Leftover Turkey Pot Pie Recipe

Leftover Turkey Pot Pie

This leftover turkey pot pie is the best thing to happen to Thanksgiving leftovers. Tender chunks of turkey, sweet carrots, peas, and potatoes swim in a creamy, savory gravy, all tucked under a golden, flaky crust that shatters when you cut into it. It tastes like a dish you planned all along — not an afterthought — and it comes together in about an hour with ingredients you almost certainly already have.

The secret is using real leftover gravy if you have it, or a quick roux-based sauce if you don’t, and keeping the filling thick enough to slice cleanly rather than sloshing. A store-bought pie crust keeps it weeknight-easy, but homemade crust works beautifully too.

Prep time: 20 minutes Cook time: 40 minutes Servings: 6

What You’ll Need

• Large skillet or Dutch oven
• 9-inch deep-dish pie plate
• Wooden spoon
• Rolling pin (if using homemade crust)
• Pastry brush

For carving the bird cleanly in the first place, see our best carving knives for turkey guide, and for roasting it, our best roasting pan for turkey guide.

Ingredients

For the filling

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 2 cups turkey or chicken broth
• 1 cup leftover turkey gravy (or 1 additional cup broth plus 1/2 teaspoon poultry seasoning)
• 3 cups cooked turkey, cut into bite-size pieces
• 1 cup frozen peas
• 1 cup diced cooked potatoes (leftover roasted or mashed potatoes both work)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

For the crust

• 1 package (2 crusts) refrigerated pie crusts, or homemade double-crust pastry
• 1 egg, beaten with 1 tablespoon water (for egg wash)

Instructions

1. Preheat the oven. Heat the oven to 400°F (200°C). Place a baking sheet on the lowest rack to catch any drips.

1. Cook the vegetables. In a large skillet or Dutch oven, melt the butter with the olive oil over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 6–8 minutes until softened but not browned.

1. Make the sauce. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste. Gradually pour in the broth, stirring constantly, then add the leftover gravy (or the extra broth and poultry seasoning). Cook, stirring often, for 3–4 minutes until the sauce thickens enough to coat a spoon.

1. Add the turkey and vegetables. Stir in the turkey, peas, potatoes, thyme, salt, and pepper. Taste and adjust the seasoning — leftover turkey varies in saltiness. Remove from the heat and let the filling cool for 10 minutes so it thickens further.

1. Line the pie plate. Unroll one pie crust into a 9-inch deep-dish pie plate, easing it into the corners without stretching. Trim any overhang to about 1/2 inch.

1. Fill and top. Spoon the cooled filling into the crust. Lay the second crust over the top, trim the overhang to 1 inch, and crimp the edges together to seal. Cut 4–5 slits in the top crust to let steam escape.

1. Egg wash and bake. Brush the top crust with the egg wash. Bake for 35–40 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them with strips of foil for the last 15 minutes.

1. Rest before serving. Let the pot pie rest for 15 minutes before cutting — this lets the filling set so each slice holds its shape instead of running.

Tips for the Best Leftover Turkey Pot Pie

• Keep the filling thick. A filling that looks slightly too thick in the pan is just right once baked — a runny filling makes a soggy bottom crust and slices that fall apart.
• Cool the filling before filling the crust. Hot filling melts the bottom crust before it ever reaches the oven. Ten minutes of cooling makes a real difference to flakiness.
• Use dark and white meat. A mix of leftover breast and thigh meat gives the best flavor and texture — thigh meat stays especially tender in the sauce.

Golden, flaky, and packed with everything you loved about Thanksgiving dinner — this leftover turkey pot pie is the leftover recipe worth making on purpose.