This easy leftover turkey pot pie is the ultimate comfort meal after a big holiday feast. Cooked turkey, fresh vegetables, and a rich, creamy sauce are baked under a flaky pie crust for a delicious dish everyone loves. It’s the perfect way to use up leftover Thanksgiving or Christmas turkey, and if you don’t have turkey on hand, leftover chicken works just as well!
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Recipe Highlights
- ⏱️ Cook Time: 35 minutes
- 🍴 Serves: 6
- 👩🏽🍳 Difficulty: Easy
- 🎯 End Result: A warm, creamy pot pie with tender turkey, hearty veggies, and a golden flaky crust
This easy leftover turkey pot pie has become a tradition in our house after Thanksgiving!
It’s a cozy, creamy pot pie made with the turkey, stock, herbs, and the same carrots and celery we use in our roasted Thanksgiving turkey so nothing goes to waste.
What we love most is how simple this recipe is! Everything comes together in one pan, so cleanup is easy (something we all appreciate after days of cooking). Plus you can use whatever you have on hand: leftover turkey or chicken, homemade or store-bought stock, fresh or dried herbs, etc.
And whether you have one pie crust left or two, this recipe works perfectly with a single or double crust.
Why You’ll Love This Easy Leftover Turkey Pot Pie
- It’s the BEST way to use up leftover Thanksgiving or Christmas turkey.
- It's super comforting. The creamy filling, tender veggies, and flaky golden crust, YUM!
- You can swap in leftover chicken and it tastes just as amazing.
- Comes together fast with store-bought pie crust.
How Long Is Leftover Turkey Good For?
Leftover turkey is safe to eat for 3–4 days when stored in an airtight container in the refrigerator.
If you want to keep it longer, freeze it for up to 3 months.
Ingredients
- Turkey or Chicken Stock: If you made homemade turkey stock after Thanksgiving, this is the perfect place to use it.
- Half and Half: Gives the filling a smooth, rich texture. You can swap with milk + a little heavy cream, or even whole milk in a pinch.
- Cooked Turkey (or Chicken) Leftover Thanksgiving turkey works perfectly. You can also use leftover roasted chicken, rotisserie chicken, etc.
See the recipe card below for full information on the ingredients and quantities.
How to Make Easy Turkey Pot Pie with Leftovers
Step 1: Preheat oven to 400°F. Melt butter and add carrots, celery, potatoes, and onion. Cook until softened and lightly browned.
Step 2: Sprinkle flour over the vegetables and stir until fully coated.
Step 3: Slowly pour in the stock, stirring to remove any lumps.
Step 4: Add the half and half and bring to a gentle boil. Reduce heat and simmer 2–3 minutes, until thickened.
Step 5: Stir in thyme and seasoning.
Step 6: Remove the pan from heat. Fold in the chopped turkey and peas. Taste and adjust seasoning if needed.
Step 7: Brush cast iron skillet or baking dish with butter. Press one pie crust into the bottom. Spoon filling into the skillet.
Step 8: Place the second pie crust over the top and seal edges. Cut four 1-inch slits in the center. Brush with the remaining 1 tablespoon melted butter.
Step 9: Bake 30–35 minutes, or until the crust is golden and the filling is bubbly.
Cooking Tips
- Let the filling thicken before adding it to the crust. This prevents a runny pot pie.
- Vent the top crust with slits so steam can escape.
- Let the pot pie rest 5–10 minutes before slicing so the filling can set.
- Use a cast iron skillet for the best browning and heat distribution.
Turkey Pot Pie Recipe FAQs
Yes! Leftover chicken works perfectly. Rotisserie chicken is great too.
Yes. Assemble the pot pie, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.
Freeze before baking for best results. Wrap tightly and freeze for up to 3 months. Bake from frozen, adding 10–15 extra minutes.
More Turkey Leftover Ideas
Looking for more recipes to make with leftover turkey? Try these:
If you tried this Easy Leftover Turkey Pot Pie or any other recipe on our blog, consider leaving us a 🌟 star rating and let us know how it went in the 📝 comments!
📖 Recipe
Easy Leftover Turkey Pot Pie
Ingredients
- 5 tablespoons unsalted butter divided (melt 2 tablespoons)
- 1 ½ mediun carrots peeled and chopped
- 1 ½ stalks celery chopped
- 1 pound white potatoes peeled and chopped
- ¼ yellow onion diced
- ¼ cup all-purpose flour
- 1 ½ cups turkey stock or chicken stock
- 1 cup half and half
- 1 teaspoon thyme fresh
- 2 teaspoons Soul Dust or soul food seasoning
- 1 pound turkey cooked, chopped
- ½ cup green peas frozen
- 2 pie crusts thawed (store-bought)
Instructions
- Preheat oven to 400°F.
- Melt 2 tablespoons butter in a medium pan over medium heat. Add carrots, celery, potatoes, and onion. Cook 7–8 minutes, or until softened and lightly browned.
- Sprinkle flour over the vegetables and stir until fully coated.
- Slowly pour in the stock, stirring to remove any lumps. Add the half and half and bring to a gentle boil. Reduce heat and simmer 2–3 minutes, until thickened. Stir in thyme and Soul Dust.
- Remove the pan from heat. Fold in the chopped turkey and peas. Taste and adjust seasoning if needed.
- Brush a medium cast iron skillet or baking dish with 1 tablespoon melted butter. Press one pie crust into the bottom.
- Spoon filling into the skillet, filling ¾ of the way up. Place the second pie crust over the top and seal edges. Cut four 1-inch slits in the center. Brush with the remaining 1 tablespoon melted butter.
- Bake 30–35 minutes, or until the crust is golden and the filling is bubbly.
- Let rest 5–6 minutes before serving.
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