Leftover Turkey Pot Pie Comfort

Leftover turkey pot pie is the ultimate comfort food after holiday gatherings, turning tender turkey and vibrant vegetables into a cozy, creamy filling beneath a golden crust. This recipe helps you transform leftover turkey into a satisfying meal that brings back the warmth and flavors of festive dinners without any waste.

I first made this pot pie when I had too much turkey after Thanksgiving, and it quickly became a family favorite, requested again and again for its rich taste and easy prep. I love how it brings back memories of holiday dinners while making the most of what is left, making family meals both delicious and practical.

Ingredients

• Unsalted butter: essential for sautéing the vegetables and adding richness
• Yellow onions: provide sweetness and depth of flavor, choose firm, bright onions without brown spots
• Garlic cloves: add aromatic warmth, use fresh for best taste
• Carrots: diced for texture and natural sweetness
• Frozen green peas: offer a pop of color and slight sweetness, frozen keeps them tender and fresh
• Canned corn: adds a touch of sweetness and helps bulk the filling
• Leftover cooked turkey shredded: main protein, tender or white meat works well
• All purpose flour: thickens the filling, sift it to avoid lumps
• Chicken broth: adds a savory liquid base, use low sodium if you prefer control over salt
• Half and half cream: creates creamy texture, can substitute with milk or nondairy cream alternatives
• Salt, freshly ground black pepper: basic seasoning, adjust to taste
• Dried thyme: provides gentle herbal notes
• Ground sage: brings earthiness classic to poultry dishes
• Premade 9 inch refrigerated pie crust: saves time and ensures a flaky tender crust
• Large egg: for egg wash that gives the crust a beautiful golden sheen

Instructions

Prepare the Vegetable Base:

Melt the unsalted butter over medium heat in a large skillet until fully melted and bubbling. Add the chopped yellow onions and cook gently, stirring occasionally, for about three minutes until the onions become translucent but not browned. Mix in the minced garlic and saute for about thirty seconds until fragrant to build the aromatic foundation. Add the diced carrots, frozen peas, and canned corn, stirring them gently. Cook for four to five minutes until the vegetables start to soften but retain some texture.

Incorporate the Turkey and Thicken the Filling:

Stir in the shredded leftover turkey, spreading it evenly over the vegetables. Sprinkle the all purpose flour uniformly over the mixture, stirring constantly to eliminate lumps and dry flour pockets. Cook for one to two minutes to remove the raw flour flavor. Gradually pour in the chicken broth in a slow stream while stirring continuously, helping to create a smooth sauce. Follow by adding the half and half cream, maintaining stirring to prevent clumps. Season the filling with salt, freshly ground black pepper, dried thyme, and ground sage. Allow everything to simmer gently, stirring regularly for four to six minutes until the filling is thickened and creamy. Remove from heat and allow it to cool slightly before assembling.

Prepare the Crust and Assemble the Pie:

Preheat your oven to 400 degrees Fahrenheit, or 200 degrees Celsius. Unroll the premade pie crust and fit it carefully into a nine inch pie dish, pressing it gently against the edges without stretching. Pour the slightly cooled filling into the crust, spreading evenly. In a small bowl, beat the large egg and brush it over the pie crust edges with a pastry brush to create a shiny, golden finish during baking.

Bake the Pot Pie:

Place the pie dish on a baking sheet to catch any drips and bake on the middle rack for thirty to thirty five minutes. Bake until the crust is deeply golden and the filling bubbles visibly around the edges. If the crust edges brown too fast, loosely tent them with foil halfway through baking to prevent burning.

Rest and Serve:

After baking, remove the pot pie from the oven and let it rest for ten to fifteen minutes. This resting period allows the filling to set firmly, which helps in slicing clean and maintaining the perfect creamy texture.

My favorite part is the crispy edge of the crust brushed with egg wash, which creates a beautiful golden finish and adds a delightful texture contrast to the creamy filling inside.

Storage Tips

Leftover pot pie stores well in the refrigerator in an airtight container for up to three days. To reheat, cover loosely with foil and warm in a 350 degrees Fahrenheit oven until heated through to keep the crust crisp. You can also freeze the unbaked assembled pot pie by wrapping tightly in plastic wrap and foil and bake from frozen by adding about 20 extra minutes to the baking time, covering with foil if browning too quickly.

Ingredient Substitutions

You can easily swap leftover turkey with shredded rotisserie chicken, which offers tender texture and similar flavor. Half and half can be replaced with whole milk for a lighter filling or use unsweetened cashew cream for a dairy free option. Instead of a premade pie crust, thawed puff pastry makes an ultra flaky top that elevates presentation and flavor. This can be simply draped over the filling and tucked in at the edges before baking.

Serving Suggestions

Serve the pot pie with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Garlicky sauteed greens also make a great side for added nutrients and balance. For an extra touch, sprinkle flaky sea salt and fresh herbs like parsley or chives on top just before serving for bright, fresh notes.

This pot pie turns leftovers into a comforting family meal. Serve it warm for best flavor.

Common Questions About Recipes

→ Why is my filling too runny after baking?

Make sure to simmer the filling until it thickens before filling the crust. Avoid adding too much broth to prevent a watery texture.

→ Can I bake the pie in advance and reheat it?

Yes, allow the pie to cool completely, then refrigerate covered. Reheat at 375°F for 20–25 minutes, loosely covered with foil to avoid over-browning.

→ Is freezing this dish possible?

Assemble the pie but don’t bake it. Wrap tightly and freeze for up to 3 months. Bake directly from frozen, adding 20–30 minutes to the baking time.

→ How do I prevent a soggy crust?

Cool and thicken the filling well before adding it to the crust. Baking on a lower oven rack helps crisp the bottom crust.

→ What can I use instead of turkey?

Rotisserie chicken is a great alternative, offering tender meat that soaks up the filling’s flavors well.