If you have mountains of turkey left over after the big feast, I have the perfect solution for you: the Thanksgiving Leftover Turkey Pot Pie Recipe. This dish transforms those scraps of turkey into a comforting, creamy, and satisfying meal that everyone will rave about. It’s the ultimate way to preserve the flavors of Thanksgiving without feeling like you’re eating the same thing all over again. Hearty chunks of turkey combined with tender vegetables and a rich sauce, all wrapped up in a flaky golden crust, make this pot pie an instant family favorite. Trust me, once you try this recipe, you’ll be looking forward to leftover day every time.
Ingredients You’ll Need
What makes this Thanksgiving Leftover Turkey Pot Pie Recipe truly special is the simplicity and heartiness of its ingredients. Each component plays a crucial role in building a rich, flavorful, and textured experience that brings new life to your turkey leftovers.
- 3 cups leftover cooked turkey (chopped): A mix of white and dark meat adds both flavor and moisture to the filling.
- 1 cup carrots (diced): For a touch of sweetness and vibrant color.
- 1 cup frozen peas: They add a pop of bright, fresh green and subtle sweetness.
- 1 cup onions (diced): Onions provide depth and a mellow, slightly sweet undertone.
- 1/2 cup celery (diced): Adds aromatic crunch and balances the richer ingredients.
- 1/3 cup butter: The star for making a silky and luscious roux.
- 1/3 cup all-purpose flour: Essential for thickening the creamy sauce.
- 1 3/4 cups chicken broth: Adds savory richness and helps form the pot pie sauce base.
- 2/3 cup milk: Makes the sauce luxuriously creamy without heaviness.
- 1 teaspoon dried thyme: A fragrant herb that complements turkey beautifully.
- 1 teaspoon dried rosemary: Adds an earthy, aromatic note that lifts the entire dish.
- Salt and pepper to taste: To season and enhance every flavor.
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts): Provides that buttery, flaky crust everyone dreams about.
How to Make Thanksgiving Leftover Turkey Pot Pie Recipe
Step 1: Prepare the Filling
Start by chopping all your vegetables into bite-sized pieces so they cook evenly. Sauté the diced onions, celery, and carrots in a large pan over medium heat until they’re tender and fragrant. This step is crucial because it brings out their natural sweetness and softens them just perfectly. Then, add the peas, followed by your chopped leftover turkey. Sprinkle in thyme and rosemary now to infuse those wonderful herby flavors throughout the mixture. Give everything a good stir to combine and set the filling aside.
Step 2: Make the Creamy Sauce
This is where the magic happens. Melt the butter in a saucepan over medium heat, then whisk in the flour to create a roux—the base of your creamy sauce. Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps from forming. As the sauce thickens, season it with salt, pepper, and if you like, a pinch of poultry seasoning to deepen the flavor profile. If you prefer a lighter version, substituting low-fat milk mixed with a bit of cornstarch works beautifully to achieve that same luscious texture without the heaviness.
Step 3: Assemble the Pot Pie
Grab a deep pie dish or casserole and pour your prepared filling into it, spreading it out evenly. Gently place the first pie crust on top of the filling, making sure it covers the edges well. Cut a few slits into the crust with a sharp knife to allow steam to escape during baking—this keeps the crust from getting soggy. For an extra special look and crunch, brush the top with a beaten egg wash before sliding it into the oven.
Step 4: Bake to Perfection
Preheat your oven to 375°F and bake the pie for about 45 minutes. You want to look for a golden-brown crust that’s beautifully flaky and slightly puffed. The filling should be bubbling around the edges, signaling that it’s hot and ready to eat. Keep an eye on it towards the end to prevent over-browning. Once out of the oven, let it rest just a bit before slicing to allow the filling to set, making it easier to serve.
How to Serve Thanksgiving Leftover Turkey Pot Pie Recipe
Garnishes
Adding simple garnishes can elevate your pot pie and make it feel even more special. A sprinkle of freshly chopped parsley adds a pop of bright green and a slight freshness that balances the richness beautifully. For extra texture, a few crispy fried onions on top are irresistibly delicious.
Side Dishes
This pot pie is already a hearty main dish, but pairing it with a light side salad or some steamed green beans keeps the meal balanced. A crisp arugula salad with a lemon vinaigrette brings a refreshing tang that contrasts wonderfully with the creamy pot pie.
Creative Ways to Present
Impress your guests by baking individual servings in small ramekins or mini pie tins. Not only do they look charming, but each guest also gets their own perfectly portioned delight. Another idea is to serve the pot pie alongside homemade cranberry sauce to tie back to that classic Thanksgiving flavor profile in a fun, unexpected way.
Make Ahead and Storage
Storing Leftovers
If you have any pot pie leftover, it stores beautifully in an airtight container in the refrigerator for up to three days. Just cover it well to keep that crust from drying out and to preserve the creamy filling’s texture.
Freezing
This recipe freezes well at the fully assembled stage. Wrap the unbaked pot pie tightly with plastic wrap and then aluminum foil to protect from freezer burn. It can stay in the freezer for up to two months. When you’re ready to bake, just thaw it overnight in the fridge before popping it into the oven.
Reheating
For the best taste and texture when reheating leftover pot pie, warm it in a preheated oven at 350°F for 20-25 minutes. This helps maintain the flakiness of the crust and ensures the filling is heated evenly without becoming soggy or dry.
FAQs
Can I use fresh turkey instead of leftovers?
Absolutely! If you happen to have fresh turkey or even chicken on hand, just cook it and chop it into bite-sized pieces before adding it to the filling. The flavor will be just as delightful.
What can I substitute for the pie crust?
If you want a lighter or gluten-free option, try using puff pastry or a gluten-free pie crust. You can even make a biscuit topping for a rustic pot pie feel that’s equally delicious.
Can I add other vegetables?
Yes! Feel free to mix it up with corn, mushrooms, or even diced potatoes to tailor the pot pie to your favorite flavors or what you have on hand.
Is there a vegetarian version of this pot pie?
Definitely. Simply omit the turkey and replace the chicken broth with vegetable broth, then fill it up with hearty veggies and maybe some cooked lentils or chickpeas for protein.
How do I know when the pot pie is fully cooked?
The crust should be golden brown and flaky, and you should see the filling bubbling through the slits in the crust. If it looks pale or the filling isn’t bubbling, give it a few more minutes in the oven.
Final Thoughts
This Thanksgiving Leftover Turkey Pot Pie Recipe is more than just a way to use leftovers—it’s a comforting hug on a plate, a blend of flavors and textures that make any day feel like a celebration. I promise you’ll find joy in every creamy, savory bite and excitement when this dish makes its way back onto your table. Don’t hesitate to dive in and make this pot pie your new tradition for turning leftovers into unforgettable food memories.
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Thanksgiving Leftover Turkey Pot Pie Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This Thanksgiving Leftover Turkey Pot Pie recipe transforms your holiday turkey into a comforting, savory pie filled with tender vegetables and a creamy herb-infused sauce. It’s an easy way to repurpose leftovers into a hearty meal with a flaky, golden crust baked to perfection.
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 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Sauce
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup milk
Pie Crust
- 1 package (14.1 oz) refrigerated pie crusts (2 crusts)
- 1 egg (for egg wash, optional)
Instructions
- Prepare the filling: Chop the carrots, onions, and celery. In a large pan over medium heat, sauté the vegetables until they are just tender, about 5-7 minutes. Add the frozen peas and chopped leftover turkey to the pan, then sprinkle in the dried thyme and rosemary. Stir well to combine and season with salt and pepper to taste.
- Make the creamy sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux and cook for 1-2 minutes until it turns lightly golden. Slowly add the chicken broth and milk while continuously whisking to avoid lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency, about 5 minutes. Season with additional salt, pepper, and optional poultry seasoning if desired.
- Combine filling and sauce: Pour the creamy sauce over the sautéed turkey and vegetables, stirring gently to incorporate everything evenly.
- Assemble the pot pie: Preheat the oven to 375°F (190°C). Pour the filling into a deep pie dish or casserole. Carefully place one pie crust as the bottom layer, if it isn’t already in the dish, and then cover the filling with the second crust. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking. For a golden and shiny crust, brush the top with a beaten egg.
- Bake to perfection: Place the assembled pot pie in the preheated oven and bake for about 45 minutes, or until the crust is golden brown and the filling is bubbling. Remove from the oven and let stand for 10 minutes before serving to allow the filling to set.
Notes
- Use a mix of white and dark turkey meat for best flavor and texture.
- Feel free to substitute vegetables based on what you have on hand, such as corn or green beans.
- For a lighter version, use low-fat milk and substitute flour with cornstarch to thicken.
- Ensure you cut slits in the pie crust to release steam and prevent sogginess.
- Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
