Leftover Turkey Pot Pie

Leftover turkey pot pie is the perfect way to transform Thanksgiving or Christmas leftovers into a warm, comforting meal that feels brand new. This recipe combines tender turkey with sweet corn, carrots, and peas in a creamy filling, all tucked beneath a flaky, golden crust. The ease of preparation and the satisfying flavors make this dish a must for turning extra turkey into a family-favorite dinner.

I first made this recipe after cooking too much turkey one year and found it gave those leftovers a delicious second life. Now it’s a go to comfort dish each winter when we want that hearty holiday feeling again.

Ingredients

• Unsalted butter: good for sautéing and enriching the filling
• Yellow onions: add savory sweetness choose firm onions free of soft spots
• Garlic cloves: bring aromatic depth but not overpowering
• Carrots: provide subtle sweetness and a tender bite fresh or frozen both work
• Frozen green peas: add a pop of color and sweetness use fresh if available
• Canned corn: offers natural sweetness and texture drain well to avoid excess moisture
• Leftover cooked turkey: shredded for tender protein turkey breast or dark meat works equally well
• Allpurpose flour: thickens the filling smoothly measure carefully and cook to avoid raw taste
• Chicken broth: forms the savory base of the sauce low sodium options allow seasoning control
• Halfandhalf cream: lends richness and creaminess to the filling
• Salt and freshly ground black pepper: for seasoning balance
• Dried thyme and ground sage: contribute classic holiday herb flavors enhancing the turkey
• Premade refrigerated pie crust: saves time with buttery flakiness check for firmness before use
• Large egg: beaten for egg wash to give the crust a golden glossy finish

Instructions

Prepare the Vegetable Base:

Cook unsalted butter in a large skillet over medium heat until melted and shimmering. Add the chopped yellow onions and cook gently for about three minutes stirring occasionally until the onions become translucent. This step builds a savory aromatic base critical for depth in the filling. Add the minced garlic and sauté for another thirty seconds just until fragrant avoiding browning which can turn bitter. Toss in diced carrots frozen peas and canned corn cooking gently for four to five minutes until the vegetables start softening but still retain some texture. Stir regularly to prevent sticking and encourage even cooking.

Incorporate the Turkey and Thicken the Filling:

Add the shredded leftover turkey to the skillet mixture then sprinkle the allpurpose flour evenly over the top. Stir thoroughly to coat the turkey and vegetables cooking for one to two minutes to eliminate any raw flour flavor completely. Gradually pour in the chicken broth while stirring constantly to blend the liquid smoothly with the flour mixture and prevent lumps. Next add the halfandhalf cream in a steady stream while continuing to stir creating a luxuriously creamy sauce. Season with salt freshly ground black pepper dried thyme and ground sage for a warm herbaceous note. Allow the mixture to simmer gently for four to six minutes stirring often until the filling thickens and becomes creamy. Remove from heat and let it cool slightly to avoid baking the crust prematurely.

Prepare the Crust and Assemble:

Preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius. Press the premade refrigerated pie crust evenly into a nine inch pie dish gently molding it to the sides and bottom to create a sturdy base. Pour the slightly cooled filling into the crust spreading it evenly so every bite will include the hearty mixture. In a small bowl beat the large egg then brush it lightly around the edges of the pie crust to create a shiny golden finish after baking.

Bake the Pot Pie:

Place the pie dish on a baking sheet to catch any spills and transfer it to the oven. Bake for thirty to thirty five minutes until the crust is beautifully golden brown and the filling is bubbling. If the crust edges begin to brown faster than the rest of the pie cover them loosely with foil halfway through baking to prevent burning.

Rest and Serve:

After baking allow the pot pie to rest for ten to fifteen minutes before slicing. This resting period helps the filling set making it easier to cut clean portions and enhancing the overall texture.

This pot pie reminds me of family winter nights when the house smells of warm herbs and something homemade is baking in the oven.

Storage Tips

Store leftover pot pie in an airtight container in the refrigerator and consume within four days. The filling’s creaminess holds up well and reheating gently helps retain texture. For longer storage freeze the unbaked pie wrapped tightly for up to three months then bake directly from frozen adding extra time to ensure it cooks through evenly.

Ingredient Substitutions

Rotisserie chicken is a great alternative to leftover turkey and works beautifully in the filling without compromising flavor or texture. Instead of halfandhalf whole milk or a rich nondairy cream such as unsweetened cashew cream can be used softening the richness for a lighter dish. Puff pastry replaces the pie crust wonderfully if you want an ultraflaky topping simply thaw lay over the filling seal the edges gently and bake as directed for a golden delicate finish.

Serving Suggestions

This hearty pot pie pairs wonderfully with a crisp green salad tossed with lemon vinaigrette for a refreshing contrast. Garlicky sautéed greens create a rich and flavorful side to round out the meal. Sprinkle flaky sea salt and a handful of fresh herbs on top just before serving to elevate the dish further.

Let the pot pie rest before slicing so the filling sets. Serve warm with a sprinkle of fresh herbs.

Your Recipe Questions Answered

→ Why is the filling runny after baking?

Ensure the filling simmers until it thickens before adding it to the crust to prevent a watery texture.

→ Can I bake this in advance and reheat later?

Yes, let it cool fully, refrigerate covered, then reheat at 375°F for 20–25 minutes, tented with foil to avoid over-browning.

→ Is freezing the assembled pot pie possible?

Freeze unbaked assembled pie tightly wrapped for up to 3 months. Bake from frozen at 400°F, adding 20–30 minutes.

→ How to prevent a soggy bottom crust?

Cool and thicken the filling before adding to crust and bake on a lower rack for better crispness.

→ What substitutions work well for ingredients?

Rotisserie chicken can replace turkey; milk or nondairy cream can substitute half-and-half; puff pastry offers a flaky crust option.