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!
Like many of you, our Thanksgiving this year will be scaled down, but we have no intention to adjust the size of the bird.
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 at the refrigerator, straight from the container, in my PJs (ahem Glazed Sweet Potatoes; 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, but this year I have my eye on leftover turkey pot pie.
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 Healthy Chicken Pot Pie was one of the first things I learned to cook. It’s now one of the most-loved Well Plated recipes and has lead to other spinoffs, including Crock Pot Chicken Pot Pie, this Vegetarian Pot Pie, and my absolute favorite twist: Chicken Pot Pie Stew that you can find in The Well Plated Cookbook.
This particular turkey pot pie recipe comes from my friend Gina’s New York Times best-selling cookbook, Skinnytaste Meal Prep. Gina—who shares my passion for lighter versions of your favorite dishes that don’t skimp on flavor—has filled this book with more than 120 recipes that you can prep ahead, along with all of the tips you need to store and reheat them.
This book is so useful! Gina has a mix of meals for different needs, including freezer meals that can go straight from your freezer and into the Instant Pot or slow cooker.
One of my favorite sections was the “planned overs.” This chapter focuses on bigger batch recipes that you cook once, then turn into something new the next day. The perfect example: this stellar easy turkey pot pie!
Gina includes a recipe for a yummy looking roasted turkey breast, followed by this healthy turkey pot pie.
The book features it served in individual ramekins (so cute!), but for our basic weeknight needs, I opted to cook it as one big turkey pot pie instead. Below in the recipe card, I’ve suggested options for both.
How to Make This Recipe
Forget turkey pot pie with cream of mushroom soup! This turkey pot pie with gravy is rich, savory, and comes together on the stovetop in minutes.
To keep turkey 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!
- Leftover Turkey. Finally, an exciting way to repurpose all that leftover turkey! It tastes wonderful in the pot pie and provides lean protein.
- 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 pot pie.
- Frozen Mixed Vegetables. My favorite freezer-staple shortcut. It saves you so much time when prepping the ingredients.
- Broth + Bouillon. For a richly-flavored, almost 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.
- Sauté the shallot and herbs.
- Add the celery.
- Stir in the frozen vegetables, broth, and seasoning. Bring to a boil, then let simmer.
- Add the turkey.
- Mix the remaining broth and cornstarch together, then pour the mixture into the skillet.
- Transfer to a pie dish. Roll out the pie crust, and lay it over the filling. Crimp or fold the edges, and poke holes in the top.
- Coat the crust in an egg wash, then bake at 400 degrees F for 25 to 35 minutes. DIG IN!
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.
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 the filling with dollops of my go-to easy Drop Biscuits. 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. 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.
- Pillsbury. No shame in the store-bought pie crust game! Gina recommends Pillsbury pie crust for turkey pot pie.
Pair your turkey pot pie with a crisp Chardonnay or dry Riesling. For a red wine option, choose a dry Pinot Noir.
- 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 turkey pot pie in an airtight freezer-safe storage container
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; 1 single pie will need a little longer), or until golden and heated through in the center.
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.
Turkey Pot Pie
- 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 Gina recommends Better Than 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 FREEZE AND SERVE LATER: 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; 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 turkey 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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