This Turkey Pot Pie is the best way to use up that leftover Thanksgiving turkey! A flaky, buttery crust is filled with a creamy turkey and veggie packed sauce, then baked to golden perfection.
Why you’ll love this
- Leftovers. If you’re anything like me, Thanksgiving is ALL about the sides, so I’m always left with so much extra turkey. This recipe is not only delicious, but it uses up a whole pound of turkey. It also uses other leftovers you might have hanging around like miscellaneous veggies and refrigerated pie crust.
- Delicious. Give me some pie crust and an luxuriously creamy filling and I’m a happy camper!
- Freezer Friendly. Sick of leftovers? That’s ok! Assemble and freeze this for a rainy day.
Ingredient notes
- Butter – unsalted butter is my preference, because it adds a rich flavor and you can control the amount of salt, but salted butter, plant based butter, and oil may all be used instead.
- Veggies: Onion, Carrots, Celery, Mushrooms, Potatoes, Garlic, Green Beans – feel free to play around with different vegetables such as corn, broccoli, etc. Peas are more traditional, but I prefer green beans (if using frozen peas, keep them frozen, then stir them in with the chicken). You can use fresh veggies, frozen veggies, or canned veggies. Whatever you use, make sure they’re tender before sprinkling on the flour and stirring in the broth and cream.
- Spices: Salt, Rosemary, Thyme, Smoked Paprika, and Pepper – I used all dried spices, but fresh would work as well. Additional spices like ground sage, garlic powder, and onion powder would also be good. If you’re not a fan of smoke, try regular paprika instead of the smoked paprika.
- Flour – use all-purpose flour or a gluten-free all-purpose cup-for-cup, if necessary. 2-3 tablespoons cornstarch might also work in a pinch.
- Liquids: Broth and Heavy Cream – chicken, turkey, or vegetable broth are great and any milk: whole, half-and-half, or cream is fine. The higher the fat content (like cream) the thicker and creamier the filling will be.
- Turkey – use any leftover turkey (or chicken) you have laying around! You’ll need 1 pound or about 4 cups, chopped/shredded.
- Pie Crust – keep it easy and use frozen, deep dish pie crusts! I love the frozen variety, because it’s already in a foil container, so it’s really easy to bake or freeze for later. Refrigerated pie dough or homemade are also amazing!
How to make
- Cook onion, carrots, celery, mushrooms, potatoes, garlic, salt, rosemary, thyme, paprika, and black pepper with butter in a large non-stick pan.
- Sprinkle in flour, whisk in chicken broth and heavy cream, simmer until mixture is a gravy consistency.
- Stir in green beans (or peas) and turkey. Set aside.
- Remove crimped edges of 2 pie crusts with sharp knife. Set aside.
- Place 2 additional pie crusts onto a rimmed baking sheet, fill with filling, then place crusts with the removed edges upside down on top of filled pies. Crimp edges together, then cut slits in top crusts.
- Bake at 400 degrees F until the crust is golden and the filling is bubbly. Remove from oven, slice, serve, and enjoy!
How to store
Leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
To enjoy again, thaw in the fridge, if frozen, then microwave or wrap in foil and bake at 350 degrees F until heated through.
Can you freeze turkey pot pie?
Yes, freezing pot pie for later is so easy! Bonus: this recipe makes 2 pies, so enjoy 1 now and 1 later!
- Make and Assemble. Make the pot pie as directed but stop after you’ve crimped the pie crusts together (don’t brush with an egg/milk wash or cut slits in the top).
- Wrap. Wrap the entire pie tightly in tin foil (sprayed with cooking spray to prevent the dough from sticking) and store in the freezer for up to 2 months.
- Bake. Either thaw in the fridge overnight, then bake as directed or bake from frozen: bake in preheated 400 degree F oven for 30 minutes, covered, then remove foil, brush with optional egg wash/cream, and bake for another 30-45 minutes or until golden brown and bubbly.
– Jennifer
Turkey Pot Pie
This Turkey Pot Pie is the best way to use up that leftover Thanksgiving turkey! A flaky, buttery crust is filled with a creamy turkey and veggie packed sauce, then baked to golden perfection.
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 16 slices
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- ½ cup unsalted butter
- 1 yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 1 (8 oz) container mushrooms roughly chopped
- 1 cup diced potatoes I used Simply Potatoes Seasoned Diced Potatoes*
- 1 tablespoon minced garlic
- 2 teaspoons salt plus more to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried smoked paprika
- ½ teaspoon black pepper
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 cup canned green beans can be replaced with frozen peas
- 1 pound leftover turkey about 4 cups roughly chopped
- 2 (12 oz) packages frozen deep dish pie crusts each should contain 2 crusts**
- Egg wash***/heavy cream optional
- Maldon sea salt optional
Instructions
- Melt butter in a large non-stick pan over medium heat, then add in onion, carrots, celery, mushrooms, potatoes, garlic, salt, rosemary, thyme, paprika, and black pepper and cook about 15 minutes or until all the veggies are tender.
- Sprinkle in flour, then stir constantly for 2 minutes.
- Whisk in chicken broth and heavy cream, then bring to a simmer and simmer for 1-2 minutes or until mixture is a gravy consistency.
- Stir in green beans (or peas) and turkey, then taste and re-season, if necessary. Set aside.
- Preheat oven to 400 degrees F, place 2 frozen pie crusts onto a rimmed baking sheet, then fill each of the pie crusts with filling.
- With the remaining 2 frozen crusts, remove crimped edges with sharp knife.
- Remove crusts from pans and place crusts upside down on top of filled pies.
- Crimp edges together, then cut 3 slits in top crusts.
- Optional: brush with egg wash or heavy cream and sprinkle with maldon sea salt.
- Bake in preheated oven for 45 minutes or until the crust is golden and the filling is bubbly. If edges are browning too fast, cover with foil.
- Remove from oven and allow to sit for 15 minutes before slicing and serving.
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STORING
Room Temp:N/A
Refrigerator:3-4 Days
Freezer:2 Months
Reheat:Thaw, if frozen, then microwave or bake to warm
*Storage times may vary based on temperature and conditions
Notes
*If using fresh potatoes, you may want to cook the potatoes a bit first to ensure they’re tender: place potatoes in a large saucepan, then add water to cover. Bring to a boil, then reduce heat and cook, covered, 8 minutes or until crisp-tender. Drain and proceed with recipe. I’ve also used canned potatoes for this. If doing that, simply drain the can, chop and stir them in with the turkey and green beans/peas at the end. **My crust didn’t need pre-baking, I just filled the frozen pie crust and baked according to this recipe. If you’re using a refrigerated pie crust or a homemade pie crust, follow the directions for those instead. ***An egg wash is simply 1 large egg whisked together with 1 tablespoon water/milk/cream. The original recipe makes 2 pies (so 8 slices per pie for 16 total slices).
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Nutrition Information
Nutrition Facts
Turkey Pot Pie
Amount Per Serving (1 slice)
Calories 334 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 9g56%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 43mg14%
Sodium 621mg27%
Potassium 277mg8%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 2g2%
Protein 11g22%
Vitamin A 1705IU34%
Vitamin C 3mg4%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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