Leftover Turkey Pot Pie

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Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. My whole family gives this Leftover Turkey Pot Pie two big thumbs up!

This leftover turkey pot pie takes the remaining turkey and makes excellent use of it. It has become one of my new favorite recipes for using up those leftovers.

Flaky buttery turkey pot pie

Old Fashioned Chicken Pot Pie Recipe

I have always loved chicken pot pie and this Turkey Pot Pie is the same recipe that I’ve made for years. So, lucky for us all, we can make this pot pie year-round.

If you don’t have leftover turkey in the house, you can make this pot pie with a store-bought rotisserie chicken or whatever leftover chicken you happen to have on hand.

Using the store-bought pie crusts saves a lot of time during prep, but if a homemade crust is more your style, go for it. And, the filling here? It is absolutely fabulous.

When I was a little girl, my grandmother would often bake those individual frozen pot pies for dinner. This leftover turkey pot pie reminds me of spending the night at my grandma’s house, but truthfully in a much more delicious way.

As an adult, I have to admit that frozen pot pies are less appealing. But, the nostalgia of the meal remains. So, I happily make my own pot pie to satisfy the craving.

Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

After the big meal, we’re usually left with a whole lot of leftover roasted turkey.

And delicious as that roasted turkey is, I can only do so many sandwiches, soups, casseroles, and pastas before I reach for a new recipe idea.

Pot pies are one of my favorite uses for leftover turkey or chicken and I try to have enough turkey on hand to make it the week after Thanksgiving. (If you run a little short on turkey, you can sub in a portion of chicken too!)

Tip for flaky, buttery pie crusts

Tips For Making Pot Pie

These are the tips for making pot pie that I try to keep in mind:

First, use a fork to poke a few small holes in the bottom of the crust. My mama and my grandma always did this to help steam escape while baking.

Second, a good crust makes or breaks this recipe. You want it golden brown. The edges of the pie have a tendency to burn. Cover them with foil for the last 10 to 15 minutes.

Filled turkey pot pie

Third, speaking of beautiful golden brown crusts, a simple store-bought crust can work nicely if you take a moment to prepare it.

Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Fourth, don’t overfill your pie crust. Aim to leave about half an inch of room from the top of the pie pan. This will help prevent your pie from boiling over.

Even if you left plenty of room, I recommend baking pies on top of a sheet pan. Spills do happen regardless of how careful we are sometimes, and this makes clean-up so much easier.

Leftover Turkey Pot Pie

Turkey Pot Pie Recipe

  1. Preheat the oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside.
  2. In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
  3. Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
  4. Add the turkey and vegetables. Stir to mix throughout. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
  5. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
  6. Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving. 
Leftover Turkey Pot Pie

Leftover Turkey Recipes

If you are like me and sometimes need a lighter meal after eating turkey for days, I recommend this Southwest Turkey Chopped Salad. The spicy ranch makes it so good. Or you can try a Turkey and Walnut Salad with Cranberry Dressing for another light option.

On the other hand, if you’re more like my husband, who loves meat and potato filled meals, these BBQ Turkey Stuffed Red Potatoes will have you coming back for a mouth-watering second and third helping.

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Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

Tender chunks of savory turkey and aromatic vegetables are baked together inside of a flaky pie crust. This pot pie makes awesome use of your leftover turkey or chicken!
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Servings: 6 servings

Ingredients 

  • ¼ cup butter
  • 1 small yellow onion, chopped small, about 1 cup
  • ½ cup celery, sliced very thin, about 2 stalks
  • cup all-purpose flour
  • cups chicken broth
  • 1 cup milk
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon celery seed
  • 4 cups cooked turkey, diced into ½-inch pieces (chicken may be substituted)
  • 2 cups frozen mixed vegetables
  • 2 unbaked pie crusts, store-bought or homemade

Instructions

  • Preheat oven to 425°F. Place one pie crust in a deep pie plate. Prick with a fork and set aside.
  • In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
  • Add the milk and salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
  • Add the turkey and vegetables. Stir to mix throughout. Pour the mixture into the bottom pie crust. Top with remaining pie crust. Seal the edges and cut away any excess dough.
  • Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
  • Bake for 35-40 minutes, or until the filling is bubbling hot and the crust is golden. (Wrap the edges with foil to prevent over-browning, if desired.) Cool for 10 minutes before serving. Enjoy!

Notes

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Nutrition

Calories: 475kcal · Carbohydrates: 40g · Protein: 18g · Fat: 27g · Saturated Fat: 11g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 10g · Trans Fat: 1g · Cholesterol: 62mg · Sodium: 813mg · Potassium: 340mg · Fiber: 3g · Sugar: 2g · Vitamin A: 4764IU · Vitamin C: 5mg · Calcium: 86mg · Iron: 3mg
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Turkey Pot Pie is the ultimate way to use your leftovers
Old Fashioned Chicken Pot Pie

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Larry says

    I’m not a big fan of turkey until it’s turned into turkey salad or pot pie and yours looks delicious, especially with that beautiful crust – my favorite part of pot pie.

    • Mary Younkin says

      Cynthia – I use a standard size Pyrex pie plate. A deep dish will work as well, you’ll just need to adjust the baking time accordingly, if needed.