This is the easiest Turkey Pot Pie Recipe using leftover Thanksgiving turkey, mixed vegetables, cheese all baked in a flaky crust that tastes absolutely scrumptious. This one-pot meal is always a favorite in my house!
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Pot pie is one of my favorite dishes to make. It’s rich, hearty, and delicious. It’s also a great way to use up all that leftover turkey, and it tastes phenomenal.
If you’re like me, you have a lot of turkey leftover after Thanksgiving. I usually make the biggest bird I can find to make sure everyone has enough. The thing is, people also bring tons of sides, and there’s always a ham. That means I always have leftover turkey.
If you’ve never tried making pot pie with your leftover turkey, now’s the time! Give this recipe a try, and leave cold turkey club sandwiches behind.
For more easy casseroles, try my chicken enchilada casserole or this chicken cobbler!
Why You Will Love This Leftover Turkey Pot Pie Recipe
- Great Way to Use Leftover Turkey. Pot pie is a fantastic leftover buster! If I have leftover beef, chicken, or pork, and I’m not sure what to do with it, I always know I can make pot pie.
- So Easy to Make. Mostly homemade, except for a refrigerated pie crust, this pot pie with leftover turkey takes just a few minutes to prep and get in the oven.
- Crowd Pleaser. From the flaky pie crust to the creamy sauce with vegetables and leftover turkey this dish is always a hit!
Ingredients
It only takes a few simple ingredients to make this delicious pot pie. All of them are kitchen staples, and you’ll already have the leftover turkey so chances are you might not have to shop at all!
- Sharp cheddar cheese: The tanginess of this cheese works great for adding flavorful cheesiness but feel free to swap it for any other flavor of cheese you prefer.
- Pillsbury Refrigerated Pie Crust: These are found in the refrigerator section of the grocery store. I prefer to use it save time but you are welcome to make a homemade pie crust if you prefer. Just make sure you have enough for a top and bottom crust.
- Leftover turkey: The meaty filling for our pot pie! You can also use shredded chicken or a rotisserie chicken.
- Aromatics: Onions and celery layer in more depth of flavor to the simple creamy sauce that coats the turkey and vegetables.
- Butter: Used to the saute the vegetables while also adding richness.
- All purpose flour: Used to thicken the pot pie sauce.
- Vegetable broth and heavy cream: Added to the turkey and vegetables to create a flavorful creamy broth for the pot pie.
- Mixed vegetables: Mixed vegetables make the perfect addition for color and variety! I love the frozen blend with a mixture of green beans, peas, corn, and carrot. Feel free to use other varieties of frozen or cooked vegetables.
Variations
One of my favorite things about pot pies is how easy it is to change things up with them. Pot pies are just vegetables, meat, and gravy in a crust, so you can do almost anything you can think of! The sky’s the limit when it comes to making your pot pie your own.
- Different Vegetables: Although there are certain vegetables that are classics, you can put almost any vegetable you like in your pot pie. Feel free to experiment!
- Change the Meat: Of course chicken is a simple swap you can also try it with ham, beef pot roast, sliced steak, pork chops, or pork roast!
- Add the Gravy: Add your leftover turkey gravy to your homemade turkey pot pie gravy mix for an extra kick of flavor! It adds a delicious depth of flavor to the pot pie that’s really amazing.
How to Make Turkey Pot Pie
This rustic pot pie might look fancy, but it actually takes far less effort than you might think. It uses prepared pie crust, so you don’t have to worry about making your own, and the rest of the steps are very straightforward. This is so easy even beginners can do it!
- Step 1: Prep. Gather and prep your ingredients and preheat your oven to 425° F.
- Step 2: Roll Out the Pie Crust. Roll the pie crust to fit a 9-inch deep pie plate. Place the crust in the pie plate. Roll out another piece of pie dough for the top and set these aside.
- Step 3: Cook the Celery, Onions, and Turkey. Cook the onions and celery in a skillet with the butter until tender. Add the turkey, garlic salt, and pepper, and stir to combine. Add the flour to the turkey mixture and cook for 2 minutes.
- Step 4: Finish the Filling. Gradually add the broth and heavy cream to the pan. Stir to combine and continue until it thickens. Stir the mixed vegetables and cheese into the mixture and simmer for 5 minutes.
- Step 5: Fill and Bake. Spoon the mixture into the prepared pie crust. Place the top crust over the mixture. Seal, flute the edges, and then cut several slits into the crust to vent. Brush the top of the pot pie with the egg wash, place it on a baking sheet, and bake for 35 to 40 minutes or until the crust is golden brown.
Expert Tips
- Browning Too Quickly. If the edges of your pot pie are getting too brown, place foil loosely around the edge to protect it.
- More Turkey Leftovers: Consider using leftover turkey in just about any chicken recipe. Experiment with turkey a la king, turkey fettuccine alfredo, casseroles, or soups!
- Serve. You really don’t need to serve anything. Pot pie is a complete meal. If anything, I would recommend some bread or a side salad.
- Store. Store leftovers in the fridge for up to three days. Be sure to account for the number of days the turkey was stored in the fridge. Reheat in the oven at 350° F for 15-20 minutes or until heated through. You can also reheat individual portions in the microwave though the crust won’t be as crisp.
Recipe FAQs
Place a completely chilled pot pie on a baking sheet and freeze it. After it’s frozen, wrap it tightly in a double layer of cling wrap and then again in a layer of foil. Store in the freezer for 4-6 months. The texture of the crust may change because ice crystals leave moisture in the crust. But if you properly wrap and store you can prevent big changes.
Yes! Simply add an extra 15 to 20 minutes of baking time to account for the pot pie being frozen.
Try This Delicious Leftover Turkey Recipe
If you’re looking for the perfect dish to tackle your leftover bird, then give this easy turkey pot pie a try. It’s loaded with all that tasty turkey, veggies, a great sauce, and wrapped up in a flaky crust. With a recipe this delicious and easy, you’ll be glad you tried it. Your family will, too!
More Comfort Food Recipes
And, here is a delicious Mashed Potato Stuffing Bites from Great Grub, Delicious Treats.
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Turkey Pot Pie
Ingredients
- 1 box Pillsbury Pie Crust, room temperature
- 2 cups leftover turkey, diced into small pieces
- 1 cup onions, chopped
- 2 tablespoon butter
- ½ cup celery, diced
- ¼ cup flour
- 1 teaspoon black pepper
- 1 teaspoon garlic salt
- 1 egg + 1 tablespoon water
- 1½ cups vegetable broth
- ½ cup heavy cream
- 2 cups mixed vegetables
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 425° and roll out pie crust to fit a 9 inch deep dish pie plate. Place in pie plate and set aside (will need to roll out the top crust after filling is added).
- Using a large frying pan or skillet, melt butter. Add onions and celery. Saute until tender.
- Add turkey into pan. Add garlic salt and pepper. Stir to combine.
- Sprinkle flour over turkey mixture and cook for 2 minutes.
- Next, pour broth and heavy cream gradually into pan, stirring until combined. Continue to stir frequently until thickened.
- Add mixed vegetables and cheese into turkey mixture Stir and cook for 5 minutes.
- Spoon mixture into prepared pie crust.
- Seal and fluke edges of pie and cut several slits into the top crust.
- Make egg wash and brush top of pie crust.
- Place pot pie plate on a baking sheet and bake for 35-40 minutes or until crust is golden.
- *Place foil over edges of crust if the edges are getting too brown.
- Remove from oven. Serve hot and enjoy.
Notes
- Browning Too Quickly. If the edges of your pot pie are getting too brown, place foil loosely around the edge to protect it.
- More Turkey Leftovers: Consider using leftover turkey in just about any chicken recipe. Experiment with turkey a la king, turkey fettuccine alfredo, casseroles, or soups!
- Serve. You really don’t need to serve anything. Pot pie is a complete meal. If anything, I would recommend some bread or a side salad.
- Store. Store leftovers in the fridge for up to three days. Be sure to account for the number of days the turkey was stored in the fridge. Reheat in the oven at 350° F for 15-20 minutes or until heated through. You can also reheat individual portions in the microwave though the crust won’t be as crisp.
