Leftover Turkey Pot Pie (Ready in 35 Minutes)

Got leftover turkey? This easy pot pie turns it into a creamy, comforting dinner with a flaky golden crust, all in about 35 minutes.

No canned soup needed—just a quick stovetop filling with vegetables and a simple creamy sauce, topped with store-bought pie dough for a homemade feel.

Why This Turkey Pot Pie Works

The filling is rich and velvety, studded with chunks of turkey and sweet peas, all tucked under a crisp, buttery crust. It’s the kind of dinner that feels like a hug after a long day.

I keep coming back to this recipe because it uses up leftovers without tasting like a reheated Thanksgiving plate. It’s a fresh meal on its own, and the whole thing bakes in one pie dish.

Ingredients

• 2 cups shredded cooked turkey: use white or dark meat, whatever you have
• 3 tbsp butter: salted or unsalted works
• 1 small onion, diced: about ½ cup
• 2 garlic cloves, minced: fresh packs more flavor
• 3 tbsp all-purpose flour: helps thicken the sauce
• 1 cup chicken or turkey broth: low-sodium if using store-bought
• 1 cup whole milk: or half-and-half for extra richness
• 1 ½ cups frozen mixed vegetables, thawed: peas, carrots, corn, and green beans are classic
• ½ tsp salt: adjust if your broth is salty
• ¼ tsp black pepper
• ½ tsp dried thyme: or 1 tsp chopped fresh
• 1 refrigerated pie crust (half of a 14.1-oz package): at room temperature
• 1 egg, beaten: for the egg wash

Variations / Substitutions

• Swap turkey for chicken: Rotisserie chicken or any cooked chicken works just as well.
• Change the vegetables: Use any frozen blend you like, or sub in chopped fresh vegetables (sauté them first until tender).
• Herb swap: Replace thyme with poultry seasoning or a pinch of dried sage.
• Dairy-free: Use a plant-based butter, unsweetened almond milk, and skip the egg wash or brush with dairy-free milk.
• Use leftover gravy: If you have it, swap half the broth with gravy for an even richer sauce.

For another leftover idea, check out Turkey Tetrazzini.

How to Make Leftover Turkey Pot Pie

Step 1: Sauté the Onion and Garlic

Preheat your oven to 425°F (220°C). In a large skillet or Dutch oven, melt the 3 tbsp butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Stir in the 2 minced garlic cloves and cook until fragrant, about 30 seconds more.

The onion should look glossy and just starting to turn golden at the edges. If it browns too fast, lower the heat a bit.

Step 2: Build the Creamy Sauce

Sprinkle the 3 tbsp flour over the onion mixture and cook, stirring constantly, for 1 minute to cook out the raw flour taste. Slowly pour in the 1 cup broth while whisking, then add the 1 cup milk. Keep whisking as the liquid comes up to a gentle simmer. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes.

You’ll see the sauce go from thin and cloudy to smooth and creamy. If it thickens too much, add a splash more milk to loosen it.

Step 3: Fill the Pie and Top with Crust

Remove the skillet from the heat. Stir in the shredded turkey, thawed vegetables, salt, pepper, and thyme until evenly coated. Pour the filling into a 9-inch deep-dish pie plate (no need to grease it). Unroll the room-temperature pie crust and drape it over the filling. Crimp the edges with a fork or your fingers, then brush the top generously with the beaten egg. Cut a few small slits in the center to let steam escape.

The filling will mound up a bit, so don’t worry if the crust looks stretched. The egg wash is what gives the crust that deep golden shine.

Step 4: Bake and Slice the Pot Pie

Slide the pie into the preheated oven and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbling around the edges. If the edges brown too quickly, loosely tent them with foil for the last 5 minutes.

Let the pie rest on a wire rack for 10 minutes before slicing. This short rest lets the filling set so it doesn’t spill out when you cut into it. Cut into wedges and serve warm.

Tips for the Best Turkey Pot Pie

• If your turkey has been in the fridge for a day or two and seems dry, the creamy sauce will rehydrate it as it bakes.
• For a double-crust version, blind-bake a second pie crust in the dish first, then add the filling and top with the other crust.
• A spoonful of leftover turkey drippings stirred into the filling adds extra savory depth.
• Don’t skip letting the pie rest; it’s the difference between a tidy slice and a runny plate.

Storing Leftover Pot Pie

• Refrigerate: Cover the pie dish tightly with foil or transfer slices to an airtight container. It keeps for up to 4 days.
• Reheating: Reheat in a 350°F (175°C) oven for 15 to 20 minutes to warm through and re-crisp the crust. The microwave works in a pinch but softens the pastry.

What to Serve With Turkey Pot Pie

A simple green salad with a sharp vinaigrette cuts through the richness of the pie. For a nod to Thanksgiving, add a spoonful of cranberry sauce on the side. Steamed green beans or roasted broccoli also round out the plate nicely.

Frequently Asked Questions

Can I use fresh vegetables instead of frozen?

Yes. Dice carrots, celery, or green beans small, and sauté them with the onion until just tender before building the sauce.

What if I don’t have a pie crust?

You can top the filling with drop biscuits (see my easy biscuit recipe), puff pastry, or even leftover mashed potatoes for a shepherd’s pie style.

Can I freeze this pot pie?

Bake it first, then cool completely. Wrap tightly in plastic and foil and freeze for up to 2 months. Reheat from frozen in a 375°F (190°C) oven until hot through, about 45 to 55 minutes.

How do I keep the bottom crust from getting soggy?

This recipe uses only a top crust, so there’s no soggy bottom to worry about. If you add a bottom crust, blind-bake it first.

Leftover Turkey Pot Pie Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 330

Ingredients Method Notes

Ingredients

  

• 2 cups shredded cooked turkey
• 3 tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 tbsp all-purpose flour
• 1 cup chicken or turkey broth
• 1 cup whole milk
• 1 ½ cups frozen mixed vegetables, thawed
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried thyme
• 1 refrigerated pie crust (half of a 14.1-oz package)
• 1 egg, beaten

Method

 

1. Preheat oven to 425°F (220°C). Melt butter in a large skillet over medium heat. Cook onion for 4 minutes until soft, then add garlic and cook 30 seconds.
2. Stir in flour and cook 1 minute. Whisk in broth and milk, then simmer 3-5 minutes until thickened.
3. Off heat, stir in turkey, vegetables, salt, pepper, and thyme. Pour into a 9-inch deep-dish pie plate. Top with crust, crimp edges, brush with egg, and cut slits.
4. Bake 25-30 minutes until golden and bubbly. Rest 10 minutes, then slice and serve.

Notes

Thaw the frozen vegetables quickly under cool running water or let them sit at room temperature while you prep the other ingredients. If the filling looks a bit thin after baking, the rest time helps it set.