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Leftover Turkey Pot Pie

A cozy turkey pot pie that turns Thanksgiving leftovers into a creamy, golden, flaky dinner. Uses leftover turkey, simple vegetables and store-bought pie crust.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Rest 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 520 kcal

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

Make ahead: Make the filling up to 2 days ahead and refrigerate. Assemble and bake when ready, adding 5 to 10 minutes.
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.
Keyword leftover turkey pot pie, leftover turkey recipes, thanksgiving leftovers, turkey pot pie