 1 tablespoon sage, freshly chopped
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper
• ¼ teaspoon dried parsley
• 2 ½ cups chicken stock low sodium
• 1 cup 18% cream or higher
• 3 cups leftover turkey chopped into bite sized pieces
• 2 cups frozen peas and carrots thawed
• 1 large egg beaten

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Instructions

 

• Preheat oven to 400F. If using our homemade pie crust, lightly flour a surface and roll dough out ⅛” thick, and lay the dough into a 9-inch pie dish leaving about ½ “overhang. You can roll out the second pie dough to be ready for the top as well. If using store-bought, thaw pie crusts based on package instructions.
• In a large pan with deep sides, on medium heat melt butter, then add onion and cook for about 5 minutes.
• Add in all-purpose flour, sage, salt, garlic powder, ground pepper and dried parsley, cook for 1 minute, then whisk in chicken broth and cream. Continue to whisk until thick (about 5-7 minutes), then add in turkey and vegetables, mix to combine.
• Transfer the turkey and creamy sauce mixture into the prepared pie plate. Egg wash the perimeter of the bottom dough and place the second dough on top. Cut off any extra dough, leaving enough to line up with the bottom excess.
• Lightly but with enough pressure, use a fork to pinch the edges together. Egg wash the rest of the dough then cut 4 small slits in the top and bake in a preheated oven for 30 minutes.
• Allow it to cool and set about 1 hour before slicing with a sharp knife.

Notes

• Resting time is imperative for a pot pie dish. When you remove your pie from the oven, it will be bubbling underneath that golden crust. Rest time allows the fats to redistribute and the creamy filling to set up.
• Let the creamy sauce thicken fully in the pan before adding to the crust.
• Use enough pressure with a fork to seal the top and bottom pastries together.
• Small slits allow steam to escape and prevent a soggy crust.
• If the edges brown too quickly, use aluminum foil to protect them during baking.
• Both dark and white turkey meat work well for flavor and texture.

Nutrition

Calories: 626kcalCarbohydrates: 45gProtein: 30gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 148mgSodium: 781mgPotassium: 492mgFiber: 4gSugar: 2gVitamin A: 5083IUVitamin C: 7mgCalcium: 81mgIron: 4mg

Keyword Dinner, Leftovers, Mains, Meat Pie, Pie Crust, Turkey

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