Loaded with hearty vegetables and savory turkey, this easy Leftover Turkey Pot Pie recipe is a satisfying way to use up your leftover Thanksgiving turkey. There’s something inherently comforting about a pot pie, and when it’s filled with leftover turkey, it transforms into the ultimate unfussy, cozy dish. A creamy filling is tucked inside a flaky pie crust (store-bought is fine) and baked until golden and bubbly. With just a few simple steps, you can create a meal that warms the heart and brings a sense of nostalgia.
Start by melting the butter and sautéing the onions until soft, then create a creamy sauce with flour, seasonings, half-and-half, and chicken broth, thickening it to a luscious consistency. Stir in the cooked turkey and mixed vegetables before transferring the filling to a crust-lined pie pan. Top with a second crust and seal the edges. Bake the turkey pot pie until golden brown, then cool for a few minutes before serving. This is delicious served either warm or at room temperature.
To make the Leftover Turkey Pot Pie, you will need the following ingredients:
Preheat the oven to 400 °F.
Meanwhile, heat a large skillet over medium-high. Add ⅓ cup butter and let it melt, then add ⅓ cup diced onion. Stir and cook for about five minutes until the onions are soft and translucent.
Add in ⅓ cup flour, ½ teaspoon seasoned salt, 1 teaspoon thyme leaves, ½ teaspoon salt, and ½ teaspoon freshly ground black pepper and stir to combine. Cook, constantly stirring, for 2 minutes.
Alternate pouring in a small amount of ⅔ cup half-and-half and 1 cup chicken broth a little bit at a time, stirring after each addition. The mixture will be very thick at first but will smooth out. Bring to a boil over medium heat, constantly whisking, and simmer for 1 minute until the sauce has a thick gravy-like consistency.
Add in 2 cups turkey and 20 ounces thawed mixed vegetables and stir to combine. Remove from the heat. Taste and adjust for salt and black pepper if needed.
Line an 8 or 9-inch pie dish with one of the packaged pie crusts, making sure to push it into the corners of the dish.
Add in the turkey mixture and smooth out the top.
Place the second pie crust on top and pinch the sides together to create a seal. Form pie edges. Using a sharp knife, cut slits on the top of the pie crust. Brush the top with lightly beaten egg.
Bake for 30 to 35 minutes or until the crust is golden brown. Allow the turkey pot pie to cool for about 15 minutes before cutting into it.
Slice and serve! Leftovers will keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
Made this pot pie with leftover turkey from last Thanksgiving—was so comforting and easy to whip up!
Perfect comfort food!
So easy, loved!
Superb
Simply heart warming!
Superb!
I was so proud to whip up this Leftover Turkey Pot Pie with some holiday turkey. It's super easy and made my kitchen smell amazing. The creamy filling with the flaky crust made me feel all warm inside. Perfect for Thanksgiving leftovers!
¡Increíble! Hice este pot pie con el pavo sobrante de Thanksgiving y fue un éxito total. La mezcla de sabores me hizo recordar a mi abuela cocinando. Simplemente delicioso!
