Leftover Turkey Pot Pie

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Turkey Pot Pie is a great recipe to make with leftover turkey or chicken! This easy homemade pot pie recipe is full of veggies and flavor and is the perfect way to use up that leftover Thanksgiving dinner.

I’ve been making this recipe since I was in high school – that’s a long time – and it’s always something we look forward to eating when we have leftovers.

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Close up shot of slice of turkey pot pie on a turquoise plate

Recently we had a turkey breast for dinner and I had a bunch of shredded turkey meat leftover. All of a sudden last weekend I was craving pot pie and once I made it I knew I had to share it because it was so delicious.

BEST Turkey Pot Pie Recipe

I grew up on pot pie; we had those mini Marie Callendar’s pies in our freezer all the time and I’d eat them for lunch on a regular basis. When I was in high school and started showing more interest in helping cook dinner, my mom and I found a Chicken Pot Pie recipe in a magazine and it was a huge hit.

It was a such a great recipe for a nice cold winter night and we’ve been making it often ever since!

When I was craving pot pie last weekend I unearthed that old recipe and then tinkered with it to bring it up do date and fit my tastes now. The result? Pot Pie Perfection!

Ingredients in Turkey Pot Pie

Don’t be daunted by the amount of ingredients: it’s really easy to put this recipe together.

  • Bacon: this wasn’t traditional in the recipe I used growing up but I love adding it. It adds a TON of flavor!
  • Onion, Celery, Carrot: these are the vegetables that make the base of the pie and give it so much flavor.
  • Thyme, Sage, Salt, Pepper: for seasoning
  • Flour and Chicken or Turkey Stock: this creates the liquid part of the pie, the base; the flour thickens in so it’s not like soup but creates that creamy filling.
  • Leftover Turkey: it’s easiest to use leftover turkey or chicken in this recipe. Otherwise you have to cook that first, adding an extra step. I love doing this with Thanksgiving leftovers but also you could use rotisserie chicken.
  • Frozen Vegetables: you can really use any kind you like. We enjoy peas, carrots, corn, and green beans. If you have leftover green beans from Thanksgiving, you can use those instead!
  • Pie Crust: for an easy chicken pot pie, go ahead and use a pack of pie crusts from the store. Or you can double my all-butter pie crust.
Turkey pot pie in a glass pie dish with one slice missing

How to Make This Turkey Pot Pie Recipe

Cook the Bacon: Preheat sauce pan over medium heat. Cook bacon until browned, then remove from pan to a plate, leaving the bacon grease in the pan. Set aside.

Cook the vegetables: Add olive oil to the pan, then add onion, celery, and carrot. Stir to coat with oil and cook, stirring occasionally, until tender, about 3-5 minutes.

Make the Rue: Sprinkle with thyme, sage, salt, pepper, and flour and stir to coat. Cook for 1 minute. Add stock and milk, and cook and stir until thickened, just a a few minutes.

Add in Turkey: Remove pan from heat and stir in vegetables, bacon, and turkey.

Assemble the Pie: Place one crust in the bottom and up the sides of a 9” pie plate. Spoon hot filling into crust. Place second crust over the top, press the edges together, and crimp as desired. Cut slits in the top of the pie for air to escape.

Bake: Place pie on a cookie sheet in case of spillage, and bake for 40-55 minutes, or until golden brown.

Serving Turkey Pot Pie

Serve the pot pie hot with a side salad. It’s the perfect way to use up leftovers!

And if you have leftover mashed potatoes, make this leftover mashed potato soup. Any leftover cranberry sauce? Definitely make cranberry cobbler muffins.

Storing Pot Pie

Store leftovers in an airtight container for up to 3 days or freeze for up to one month. Entire pie may be mad and frozen ahead of time, either before or after baking.

Close up shot of slice of turkey pot pie on a turquoise plate

FAQ

How do you make pot pie crust from scratch?

Use my all butter pie crust but double the recipe to make two crusts.

How do I thicken my Turkey Pot Pie?

The combination of the fat (oil/bacon fat) and the flour is what thickens the filling.

Do I have to use frozen vegetables?

No – you can use leftover vegetables, like green beans or carrots. Just dice them bite sized.

When you have leftover turkey and green beans after your Thanksgiving dinner…you should plan to make this turkey pot pie!

Other Ways to Use Leftovers

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Turkey Pot Pie

Turkey Pot Pie is a great way to use leftover turkey or chicken! It’s an easy recipe that everyone loves for dinner.
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients

  • 2 strips bacon diced
  • 2 tablespoons olive oil
  • ½ cup diced yellow onion (about 1 small)
  • 1 stalk celery diced
  • 1 small carrot diced
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • 1 teaspoon Kosher salt plus more to taste
  • ½ teaspoon ground pepper plus more to taste
  • cup all-purpose flour
  • cup chicken or turkey stock
  • 1 cup nonfat milk
  • ½ cup frozen corn thawed
  • 1 cup frozen peas thawed
  • 1 cup chopped cooked green beans see note
  • 2 cups shredded cooked turkey
  • 2 pie crusts (Use a box of refrigerated crusts if you wish)

Instructions

  • Preheat oven to 375°F.
  • Preheat sauce pan over medium heat. Cook bacon until browned, then remove from pan to a plate, leaving the bacon grease in the pan. Set aside.
  • Add olive oil to the pan, then add onion, celery, and carrot. Stir to coat with oil and cook, stirring occasionally, until tender, about 3-5 minutes.
  • Sprinkle with thyme, sage, salt, pepper, and flour and stir to coat. Cook for 1 minute. Add stock and milk, and cook and stir until thickened, just a a few minutes.
  • Remove pan from heat and stir in vegetables, bacon, and turkey.
  • Place one crust in the bottom and up the sides of a 9” pie plate. Spoon hot filling into crust. Place second crust over the top, press the edges together, and crimp as desired. Cut slits in the top of the pie for air to escape.
  • Place pie on a cookie sheet in case of spillage, and bake for 40-55 minutes, or until golden brown. Serve warm. Store leftovers in an airtight container for up to 3 days or freeze for up to one month. Entire pie may be mad and frozen ahead of time, either before or after baking.

Recipe Notes

Feel free to use leftover vegetables (i.e. green beans or carrots) instead of frozen. Just be sure to dice them into small bite sized pieces.

Nutrition Information

Serving: 1serving | Calories: 572kcal | Carbohydrates: 30g | Protein: 27g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 160mg | Sodium: 569mg | Fiber: 2g | Sugar: 4g

Nutritional information not guaranteed to be accurate

Course Main Course
Cuisine American
Keyword pie, turkey

Other Thanksgiving Favorites:

Perfect Cornbread Stuffing

Double Chocolate Cream Pie

Pumpkin Cookie Pie

This easy Turkey Pot Pie recipe is perfect for using Thanksgiving leftovers or leftover rotisserie chicken! Make it easy with pillsbury or a homemade pie crust – the filling is amazing!

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16 CommentsLeave a comment or review

  1. This was fantastic! It was my first time making any kind of pot pie and it turned out really well. I didn’t have any bacon, so I omitted that step, but I bet it would have taken it to the next level. Thank you for sharing this recipe!

  2. I bet this will be your most popular article for the next week, haha! Looks great by the way, we’re also fans of not wasting leftovers. Cheers!

  3. I love pot pie and use my leftovers including the “yellow gravy” from Thanksgiving, but I could eat this every day, or at least every week, all winter long! I can’t wait to try your recipe.