Simple Leftover Turkey Pot Pie

Leftover turkey pot pie transforms holiday leftovers into a comforting, hearty meal that feels fresh yet familiar. With tender turkey, sweet vegetables, and a creamy sauce beneath a golden crust, it’s the perfect way to enjoy the flavors of Thanksgiving or Christmas again without extra work. This recipe brings together simple ingredients to create a satisfying dinner that warms both body and soul.

I first made this pie after a big holiday feast, and it quickly became a tradition to enjoy the leftovers in this cozy dish. Now my family looks forward to it as much as the original holiday meal.

Ingredients

• Unsalted butter: Two tablespoons unsalted butter to build richness in the base
• Yellow onions: Half a cup chopped yellow onions for sweetness and depth pick firm, fresh onions
• Garlic cloves: Two minced garlic cloves that add fragrant warmth
• Carrots: One cup diced carrots adding natural sweetness and color fresh carrots work best
• Frozen green peas: One cup frozen green peas for bright pops of flavor and nutrition
• Canned corn: One cup canned corn brings sweetness and a tender bite drain well
• Leftover cooked turkey: Two and a half cups leftover cooked turkey shredded for protein white and dark meat combined works nicely
• All purpose flour: One third cup all purpose flour to thicken the creamy filling evenly use regular flour for best texture
• Chicken broth: Two cups chicken broth which deepens flavor homemade or low sodium store bought preferred
• Half and half cream: Three quarters cup halfandhalf cream for a luscious, silky texture fresh is best
• Salt: One teaspoon salt to enhance all flavors
• Black pepper: Half teaspoon freshly ground black pepper for subtle heat
• Dried thyme: Half teaspoon dried thyme adds mild earthiness
• Ground sage: Quarter teaspoon ground sage for a traditional poultry seasoning note
• Premade pie crust: One premade nineinch refrigerated pie crust to keep things simple and flaky
• Large egg: One large egg for brushing on the crust to achieve a beautiful golden finish

Instructions

Prepare the Vegetable Base:

Melt the butter gently over medium heat in a large skillet. Add the chopped onions and cook until translucent and fragrant about three minutes. Stir in the minced garlic and let it sauté for an additional thirty seconds to release its aroma. Add the diced carrots, frozen peas, and canned corn, cooking for four to five minutes to start softening the vegetables while preserving some bite.

Incorporate the Turkey and Thicken the Filling:

Add the shredded turkey to the skillet. Sprinkle the flour evenly over the mixture and stir until completely incorporated without any dry flour spots. Cook for one to two minutes to remove the raw flour taste. Slowly pour in the chicken broth while stirring constantly to avoid lumps, then add the halfandhalf cream. Season with salt, black pepper, dried thyme, and ground sage. Allow the mixture to simmer gently for four to six minutes while stirring frequently until the sauce thickens into a creamy consistency. Remove from heat and let it cool slightly before assembling.

Prepare the Crust and Assemble:

Preheat the oven to 400 degrees Fahrenheit or 200 degrees Celsius. Gently fit the premade pie crust into a nineinch pie dish, pressing it against the sides. Pour the cooled filling evenly into the crust. In a small bowl, beat the egg and brush it lightly along the pie crust edges for a shiny, golden finish.

Bake the Pot Pie:

Place the pie dish on a baking sheet to catch any potential spills. Bake for thirty to thirtyfive minutes or until the crust is a deep golden color and the filling bubbles up. If the crust edges start browning too quickly, shield them halfway through baking with foil to prevent burning.

Rest and Serve:

Let the pot pie rest for ten to fifteen minutes after baking before slicing. This rest allows the filling to set up properly, ensuring clean slices and a perfect texture.

Leftover turkey pot pie has been a family favorite that brings back happy memories of holidays spent together. My favorite ingredient is the dried sage because it infuses the dish with a subtle warmth reminiscent of traditional poultry dishes.

Storage Tips

Store leftovers covered tightly in the refrigerator for up to three days to maintain freshness. Reheat gently in the oven to keep the crust crisp rather than microwaving. For longer storage, wrap the unbaked pie tightly in plastic wrap and aluminum foil and freeze for up to three months. When ready to bake, add an extra twenty to thirty minutes to the bake time and place foil over the edges if needed.

Ingredient Substitutions

Rotisserie chicken works beautifully as a substitute for turkey and absorbs the sauce flavors well. Halfandhalf cream may be swapped for whole milk or unsweetened cashew cream for a lighter or dairy free option. Using thawed puff pastry instead of pie crust provides an ultra flaky, buttery topping and a slightly more elegant presentation.

Serving Suggestions

A crisp green salad tossed in lemon vinaigrette adds refreshing contrast to the creamy pot pie. Garlicky sautéed greens like kale or spinach complement this dish and boost its nutritional profile. For a finishing touch, sprinkle flaky sea salt or freshly chopped herbs like parsley or chives over the warm pie right before serving.

Brush the crust with egg wash for a golden finish and let the pie rest before slicing for the best texture.

Common Questions About Recipes

→ Why is my filling too runny after baking?

Under-thickening is the main cause. Simmer the filling until visibly thick and avoid adding too much broth for best consistency.

→ Can I bake the pot pie in advance and reheat it?

Yes, cool the baked pie completely, cover and refrigerate. Reheat at 375°F for 20–25 minutes, tented with foil to prevent over-browning.

→ Is it possible to freeze the assembled dish?

Absolutely. Freeze the assembled but unbaked dish up to 3 months. Bake from frozen at 400°F adding 20–30 extra minutes, loosely covered if browning too fast.

→ How do I prevent a soggy bottom crust?

Cool and thicken the filling before assembling. Baking on a lower oven rack helps crisp the bottom crust effectively.

→ What can I substitute for turkey if unavailable?

Rotisserie chicken works well as a tender swap, absorbing the filling’s flavors similarly.