American, Baking, carrots, celery, chicken stock, Christmas, Dinner Ideas, eggs, Fall, Family Friendly, Freezer Meals, garlic, Make Ahead, milk, mushrooms, peas, potato, puff pastry, red onion, rosemary, Soups, Stovetop, Thanksgiving, thyme, Turkey, Turkey Main, Winter

Leftover Turkey Pot Pie Recipe

By Ghuman

Introduction

This Leftover Turkey Pot Pie recipe is the perfect way to use up all of your Thanksgiving leftovers! This delicious and comforting dish is made with a creamy sauce, vegetables, and chunks of turkey, all topped with a flaky, buttery crust. It’s a great way to enjoy the flavors of Thanksgiving all over again. Plus, it’s easy to make and can be served as a main dish or a side. So, if you’re looking for a delicious way to use up your Thanksgiving leftovers, this Leftover Turkey Pot Pie is the perfect solution!

Leftover Turkey Pot Pie Recipe

This delicious Leftover Turkey Pot Pie is the perfect way to use up your Thanksgiving leftovers! With a flaky, buttery crust and a creamy, savory filling, this pot pie is sure to be a hit with the whole family. Plus, it’s easy to make and can be prepped ahead of time for a quick and easy dinner.

Ingredients:

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 1/2 cup milk
  • 2 cups cooked, diced turkey
  • 1 cup frozen mixed vegetables
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground anise
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin

  • Transform leftover Thanksgiving turkey into a delicious gourmet meal by making a homemade turkey pot pie. The meat simmers in a luscious gravy and then bakes into individual portions with a flaky puff pastry crust.

    Turkey pot pie using leftover Thanksgiving turkey.
    Table of Contents
    1. Pot pie filling
    2. Portion sizes (recipe makes 8 cups of filling)
    3. What is puff pastry?
    4. Using puff pastry as a pie crust
    5. Egg wash enhances the appearance
    6. Recipe substitutions
    7. Can a pie crust be used?
    8. Bake the pies
    9. Make-ahead tips
    10. Storing and freezing
    11. Turkey Pot Pie Recipe

    This turkey pot pie recipe is easier than you think, and you probably have all the ingredients from your Thanksgiving dinner. It’s a nice switch-up to turkey sandwiches. The first step is to make a hearty mixture of roasted turkey and vegetables, then simmer the bite-sized pieces into a creamy filling. I like to serve individual bowls so that each person gets plenty of crust to crack into.

    Instead of taking hours to make a classic pie crust, I use frozen puff pastry dough for the flaky golden top. it takes less than 30 minutes to bake! This is truly comfort food; each spoonful tastes like a mini Thanksgiving feast. This recipe also stores well in the refrigerator or freezer, so you can make them ahead of time.

    Diced carrots, celery, and onions sauteing in a pot with herbs.
    Step 3. Saute the vegetables

    Pot pie filling

    A good pot pie filling always starts with sauteing a strong aromatic base of chopped onions, carrots, celery, garlic, rosemary, and thyme in butter. Diced Russet potatoes, fresh or frozen peas, and sliced mushrooms add heartiness. Chunky pieces of chopped turkey add a boost of protein. The meat can also be shredded if you prefer. The filling is simply seasoned with salt and pepper to enhance the savory taste.

    What makes this pot pie irresistible is the rich and creamy gravy. Start with a roux base (equal parts of butter and flour) as a thickening agent. Stir in the flour to the fat to create a paste. This adds body to the milk, chicken stock, or turkey broth. If you like it super creamy, use heavy cream instead of milk. The key is to ensure that the gravy comes to a boil for a few minutes so that the starches swell and eliminate the raw flour taste.

    Flour added to a pot of sauteed vegetables and potato cubes.
    Add flour
    Pouring milk into a pot with vegetables and potatoes to make a creamy filling.
    Add milk
    Cubes of turkey and chopped pieces of vegetables in a dutch oven.
    Add turkey and peas
    Step 4. Thicken the filling

    Portion sizes (recipe makes 8 cups of filling)

    • Small: Eight 8-ounce (1 cup) servings in ramekins.
    • Medium: Four 16-ounce (2 cups) servings in ramekins.
    • Large: Two 32-ounce (4 cups) serving in medium-sized bowls.
    • Family Size: Use a pie plate, a 9-inch cast iron pan, or a 9×9-inch casserole dish.

    What is puff pastry?

    Puff pastry is a non-yeasted flour-based dough made using a delicate technique to create hundreds of layers, each separated by thin sheets of butter. The method is similar to making croissants.

    As the dough bakes at high temperatures, 400ºF (204ºC) is optimal, the butter bubbles and melts. This separates the dough sheets, producing a super crispy, golden crust.

    Slicing puff pastry into squares on a cutting board.
    Placing puff pastry on top of a bowl of turkey pot pie.
    Step 5. Divide into bowls

    Using puff pastry as a pie crust

    For this recipe, I use Pepperidge Farm frozen puff pastry sheets. I find it easiest to cut into squares. For round crusts, use a biscuit cutter or turn your serving dish over and cut around it, leaving about a ½ to 3/4-inch overhang. Just like when making biscuits, cut straight down, so the layers don’t get smashed and seal together.

    Another option is to cut and bake the puff pastry separately until the crust is golden, then place them on top of the filling like a lid. Adding a few vents on the top helps the steam escape so the filling does not overflow as it bubbles. In testing, I’ve seen that not having the crust completely submerged in the filling creates flakier and crisper layers.

    Egg wash enhances the appearance

    Egg wash is commonly added to pies and pastries to give a golden brown sheen, making the crust more attractive. I find that a mixture of one egg plus 1 tablespoon of milk provides the most beautiful color. The cooked milk solids and egg proteins also help to deepen the hue.

    Brushing egg wash on top of puff pastry.
    Step 6. Brush with eggwash

    Recipe substitutions

    Roasted chicken is the go-to substitute if you don’t have turkey. Otherwise, you can make this vegetarian by omitting the meat and adding more mushrooms and potatoes. Other root vegetables would be sweet potatoes, fennel, or parsnips. Alternative filling options are corn (especially fresh off the cob), cauliflower, butternut squash, or green beans. You could even layer some leftover mashed potatoes on the bottom.

    Can a pie crust be used?

    Yes! Raw pie dough can be used to make a more traditional pot pie. Like my chicken pot pie recipe, you can make a double-crust pie from scratch or use store-bought dough to save time. Brush with egg wash and bake according to the manufacturer’s directions or recipe directions.

    Bake the pies

    Preheat the oven to 400ºF (204ºC), so it’s hot when the pies are added. Place them on a sheet pan to catch any filling in case it bubbles a little. Bake until the puff pastry puffs up into layers and is deep golden brown. In about 20 to 25 minutes, you’ll have a delicious turkey pot pie with leftovers that you’ll look forward to making every year!

    Two bowls of turkey pot pie with puff pastry placed on top.
    Step 7. Bake the pot pies

    Make-ahead tips

    The filling can be made from Thanksgiving leftovers and refrigerated for up to 2 days before baking. The crust can be defrosted the night before, cut, then placed on the top right before adding them to the oven.

    Storing and freezing

    These turkey pot pies can be covered and refrigerated for up to three days in advance. Frozen pies can be wrapped and should last up to 1 month in the freezer. Reheat in the oven at 325ºF (163ºC) until the crust is crispy and the filling is bubbly and reaches 155 to 165ºF (68 to 74ºC).

    Two bowls of turkey pot pie with golden brown puff pastry top.

    Properly defrosting puff pastry

    Make sure not to exceed defrosting time of 40 minutes at room temperature. Otherwise, the butter will melt into the dough and not expand and separate properly. If not using immediately, cover and transfer to the refrigerator when defrosted. The dough can also be defrosted overnight in the fridge.

    Pin this recipe to save for later

    Pin This

    • 1 puff pastry sheet, thawed
    • ⅓ cup unsalted butter
    • 1 cup diced red onions, ¼” dice
    • ½ cup diced carrots, ¼” dice
    • ½ cup diced celery, ¼” dice
    • 1 tablespoon minced garlic
    • 1 ½ teaspoon chopped thyme
    • 1 teaspoon chopped rosemary
    • 1 ½ cup sliced brown mushrooms, ¼” thick slices
    • 1 pound russet potatoes, peeled, ¼” dice
    • 1 ½ teaspoon kosher salt
    • ½ teaspoon black pepper
    • ⅓ cup flour
    • 1 ½ cups unsalted chicken stock
    • 1 cup whole milk, plus 1 tablespoon (15ml) for egg wash
    • 3 cups turkey, cooked, ½” dice
    • 1 cup peas, fresh, frozen (defrosted) or canned
    • 1 large egg, whisked

    • Preheat the Oven – Set the oven rack to the center position. Preheat to 400°F (204ºC).

    • Defrost the Pastry – Remove the frozen pastry from its packaging and defrost it on a sheet tray until cool but pliable, no longer than 40 minutes. Refrigerate and cover with plastic wrap if defrosting beyond that time. Meanwhile, prepare the turkey pot pie filling.

    • Saute the Vegetables – Set a large skillet or Dutch oven over medium heat, and then melt the butter in the pan. Add the onions, carrots, celery, garlic, thyme, and rosemary. Sauté until onions are tender and translucent, 3 minutes. Add mushrooms, stir and cook for 1 minute. Add potatoes, salt, and black pepper. Stir and cook for 6 to 7 minutes.

    • Thicken the Filling – Sprinkle flour over the vegetables, stir and cook to reduce the raw flour taste, about 2 minutes. Slowly pour the chicken stock and milk, stirring constantly until the sauce is smooth. Allow to simmer until slightly thickened, and potatoes are tender but not falling apart, about 5 to 6 minutes. Add the turkey and peas, and stir to combine. Turn off the heat and taste the filling, season with more salt and pepper as desired.
    • Divide into Bowls – Evenly divide the filling among 2 large heatproof bowls that can hold about 3 cups (720ml), or desired size.Roll the puff pastry out into a 10-inch square. Cut into two 5-inch squares. There will be extra. Place one square pastry sheet over each bowl, allowing the edges to hang over the sides.

    • Brush with Egg Wash – In a small bowl, whisk together egg and 1 tablespoon of milk. Brush the top and sides of the puff pastry with egg wash. Sprinkle with salt and pepper.

    • Bake – Make 4 small slits in the top, about ½-inch long. Place the bowls on a baking sheet. Bake until the puff pastry is puffed up on the edges and golden brown, about 20 to 25 minutes. Cool for about 10 minutes before serving.

    • Smaller individual-sized portions: Defrost two pastry sheets. Use smaller bowls or ramekins. Up to 8 servings in 8-ounce sized ramekins. Cut the puff pastry, so the corners hang over the edge, about 4-inch squares. Bake until golden brown on top, about 15 to 20 minutes.
    • Larger one-pan turkey pot pies: Use a pie dish, 9-inch cast iron pan, or 9×9-inch casserole dish. Cut the puff pastry so it’s large enough to fit in the pan or slightly overhanging the edges. Bake until golden brown, about 45 to 55 minutes. Loosely cover with foil if needed to prevent the pastry from getting too dark as it puffs up around the edges.
    • Overnight Thawing: The puff pastry can be thawed in the refrigerator overnight. Just keep it covered or wrapped in plastic, so it does not get dried out.
    • Reheating: Reheat in the oven at 325ºF (163ºC) until the crust is crispy and the filling reaches 155 to 165ºF (68 to 74ºC). Refrigerated pies reheat in about 20 to 30 minutes, depending on size. Frozen pies reheat in about 1 to 2 hours, depending on size.

    Nutrition Facts

    Turkey Pot Pie

    Amount Per Serving

    Calories 420
    Calories from Fat 216

    % Daily Value*

    Fat 24g37%

    Saturated Fat 9g45%

    Cholesterol 77mg26%

    Sodium 608mg25%

    Potassium 608mg17%

    Carbohydrates 37g12%

    Fiber 3g12%

    Sugar 5g6%

    Protein 17g34%

    Vitamin A 1848IU37%

    Vitamin C 13mg16%

    Calcium 76mg8%

    Iron 2mg11%

    * Percent Daily Values are based on a 2000 calorie diet.

    Tried this recipe?

    Tag me on Instagram. I’d love to see how it turns out!

    Tag @jessica_gavin



4 Tips for Damage Control After Eating Too Much

2023 Grocery Store Trends You’ll See Everywhere