Short description
I turn Thanksgiving leftovers into a comforting homemade pot pie, loaded with turkey, vegetables, and a creamy sauce tucked under a golden double crust.

Leftover Turkey Pot Pie

Why You’ll Love This Recipe

I love how this recipe breathes new life into leftover turkey and everyday kitchen staples. It’s easy to customize with whatever vegetables I have on hand, it freezes beautifully for future meals, and it delivers that cozy, homey flavor I always crave after the holidays.

ingredients

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

2 pie dough disks (store-bought or homemade)
2 tablespoons butter
½ onion, diced
1 small potato, diced
1 celery stalk, diced
1 garlic clove, minced
2 tablespoons all-purpose flour
1 cup broth (turkey or chicken)
½ cup milk
1 teaspoon dried thyme
1 teaspoon dried sage
Salt and pepper
2 cups leftover turkey, diced or shredded
2 cups mixed vegetables (peas, carrots, green beans) – fresh, frozen, or canned and drained

directions

I preheat the oven to 425°F. I roll one pastry disk into a 12-inch circle and fit it into a 9-inch deep pie plate, then prick the bottom with a fork and chill while making the filling.
In a Dutch oven over medium heat, I melt the butter and add the onion, potato, and celery. I cook until softened, about 5–6 minutes.
I add the garlic and then sprinkle in the flour, stirring until the mixture becomes thick and clumpy.
I slowly stir in the broth, milk, thyme, sage, salt, and pepper, cooking until the mixture bubbles and thickens, about 3 minutes.
I remove the pot from the heat and stir in the turkey and vegetables.
I pour the filling into the prepared crust, cover with the second dough, crimp the edges, and brush the top with an egg wash.
I bake for 30–40 minutes, until the crust is golden and the filling is bubbling.
I let the pie rest for 10 minutes before slicing and serving.

Servings and timing

Servings: 8 slices
Prep time: 15 minutes
Cook time: 30–40 minutes
Total time: About 1 hour

Variations

I often use leftover roast chicken instead of turkey.
I like to switch up the vegetables with what I have—mushrooms, broccoli, corn, and spinach all work well.
When I want a lighter version, I skip the bottom crust and just use a top crust in a greased dish.
Sometimes, I top the filling with biscuit dough instead of pie crust for a fun twist.

storage/reheating

I freeze both baked and unbaked pot pies for up to 3 months. For baked pies, I wrap them tightly in foil. To reheat, I bake from frozen at 375°F for about 45 minutes, covering the crust edges if they brown too quickly.
Leftovers keep in the refrigerator for 3–4 days. I reheat slices in a 350°F oven until they’re warmed through and the crust is crisp.

FAQs

What can I use if I don’t have a pie dish?

I use a 1.5-quart casserole dish as an alternative. I grease it, skip the bottom crust, and just place the filling and top crust inside.

Why did my pot pie turn out watery?

That usually means the filling wasn’t thickened enough before baking. I make sure it bubbles and thickens on the stove before pouring it into the crust.

Can I freeze just the filling?

Yes, I often freeze just the filling to save time later. I thaw it when ready, then place it in a crust and bake as usual.

Can I use all broth and skip the milk?

Yes, using all broth works fine. I’ve also added a splash of heavy cream for a richer flavor when skipping milk.

How do I keep the bottom crust from getting soggy?

I prick the bottom crust before baking, chill the assembled pie, and bake it on the lowest oven rack to help the bottom get nice and crisp.

Conclusion

This leftover turkey pot pie is one of my favorite post-holiday recipes. It’s comforting, delicious, and makes perfect use of leftovers. I love how versatile it is, whether I switch up the vegetables or try a different crust topping. Every time I bake it, it brings warmth and flavor to the table.