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.
Leftover recipes are essential, if you are looking for inspiration for your next dish try our Turkey and Veg Soup or Turkey Pot Pie Soup.
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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.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"It's a shame that we only eat turkey three or four times a year. This turkey pot pie is great and will be missed until the next holiday season. I guess we'll have to get two turkeys next time, and make a couple extra."
-Richard
Ingredients
These instructions walk you through a simple, no-stress method for turning leftover turkey and veggies into a warm, golden pot pie.
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.
Variations
- 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.
- Vegetable Add: 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.
Recipe Tips
- 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.
If you love turkey leftover recipes, our Turkey Sliders are a crowd favorite.
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Storage Instructions
- 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.
Serving Suggestions
Dad's Turkey Pot Pie Recipe FAQs
Absolutely. Store-bought crusts are a great time-saver and work just as well if you're short on prep time.
Leftover turkey is safe in the fridge for 3-4 days. If you're not ready to make pot pie right away, freeze it in portions and use it later.
Definitely. You can assemble the pie a day in advance and bake just before serving, or reheat it in the oven on low if already baked.
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Dad's Leftover Turkey Pot Pie
Equipment
- Pie Dish
- Rolling Pin
- Large Pan
- Measuring Cups and Spoons
- Basting Brush
- Spatula
Ingredients
- 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 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
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
- Allow it to Rest: 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.
- 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.
Nutrition
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The turkey in this pie is very tender .the creamy filling with the vegetables a adds great flavour. delicious.
This recipe was a huge hit with family and friends. We made it after thanksgiving and it was a great way to use up leftovers.
Wonderful review, thank you!
From the flaky crust to the creamy filling, this was one of my favorite dishes ever. Now I know what I’ll be doing with all of my leftover turkey every holiday season!
That is so wonderful to hear. Thank you! We really love this one too.
It’s a shame that we only eat turkey three or four times a year. This turkey pot pie is great and will be missed until the next holiday season. I guess we’ll have to get two turkeys next time, and make a couple extra.
Maybe a monthly turkey is in order moving forward! So glad you enjoyed this recipe.