This Turkey Pot Pie is the perfect way to use up that leftover turkey! Made with loads of veggies, a flaky crust, and a creamy sauce!
The big day is here and that means we’ve all got turkey coming out of our ears!
Seriously, why do I cook the biggest bird possible just to start complaining about leftovers 2 days later every single year? I can’t help myself!
We do like coming up with creative ways to use that leftover turkey though, like our easy turkey tetrazzini, leftover turkey soup, and leftover turkey casserole. This year we even shared a keto turkey soup recipe!
My son was asking for chicken pot pie not too long ago, though, so this year we’re using that leftover turkey to make this easy turkey pot pie recipe!
I love that this can be made with a homemade pie crust or you can use store bought. Just depends on the level of ambition you’re feeling that day – and let’s be real…after the holiday meal, my ambition level is low and I almost always use store bought pie crust for this turkey pot pie.
Veggies- We’re using onion, celery, peas, and carrots in our turkey pot pie. These are pretty standard pot pie veggies, but you could also throw in some green beans or corn.
Turkey- You’ll want to shred or chop up some leftover turkey. You’ll need 2 cups total.
Don’t have leftover turkey? You can quickly make our air fryer turkey breast or you can just swap in rotisserie chicken for the turkey!
Pie Crust- I’m keeping it simple with a store bought pie crust, but you can certainly use homemade! We love the crust in this strawberry rhubarb pie.
Sauce- You’ll make a roux of butter, flour, chicken broth, and milk. This creamy sauce coats the veggies and turkey and makes our recipe for turkey pot pie taste like one Grandma made.
How to Make:
Veggies – Heat the butter in a small sauce pan and then stir in the onion and celery. Cook until the veggies have softened a bit, about 5 minutes.
Roux – Make a roux by sprinkling flour over the vegetables and stirring together over the heat for about a minute. Whsik in the milk and broth and keep cooking and whisking until the mixture has thickened. Season with salt and pepper.
Combine – Heat up your peas and carrots in the microwave. Add them to the mixing bowl along with the roux and the turkey. Stir this to combine it all.
Bake – Arrange the bottom pie crust in the pie plate, then pour the filling over the crust. Arrange the second crust over the top of the first one and crimp the edges. Next cut 4 small slits in the center of the top crust to allow steam to vent as it heats. Bake for about 40 minutes at 425 degrees.
If your crust is browning too quickly around the edges, use a foil tent or our favorite pie crust shield (makes a great stocking stuffer for the bakers in your life, too!).
Feel free to stir in additional vegetables, such as canned corn or green beans.
You may also swap the frozen peas and carrots for a can of mixed vegetables.
We use a combination of both dark and white meat when making pot pie, but you can use whichever you prefer.
There is no need to poke holes in the bottom of a pot pie crust. The steam will escape through slits in the top crust and you will have a nice crisp shell on your pot pie.
Make It a Meal!
Pair this with more of your Thanksgiving leftovers if you have them! Otherwise, these recipes are great with pot pie!
Turkey Pot Pie
- 1/4 cup butter
- 1/2 cup diced onion
- ¼ cup diced celery
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 3/4 cups milk
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 10 ounces frozen peas and carrots
- 2 cups leftover diced turkey
- 2 prepared pie crusts
- Heat a medium saucepan over medium heat. Add the butter and melt.
- Add the onion and celery to the butter and cook for 5 minutes, stirring often, until softened.
- Sprinkle the flour over the onions and celery and stir to combine. Continue cooking for 1 minute.
- Slowly pour in the chicken broth and milk, whisking constantly to make a roux. Continue cooking until mixture has thickened. Stir in salt, pepper, and poultry seasoning. Transfer to a mixing bowl.
- Heat the peas and carrots in the microwave according to package directions. Add to the mixing bowl with the roux and turkey. Stir well to combine.
- Arrange the bottom pie crust in the pie plate. Pour the filling over the crust. Arrange the other crust over the top.
- Crimp the edges and cut 4 small slits in the center of the top crust to vent.
- Bake for 30-40 minutes or until the crust is golden brown. Tent the edges if needed to prevent the edges of crust from burning.
- Let sit for 10 minutes before slicing and serving.
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