With a flaky, buttery crust, creamy sauce, and tender turkey and veggies, this Turkey Pot Pie everything you want in a comfort food dinner and one of my favorite ways to use leftover turkey!
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The best way to use turkey leftovers.
Yes, we all love a good leftover Thanksgiving turkey sandwich, 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).
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.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Leftover Turkey. Whether you made a classic turkey or tried your hand at a Spatchcock Turkey or Smoked Turkey 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. If you can’t find shallots, a small yellow onion can be used in its place. Leeks are also a nice option since they have a mild onion flavor similar to shallots.
- 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.
- Pie Crust. The all-important, flaky goodness that tops this delicious turkey pot pie. I use my Darn Good Whole Wheat Pie Crust.
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
Cook the Aromatics. Sauté the shallot and celery. You just need to cook them until they’re softened, not browned.
Simmer. Stir in the frozen vegetables, broth, and seasoning. Bring to a boil, then let it simmer.
Finish the Filling. Stir the diced leftover turkey into the pan. Mix the remaining broth and cornstarch together, then pour the mixture into the cast iron skillet.
The cornstarch will help thicken the filling as the turkey pot pie bakes.
Assemble. Transfer the filling to a pie dish. Place the crust on top and cut a vent in it. The vent 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.
Bake. Coat the crust in an egg wash and set the pie dish on a rimmed baking sheet to catch any overflow. Bake the pot pie at 400 degrees F for 25 to 35 minutes. ENJOY!
Recipe Variations
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 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 pot pie with crescent roll dough.
Turkey Pot Pie
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Ingredients
- ½ tablespoon extra-virgin 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 ¼ cups turkey or chicken broth
- ½ teaspoon chicken or turkey bouillon
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 3 cups leftover cooked turkey breast diced small and skin removed*
- 2 ½ tablespoons cornstarch
- 1 prepared pie crust – dairy free if needed (I used my favorite whole wheat pie crust)
- 1 large egg beaten
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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Hi. I am making the pie today but will eat it at tomorrow’s dinner. Can i leave the baking for tomorrow? Or should i bake and put it in fridge?
Thanks
Hi Sundus! You could definitely bake it 1 day in advance, refrigerate it, and reheat it just before serving. I hope you enjoy it!
Wow, that turkey pot pie. Is so delicious that I am commenting for the first time about a recipe. I am contemplating that for next Thanksgiving there will not only be a turkey and cranberries but a turkey pot pie. Thank you for the recipe.
I’m so happy that you enjoyed the recipe, Brian! Thank you for sharing this kind review!
We package and freeze leftover turkey in amounts needed for the turkey corn chowder my husband normally makes, so when we pulled out a package, it had more than the recipe called for. No problem, we thought, we’ll just see if it makes enough for two pies, and it did, after we added the full 10-ounce package of frozen mixed veggies and some onion. The one thing we did not do and should have is double the spices for two pies. Still, this recipe really worked out well for us, since the recommended Pillsbury pie crust package had two crusts. We followed directions to freeze the second pie and had it a couple of weeks later. Sorry, Hubby, the last bag of leftover turkey is going to more pot pies. Delicious!
I’m so happy that you enjoyed the recipe, Cecilia! Thank you for sharing this kind review!
Erin, thanks for answering my question about sheet pans. Last night we used up the last of November’s turkey to make two more pot pies. This time we remembered to double the spices since we had more turkey than called for and were spreading the turkey and extra veggies out in two pie plates. We also had cooked a couple of extra slices of bacon at breakfast, so we added that in. This is an amazing way to use leftover turkey, and the recipe is so forgiving and so easy to make our own. I wanted to post a picture, but there doesn’t seem to be a way to do that. I’ll try to tag Well Plated on Facebook.
I’m so happy that you enjoyed it, Cecilia! Thank you for sharing this kind review!
Can this recipe be pressure canned if I leave out the cornstarch until ready to serve?
Hi Dennis! I have no experience with canning so I am unsure about that. If you decide to experiment, let me know how it goes!
This turned out great and was quick and easy to make. I used my leftover turkey and turkey stock from Thanksgiving. I even had an extra pie crust in the freezer that I was able to use as well. Always pays to make extra pie crust. The only thing I did differently is adding mushrooms, peas and butternut squash. Will definitely make it again. No leftovers!
So happy to hear it, thanks Candice!
Love this recipe!! I make it in small ramekins, my boys loved having their own pie! Also, I “crumbled” the pie dough and baked it on a sheet pan just until it started to turn golden, then about halfway thru baking, I topped it with the crumbles to finish it off. Thank you so much!
Great to hear! Thank you Margaret!