This Thanksgiving leftover pot pie recipe is made with leftover Thanksgiving turkey, celery, onions, peas and carrots and a homemade sauce creamy filling. It’s a comfort food dinner your whole family will devour!
Turkey is the best part of Thanksgiving but, you’ve got a LOT of turkey leftovers? That’s a good thing because you can make this yummy pot pie!
You did all the work of making a whole turkey or turkey breast for Thanksgiving dinner and now you have a whole bunch of leftover turkey. This sends you online looking for leftover turkey recipes. Look no further!
This easy turkey pot pie recipe solves your “too much turkey” problem because it’s the perfect way to use up turkey leftovers because it’s made with Thanksgiving leftovers and a store-bought pie crust that you may even already have in your refrigerator.
This great recipe is very similar to my delicious chicken pot pie recipe, which I’ve been making for many years. Anyone who’s had it, LOVES it! That would include my son whose eyes light up when I say “pot pie.”
This easy recipe is my favorite ways to use up leftover turkey and it just may become yours too!
Disclosure: This post may contain Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Turkey Pot Pie Recipe
*The full, printable recipe is at the bottom of this post in the recipe card.
What makes this chicken pot pie very good is the homemade sauce! It’s so easy-to-make.
Ingredients
- 5 tbsp butter
- 5 tbsp all purpose flour
- 2/3 cup of whole milk
- two cups of chicken broth (or turkey broth or turkey stock)
- 3 cups of cooked, shredded turkey (white and/or dark meat)
- 1 cup frozen peas and carrots
- 1/2 cup celery cut into 1/4 inch wide pieces
- 1/4 tsp garlic powder
- 2 refrigerated store-bought pie crust
- 1 egg (optional for golden crust)
Instructions
- First, on medium heat, melt butter in a large saucepan and add the chopped onions.
- Then, add the flour and stir to make a roux. It will look a little pasty until you add the milk.
- Next, stir in the milk and then add the chicken broth. Stir until it’s blended.
- Then, add the peas and carrots, celery and seasonings.
- Next, add the cooked, shredded turkey meat to the creamy sauce.
- Then, put one of the refrigerated pie crusts into an 8″ x 8″ x 3″ baking dish to make the bottom crust and pour the turkey mixture into the baking dish.
- Next, add the other pie crust on top and brush with an egg wash (one egg beaten with 1 tbsp of water added.) It makes a golden crust.
- Bake it at 400F for 35 minutes on the middle rack. Allow it to cool for 10-15 minutes before cutting.
This leftover turkey pot pie recipe is so delicious!
Substitutions
- Use cubed or shredded leftover chicken (white or dark meat.)
- Ham cubes can be added or used in place of the turkey.
- Use 1/8 tsp of celery in place of the fresh celery.
- If you don’t have frozen peas and carrots, add one 8 oz can at the end of the cooking time of the sauce.
What to serve with Chicken Pot Pie
- Air Fryer Crispy Garlic Parmesan Potatoes + VIDEO
- Air Fryer Parmesan Green Beans
- Broccoli and Cheese with Bread Crumb Topping
Make this turkey pot pie recipe for dinner tonight. The juicy turkey, creamy sauce and flaky pie crust will make your entire family want seconds. Maybe you should make a double batch!
This turkey pot pie recipe will last overnight in your refrigerator covered in plastic wrap but, the crust loses flavor after that.
What to serve with Turkey Pot Pie:
You may also like:
Instant Pot Easy Chicken Pot Pie Soup
See THANKSGIVING recipes.
I took this recipe to Weekend Potluck.
Thanksgiving Turkey Pot Pie
Equipment
- 8" x 8"x 3" inch baking dish
Ingredients
- 5 tbsp butter
- 1/2 cup chopped onion
- 5 tbsp flour
- 2/3 cup whole milk
- 2 cups chicken broth (or turkey broth or turkey stock)
- 1 cup frozen peas and carrots
- 1/8 tsp celery cut into 1/4 inch wide pieces
- 3 cups boneless, skinless turkey meat (white and/or dark meat)
- 2 9 inch refrigerated pie crusts (I used Pillsbury)
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1 egg beatend with 1 tbsp of water (optional (used to make the crust shiny and appealing during and after baking))
Instructions
- First, preheat the oven to 400F.
- Meanwhile, in a large sauce pan on med/high heat, melt butter and onions. Cook for 3 min.
- Then, stir in the flour. Add a little bit of milk at a time while stirring. Add chicken broth and continue to stir until creamy and it starts to bubble.
- Next, add the peas and carrots and celery followed by the garlic powder, salt and pepper. Continue to cook, covered for 5 min and then add the cooked shredded turkey. Cook another 3 minutes to reheat.
- Then, place one refrigerated unbaked pie crust on the bottom of an 8" x 8"x 3" inch baking dish while pressing it into the sides of the dish.
- Next, pour the turkey mixture on the top of the pie crust.
- Then, place the other pie crust on top and seal the edges.
- Next, brush the egg white onto the top of the pie crust. This will give it an appealing shine after it bakes although it's not necessary. Pierce two small slits in the middle of the top pie crust.
- Then, bake it on 400F on middle rack for 35 min. Allow pie to rest for 10-15 min before cutting and serving. It will be piping hot!
Notes
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