This turkey pot pie is made with a classic creamy turkey and veggie filling baked inside a flaky pie crust. It’s the best way to use Thanksgiving turkey dinner leftovers!
If you love comforting dinner recipes, try this chicken pot pie soup or shepherds pie, too!
Table of Contents
Leftover Turkey Pot Pie
One of my favorite ways to use up leftover roasted turkey or smoked turkey from the holidays is to make a turkey pot pie. Add some leftover pumpkin pie and you have the best comfort meal!
I used my favorite chicken pot pie recipe but used turkey and it was just as delicious! I also love making turkey stock to use in this pie. This is one of my top leftover turkey recipes and I usually make a second one to have as a freezer meal.
Recipe Ingredients
You will love the flavor, texture, and comforting combination of these easy turkey pot pie recipe ingredients in one bite!
Find the full printable recipe with specific measurements below.
- Turkey: Using leftover turkey is best. You can shred your turkey or cube it.
- Vegetables: Fresh or frozen green pea and carrots work great too.
- Celery: Evenly chop up freshly washed celery. This is light in flavor but adds a bit of a crunch for texture.
- Potato: Russet potatoes peeled and chopped into small equal pieces.
- Butter: This will caramelize the onion over medium heat in a large skillet and adds flavor and thickener to the flour mixture.
- Onion: Finely chop the onion into small pieces. A yellow or white onion is flavorful but also subtle in flavor.
- Flour: This will thicken the turkey pot pie filling and add substance.
- Salt and Pepper: Just a pinch of each for flavor.
- Chicken stock: Add flavor with this stock or even use turkey or vegetable stock.
- Milk: Makes the filling creamy mixed together.
- Unbaked Pie crust: Store-bought pie crust or homemade pie crust will work for this easy turkey pot pie recipe. A puff pastry will not work well with this recipe.
How to Make Turkey Pot Pie
Add the turkey and vegetables in a pot with a carton of chicken broth (or turkey stock). Boil for 15 minutes, then drain the mixture. Make sure to save 1 1/2 cups of the broth for when you make the filling later.
Cook the onions in butter until soft and tender, then mix in the flour and spices. Slowly add in the reserved broth and milk. Allow the mixture to simmer until the consistency has thickened. Remove from the burner and stir in the meat and veggie mixture until combined.
Press bottom pie dough into a pie pan and poke with a fork. Bake 425°F for about 5 to 7 minutes. Remove from oven and turn heat down to 375°F. Pour filling into crust.
Cover with the remaining pie dough and seal the edges. Bake until the top is golden brown, about 25 to 30 minutes.
Tips for the Best Turkey Pot Pie
- I love making a homemade pie crust if I have the time. If using pre-made refrigerated pie dough, Pillsbury is my favorite.
- You can use canned biscuits instead of pie dough like I did in this chicken pot pie with biscuits. Pour filling in bottom of pie pan, top with the biscuit dough and bake.
- You can add in extra veggies like green beans, sweet potatoes, corn, or mushrooms if preferred.
- Feel free to replace turkey with chicken.
- If the pie crust starts to brown too quickly, tent the top with foil.
- Let the pie cool for about 10 minutes before slicing. The filling will set and thicken up as it cools.
Looking for more comforting dinner recipes?! Try this meatball casserole, classic meatloaf, or this one pot chicken and rice.
More Leftover Turkey Recipes
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Turkey Pot Pie
Video
Equipment
Ingredients
- 2-3 cups cooked turkey (shredded or cubed)
- 1 cup frozen green peas & carrots
- ½ cup sliced celery
- 1 large potato (or 2 small potatoes, peeled and diced)
- ⅓ cup butter
- ⅓ cup chopped onion
- ⅓ cup all-purpose flour
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon celery seed (optional)
- 32 ounce carton chicken or turkey stock
- ⅔ cup milk
- 2 (9 inch) unbaked pie crusts (If using store bought I prefer Pillsbury)
Instructions
- Combine. In a pot, combine 2-3 cups turkey, 1 cup carrots and peas, 1 large potatoes and 1/2 cup celery. Add 32 ounces chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 1/2 cups broth for filling) and set aside.
- Prebake bottom crust. Place the bottom crust on the pie pan and dab a few times with a fork. Place in oven and cook at 425°F for 5-7 minutes.
- Make creamy filling. In a large saucepan, cook 1/3 cup onions in 1/3 cup butter (over medium-heat) until soft and translucent. Stir in 1/3 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon celery seed. Next, slowly stir in reserved 1 1/2 cups chicken broth remains and 2/3 cup milk. Simmer over medium-low heat until thick. Remove from heat and combine with the turkey, carrots, peas and celery mixture.
- Assemble. Remove pie crust from oven and turn temperature down to 375°F. Place the filling in the bottom crust. Cover with top crust, seal edges and cut away excess dough. Make several small slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Let your pie cool off before adding in the turkey pie filling. A metal pie dish or thick pie pan does help too.
You are welcome to use cornstarch or extra flour and butter mixture if you need the filling to be thicker.
Yes! This is a great way to avoid the crust being soggy or breaking when baked. Pre-baked pie crust is the best way to have a golden brown pie crust.
Prepare the filling a day in advance, then let cool and store in the fridge. You can also make homemade pie dough in advance (or use pre-made store-bought pie dough for no extra prep). The next day, simply bake the bottom crust, then add the filling and top crust and bake again.
This recipe can be frozen baked or unbaked. Assemble as directed, then wrap tightly with foil or saran wrap. Store in the freezer for up to 2 months. Let thaw in the fridge overnight and then bake according to directions.
Categorized as: American, Christmas, Dinner, Freezer-Friendly, Freezer-Friendly, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
It looks easy and wanted to make them
My husband loves turkey pot pie. He is wanting one with the turkey day leftovers
Excellent. I will be making this again.
So happy to hear you enjoyed it! :)
Thank you for posting this recipe! I had made another pot pie prior to making this one, and this recipe superceded it. My family LOVED it. I am definitely making it again.
Yay! This makes me so happy to hear! Thanks for your comment and review, Teresa :)
I made this after Thanksgiving to use up all the leftover turkey meat. This was just FABULOUS! This recipe is a keeper. I doubled the recipe and it made three pies. Thank you for sharing.
I’m so happy to hear you enjoyed it! Thanks for leaving a comment Rita! :)
This turkey pot pie is just the comfort food I was craving! The filling is so creamy and delicious, this is a favorite for me!