Our poultry-per-capita ratio this Thanksgiving is ambitious, and I have Great Big Delicious plans for the leftover turkey, starting with this from-scratch Turkey Pot Pie!

easy Turkey pot pie with gravy garnished with fresh thyme in a white pie plate

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Leftovers are one of my absolute favorite parts of Thanksgiving—one meal just isn’t enough to fully appreciate the feast!

While some leftovers you can catch me munching straight from the refrigerator in my PJs (ahem, Glazed Sweet Potatoes and Sweet Potato Pie), others deserve a little extra TLC, and the turkey is no exception.

Yes, yes, we all love a good leftover Thanksgiving turkey sandwich or Turkey Tetrazzini, but this year I have my eye on an old-fashioned turkey pot pie.

A slice of old fashioned turkey pot pie with gravy on a plate with thyme

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 —

Pot pie is one of Ben’s favorite dishes (and let’s be honest—he’s not the only one in our marriage that has strong feelings for it).

This easy turkey pot pie recipe is a new favorite because (like many Well Plated recipes) it puts a lightened-up twist on favorite homestyle dishes without skimping on flavor.

Healthy turkey pot pie with leftover thanksgiving turkey

How to Make Turkey Pot Pie

Forget turkey pot pie with cream of chicken soup or heavy cream! No need here.

This easy leftover turkey pot pie requires neither, yet still features a rich and savory (but healthier) gravy that comes together in minutes.


To keep pot pie healthy, use just one crust on top, versus a crust on the top and bottom. It keeps the pot pie more low calorie, and I actually think it tastes better this way.

The filling can shine and the bottom crust tends to get soggy anyway. Honestly, you won’t miss it! Even Ben agrees.

The Ingredients

  • Leftover Turkey. Finally, an exciting way to repurpose all that leftover turkey! It tastes wonderful in the pot pie and provides lean protein.

Substitution Tip!

You can also make this pot pie recipe with cooked chicken. Use rotisserie chicken meat, or try one of my easy cooking methods: Crock Pot Shredded Chicken, Baked Chicken Breast, How to Cook Shredded Chicken (stovetop method), and Instant Pot Chicken.

  • 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.

Market Swap

If you have a surplus of fresh veggies on hand or leftover from the holidays, you can swap those for frozen if you’d like. Make sure to cut them into small pieces or sauté them first, or else the cooking time may need to increase to ensure they’re tender.

  • Broth + Bouillon. For a richly-flavored, gravy-like filling. You can use either chicken or turkey broth and bouillon.
  • Cornstarch. Helps thicken the pot pie filling.
  • 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.

Dietary Note

To make this turkey pot pie gluten free and/or dairy free, use a gluten free (or dairy free) pie crust.

The Directions

  1. Sauté the shallot and herbs.
onions and herbs being sautéed in a skillet
  1. Add the celery.
Vegetables in a skillet simmering in broth
  1. Stir in the frozen vegetables, broth, and seasoning. Bring to a boil, then let simmer.
Diced turkey and vegetables in a skillet
  1. Add the turkey.
Vegetables and cooked turkey in a skillet with a wooden spoon
  1. Mix the remaining broth and cornstarch together, then pour the mixture into the skillet.

Thickening Turkey Pot Pie

  • 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.
Vegetables and cooked turkey in a pie dish resting on a sheet pan
  1. Transfer to a pie dish. Place the crust on top.
An easy turkey pot pie topped with homemade pie crust ready to be baked
  1. Coat the crust in an egg wash, then bake at 400 degrees F for 25 to 35 minutes. DIG IN!

Topping Turkey Pot Pie

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).
  • 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.
  • Homemade Pie Crust. The absolute cream of the crop when you want to take a little extra time to cook from 100% scratch. I used my favorite Darn Good Whole Wheat Pie Crust for my turkey pot pie crust.
  • Store-bought Pie Crust. No shame in the store-bought pie crust game! After all, you just completed a marathon day of Thanksgiving cooking, so go ahead and take a shortcut. You’ve earned it!
A slice of turkey pot pie without milk  on a plate

Wine Pairing

Pair your turkey pot pie with a crisp Chardonnay or dry Riesling. For a red wine option, choose a dry Pinot Noir.

Storage Tips

  • To Store. Refrigerate 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.

Make-Ahead Tip

To Make Ahead and Freeze. 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.

What to Serve with Turkey Pot Pie

A slice of pot pie made with leftover turkey and homemade pie crust on a plate with fresh thyme

Recommended Tools to Make this Recipe

Ceramic Pie Dish

Perfect for both dessert-style pies and savory pies like this pot pie. Can safely go in the microwave, freezer, and dishwasher.

Turkey pot pie with gravy

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Turkey pot pie is a delicious way to extend your turkey food coma into the long Thanksgiving weekend!

Frequently Asked Questions

Can I Use Canned Vegetables?

I have not made this recipe using canned vegetables. I don’t know that I would recommend this swap since the vegetables are likely to become mushy, and their added sodium content may make the filling taste too salty.

Is Turkey Pot Pie Good For You?

Yes! This healthy turkey pot pie recipe is made without cream or highly processed condensed canned soups. Each serving has just over 500 calories, less than 20 grams of fat, and it offers servings of lean protein and vegetables.

Can I Make This Turkey Pot Pie in Ramekins?

Sure! You can easily adapt this recipe and bake mini turkey pot pies in ramekins as opposed to a traditional 9-inch pie plate. I’ve included directions for both options in the recipe card below. Enjoy!

Turkey pot pie with gravy

Turkey Pot Pie

5 from 3 votes
Old-fashioned turkey pot pie made with homemade pie crust, leftover Thanksgiving turkey, and vegetables. It's easy, healthy, and dairy-free.

Prep: 10 mins
Cook: 55 mins
Total: 1 hr 5 mins

Servings: 4 servings


  • 1/2 tablespoon olive oil
  • 1 large shallot chopped
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 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 small-diced leftover cooked turkey breast 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 degrees 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 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. Poke holes in the top of the dough with a thin, sharp knife.
  • Brush the crust with the egg and immediately 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.


Serving: 1(of 4)Calories: 516kcalCarbohydrates: 33gProtein: 59gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 189mgPotassium: 299mgFiber: 3gSugar: 1gVitamin A: 2208IUVitamin C: 20mgCalcium: 98mgIron: 6mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. 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?


    1. Hi Sundus! You could definitely bake it 1 day in advance, refrigerate it, and reheat it just before serving. I hope you enjoy it!

  2. 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.5 stars

  3. 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!5 stars

  4. 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.5 stars

    1. 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!