I have great, big, delicious plans for the leftover Thanksgiving turkey, starting with this from-scratch Turkey Pot Pie! With a flaky, buttery crust, creamy sauce, and tender turkey and veggies, it’s everything you want in a comfort food dinner.
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Why You’ll Love This Leftover Turkey Pot Pie Recipe
- The BEST Way to Use Thanksgiving Leftovers. Yes, yes, we all love a good leftover Thanksgiving turkey sandwich or Turkey Tetrazzini or Turkey Soup, but this year I have my eye on an old-fashioned turkey pot pie (along with a few of these other favorite Leftover Turkey Recipes).
- Lightened Up Comfort Food. Forget turkey pot pie with cream of chicken soup or heavy cream! This easy turkey pot pie recipe is a new favorite because (like this Cauliflower “Mac” and Cheese) it puts a lightened-up twist on a favorite home-style dish without skimping on flavor.
- Less Crust = Less Work. To keep this turkey pot pie healthy, I use just one crust on top versus a crust on the top and bottom. It keeps the pot pie more low-calorie AND then you only have to roll out one crust, not two, so it’s easier. Plus, I actually think it tastes better; the filling can shine and the bottom crust tends to get soggy anyway.
5 Star Review
“This is an amazing way to use leftover turkey, and the recipe is so forgiving and so easy to make our own.”— Cecilia —
How to Make Turkey Pot Pie
- Leftover Turkey. Whether you made a classic turkey or tried your hand at a Spatchcock Turkey or Smoked Turkey for the first time this year, pot pie is an exciting way to repurpose all of that fantastic leftover turkey in your fridge!
- Fresh Herbs. Parsley, thyme, and sage are the cozy herb dream team. They perfectly complement the turkey and can stand up to the richness of the filling.
- Shallot + Celery. Along with the herbs, these two help build the flavors for our easy turkey pot pie.
- Frozen Mixed Vegetables. My favorite freezer-staple shortcut. Using a blend of frozen peas, carrots, and green beans saves so much time when prepping the ingredients.
- Broth + Bouillon. For a richly-flavored, gravy-like filling. You can use either chicken or turkey broth and bouillon.
- Cornstarch. Rather than a roux made with butter and all-purpose flour, I opted for cornstarch to thicken the pot pie. It works just as well and keeps the recipe gluten free and dairy free.
- Pie Crust. The all-important, flaky goodness that tops this delicious turkey pot pie. See my favorite pie crust recipe and crust alternatives in the “Topping Turkey Pot Pie” section below.
- Cook the Aromatics. Sauté the shallot and celery.
- Simmer. Stir in the frozen vegetables, broth, and seasoning. Bring to a boil, then let simmer.
- Add the Turkey. Stir the diced leftover turkey into the pan.
- Finish the Filling. Mix the remaining broth and cornstarch together, then pour the mixture into the cast iron skillet.
- Assemble. Transfer to a pie dish. Place the crust on top.
- Bake. Coat the crust in an egg wash, then bake turkey pot pie at 400 degrees F for 25 to 35 minutes. ENJOY!
This easy turkey pot pie filling can be topped in a variety of yummy ways:
- Biscuits. Take a note from this cozy Chicken and Biscuits and top your turkey pot pie with biscuits. Try my go-to easy Drop Biscuits and bake until the biscuits are golden and cooked through. You also could opt for a turkey pot pie using Bisquick (consult the mix for details) or canned biscuit dough.
- Puff Pastry. A flaky, ultra-delicious option. For turkey pot pie with puff pastry, swap the pie crust for a sheet of thawed puff pastry; bake as directed.
- Crescent Rolls. Another great shortcut to top your turkey pot pie with crescent roll dough.
- To Store. Refrigerate turkey pot pie in an airtight storage container for up to 4 days.
- To Freeze. Store pot pie in an airtight, freezer-safe storage container for up to 3 months. Defrost overnight in the fridge before reheating.
- To Reheat. Rewarm leftovers in a pie dish in the oven at 350 degrees F.
To Make Ahead and Freeze. Let the filling cool completely in the pie dish before adding the crust. Top with crust, flash freeze for 1 to 2 hours, then cover each tightly with plastic wrap or transfer carefully to zip-top plastic bags. To cook, remove from the freezer, brush the pie crusts with egg wash, and place on a baking sheet. Bake at 400 degrees F for 50 to 55 minutes (for mini pies; otherwise 1 single pie will need a little longer), or until golden and heated through in the center.
What to Serve With Turkey Pot Pie
- Salad. Keep things light by rounding out your dinner with Shaved Brussels Sprouts Salad or Arugula Salad.
- Veggies. Pair turkey pot pie with an easy vegetable side dish like Air Fryer Broccoli or Roasted Cauliflower.
- Thanksgiving Leftovers. If you’ve got ’em, use ’em! This pot pie would be perfect with Cranberry Orange Sauce or Homemade Dinner Rolls for soaking up the last bits of creamy sauce.
Recommended Tools to Make this Recipe
- Pie Dish. This one is beautiful!
- Non-stick Skillet. This one is high-quality, and you can tell when you use it.
- Rolling Pin. Perfect for rolling out your pie crust.
Recipe Tips and Tricks
- Thickening the Filling. You can thicken your turkey pot pie by adding the cornstarch and broth mixture called for in this recipe. The cornstarch will help thicken the filling as it cooks. You can also let your filling simmer a few minutes longer on the stovetop to allow it to further reduce and thicken.
- Don’t Skip the Vents. Cutting a vent in a top crust gives you control over where the steam escapes. If you don’t decide where to put the vent, your turkey pot pie will decide for you, and it might mean a crust that balloons up or an explosion of filling all over your oven! Rub your knife with a little bit of oil to keep it from pulling the pastry as you cut.
- Set the Pot Pie on a Rimmed Baking Sheet. You shouldn’t have more than a few drips of overflow, but if you did happen to have more, the edges of a rimmed baking sheet will make sure it doesn’t end up on the bottom of your oven.
Turkey Pot Pie
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- 1/2 tablespoon olive oil
- 1 large shallot chopped
- 3 tablespoons fresh parsley chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh sage chopped
- 2 small celery stalks chopped
- 5 ounces frozen mixed vegetables
- 2 1/4 cups turkey or chicken broth
- 1/2 teaspoon chicken or turkey bouillon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups leftover cooked turkey breast diced small and skin removed*
- 2 1/2 tablespoons cornstarch
- 1 prepared pie crust – dairy free if needed (I used my favorite whole wheat pie crust)
- 1 large egg beaten
- Preheat the oven to 400°F. Lightly coat 4 mini pie dishes (for mini pies) or 1, 9-inch regular pie dish with nonstick spray.
- In a large, deep nonstick skillet, heat the oil over medium heat. When the pan is hot, add the shallot, parsley, thyme, and sage and cook until almost soft and fragrant, 2 to 3 minutes.
- Add the celery and cook until the vegetables are soft, 3 to 5 minutes.
- Add the frozen mixed vegetables, 2 cups broth, the bouillon, salt, and black pepper, and bring to a boil. Simmer for about 5 minutes, stirring frequently, until the flavors meld.
- Add the leftover turkey.
- Meanwhile, combine the remaining 1/4 cup broth with the cornstarch in a bowl and mix well to dissolve. Add to the skillet and cook over medium-low heat, stirring until thickened, 4 to 6 minutes.
- Remove from the heat and transfer to the prepared pie plate(s). Place the plate(s) on a sheet pan to catch any drips.
- Roll out the pie crust to be slightly larger than your dish (if cooking mini pies, cut out 4 rounds slightly larger than the pie plates). Place the crust over the turkey filling. Crimp the edges or fold over the edge of the pie plate. Cut slits in the top of the crust with a thin, sharp knife. These small cuts will function as vents to allow steam to escape while the pie bakes.
- Brush the crust with the egg and immediately transfer to the preheated oven to bake on the sheet pan for 25 to 35 minutes, or until the crust is golden and the filling is hot and bubbly.
- TO MAKE AHEAD: Freeze the pot pies without the egg wash: let the filling cool completely in the pie dish before adding the crust. Top with crust, then flash freeze for 1 to 2 hours, then cover each tightly with plastic wrap or transfer carefully to zip-top plastic bags. To cook, remove from the freezer, brush the pie crusts with egg wash, and place on a baking sheet. Bake at 400 degrees F for 50 to 55 minutes (for mini pies; otherwise 1 single pie will need a little longer), or until golden and heated through in the center.
- TO STORE: Refrigerate pot pie in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a pie dish in the oven at 350 degrees F.
- TO FREEZE: Store pot pie in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- *You can also make this recipe with chicken; see How to Cook Shredded Chicken for an easy method.
- Recipe from Skinnytaste Meal Prep by Gina Homolka; used with permission from the publisher.
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