1. Home
  2. Recipes
  3. Leftover Turkey Pot Pie

Leftover Turkey Pot Pie

Leftover turkey transformed into something completely new and exciting when I started making this recipe that wraps it up in flaky crust with peas corn and this amazing creamy sauce and what makes it really special is how something magical happens in the oven that makes it taste even better than the original holiday meal plus it only takes about an hour to make which is perfect for those cold winter nights when you want something warm and filling and it's such a great way to use up leftovers that my family actually gets excited when they see turkey on the holiday table.

Featured in Reliable Main Course Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 17:08:59 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
A golden brown puff pastry pie filled with mixed vegetables, including carrots, peas, and potatoes, served on a speckled plate. Pin it
A golden brown puff pastry pie filled with mixed vegetables, including carrots, peas, and potatoes, served on a speckled plate. | alicesrecipes.com

Turn your leftover turkey into something new and delicious with this cozy pot pie. Mix tender turkey with fresh vegetables and a rich sauce, wrap it all in flaky crust, and you've got pure comfort food. Perfect for those days after Thanksgiving when you want something different but just as satisfying.

Turn Leftovers Into a Fresh Meal

This pot pie takes your turkey from yesterday and makes it exciting again. The creamy filling and crispy crust make every bite special. Use store-bought crust to save time, or make your own if you're feeling fancy. Your kitchen will smell amazing, and you'll get another great meal from that holiday bird.

Ingredients

  • Flour - For the crust and sauce. Regular all-purpose works great
  • Salt - Brings out all the flavors
  • Sugar - Just a pinch for the crust
  • Butter - Keep it cold for a flaky crust
  • Ice Water - Makes the crust come together
  • Leftover Turkey - The star of the show
  • Red Potatoes - Cut into small cubes
  • Garlic - Fresh tastes best
  • Carrots - Sliced or diced
  • Celery - Adds nice crunch
  • Onion - Diced small
  • Frozen Peas - No need to thaw
  • Frozen Corn - Adds sweet flavor
  • Chicken Base - For rich flavor
  • Milk - Makes the sauce creamy
  • Onion Powder - Extra flavor boost
  • Garlic Powder - Just a bit
  • Cream - For brushing the crust
  • Egg Yolk - Makes the crust golden
A slice of golden, flaky vegetable pot pie filled with colorful diced vegetables on a rustic plate. Pin it
A slice of golden, flaky vegetable pot pie filled with colorful diced vegetables on a rustic plate. | alicesrecipes.com

Steps to Make

Make the Crust:
Mix flour, salt, sugar, and cold butter. Add ice water until it forms a ball. Wrap and chill for an hour
Get Ready:
Heat oven to 425°F
Start the Sauce:
Mix flour, seasonings, and milk until smooth
Cook Sauce:
Boil water, add chicken base, then stir in milk mix. Cook until thick
Cook Vegetables:
Soften potatoes with butter, garlic, and water. Add other vegetables until tender
Mix Filling:
Add turkey and sauce to the vegetables. Stir well
Put It Together:
Line pan with crust, add filling, top with second crust. Cut a few slits on top
Final Touch:
Brush with egg and cream mix
Bake:
Cook 30-35 minutes until golden and bubbly. Let rest 10 minutes before serving

Getting the Crust Right

A good crust makes the pie special. Make your own for the best taste, or save time with store-bought - both work fine. If making it yourself, keep everything cold for a flaky crust that browns nicely.

Pick Your Vegetables

Use what you like or what you have. Potatoes, carrots, and peas work great, but other vegetables fit right in too. Mix colors and textures for the best filling. Leftover vegetables from your holiday meal work perfectly here.

Making Good Sauce

The sauce holds everything together. Mix flour and milk for the base, then add chicken flavor for richness. Keep stirring while it cooks and you'll get smooth, creamy sauce every time.

Putting It All Together

Roll out your crust, add the filling, and cover with the top crust. Pinch the edges closed so nothing leaks. Cut some slits in the top to let steam out. A quick brush with egg makes it shine.

Serving and Keeping

Serve your pie hot, maybe with a simple salad. It keeps well in the fridge for about five days. You can even freeze pieces for later. When you want some, just warm it up in the oven until it's hot through.

Frequently Asked Questions

→ Can I use store-bought crust?

Grab one from the store and your pie will still come out great - the refrigerated ones work better than frozen.

→ Can I use different meat?

Chicken works just like turkey, and ham or beef make it taste totally different but still really good.

→ How do I make it gluten-free?

Buy gluten-free flour and pie crust at the store - they work just the same way as regular ones.

→ How do I store it?

Keep it in the fridge for up to 5 days, or wrap it tight and freeze it for a couple months.

→ What other vegetables work?

Throw in any vegetables you like - mushrooms make it meaty, and bell peppers add nice color and crunch.

Conclusion

If you like this pot pie, try turkey shepherd's pie - just top with mashed potatoes. Or make turkey pasta with cream sauce. Both are hot, filling meals that make your leftovers taste brand new.

Leftover Turkey Pot Pie

Old turkey made new again

Prep Time
90 Minutes
Cook Time
45 Minutes
Total Time
135 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (1 pie)

Dietary: ~

Ingredients

01 2 ½ cups all-purpose flour.
02 1 teaspoon sea salt.
03 1 teaspoon granulated sugar.
04 1 cup salted butter, chilled and cubed.
05 ½ cup ice water.
06 4 cups oven roasted turkey, cubed.
07 2 red potatoes, diced (about 2 cups).
08 4 Tablespoons salted butter, divided.
09 ½ cup water.
10 1 ½ Tablespoons minced garlic.
11 3 carrots, diced.
12 2 ribs of celery, diced (1 cup).
13 ½ cup onion, diced.
14 Salt and freshly ground pepper.
15 ½ cup frozen peas.
16 ½ cup frozen corn.
17 2 cups water (for the sauce).
18 2 ½ Tablespoons chicken base (better than bouillon).
19 1 ½ cups Whole Milk.
20 ¾ cup flour.
21 ½ teaspoon onion powder.
22 ½ teaspoon sea salt.
23 ¼ teaspoon black pepper.
24 ½ teaspoon garlic powder.
25 1 Tablespoon heavy cream.
26 1 egg yolk.

Instructions

Step 01

In a food processor, combine flour, sea salt, sugar, butter, and ice water. Process until coarse crumbs form. Transfer to a work surface, shape into a ball, then divide into two discs. Wrap in plastic and chill for at least 1 hour or overnight.

Step 02

Preheat your oven to 425°F (220°C).

Step 03

In a bowl, whisk together the flour, onion powder, garlic powder, sea salt, and black pepper. Add milk and whisk until smooth.

Step 04

In a saucepan over medium heat, boil 2 cups of water. Dissolve the chicken base in the boiling water, then whisk in the milk and flour mixture. Cook, stirring constantly, until thickened, about 3 minutes. Set aside.

Step 05

In a large nonstick saucepan, add potatoes, 2 tablespoons butter, garlic, and ½ cup water. Cover and cook for 10 minutes until the potatoes are soft, stirring occasionally.

Step 06

Add remaining butter, carrots, celery, and onion to the saucepan. Cook until softened, then stir in peas, corn, turkey, and sauce. Remove from heat.

Step 07

Roll out the chilled dough discs. Fit one into the bottom of a pie dish. Add the turkey mixture, then top with the second dough disc. Seal the edges and cut an 'X' for steam to escape.

Step 08

Whisk together egg yolk and heavy cream. Brush over the pie crust. Use a pie crust shield to protect the outer edge if desired.

Step 09

Bake on the lower oven rack for 30-35 minutes until the crust is golden and the filling is bubbling. Cool for at least 10 minutes before serving.

Notes

  1. You can substitute chicken broth for the chicken base and water.
  2. Use Yukon Gold potatoes if you don't have red potatoes.
  3. Mix and match vegetables as you prefer.
  4. Store leftovers in the refrigerator for up to 5 days.
  5. To freeze, wrap tightly and store for up to 2 months.

Tools You'll Need

  • 12" Deep Nonstick Fry Pan.
  • Pie dish.
  • Pie crust shield.
  • Measuring spoons.
  • Measuring cups.
  • 5 Quart Sauce Pan.
  • Spatula.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Dairy.
  • Eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 338
  • Total Fat: 17 g
  • Total Carbohydrate: 29 g
  • Protein: 18 g