Turkey Pot Pie

Enjoy this Turkey Pot Pie for dinner tonight! This is not only a great way to use up your Thanksgiving turkey leftovers, but pot pie is a classic comfort food that just about everyone will devour!

Fill a flaky pie crust with tender cooked turkey, mixed vegetables, and just the right amount of seasoning, and you’ve got the perfect dinner for a cold winter’s night! You can make this easy recipe any time of year, but it’s especially good right now when schedules are busy, and you might feel overwhelmed. You can make this ahead of time and just pop it in the oven to cook for an easy meal!

Make This Meal Easier With Shortcuts

You can certainly go all out and use homemade pie crust and fresh veggies for this recipe, or you can save some time (and sanity!) by using a store-bought pie crust and frozen vegetables. Either way, it will taste amazing, and your family will love it!

Ingredients for Leftover Turkey Pot Pie

You will be using timeless seasonings and other pantry staples for this pot pie recipe. Don’t be put off by the long list—you probably have most of what you need already!

1/3 cup butter

½ cup chopped celery

1 small onion, minced

2 cloves garlic, minced

1/3 cup all-purpose flour

1 teaspoon kosher salt

¾ teaspoon poultry seasoning

½ teaspoon dried sage

½ teaspoon dried thyme

¼ teaspoon black pepper

2/3 cup milk

1 ¾ cups low-sodium chicken broth

2 ½ cups shredded, cooked turkey (use whatever combination of white and dark meat you like!)

16-ounce bag of frozen vegetables

2 9-inch refrigerated pie crusts (or homemade)

Can I use fresh herbs instead?

You can use fresh sage and thyme if you’d like. The recommended ratio is 3:1 (fresh herbs to dried) due to the high water content in fresh herbs. Dried herbs have a stronger flavor and are more potent.

How to make Homemade Turkey Pot Pie

First, preheat your oven to 425 degrees F. Prepare a 9-inch pie plate by spraying it lightly with cooking spray. Then place one pie crust into the dish, and set it aside.

In a large skillet, melt the butter over medium heat. Add the celery, minced onion, and minced garlic and cook until soft, about 3-5 minutes.

Add the flour, salt, poultry seasoning, sage, thyme, and pepper. Cook for about 2 minutes, stirring well to incorporate.

Slowly pour in the milk while whisking the mixture. Then do the same with the chicken broth. Adding it slowly helps keep the consistency somewhat thick. Bring the sauce to a boil, then lower the heat to simmer for about 10 minutes.

Add mixed vegetables and turkey to the skillet, then stir to combine. Carefully pour the turkey mixture into the prepared pie crust.

Place the top crust over the pie and pinch the edges of both crusts together with a fork or your fingers, making sure to seal it completely. Use a sharp knife to cut slits in the top crust for steam to escape while baking.

Place your pie on a baking sheet covered with tin foil to catch any spills. Then you don’t have to clean your oven!

Bake the pie for 30-35 minutes until bubbly and the crust is golden brown. Allow it to rest for 5-10 minutes before serving.

Recipe Notes

You can ensure a more golden brown crust by using an egg wash (1 beaten egg plus 1 tablespoon water) on top of the crust before baking.

If your crust is browning too quickly before the filling is completely baked, cover the pie loosely with a piece of aluminum foil.

FAQs

How do I make Turkey Pie ahead of time?

You can make this turkey pot pie and freeze it to bake later! Prepare the pie as directed, but instead of baking it, cover it tightly in plastic wrap, and then foil. Freeze for up to 1 month.

To bake from frozen: Preheat the oven to 425. Unwrap the pie and bake it for 80-90 minutes or until golden brown and the filling bubbles.

Can I use leftover vegetables in this recipe?

You can use fresh or previously cooked veggies in this recipe. They should be cooked until tender-crisp before using in the pie.

Can you use frozen pie crust in this recipe?

Frozen pie crust will work just fine for the bottom crust in this recipe. You’ll need something thawed for the top crust, though.

How do I store Turkey Pot Pie?

You can store this tightly covered or in an airtight container in the fridge for 3-5 days. Make sure to let it cool to room temperature before storing.

You can also bake it, freeze it whole, and reheat it as desired in the oven. Use a foil “tent” to keep the crust from over-browning.

More Ways to Use Thanksgiving Leftovers

If you have lots of turkey to use up, of course, you’ve got to make a delicious Leftover Turkey Sandwich with all the trimmings!

Another fun way to use up leftover Thanksgiving dinner is with this easy Turkey Crescent Ring.

Give your turkey meat new life in this Turkey Noodle Casserole.

Substitute turkey for the chicken in this recipe for Homemade Chicken and Dumplings!

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