Easy Leftover Turkey Pot Pie (Best Thanksgiving Leftovers Dinner)
The day after Thanksgiving, my fridge is always packed with containers of turkey. After a round of sandwiches, I’m ready for something warm and cozy, and that’s when this leftover turkey pot pie comes out. It’s my favorite way to give leftovers a second life.
Tender chunks of turkey, carrots, celery and peas are stirred into a creamy, herby sauce, then tucked between two flaky golden crusts. It tastes like a whole new meal, not like leftovers, and the thyme and sage give it that comforting holiday flavor.
I keep it simple with store-bought pie crust, so the hands-on time is only about 20 minutes. The oven does the rest.
Why You’ll Love This Leftover Turkey Pot Pie
- Uses up leftovers. Three cups of turkey go into one pie, no waste.
- Creamy and comforting. A rich, herby sauce holds everything together.
- Easy shortcut crust. Store-bought pie dough keeps it quick.
- Flexible. Add any leftover veggies you have on hand.
- Freezer friendly. Make one to eat and one to freeze for a busy December night.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here are the key ingredients and swaps.
- Cooked turkey: White meat, dark meat or a mix. Chicken works too.
- Onion, carrots and celery: The classic base for flavor. Leftover roasted vegetables are great here.
- Butter and flour: These thicken the sauce into a creamy gravy.
- Broth and milk: Turkey or chicken broth plus milk or half-and-half. Leftover gravy can replace some of the broth.
- Thyme and sage: They give the pie that cozy Thanksgiving taste.
- Pie crust: Two refrigerated crusts. Puff pastry or biscuits also work for the top.
How to Make Leftover Turkey Pot Pie
- Cook the vegetables. Soften onion, carrots and celery in butter, then add garlic.
- Make the sauce. Stir in flour, then whisk in broth and milk and simmer until thick.
- Add turkey and peas. Season with thyme, sage, salt and pepper. Cool 10 minutes.
- Assemble. Fill the bottom crust, add the top crust, crimp, cut slits and brush with egg wash.
- Bake. Bake at 400°F (200°C) for 30 to 35 minutes, until golden and bubbling. Rest 10 minutes.
My Tips for the Best Turkey Pot Pie
- Let the filling cool a bit before adding it to the crust. Hot filling melts the dough and makes the bottom soggy.
- Bake on a baking sheet on the lower rack so the bottom crust browns and drips stay off the oven floor.
- Make the sauce a little thicker than you think. It loosens as it bakes.
- Taste before assembling. Leftover turkey can be bland or salty, so adjust the seasoning.
- Use turkey that went into the fridge within 2 hours of cooking and is no more than 3 to 4 days old.
Variations to Try
- Puff pastry top: Skip the bottom crust and top a baking dish with one sheet of puff pastry.
- Biscuit topped: Pour the filling into a skillet and top with canned biscuits. Bake until golden.
- Mashed potato top: Spread leftover mashed potatoes on top like a shepherd’s pie.
- Extra veggies: Add leftover green beans, corn, mushrooms or roasted squash.
Make-Ahead, Storage and Reheating
- Make ahead: Make the filling up to 2 days ahead and keep it in the fridge. Assemble and bake, adding 5 to 10 minutes.
- Storage: Refrigerate leftovers covered for up to 3 days.
- Freeze: Freeze the unbaked pie, well wrapped, for up to 3 months. Bake from frozen at 375°F (190°C) for 60 to 75 minutes, until 165°F in the center.
- Reheat: Warm slices at 350°F (175°C) for 15 to 20 minutes, until hot all the way through.
What to Serve With It
Pot pie is a full meal on its own, so I keep the sides light. A crisp green salad, some leftover cranberry sauce or roasted green beans are all perfect. If you love pot pie as much as I do, try my Red Lobster Biscuit Chicken Pot Pie on a regular weeknight too.
Frequently Asked Questions
Can I use leftover gravy? Yes. Replace up to 1 cup of the broth with gravy and reduce the flour to 3 tablespoons.
How long is leftover turkey good for? Cooked turkey keeps 3 to 4 days in the fridge. For longer, freeze it within that time.
Why is my pot pie runny? The sauce wasn’t simmered long enough, or the pie was cut too soon. Let it rest 10 minutes after baking.
Can I use frozen mixed vegetables? Yes. Use about 2 cups instead of the carrots, celery and peas, and add them straight from frozen.
One Last Thing
This leftover turkey pot pie is pure comfort, and it’s the best reason to cook a bigger turkey than you need. If you make it, leave a comment and a star rating below. I’d love to hear what leftovers you added. And save it to your Thanksgiving leftovers board on Pinterest so it’s ready for the day after!
Leftover Turkey Pot Pie
Ingredients
Filling:
- 4 tbsp unsalted butter
- 1 medium yellow onion diced
- 2 carrots peeled and diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups turkey or chicken broth low-sodium
- 3/4 cup whole milk or half-and-half
- 1 tsp dried thyme
- 1/2 tsp dried sage
- salt and black pepper to taste
- 3 cups cooked turkey chopped or shredded
- 1 cup frozen peas
Crust:
- 2 refrigerated pie crusts for a 9-inch deep-dish pie plate
- 1 large egg beaten with 1 tbsp water, for egg wash
Instructions
- Heat the oven to 400°F (200°C). Let the pie crusts sit at room temperature for 15 minutes so they unroll easily.
- Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened. Add the garlic and cook 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk. Simmer, stirring, for 3 to 5 minutes until thick and creamy. Stir in the thyme, sage, salt and pepper.
- Stir in the turkey and frozen peas. Taste and adjust the seasoning. Let the filling cool for 10 minutes.
- Press one crust into a 9-inch deep-dish pie plate. Add the filling. Top with the second crust, trim, crimp the edges and cut 4 small slits in the top. Brush with egg wash.
- Set the pie on a baking sheet and bake for 30 to 35 minutes, until the crust is deep golden and the filling is bubbling (165°F in the center). Cover the edges with foil if they brown too fast.
- Rest for 10 minutes before slicing so the filling thickens.
Notes
Storage: Refrigerate leftovers for up to 3 days. Use turkey that was refrigerated within 2 hours of cooking and is no more than 3 to 4 days old.
Reheat: Warm slices at 350°F (175°C) for 15 to 20 minutes until 165°F inside.
Variations: Top with puff pastry or biscuits, add leftover green beans or corn, or use leftover gravy for part of the broth.
