This easy leftover turkey pot pie is the ultimate comfort meal after a big holiday feast. Tender cooked turkey (or leftover chicken), fresh vegetables, and a rich, creamy sauce are baked beneath a flaky pie crust for a dish the whole family will love. It’s a simple, satisfying way to use Thanksgiving or Christmas leftovers.
Recipe Highlights
- ⏱️ Cook Time: 35 minutes
- 🍴 Serves: 6
- 👩🏽🍳 Difficulty: Easy
- 🎯 End Result: A warm, creamy pot pie with tender turkey, hearty vegetables, and a golden flaky crust
This pot pie is a family favorite after Thanksgiving. It uses the same simple aromatics—carrots, celery, and onions—plus stock, herbs, and leftover turkey to create a comforting filling that won’t go to waste.
The recipe comes together in one pan for easy cleanup and is flexible: use homemade or store-bought stock, fresh or dried herbs, and either one or two pie crusts depending on what you have available.
Why You’ll Love This Easy Leftover Turkey Pot Pie
- Perfect for leftovers: A delicious way to reuse Thanksgiving or Christmas turkey (or leftover chicken).
- Comforting and simple: Creamy filling, tender vegetables, and a flaky crust.
- Adaptable: Works with rotisserie chicken or store-bought stock if you don’t have homemade broth.
- Quick assembly: Store-bought crust speeds things up.
How Long Is Leftover Turkey Good For?
Leftover turkey is safe to eat for 3–4 days when stored in an airtight container in the refrigerator. To keep it longer, freeze for up to 3 months.
Ingredients
- Turkey or Chicken Stock: Homemade or store-bought works well.
- Half and Half: Gives the filling a creamy texture. Substitute with milk plus a little heavy cream if needed.
- Cooked Turkey (or Chicken): Leftover roasted turkey or chicken, chopped.
See the recipe card below for full ingredient quantities.
How to Make Easy Turkey Pot Pie with Leftovers
Step 1: Preheat oven to 400°F. Melt butter and cook carrots, celery, potatoes, and onion until softened and lightly browned.
Step 2: Sprinkle flour over the vegetables and stir until fully coated.
Step 3: Slowly pour in the stock, stirring to remove any lumps.
Step 4: Add the half and half and bring to a gentle boil. Reduce heat and simmer 2–3 minutes, until thickened.
Step 5: Stir in thyme and seasonings.
Step 6: Remove from heat and fold in chopped turkey and peas. Adjust seasoning to taste.
Step 7: Brush a cast iron skillet or baking dish with melted butter. Press one pie crust into the bottom and spoon filling in, filling three-quarters of the way up.
Step 8: Place the second crust on top, seal the edges, and cut slits for steam. Brush with remaining melted butter.
Step 9: Bake 30–35 minutes, until the crust is golden and the filling is bubbly. Let rest 5–10 minutes before slicing.
Cooking Tips
- Thicken the filling: Make sure the sauce has thickened before pouring into the crust to avoid a runny pie.
- Vent the crust: Cut slits in the top crust so steam can escape and the filling stays bubbly.
- Rest before slicing: Let the pot pie rest 5–10 minutes so the filling sets for cleaner slices.
- Use cast iron: A cast iron skillet gives excellent browning and even heat distribution.
Turkey Pot Pie Recipe FAQs
Yes — leftover chicken, including rotisserie chicken, works perfectly in this recipe.
Yes. Assemble the pie, cover tightly, and refrigerate up to 24 hours. Bake when ready to serve.
Freeze assembled pot pie before baking for best results. Wrap tightly and freeze up to 3 months. Bake from frozen, adding 10–15 minutes to the baking time.
More Turkey Leftover Ideas
If you’re looking for other ways to use leftover turkey, try soups, salads, casseroles, or tacos. Leftover turkey is versatile and pairs well with many cuisines and flavors.
-
Chicken Tortilla Soup (works with leftover turkey)
-
Smoked Chicken Salad
-
Creamy Chicken and Rice Soup
-
Southwest Chicken Chili
If you tried this Easy Leftover Turkey Pot Pie, please leave a rating and share your feedback in the comments.
📖 Recipe
Easy Leftover Turkey Pot Pie
Krysten Wilkes & Marrekus Wilkes
Ingredients
- 5 tablespoons unsalted butter, divided (melt 2 tablespoons)
- 1 ½ medium carrots, peeled and chopped
- 1 ½ stalks celery, chopped
- 1 pound white potatoes, peeled and chopped
- ¼ yellow onion, diced
- ¼ cup all-purpose flour
- 1 ½ cups turkey or chicken stock
- 1 cup half and half
- 1 teaspoon fresh thyme
- 2 teaspoons Soul Dust or soul food seasoning
- 1 pound cooked, chopped turkey
- ½ cup frozen green peas
- 2 pie crusts, thawed (store-bought)
Instructions
- Preheat oven to 400°F.
- Melt 2 tablespoons butter in a medium pan over medium heat. Add carrots, celery, potatoes, and onion. Cook 7–8 minutes, until softened and lightly browned.
- Sprinkle flour over the vegetables and stir until fully coated.
- Slowly pour in the stock, stirring to remove lumps. Add the half and half and bring to a gentle boil. Reduce heat and simmer 2–3 minutes, until thickened. Stir in thyme and Soul Dust.
- Remove from heat and fold in chopped turkey and peas. Taste and adjust seasoning.
- Brush a medium cast iron skillet or baking dish with 1 tablespoon melted butter. Press one pie crust into the bottom.
- Spoon filling into the skillet, filling about ¾ of the way up. Place the second crust on top, seal edges, and cut four 1-inch slits in the center. Brush with remaining melted butter.
- Bake 30–35 minutes, until crust is golden and filling is bubbly. Let rest 5–6 minutes before serving.
Nutrition
Carbohydrates: 52 g
Protein: 26 g
Fat: 31 g