If you’re looking for a cozy, heartwarming way to reinvent your holiday leftovers, this Thanksgiving Leftover Turkey Pot Pie Recipe is an absolute winner. Imagine tender turkey chunks mingling with vibrant vegetables, all enveloped in a rich, creamy sauce and hugged by a golden, flaky crust. It’s the ultimate comfort food that breathes new life into your Thanksgiving meal, turning bits of turkey and veggies into a crowd-pleasing dish that’s perfect for chilly evenings or casual family dinners. Get ready to fall in love all over again with your Thanksgiving feast!
Ingredients You’ll Need
The magic of this Thanksgiving Leftover Turkey Pot Pie Recipe lies in its simple yet essential ingredients. Each one plays a vital role — from providing hearty flavor, delightful texture, to pops of color — making every bite irresistible and comforting.
- 3 cups leftover cooked turkey: A mix of white and dark meat works best for texture and flavor.
- 1 cup carrots (diced): Adds sweetness and a lovely vibrant orange hue.
- 1 cup frozen peas: These give bursts of freshness and a vivid green color.
- 1 cup onions (diced): Brings a savory depth and subtle aroma.
- 1/2 cup celery (diced): Offers a crisp texture and mild earthiness.
- 1/3 cup butter: Essential for a rich, silky roux that thickens the sauce perfectly.
- 1/3 cup all-purpose flour: Works with butter to create the creamy, luscious filling base.
- 1 3/4 cups chicken broth: Adds savory moisture and ties all those flavors together.
- 2/3 cup milk: Keeps the sauce creamy without overpowering the delicate turkey taste.
- 1 teaspoon dried thyme: Infuses that classic herbaceous warmth.
- 1 teaspoon dried rosemary: Adds aromatic piney notes for extra depth.
- Salt and pepper to taste: Balances and enhances every element in the dish.
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts): The flaky, buttery crust that makes this pot pie irresistibly satisfying.
How to Make Thanksgiving Leftover Turkey Pot Pie Recipe
Step 1: Prepare the Filling
Start by melting butter in a large skillet over medium heat. Add the diced onions, celery, and carrots, and sauté until they are tender and fragrant — about 5 minutes. This softens the vegetables while releasing their sweet, natural flavors, building a flavorful base for your pot pie.
Step 2: Make the Roux and Sauce
Sprinkle the flour over the softened vegetables and stir constantly for a couple of minutes, creating a smooth roux. Slowly whisk in the chicken broth and milk to prevent lumps. Add the thyme and rosemary, then simmer the mixture until it thickens nicely into a creamy filling that will hold all those wonderful chunks of turkey together.
Step 3: Combine Turkey and Peas
Fold in the chopped leftover turkey and frozen peas. The turkey adds protein and heartiness while the peas bring a pop of color and sweetness that brightens the whole dish. Stir until everything is fully coated and heated through.
Step 4: Assemble the Pot Pie
Preheat your oven to 425°F (220°C). Line a pie dish with one of the refrigerated pie crusts, ensuring it covers the bottom and sides completely. Pour in the filling, then cover with the second crust. Trim any excess dough and crimp the edges to seal. Don’t forget to cut slits in the top crust to let steam escape during baking!
Step 5: Bake Until Golden
Place your pie in the preheated oven and bake for 30 to 35 minutes or until the crust is golden-brown and the filling bubbles enticingly. Allow the pot pie to cool for a few minutes before serving — this helps the filling set so every bite is perfectly creamy and cohesive.
How to Serve Thanksgiving Leftover Turkey Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few whole sprigs bring a fresh, herbal brightness that beautifully contrasts the rich filling. For a cozy touch, a drizzle of warm gravy or a few flakes of flaky sea salt on top can elevate flavors to the next level.
Side Dishes
This pot pie shines as a standalone dish but pairs wonderfully with crisp green salads dressed in tangy vinaigrette for balance. Steamed green beans or roasted Brussels sprouts add a lovely crunch and help round out the meal with extra veggies.
Creative Ways to Present
For a charming twist, serve this Thanksgiving Leftover Turkey Pot Pie Recipe as individual pot pies in ramekins. It creates a personalized rustic look and makes portions easy to manage for guests. Alternatively, tossing in a handful of sharp cheddar or gruyere cheese on the crust before baking adds a deliciously savory crust variation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover pot pie tightly with plastic wrap or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days, making it perfect for quick meals later in the week when you want to enjoy that homemade comfort without cooking from scratch.
Freezing
You can freeze the entire baked pot pie or just the filling. Wrap the pie tightly with foil and plastic wrap, then freeze for up to 3 months. For just the filling, store in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge before reheating or baking.
Reheating
Reheat single slices in the oven at 350°F (175°C) for about 20 minutes or until warmed through to keep the crust crisp. Microwave reheating works for convenience but can soften the crust. A quick broil at the end can help revive some of the crust’s crispness.
FAQs
Can I use homemade pie crust instead of refrigerated crusts?
Absolutely! Homemade pie crust adds lovely flavor and flakiness, making the pot pie even more special. Just make sure your dough is chilled before assembling.
What can I substitute if I don’t have chicken broth?
Vegetable broth works well and keeps the dish flavorful. You can also use turkey broth if you have some from your Thanksgiving meal to intensify the turkey taste.
Can I make this pot pie vegetarian?
Yes! Swap the turkey for hearty mushrooms or a mix of your favorite vegetables and use vegetable broth to keep things vegetarian while still packing in lots of comforting flavors.
Is it possible to prepare the filling a day ahead?
Definitely. Preparing the filling a day in advance lets the flavors meld beautifully. Just store it covered in the fridge and assemble the pot pie right before baking.
How can I make the crust extra flaky?
Keep your ingredients and hands cold while handling the dough, and avoid overworking it. Adding a bit of cold butter or shortening in chunks gives the crust wonderful flaky layers once baked.
Final Thoughts
This Thanksgiving Leftover Turkey Pot Pie Recipe turns leftover turkey into something truly comforting and delicious that your family will beg for again and again. It’s an effortless way to enjoy the holiday spirit in everyday life, proving that leftovers can be just as exciting as the original feast. Grab your ingredients, roll out that crust, and get ready to savor every warm, flaky bite—it’s pure joy on a plate!
Print
Thanksgiving Leftover Turkey Pot Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Thanksgiving Leftover Turkey Pot Pie is a comforting and hearty dish perfect for using up leftover turkey. Combining tender turkey, fresh vegetables, and a creamy herb-infused sauce, all encased in flaky pie crusts, this pot pie is an ideal way to transform holiday leftovers into a satisfying meal any day of the week.
Ingredients
Filling
- 3 cups leftover cooked turkey, chopped (mix of white and dark meat)
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup onions, diced
- 1/2 cup celery, diced
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Crust
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
Instructions
- Prepare the vegetables: Dice the carrots, onions, and celery into uniform pieces to ensure even cooking, and thaw the frozen peas.
- Melt butter and cook vegetables: In a large skillet or saucepan over medium heat, melt the 1/3 cup of butter. Add the diced carrots, onions, and celery, and sauté for about 5-7 minutes until they soften but do not brown.
- Make the roux: Sprinkle the 1/3 cup of all-purpose flour over the softened vegetables, stirring constantly to form a smooth paste. Cook for 1-2 minutes to remove the raw flour taste but do not let it brown.
- Add liquids and herbs: Gradually whisk in the chicken broth and milk, ensuring no lumps form. Stir in the dried thyme, dried rosemary, salt, and pepper. Continue to cook and stir until the mixture thickens to a creamy consistency, approximately 5 minutes.
- Combine turkey and peas: Add the chopped leftover turkey and thawed peas to the sauce. Stir well to combine and heat through, then remove from heat.
- Preheat oven: Set your oven to 425°F (220°C) to preheat while preparing the pie.
- Prepare the pie crust: Unroll one of the refrigerated pie crusts and fit it into a 9-inch pie dish, pressing it gently against the bottom and sides.
- Fill the pie: Pour the turkey and vegetable mixture evenly into the pie crust-lined dish.
- Top with second crust: Unroll the second pie crust and place it over the filling. Trim any excess dough, then crimp the edges with the bottom crust to seal.
- Vent and bake: Cut slits in the top crust to allow steam to escape. Place the pie on a baking sheet and bake in the preheated oven for 30-35 minutes or until the crust is golden brown and bubbly.
- Cool and serve: Let the pot pie rest for 10 minutes before slicing to allow the filling to set for easier serving.
Notes
- You can substitute fresh vegetables if preferred, just adjust cooking time accordingly.
- If you don’t have leftover turkey, cooked chicken can be used as a substitute.
- To make the crust extra flaky, chill it in the refrigerator before baking.
- For a richer flavor, use whole milk or light cream instead of regular milk.
- Leftover pot pie can be stored refrigerated for up to 3 days and reheated in the oven to maintain crust crispiness.
