Leftover Turkey? Make This Easy Pot Pie Recipe!

Turkey pot pie is one of those meals that checks all the boxes. It’s hearty, creamy, and packed with flavor. Plus, it’s a fantastic way to use up leftover turkey (no more boring sandwiches, thank you very much).

• It’s versatile. You can swap out veggies, change up the seasoning, or even use chicken if you’re not feeling turkey.
• It’s budget-friendly. Most of the ingredients are pantry staples.
• It’s freezer-friendly. Make a double batch and stash one for later—your future self will thank you.

Ever wondered why pot pie is such a classic? It’s because it hits all the comfort food notes: creamy, savory, and a little bit indulgent. And let’s face it, who doesn’t love a flaky crust?

What Makes This Turkey Pot Pie Recipe Special

Okay, so you’ve probably seen a million pot pie recipes out there. What sets this one apart? Well, for starters, I’ve tweaked it over the years to make sure every bite is perfect. The filling is creamy without being heavy, and the crust is flaky but sturdy enough to hold everything together.

• Balanced flavor. I use a mix of herbs and a touch of Dijon mustard to give the filling a little kick.
• Perfect texture. The veggies are tender but not mushy, and the turkey stays juicy.
• Easy to customize. Hate celery? Swap it out. Want it extra cheesy? Go for it.

IMO, the secret to a great pot pie is not overcomplicating it. Keep it simple, use quality ingredients, and don’t be afraid to make it your own.

Ingredients You’ll Need

Here’s what you’ll need to make this turkey pot pie. Don’t worry—most of these are things you probably already have in your kitchen.

For the Filling

• 2 cups cooked turkey, shredded or diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup peas (frozen is fine)
• 1/2 cup onion, finely chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 2 cups chicken or turkey broth
• 1 cup milk or cream
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust to taste)
• 1 tbsp Dijon mustard (optional, but adds a nice tang)
• 1 sheet puff pastry or pie crust (store-bought or homemade)

Optional Add-Ins

• 1/2 cup mushrooms, sliced
• 1/2 cup corn kernels
• 1/2 cup shredded cheese (cheddar or Gruyère work great)

Step-by-Step Instructions

Making a turkey pot pie is easier than you might think. Just follow these steps, and you’ll have a delicious meal in no time.

Prepping the Veggies

• Chop your carrots, celery, and onion into small, even pieces. This ensures they cook evenly and don’t end up too crunchy or too mushy.
• If you’re using frozen peas, no need to thaw them—they’ll cook perfectly in the filling.

Making the Filling

1. Melt the butter in a large skillet over medium heat.
2. Add the onions, carrots, and celery. Cook until they start to soften, about 5–7 minutes.
3. Stir in the flour and cook for another minute to get rid of the raw flour taste.
4. Slowly whisk in the broth and milk, stirring constantly to avoid lumps.
5. Add the thyme, sage, pepper, salt, and Dijon mustard. Bring the mixture to a simmer and let it thicken, about 5 minutes.
6. Stir in the turkey and peas. Taste and adjust the seasoning if needed.

Assembling the Pie

1. Preheat your oven to 400°F (200°C).
2. Pour the filling into a 9-inch pie dish or casserole dish.
3. Roll out your puff pastry or pie crust and place it over the filling. Trim any excess and crimp the edges to seal.
4. Cut a few slits in the top to let steam escape.
5. Brush the top with a little milk or beaten egg for a golden finish.

Baking

• Bake for 25–30 minutes, or until the crust is golden brown and the filling is bubbling.
• Let it cool for 5–10 minutes before serving. Trust me, it’s worth the wait.

Tips for the Best Turkey Pot Pie

Want to take your pot pie to the next level? Here are a few tips from my own kitchen experiments.

• Use leftover turkey. It’s the perfect way to use up Thanksgiving leftovers, and it adds so much flavor.
• Don’t skip the Dijon. It gives the filling a subtle tang that really makes it pop.
• Let it rest. Giving the pie a few minutes to cool helps the filling set and makes it easier to slice.
• Customize it. Swap out veggies, add cheese, or experiment with different herbs. Make it your own!

Common Mistakes to Avoid

Even the best recipes can go wrong if you’re not careful. Here are a few things to watch out for.

• Overcooking the veggies. You want them tender but not mushy. Keep an eye on them while they cook.
• Underseasoning. Taste your filling before you assemble the pie. You can always add more salt, pepper, or herbs.
• Skipping the resting time. Letting the pie cool helps the filling set and makes it easier to serve.

Variations and Substitutions

One of the best things about turkey pot pie is how easy it is to customize. Here are a few ideas to switch things up.

Vegetarian Option

• Swap the turkey for cooked lentils, chickpeas, or extra veggies.
• Use vegetable broth instead of chicken or turkey broth.

Gluten-Free Option

• Use a gluten-free pie crust or puff pastry.
• Swap the all-purpose flour for a gluten-free flour blend.

Dairy-Free Option

• Use dairy-free butter and milk alternatives like almond or oat milk.

Cheesy Twist

• Add 1/2 cup shredded cheese to the filling for extra richness.

Why This Recipe Works Every Time

I’ve tested this recipe a bunch of times, and it never fails to impress. The filling is creamy and flavorful, the crust is flaky, and the whole thing comes together pretty quickly. Plus, it’s a great way to use up leftovers and feed a crowd.

• It’s reliable. The filling thickens perfectly, and the crust bakes up golden and crisp.
• It’s flexible. You can swap out ingredients based on what you have on hand.
• It’s comforting. There’s just something about a warm pot pie that feels like home.

Serving Suggestions

Turkey pot pie is great on its own, but here are a few ideas to round out your meal.

• Simple salad. A crisp green salad with a light vinaigrette balances the richness of the pie.
• Roasted veggies. Roasted Brussels sprouts or green beans make a great side.
• Mashed potatoes. If you’re really feeling indulgent, serve it with mashed potatoes.

Storage and Reheating Tips

Leftovers? No problem. Turkey pot pie stores and reheats beautifully.

• Refrigerate. Store in an airtight container for up to 3 days.
• Freeze. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat. Warm in the oven at 350°F (175°C) until heated through. You can also microwave individual portions, but the crust won’t be as crisp.

FAQs

Can I use chicken instead of turkey?

Absolutely! Chicken works just as well and is a great option if you don’t have turkey on hand.

Can I make this ahead of time?

Yes! Assemble the pie, cover, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time.

Can I use a different crust?

Sure. Puff pastry, pie crust, or even biscuit dough all work well. Just adjust the baking time as needed.

How do I know when the pie is done?

The crust should be golden brown, and the filling should be bubbling through the slits.

Final Thoughts

Turkey pot pie is one of those meals that just hits the spot. It’s comforting, delicious, and perfect for using up leftovers. Whether you’re making it for a weeknight dinner or a special occasion, this recipe is sure to impress.

So, what are you waiting for? Grab your ingredients and get cooking. Your taste buds will thank you. And hey, if you try it and love it, don’t forget to share your own twist in the comments. Happy cooking! 🙂

Leftover Turkey? Make This Easy Pot Pie Recipe!

Course: MainCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

450

kcal

Total time

50

minutes

This turkey pot pie is the ultimate comfort food—creamy, savory filling with tender turkey and veggies, all wrapped in a golden, flaky crust. Perfect for using up leftovers or feeding a hungry crowd!

Ingredients

• 2 cups cooked turkey, shredded or diced

• 1 cup carrots, diced

• 1 cup celery, diced

• 1 cup peas (frozen is fine)

• 1/2 cup onion, finely chopped

• 1/3 cup butter

• 1/3 cup all-purpose flour

• 2 cups chicken or turkey broth

• 1 cup milk or cream

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 1/4 tsp black pepper

• 1/4 tsp salt (adjust to taste)

• 1 tbsp Dijon mustard (optional)

• 1 sheet puff pastry or pie crust (store-bought or homemade)

Directions

• Preheat oven to 400°F (200°C).
• In a large skillet, melt butter over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened.
• Stir in flour and cook for 1 minute.
• Gradually whisk in broth and milk. Bring to a simmer, stirring constantly, until thickened (about 5 minutes).
• Add thyme, sage, pepper, salt, and Dijon mustard. Stir in turkey and peas. Taste and adjust seasoning.
• Pour filling into a 9-inch pie dish or casserole dish.
• Roll out pastry and place over filling. Trim, crimp edges, and cut a few slits in the top.
• Brush the top with milk or beaten egg for a golden finish.
• Bake for 25–30 minutes, or until crust is golden brown and filling is bubbling.
• Let cool for 5–10 minutes before serving.

Notes

• Notes
  Use leftover turkey for best flavor.
  Customize with extra veggies or cheese if desired.
  Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.