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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.

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

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.
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 —

How to Make Turkey Pot Pie

The Ingredients

  • 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!

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.

Market Swap

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. Learn How to Cut and Wash Leeks in my guide.

  • 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 and sauté them first.

  • 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.

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

onions and herbs being sautéed in a skillet
  1. Cook the Aromatics. Sauté the shallot and celery.
Vegetables in a skillet simmering in broth
  1. Simmer. 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. Stir the diced leftover turkey into the pan.
Vegetables and cooked turkey pot pie filling in a skillet with a wooden spoon
  1. Finish the Filling. Mix the remaining broth and cornstarch together, then pour the mixture into the cast iron skillet.
Vegetables and cooked turkey in a pie dish resting on a sheet pan
  1. Assemble. 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. Bake. Coat the crust in an egg wash, then bake turkey pot pie at 400 degrees F for 25 to 35 minutes. ENJOY!
A slice of healthy turkey pot pie without milk  on a plate

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 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.

Storage Tips

  • 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.

Make-Ahead Tip

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.

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

What to Serve With Turkey Pot Pie

Healthy turkey pot pie with leftover thanksgiving turkey

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

5 from 5 votes
An easy turkey pot pie recipe made with flaky pie crust, leftover Thanksgiving turkey, frozen vegetables, and creamy sauce. Old-fashioned favorite!

Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes

Servings: 4 servings

Ingredients
  

  • 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

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

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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10 Comments

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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?

    Thanks

    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!